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–+ servings
Four rectangular sugar cookie bars with orange frosting, sprinkles, and candy eyes are arranged on a white plate.
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Halloween Cookie Bars

These easy Halloween Cookie Bars feature soft sugar cookie bars topped with creamy orange frosting and festive Halloween sprinkles.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 24 Cookies
Calories: 311kcal
Author: Wendy

Equipment

  • 18 x 13-inch rimmed baking sheet
  • Parchment Paper
  • large mixing bowls
  • Electric hand mixer or stand mixer
  • whisk
  • Measuring cups
  • Measuring spoons
  • Rubber Spatula
  • offset spatula

Ingredients

Sugar Cookie Bars

  • 1 cup unsalted butter softened
  • ¾ cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 2 large eggs
  • ½ teaspoon baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 4 cups all-purpose flour

Frosting

  • 5 tablespoons unsalted butter softened
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 3 to 4 tablespoons milk
  • Orange gel food coloring as needed
  • Halloween sprinkles as needed

Instructions

  • Preheat the oven to 350°F. Line an 18 x 13-inch rimmed baking sheet with parchment paper.
  • Add the softened butter, vegetable oil, granulated sugar, and powdered sugar to a large mixing bowl. Beat until smooth and creamy.
  • Add the milk and eggs. Mix until well combined.
  • In a separate bowl, whisk together the baking powder, cream of tartar, salt, and all-purpose flour.
  • Gradually add the dry ingredients to the wet ingredients. Mix just until combined. Do not overmix.
  • Transfer the cookie dough to the prepared baking sheet. Press and spread the dough evenly to the edges of the pan.
  • Bake for 13 to 15 minutes. The edges should be lightly golden while the center remains pale. A toothpick inserted into the center should come out without raw batter.
  • Remove from the oven and allow the cookie bars to cool completely before frosting.
  • To make the frosting, add the softened butter and sour cream to a large mixing bowl. Beat until smooth and creamy.
  • Add the vanilla extract and mix until combined.
  • Gradually add the powdered sugar and orange gel food coloring. Mix until smooth and evenly colored.
  • Add the milk, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Add additional orange food coloring as needed.
  • Spread the frosting evenly over the completely cooled cookie bars.
  • Immediately top with Halloween sprinkles.
  • Refrigerate until the frosting is set and the bars are ready to serve.
  • Cut into 24 squares and serve.

Notes

  • Do not overbake the cookie bars. The center should remain pale while the edges are lightly golden.
  • Allow the bars to cool completely before frosting.
  • Use gel food coloring for a vibrant orange color without adding excess liquid to the frosting.
  • Add the Halloween sprinkles immediately after frosting so they stick before the frosting sets.

Nutrition

Serving: 1Serving | Calories: 311kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 68mg | Potassium: 52mg | Fiber: 1g | Sugar: 33g | Vitamin A: 364IU | Vitamin C: 0.04mg | Calcium: 22mg | Iron: 1mg