The Valentine Sugar Cookie Bar Recipe That Disappear First

I recently tried making this Valentine Sugar Cookie Bar Recipe, and I have to say, they quickly became my new favorite treat! There’s something so satisfying about baking a soft, chewy sugar cookie and topping it with creamy frosting.

I loved how easy the recipe was—one bowl, no chilling required, and the smell while baking was absolutely heavenly.

Decorating with pink and red sprinkles made them perfect for Valentine’s Day, but honestly, they’re good any time of year. If you’re ready for a simple, fun, and delicious dessert, this recipe is for you.

Ingredients

Here’s what I used to make my sugar cookie bars soft, sweet, and utterly irresistible:

• 1 ¾ cups all-purpose flour – I like unbleached flour for a richer flavor and better texture.
• ¾ teaspoon baking powder – helps the bars rise just enough without being too cakey.
• ¼ teaspoon cornstarch – keeps the bars tender and soft.
• ½ teaspoon kosher salt – balances the sweetness and enhances flavor.
• ½ cup unsalted butter, softened – using unsalted butter allows you to control the salt in your dessert.
• ¾ cup granulated sugar – I stick with regular sugar; it caramelizes perfectly while baking.
• 1 large egg, room temperature – brings the dough together and adds moisture.
• ½ teaspoon almond extract – optional, but adds a lovely nutty aroma.
• 4 oz cream cheese, softened – full-fat cream cheese makes the frosting rich and creamy.
• 1 cup powdered sugar, sifted – ensures a smooth, lump-free frosting.
• 2 tablespoons heavy cream – adjusts frosting consistency to your liking.
• ½ teaspoon vanilla extract – enhances the overall flavor.
• Pink and red sprinkles – makes them festive and fun.

Note: Several servings are possible depending on how large you cut your squares.

Variations

I love experimenting with flavors, and these bars are really versatile. Here are some ways to tweak the recipe:

• Dairy-free: Substitute vegan butter and dairy-free cream cheese.
• Sugar-free: Use a sugar substitute suitable for baking in place of granulated and powdered sugar.
• Flavor add-ins: Mix in chocolate chips, crushed candy hearts, or a hint of lemon zest for a twist.
• Gluten-free: Replace flour with a 1:1 gluten-free baking blend.

Cooking Time

Here’s a quick breakdown of how long this recipe takes:

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Equipment You Need

Here’s what I used to get perfect bars every time:

• 8×8 or 9×9 baking pan – holds the cookie dough and ensures even baking.
• Parchment paper – prevents sticking and makes cleanup easier.
• Metal binder clips – keeps parchment paper securely in place.
• Stand mixer or hand mixer – makes creaming butter and sugar effortless.
• Rubber spatula – perfect for scraping the bowl and smoothing the frosting.
• Bowls – for mixing dry ingredients separately.

How to Make Valentine Sugar Cookie Bars

I love breaking down recipes into simple steps—it makes baking less intimidating and more fun.

Prep Your Pan

First, line an 8×8 or 9×9 pan with parchment paper and secure it with binder clips. This ensures the dough doesn’t stick and makes it easy to lift the bars out once baked.

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, cornstarch, and salt. This keeps the bars light and tender while distributing leavening evenly.

Cream Butter and Sugar

Using a stand mixer, beat the softened butter and granulated sugar on medium-high speed until fluffy, about 2-3 minutes. This step is key for soft, airy bars.

Add Egg and Almond Extract

Mix in the egg until fully incorporated, then add almond extract. Scrape down the sides with a spatula to make sure everything combines evenly.

Combine Dough

On low speed, gradually add your dry ingredients to the wet mixture. Mix just until combined—overmixing will make the bars tough.

Press Dough Into Pan

Transfer the dough to your prepared pan and press it evenly with your hands or a spatula. Make sure the corners are filled and the top is smooth.

Bake

Bake at 350°F (175°C) for 20-25 minutes until edges are lightly golden. The center may look slightly underbaked, but it will firm up as it cools.

Make the Frosting

Beat softened cream cheese until smooth, then add butter and mix until creamy. Gradually add powdered sugar, vanilla, salt, and cream until you reach the desired consistency.

Frost and Decorate

Once bars are completely cooled, spread frosting evenly over the top and sprinkle with festive pink and red sprinkles. Chill for sharper cuts before slicing into squares.

Additional Tips for Making This Recipe Better

I’ve made these bars multiple times, and here are some tricks I’ve learned:

• I always preheat my oven for at least 30 minutes to ensure even baking.
• Using a light-colored baking pan prevents over-browning on the edges.
• Sift the powdered sugar for frosting to avoid lumps.
• For clean cuts, I chill the bars for 20 minutes and use a sharp knife.

