A Sugar Cookie bar is another great way to bring everyone together on a snowy afternoon! Start with baked and cooled cookies and set out icing, sprinkles, and edible glitter in your chosen color palette so that everyone can customize their own cookies.

For rolling pin Sugar Cookie Bar template click here.

This recipe for vanilla sugar cookies, from One Girl Cookies in Brooklyn, is a great place to start your set up! Make them ahead, baking in circles, or rolling them out to cut the dough into letters or shapes before baking. Let cool and they’re ready to be decorated.


What You’ll Need:

  • 2 ½ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter (room temperature)
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

Preheat oven to 350°F.

-In a medium sized bowl, whisk the flour, baking powder and salt together.

-In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until mixture begins to lighten in color and texture, approximately 2 to 3 minutes.

-Add egg and vanilla and mix on medium speed for 1 minute.

-Reduce the mixing speed to low, then add dry mixture slowly into the bowl and mix for 30 seconds.

-Take the bowl off of the mixer and finish mixing the dough by hand with a rubber spatula.

-Roll out dough with a floured rolling pin, then cut with cookie cutters.
Make circular cookies by using a small scoop or spoon, scoop out rounds of dough that are about 1½ tablespoons in size.

-In the palm of your hands, quickly roll each scoop into a ball. Place them on a parchment lined baking sheet and gently press each ball onto the baking sheet, leaving 1 inch between each cookie.

Bake cookies for 14 to 16 minutes or until they are light brown around the edges.

Transfer the cookies to a cooling rack and let cool.

One Girl Cookies Frosting Tips:

If you’re mixing your own royal icing, place a wet paper towel directly onto the surface of the icing to help prevent it from drying out.

Using a piping bag with metal tips and collars help give you better control over the icing and result in cleaner lines and a more professional look!

Decorate one cookie at a time—royal icing dries very fast, so sure to pipe your icing onto one cookie, then top decorate with sprinkles before moving onto the next cookie.

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