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Brown Butter Iced Sugar Cookie Bars

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These brown butter iced sugar cookie bars are soft, thick, and topped with a creamy vanilla icing. The nutty depth of browned butter transforms a simple sugar cookie bar into an unforgettable treat that’s perfect for sharing.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 and 1/2 cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted if lumpy
  • 2–3 tablespoons milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Sprinkles (optional)

Instructions

  1. Preheat your oven to 350°F (177°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on two opposite sides.
  2. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then stir constantly. The butter will foam, then the foam will subside, and brown specks will form at the bottom (about 5-7 minutes). When it turns golden amber and smells nutty, remove from heat immediately. Pour into a heatproof bowl and let cool for 10 minutes.
  3. Mix the wet ingredients: In a large bowl, combine cooled brown butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar. Beat with an electric mixer on medium speed until well combined, about 1 minute. Add 2 large eggs and 2 teaspoons vanilla extract. Beat until pale and fluffy, about 2 minutes.
  4. Mix the dry ingredients: In a separate medium bowl, whisk together 2 and 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix. Dough will be thick and slightly sticky.
  6. Press into the pan: Transfer dough to prepared pan. Use a spatula or lightly greased hands to press into an even layer, filling corners evenly.
  7. Bake: Bake for 18-22 minutes until edges are lightly golden and center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs. Do not overbake.
  8. Cool completely: Let bars cool in the pan on a wire rack for 30 minutes. Then use parchment overhang to lift the block out and transfer to wire rack to cool completely.
  9. Make the icing: In a medium bowl, beat 1/4 cup softened unsalted butter until smooth. Gradually add 2 cups powdered sugar, beating on low speed. Add 1 teaspoon vanilla extract and a pinch of salt. Add milk, 1 tablespoon at a time, beating after each addition until smooth and spreadable.
  10. Ice and decorate: Once bars are completely cool, spread icing evenly over the top. Add sprinkles immediately if using.
  11. Cut and serve: Let icing set for 15-20 minutes, then cut into bars using a sharp knife, wiping clean between cuts. Makes 24 bars.

Notes

Browning butter requires careful attention; do not walk away from the stove. Let brown butter cool for 10 minutes before adding sugars to prevent melting them. Use room temperature eggs to avoid seizing the brown butter. For cleaner cuts, refrigerate iced bars for 15 minutes before slicing. The brown butter flavor deepens after a day, making these even better on day two.

Nutrition

Keywords: brown butter, sugar cookie bars, iced cookie bars, easy dessert, potluck dessert, bake sale recipe

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