Soft and buttery sugar cookie bars with a tender, cake-like texture and classic vanilla flavor, topped with smooth and creamy vanilla frosting.

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 tablespoon vanilla extract

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened (for frosting)

2 cups powdered sugar

2 tablespoons heavy cream or milk

1 teaspoon vanilla extract (for frosting)

Pinch of salt

Sprinkles for decorating (optional)

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Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it.
Cream together softened butter and granulated sugar in a large bowl until light and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Press dough evenly into the prepared pan using a spatula or lightly floured hands.
Bake for 18–22 minutes, until edges are lightly golden and the center is set. Do not overbake.
Allow bars to cool completely in the pan before frosting.
For the frosting, beat softened butter until smooth. Gradually add powdered sugar.
Mix in heavy cream, vanilla extract, and a pinch of salt. Beat until light and fluffy.
Spread frosting evenly over cooled bars and decorate with sprinkles if desired. Slice into squares and serve.

Avoid overmixing the dough to keep the bars soft and tender.

Do not overbake; remove from oven when the center is just set.

Unfrosted bars can be frozen for up to 2 months.

Store frosted bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

You can substitute salted butter but reduce the added salt accordingly.