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Perfect Stars and Stripes Sugar Cookie Bars Easy Homemade Recipe with Royal Icing

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These festive sugar cookie bars feature a tender, buttery base topped with smooth, glossy royal icing decorated in stars and stripes. Perfect for summer gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract (optional)
  • 2 tablespoons milk (whole or 2%)
  • 3 cups (360g) powdered sugar, sifted
  • 2 large egg whites (or 4 tablespoons meringue powder + 6 tablespoons water)
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • Food coloring gels (red and blue)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together 2 ¾ cups (345g) flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat 1 cup (227g) softened butter and 1 ½ cups (300g) granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in 1 large egg, 2 teaspoons vanilla extract, and ½ teaspoon almond extract until combined.
  5. Gradually add the flour mixture in thirds, alternating with 2 tablespoons milk, starting and ending with flour. Mix on low speed just until combined; do not overmix.
  6. Evenly spread the dough into the prepared pan and smooth the surface.
  7. Bake for 25-28 minutes or until edges are golden and a toothpick inserted in the center comes out clean. Bars will be soft but set.
  8. Cool completely in the pan on a wire rack for about 1 hour before icing.
  9. Prepare royal icing by whisking 3 cups (360g) powdered sugar, 2 egg whites, ½ teaspoon cream of tartar, and ½ teaspoon vanilla extract until stiff peaks form (7-10 minutes). If using meringue powder, follow package instructions.
  10. Divide icing into three bowls: leave one white, color one red, and one blue with gel food coloring.
  11. Spread a thin layer of white icing over cooled bars as a base. Using piping bags, create stripes with red icing and stars or dots with blue icing to emulate stars and stripes.
  12. Allow decorated bars to dry at room temperature for at least 4 hours or overnight for best results.
  13. Slice carefully with a sharp knife, wiping clean between cuts, to get neat squares.

Notes

Use pasteurized egg whites or meringue powder for safety. Practice piping on parchment paper before decorating. Keep royal icing covered with a damp towel to prevent drying. Let bars cool completely before icing to avoid melting. Icing sets best if dried overnight. For gluten-free, substitute flour with 1:1 gluten-free blend. Vegan version uses vegan butter, applesauce instead of egg, and aquafaba for royal icing.

Nutrition

Keywords: sugar cookie bars, royal icing, Fourth of July dessert, patriotic dessert, easy sugar cookies, stars and stripes cookies, summer dessert

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