How to Serve Valentine Sugar Cookie Bars

Serving these bars is half the fun! I like to present them on a festive platter with extra sprinkles scattered around. They’re perfect for Valentine’s parties, kids’ events, or even just a sweet treat at home.

You can also pair them with a cup of hot cocoa or coffee for a cozy touch, and they work wonderfully as a dessert after comforting meals like Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe or a hearty family dinner such as Smothered Baked Chicken Burritos Recipe.

Nutritional Information

Here’s a quick glance at what’s in each bar:

• Calories: ~250 per serving
• Protein: 3g
• Carbohydrates: 35g
• Fat: 12g

These values can vary slightly depending on your portion size and frosting thickness.

Make Ahead and Storage

Storing

Store in an airtight container at room temperature for up to 5 days. They stay soft and flavorful, and I find the frosting tastes even better after a day.

Freezing

If you have leftovers, wrap each bar in plastic wrap or place them in an airtight container and freeze for up to 3 months.

Reheating

I usually serve them chilled or at room temperature, but if you like them slightly warm, pop a single square in the microwave for 10-15 seconds.

Why You’ll Love This Recipe

This recipe is special for so many reasons:

• Simple and foolproof – even beginner bakers can nail it in one try.
• Soft and chewy – every bite is indulgent and satisfying.
• Customizable – you can tweak flavors, sprinkles, and toppings.
• Perfect for holidays – makes Valentine’s Day extra festive and fun.
• Quick prep – ready in about 40 minutes, no chilling required.

If you’re looking for a dessert that’s easy, festive, and utterly delicious, these Valentine Sugar Cookie Bars will not disappoint. I’ve made them for parties, gifts, and just casual snacking, and they always disappear fast.

Ben Carraoli

Valentine Sugar Cookie Bar Recipe

I recently tried making these Valentine Sugar Cookie Bars, and I have to say, they quickly became my new favorite treat! There’s something so satisfying about baking a soft, chewy sugar cookie and topping it with creamy frosting. I loved how easy the recipe was—one bowl, no chilling required, and the smell while baking was absolutely heavenly

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 ¾ cups all-purpose flour – I like unbleached flour for a richer flavor and better texture.
• ¾ teaspoon baking powder – helps the bars rise just enough without being too cakey.
• ¼ teaspoon cornstarch – keeps the bars tender and soft.
• ½ teaspoon kosher salt – balances the sweetness and enhances flavor.
• ½ cup unsalted butter softened – using unsalted butter allows you to control the salt in your dessert.
• ¾ cup granulated sugar – I stick with regular sugar; it caramelizes perfectly while baking.
• 1 large egg room temperature – brings the dough together and adds moisture.
• ½ teaspoon almond extract – optional but adds a lovely nutty aroma.
• 4 oz cream cheese softened – full-fat cream cheese makes the frosting rich and creamy.
• 1 cup powdered sugar sifted – ensures a smooth, lump-free frosting.
• 2 tablespoons heavy cream – adjusts frosting consistency to your liking.
• ½ teaspoon vanilla extract – enhances the overall flavor.
• Pink and red sprinkles – makes them festive and fun.

Method

 

1. First, line an 8×8 or 9×9 pan with parchment paper and secure it with binder clips. This ensures the dough doesn’t stick and makes it easy to lift the bars out once baked.
2. In a medium bowl, whisk together flour, baking powder, cornstarch, and salt. This keeps the bars light and tender while distributing leavening evenly.
3. Using a stand mixer, beat the softened butter and granulated sugar on medium-high speed until fluffy, about 2-3 minutes. This step is key for soft, airy bars.
4. Mix in the egg until fully incorporated, then add almond extract. Scrape down the sides with a spatula to make sure everything combines evenly.
5. On low speed, gradually add your dry ingredients to the wet mixture. Mix just until combined—overmixing will make the bars tough.
6. Transfer the dough to your prepared pan and press it evenly with your hands or a spatula. Make sure the corners are filled and the top is smooth.
7. Bake at 350°F (175°C) for 20-25 minutes until edges are lightly golden. The center may look slightly underbaked, but it will firm up as it cools.
8. Beat softened cream cheese until smooth, then add butter and mix until creamy. Gradually add powdered sugar, vanilla, salt, and cream until you reach the desired consistency.
9. Once bars are completely cooled, spread frosting evenly over the top and sprinkle with festive pink and red sprinkles. Chill for sharper cuts before slicing into squares.

Notes

• I always preheat my oven for at least 30 minutes to ensure even baking.
• Using a light-colored baking pan prevents over-browning on the edges.
• Sift the powdered sugar for frosting to avoid lumps.
• For clean cuts, I chill the bars for 20 minutes and use a sharp knife.