Heart-Shaped Sugar Cookie Bars

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These thick, soft sugar cookie bars deliver all the flavor of frosted sugar cookies with a fraction of the work — no rolling, no cutting, no chilling required.

Baked in a heart-shaped pan and topped with pink buttercream, they’re perfect for Valentine’s Day when you want something festive but don’t have time for individual cookies.

Why You’ll Love It

  • One-bowl, no-mixer recipe
  • No chilling or rolling dough
  • Soft, chewy texture (not crispy)
  • Feeds a crowd from one pan
  • Easy to slice into portions
  • Decorating is optional — tastes great plain

Ingredients

For the cookie bars:

  • 2 1/2 cups (315g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks / 170g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (optional but recommended)

For the frosting:

  • 1/2 cup (1 stick / 113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 2-3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pink gel food coloring
  • Sprinkles for decorating

Steps

  1. Preheat oven to 350°F (175°C). Grease a 9-inch heart-shaped cake pan or line a 9×9-inch square pan with parchment paper, leaving overhang for easy removal.
  2. Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, and salt — set aside.
  3. Combine wet ingredients. In a large bowl, whisk melted butter and sugar until smooth, then add egg, egg yolk, vanilla, and almond extract — mix until combined.
  4. Add dry to wet. Pour flour mixture into the butter mixture and stir with a wooden spoon or spatula until a thick dough forms — don’t overmix.
  5. Press into pan. Transfer dough to prepared pan and press into an even layer using your hands or the back of a measuring cup — wet your fingers slightly if dough sticks.
  6. Bake for 20-25 minutes. Cookie bars are done when edges are light golden and the center looks just set but still slightly soft — it will firm up as it cools.
  7. Cool completely. Let bars cool in the pan on a wire rack for at least 1 hour before frosting — warm bars will melt the frosting.
  8. Make the frosting. Beat softened butter with an electric mixer until fluffy (2 minutes), then add powdered sugar one cup at a time, mixing on low.
  9. Thin and color. Add cream one tablespoon at a time until spreadable, mix in vanilla, then add pink food coloring until you reach your desired shade.
  10. Frost the bars. Spread frosting evenly over cooled cookie bars using an offset spatula — add sprinkles immediately while frosting is still soft.
  11. Slice and serve. Cut into squares, triangles, or wedges depending on your pan shape.

Helpful Tips and Substitutions

No heart pan? A 9×9-inch square pan works perfectly — just cut the bars into heart shapes with a cookie cutter after baking, or serve as squares.

For extra soft bars, underbake slightly — pull them out when the center still looks a bit underdone since they continue cooking in the hot pan.

Room temperature egg matters. A cold egg can cause the melted butter to solidify into chunks — let your egg sit out for 15 minutes before using.

Make cream cheese frosting instead. Replace butter with 4 oz softened cream cheese for a tangier, slightly firmer frosting.

Skip the frosting entirely. These bars taste great plain or with just a dusting of powdered sugar.

Add mix-ins. Fold 1/2 cup of sprinkles or mini chocolate chips directly into the dough before baking for a confetti effect.

Serving Ideas

Cut into wedges and arrange on a cake stand for a Valentine’s dessert centerpiece.

Slice into small squares for a classroom party or potluck contribution.

Serve warm with vanilla ice cream for a decadent treat.

Wrap individual slices in cellophane for grab-and-go gifts.

Pair with fresh strawberries and whipped cream for a simple dessert plate.

Make-Ahead and Storage

Room temperature: Store frosted bars covered at room temperature for up to 3 days — keep in a cake storage container or cover tightly with plastic wrap.

Refrigerator: Refrigerate for up to 5 days — bring to room temperature before serving for the best texture.

Freezer: Freeze unfrosted bars wrapped tightly in plastic and foil for up to 2 months — thaw overnight in the refrigerator and frost before serving.

Frosting separately: Make frosting up to 1 week ahead and refrigerate — bring to room temperature and re-whip before using.

All the Flavor Without the Fuss

Heart-shaped sugar cookie bars give you that classic frosted sugar cookie experience in about half the time.

The texture is softer and chewier than rolled cookies, which many people actually prefer.

Whether you go all out with pink frosting and sprinkles or keep it simple, these bars are a reliable crowd-pleaser.

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