Description
These Spooky Halloween Sugar Cookie Bars combine a soft, buttery sugar cookie base with creamy vanilla frosting, decorated with festive spooky sprinkles and eyeball candies, perfect for a fun and delicious Halloween treat.
Ingredients
Scale
Cookie Layer
- 1/2 cup butter
- 1/2 cup granulated sugar
- 2 tbsp brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1/2 tsp baking powder
- 1 cup all purpose flour
- 3 tbsp cornstarch
- 1/4 tsp salt
Frosting
- 4 tbsp butter, softened (salted or unsalted)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3 tbsp heavy cream
- Spooky sprinkles
- Halloween eyeball candies
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Line an 8×8 inch baking pan with parchment paper or foil for easy removal and set aside.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth and creamy using a hand or stand mixer.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and almond extract (if using) until fully combined.
- Add Dry Ingredients: Gradually add the flour, baking powder, salt, and cornstarch to the wet mixture, stirring just until the flour mixture is barely incorporated; avoid overmixing.
- Bake Cookie Layer: Spread the batter evenly into the prepared baking pan and bake in the preheated oven for 15 minutes. Note that the center will appear slightly underbaked but will firm up as the bars cool.
- Prepare Frosting: While the bars bake, whip softened butter and powdered sugar in a bowl until combined. Then add heavy cream and vanilla extract, whipping until light and fluffy.
- Frost and Decorate: Once the cookie bars have cooled, spread the frosting evenly on top. Decorate with spooky sprinkles and Halloween eyeball candies.
- Serve or Chill: Slice into bars and serve immediately for softer frosting or chill the bars to allow the frosting to set before serving.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
- Almond extract is optional but adds a nice flavor depth; omit if allergic.
- Use salted or unsalted butter for frosting depending on your taste preference; if using salted, reduce added salt in cookie dough accordingly.
- To make the bars easier to slice, chill them for at least 30 minutes so the frosting firms up.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
