M&M Sugar Cookie Bars
These M&M sugar cookie bars deliver the classic soft texture of sugar cookies, baked in a sliceable form, perfect for parties and gatherings.
Ingredients
For the Cookie Bars
- 1 cup unsalted butter, softened You can substitute with vegan butter for a vegan option.
- 1.5 cups granulated sugar For a chewier bar, replace 1/4 cup with light brown sugar.
- 2 large eggs, room temperature
- 2 teaspoons pure alcohol-free vanilla extract
- 2.5 cups all-purpose flour For gluten-free, substitute with a 1:1 gluten-free flour blend and add xanthan gum if needed.
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 to 1.25 cups M&Ms (reserve 1/4 cup for the top) Mini M&Ms can be used as an alternative.
- 1 tablespoon sour cream or yogurt (optional) For extra tenderness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang.
- In a large bowl, cream the softened butter and granulated sugar together on medium speed until pale and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating until incorporated. Mix in the vanilla and optional sour cream.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet in two additions, mixing on low until just combined. Do not overmix.
- Fold in about 3/4 cup of the M&Ms, reserving the rest for the top.
Baking
- Press the dough evenly into the prepared pan using lightly floured hands or an offset spatula.
- Scatter the reserved M&Ms across the top and press them gently into the surface.
- Bake for 18–22 minutes, or until the edges are set and the center is slightly soft but not raw.
- Cool completely in the pan on a wire rack for about 30–60 minutes. Lift the slab using the parchment overhang and cut into bars.
Notes
These bars can be stored in an airtight container for up to 4 days at room temperature. For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.