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These 4th Of July Sugar Cookie Bars are like a sweet hug on a warm summer day, combining classic sugar cookie flavor with festive red, white, and blue icing stripes. You’ll love how easy they are to whip up—and how they steal the show at every backyard barbecue or neighborhood block party.
Why You’ll Love This Recipe
- Crowd-pleasing nostalgia: all the joy of a sugar cookie in bar form—no fiddly cutters required
- Patriotic flair: vibrant icing stripes make these bars a centerpiece for your 4th of July spread
- One-bowl simplicity: minimal dishes, minimal fuss—perfect when you’re juggling party prep
- Quick chilling hack: 45 minutes chill time means you’re not waiting around forever
- Kid-friendly steps: little hands can help sprinkle or drizzle those icing stripes
- Make-ahead magic: bake today, frost tomorrow—stress-free entertaining
- Customizable colors: swap in purple, green, or pastels for any celebration
- Perfect for gift boxes: cut into squares, wrap in cellophane, and gift to friends
Ingredients
- 2¼ cups (280 g) all-purpose flour (I love King Arthur unbleached flour for consistent results)
- 1 tsp baking powder
- ½ tsp fine sea salt
- ¾ cup (170 g) unsalted butter, room temperature (European-style if you can find it)
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 2 tsp pure vanilla extract (or almond extract for a nutty twist)
- Red and blue gel food coloring (AmeriColor or Wilton brands hold color best)
- 1½ cups (180 g) powdered sugar, divided
- 2–3 tbsp milk or heavy cream (for icing consistency)
- 1 tsp light corn syrup (optional, for glossy icing)
Simple swaps:
• Use coconut oil in place of butter for dairy-free bars (flavor will be slightly tropical).
• Gluten-free? Swap flour 1:1 with Cup4Cup or your favorite blend.
Directions
- Preheat & prepare: Preheat oven to 350°F. Line a 9×9-inch pan with parchment, leaving an overhang for easy removal—no sticky mess later!
- Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, and salt until evenly blended. This little step gives you tender bars.
- Cream butter & sugar: In a large bowl or stand mixer, beat butter and sugar on medium until light and fluffy—about 2 minutes. Scrape the bowl so every bit gets air.
- Add egg & vanilla: Crack in the egg and pour in vanilla extract; beat until combined. You’ll know it’s ready when the mixture looks smooth and shiny.
- Fold in flour: Slowly add the dry mix, stirring on low speed or folding by hand until just combined—don’t overmix or bars get tough.
- Press into pan: Transfer dough to your prepared pan. Use a piece of parchment or an offset spatula to press it into an even layer—aim for about ½-inch thickness.
- Chill & bake: Chill the pan for 15 minutes (this helps prevent spreading). Bake 18–20 minutes or until edges are light golden. A toothpick in the center should come out mostly clean.
- Cool completely: Let bars cool in the pan 20 minutes, then lift out via parchment and cool on a wire rack—completely cool before icing.
- Divide & color icing: While bars cool, whisk 1 cup powdered sugar with 1 tbsp milk until smooth. Divide icing into three bowls; tint one red, one blue, leave the last white. Add tiny squeezes of gel—less is more.
- Ice those bars: Drizzle white icing first in three stripes across the pan, then follow with red, then blue. A squeeze bottle or piping bag helps keep lines neat.
- Set & slice: Let icing set at room temp for 30 minutes (or pop in fridge for 10). Use a sharp knife dipped in hot water and wiped dry for clean cuts.
Servings & Timing
Makes 16–20 bars
Prep Time: 20 minutes
Chill/Bake Time: 15 minutes chill + 20 minutes bake
Icing & Set Time: 30 minutes
Total Time: about 1 hour 25 minutes (but most of that is hands-off!)
Variations
• Strawberry-lemon swirl: Add ½ tsp lemon zest to white icing, swirl with pink food color.
• Chocolate stripe: Replace blue with melted dark chocolate for a classic red-white-brown twist.
• Vegan delight: Use vegan butter, flax “egg” (1 Tbsp ground flax + 3 Tbsp water), and plant-based milk.
• Mini bites: Bake in an 8×8 pan, then cut into 1-inch squares for bite-sized fun.
• Nutty crunch: Sprinkle chopped pistachios or almonds over the icing before it sets.
• Sugar-free option: Swap sugar for Swerve or monk fruit sweetener in dough and icing.
Storage & Reheating
Store bars in an airtight container at room temperature for up to 3 days—keep a piece of parchment between layers to prevent sticking. For up to 2 weeks, freeze in a zip-top bag, thaw at room temp for 15–20 minutes before serving. Icing stays intact—no need to reheat these bars; they’re best served cool or at room temp.
FAQs
Q: Can I make the dough ahead?
A: Absolutely—chill the raw dough, wrapped well, for up to 24 hours. Bring to room temp before pressing into pan.
Q: Why did my icing crack?
A: If your icing is too stiff or you chilled the bars too long, thin it with a splash more milk and gently re-smooth.
Q: How do I get crisp edges?
A: For crisper edges, bake an extra 2–3 minutes, but watch closely so the center doesn’t overbake.
Q: Can I use a different pan size?
A: Yes—an 8×8 pan yields thicker bars (increase bake time by 3–5 minutes), while a 9×13 makes thinner bars (reduce bake time by 3–5 minutes).
Q: My bars are too crumbly—help!
A: Next time, be sure not to overmix the dough and measure flour by spooning into the cup rather than scooping directly.
Q: Any tips for clean cuts?
A: Warm your knife under hot water, wipe it dry, then slice in one smooth motion. Repeat between cuts.
Q: Can I skip the chill step before baking?
A: You’ll still get tasty bars, but they may spread more—chilling helps maintain shape.
Q: Is there a sugar-free icing hack?
A: Swap powdered sugar for a mix of powdered erythritol plus a bit of unsweetened cocoa for color—start with small amounts and taste as you go.
Conclusion
These 4th Of July Sugar Cookie Bars bring a burst of color and a boatload of nostalgia to any summer gathering. They’re simple enough for a weekday bake yet festive enough for the hottest holiday of the season. Give them a try, leave a comment with your favorite twist, and don’t forget to explore my patriotic berry trifle for double the red-white-blue fun!
4th Of July Sugar Cookie Bars
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- ¾ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 tsp pure vanilla extract
- Red and blue gel food coloring
- 1½ cups powdered sugar divided
- 2–3 tbsp milk or heavy cream for icing consistency
- 1 tsp light corn syrup optional, for glossy icing
Instructions
- Preheat oven to 350°F. Line a 9×9-inch pan with parchment, leaving an overhang for easy removal.
- In a medium bowl, whisk flour, baking powder, and salt until evenly blended.
- Beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth.
- Slowly add the dry mix, stirring until just combined.
- Chill the dough, then bake until golden.
- Cool the bars before icing.
- Whisk powdered sugar with milk, divide into bowls, and tint with food coloring.
- Drizzle colored icings over the bars to create stripes.
- Let the icing set before slicing into bars.
Notes
• Use coconut oil in place of butter for dairy-free bars.
• Gluten-free? Swap flour 1:1 with Cup4Cup or your favorite blend.
