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Halloween Sugar Cookie Bars - Soft, Colorful, and Easy to Share

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • For the cookie bars: 2 1/2 cups all-purpose flour
  • 2 teaspoons cornstarch (for extra softness)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg + 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (optional, but lovely)
  • 2–3 tablespoons milk (as needed to bring dough together)
  • Orange and/or black sanding sugar or Halloween sprinkles (optional for pressing into the dough)
  • For the frosting: 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Gel food coloring (orange, purple, green, or black)
  • Halloween sprinkles, candy eyes, or colored sugar for topping
  • Equipment: 9x13-inch baking pan
  • Parchment paper
  • Hand mixer or stand mixer
  • Offset spatula or butter knife
  • Wire rack

Method
 

  1. Prep the pan and oven. Line a 9x13-inch pan with parchment, leaving overhang for easy lifting. Lightly grease. Preheat oven to 350°F (175°C).
  2. Whisk the dry ingredients. In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar on medium-high until light and fluffy, about 2–3 minutes. Scrape down the bowl.
  4. Add eggs and flavoring. Beat in the egg and egg yolk until smooth. Mix in vanilla and almond extract.
  5. Combine wet and dry. Add the dry ingredients in two additions, mixing on low. If the dough looks dry or crumbly, add milk 1 tablespoon at a time until it comes together into a soft, thick dough.
  6. Press into the pan. Transfer dough to the prepared pan. Use clean hands or a spatula to press it evenly to the edges. For a festive touch, sprinkle a little colored sugar on top and lightly press it in.
  7. Bake. Bake for 16–20 minutes, until the edges are set and lightly golden and the center looks just done. Do not overbake—slightly under is better for soft bars.
  8. Cool completely. Place the pan on a wire rack and let the bars cool fully in the pan. Lifting too early can cause cracking.
  9. Make the frosting. Beat the softened butter until creamy. Add powdered sugar, salt, and vanilla. Beat on low to combine, then on medium, adding cream 1 tablespoon at a time until smooth and spreadable. Tint with gel food coloring to your chosen Halloween shade.
  10. Frost and decorate. Lift the cooled slab from the pan using parchment. Spread frosting evenly. Top with sprinkles, candy eyes, or sanding sugar.
  11. Slice and serve. Use a sharp knife to cut into 24 squares (or smaller bites). Wipe the knife between cuts for clean edges.