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–+ servings
stacked sugar cookie bars with vanilla frosting and red white and blue sprinkles on top.
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5 from 1 vote

Fireworks Sugar Cookie Bars Recipe

Fireworks Sugar Cookie Bars are the perfect thick and easy cookie bar for a party - these have a homemade frosting and lots of red, white and blue sprinkles.
Prep Time20 minutes
Cook Time28 minutes
Total Time48 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 394kcal
Author: Dorothy Kern
Cost: $10

Ingredients

Bars:

  • ¾ cup (170g) unsalted butter , softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cup (248g) all-purpose flour
  • ½ cup patriotic sprinkles

Frosting:

  • ½ cup (113g) unsalted butter , softened
  • 2 cups (226g) powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy whipping cream
  • Patriotic sprinkles for garnish

Instructions

  • Preheat the oven to 375°F. Line a 9x13 baking dish with parchment paper or foil and spray with cooking spray, set it aside.
  • In the body of a stand mixer with the paddle attachment cream the butter with the sugar until light and fluffy, 2 minutes. Scrape down the sides. Add the egg and vanilla and mix it in until combined. Add the baking soda, cream of tartar, salt and flour and mix until smooth. Add the sprinkles and stir them in.
  • Press the cookie dough into the prepared baking dish until even. Bake for 20-28 minutes until lightly golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
  • While the bars cool, make the frosting by placing the butter into a large bowl with an electric hand mixture and whipping until smooth. Add in the powdered sugar a little at a time until fully mixed. Add the salt, vanilla, and 1 tablespoon cream, mix it in until combined then place the mixer on medium-high speed and whip for 3 minutes until light and fluffy, adding more milk as needed for consistency.
  • Once the cookie is cool, take it out of the baking dish and frost the top. Add more sprinkles if desired. Cut into bars and serve.
  • Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Notes

 
  • Add your favorite extract flavors to mix up the flavor of the bars. You can also dye the frosting whatever color you like.
  • I use jimmie style sprinkles because they tend not to bleed.

Nutrition

Serving: 1bar | Calories: 394kcal | Carbohydrates: 58g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 47mg | Potassium: 72mg | Fiber: 1g | Sugar: 35g | Vitamin A: 514IU | Calcium: 25mg | Iron: 2mg