St. Patrick's Day Sugar Cookie Bars
These Easy St. Patrick's Day Sugar Cookie Bars are the ultimate no-fuss holiday dessert! A soft, chewy sugar cookie base is topped with creamy green frosting and festive sprinkles - all without rolling dough or using cookie cutters. Perfect for feeding a crowd! For another simple green treat, try our Easy Shamrock Shake Pudding Cups.
Servings: 36 bars
Calories: 401kcal
Equipment
- Stand Mixer or Electric Hand Mixer Essential for creaming butter and sugar and making frosting.
- Rimmed Baking Sheet (12x17") Standard half-sheet pan size for this recipe.
Ingredients
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp salt
- 0.5 tsp baking soda
- 5 cups all-purpose flour
- 5 cups powdered sugar
- 1 cup (2 sticks) butter, softened
- 0.25 tsp almond extract (or vanilla extract)
- 6 Tbsp milk
- Green food coloring (gel preferred)
- St. Patrick's Day sprinkles
Instructions
- Preheat oven to 375°F (190°C). Grease a 12x17 inch rimmed baking sheet. In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each. Scrape bowl and mix in vanilla. In a separate bowl, whisk flour, salt, and baking soda. Gradually add to wet ingredients, mixing on low until a soft dough forms.
- Press dough evenly into the prepared pan using your hands or the bottom of a cup. Bake for 15-17 minutes until edges are barely golden. Cool completely in pan on a wire rack.
- Beat 1 cup softened butter until smooth. Add 4 Tbsp milk, almond extract, and green food coloring. Gradually add powdered sugar, then remaining milk, beating until smooth and spreadable.
- Spread frosting evenly over the cooled cookie base. Immediately add sprinkles. For clean cuts, chill for 20-30 mins, then cut into 36-40 bars.
Notes
Pro Tips: For the best texture, ensure your butter and eggs are at room temperature before you begin. When adding the flour, mix until just combined to avoid tough bars. Bake just until the edges are very lightly golden – overbaking leads to dry bars. Let the cookie base cool completely before frosting to prevent the frosting from melting. Note on Almond Extract: It provides classic bakery flavor, but if you're not a fan, substitute it with an equal amount of clear vanilla extract.