Shamrock Soft Sugar Bars (Printable)
Festive soft sugar bars with creamy green frosting and decorative shamrock sprinkles.
# What You'll Need:
→ Cookie Base
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons vanilla extract
08 - 1/4 cup whole milk
→ Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon vanilla extract
13 - Green food coloring
→ Decoration
14 - Shamrock-shaped sprinkles or green sanding sugar (optional)
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating until combined. Mix in vanilla extract.
05 - Gradually add flour mixture, alternating with milk, beating on low speed until just combined.
06 - Spread dough evenly into the prepared pan.
07 - Bake for 18–20 minutes, or until edges are lightly golden and a toothpick inserted in the center comes out clean. Do not overbake.
08 - Cool completely in the pan on a wire rack.
09 - Beat butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until smooth and fluffy. Add green food coloring, a few drops at a time, until desired shade is reached.
10 - Spread frosting evenly over cooled cookie base. Decorate with shamrock sprinkles or green sanding sugar if desired.
11 - Lift out of the pan using parchment overhang and cut into bars.
# Expert Tips:
01 -
- The soft sugar cookie base stays perfectly tender even days after baking
- That buttercream frosting is somehow both rich and light at the same time
- You get all the festivity without rolling out individual cookies
02 -
- Overbaking makes these bars dry, so pull them out when just lightly golden
- Completely cool the base before frosting or your green buttercream will melt
- Food coloring deepens over time, so add less than you think you need
03 -
- Room temperature ingredients combine more smoothly and evenly
- Angling your parchment paper in the pan helps it fit corners better