Print

Easy Monster Sugar Cookie Bars: Best Halloween Treat

monster sugar cookie bars - featured image
Print Recipe

Soft, chewy sugar cookie bars topped with creamy frosting and festive Halloween decorations. This easy, no-chill recipe is perfect for parties and guaranteed to disappear fast.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract
  • Food coloring (gel colors recommended)
  • Candy eyeballs
  • Halloween sprinkles
  • Optional: Orange and black sanding sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides. Lightly spray the parchment with nonstick cooking spray.
  2. Melt your butter in a microwave-safe bowl or in a saucepan over low heat. Let it cool for about 5 minutes.
  3. In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined.
  6. Press the dough evenly into your prepared pan. The dough will be thick and slightly sticky.
  7. Bake for 18-22 minutes, or until the edges are golden brown and the center looks set but still soft. A toothpick inserted into the center should come out with a few moist crumbs.
  8. Let the bars cool completely in the pan on a wire rack, about 1-2 hours.
  9. Make the frosting: In a large bowl, beat the softened butter with an electric mixer until creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the vanilla and 2 tablespoons of milk, then beat on medium-high for 2-3 minutes until light and fluffy. If too thick, add another tablespoon of milk; if too thin, add more powdered sugar.
  10. Divide and color the frosting into separate bowls if desired. Mix in food coloring one drop at a time.
  11. Spread the frosting evenly over the cooled bars using an offset spatula.
  12. Decorate immediately while the frosting is still wet: press candy eyeballs into the frosting, sprinkle on Halloween sprinkles, and add sanding sugar.
  13. Let the frosting set for about 30 minutes before cutting into squares. Use the parchment paper handles to lift the entire batch out of the pan. Cut into 12-16 squares using a sharp knife.

Notes

Don’t overbake; bars continue cooking as they cool. Room temperature eggs are important to prevent butter from solidifying. For cleaner cuts, chill bars for 15 minutes before slicing. Bars can be stored in an airtight container at room temperature for up to 4 days, or frozen unfrosted for up to 3 months.

Nutrition

Keywords: Halloween, sugar cookie bars, monster cookies, easy dessert, party treat, no-chill cookie bars

Find it online: https://grubella.com/easy-monster-sugar-cookie-bars-best-halloween-treat/