• While you will make the cookies first, you will want to set the unsalted butter out so that it comes to room temperature. The unsalted butter will be used when preparing the buttercream.

Soft Sugar Cookies

• Preheat the oven to 350 degrees Fahrenheit.
• In a medium sized mixing bowl, add in the flour and baking powder. Stir the ingredients to combine them.
• In the stand mixer, cream the salted butter and sugar together until all of the butter lumps are gone.
• Add in the egg and vanilla extract and mix until just combined.
• Slowly add the flour and baking powder mixture into the wet ingredients until the dough forms a ball. If the ball is very sticky, add another tablespoon of flour.
• Press the dough into a parchment paper lined 8x8" baking dish and bake for 30-35 minutes. The cookie is done when the top of the cookie doesn't look wet and is slightly golden in color.
• Allow the cookie to cool completely before removing from the pan and frosting it.

Vanilla Buttercream Frosting

• Add the room temperature unsalted butter to the stand mixer and mix with the paddle attachment until lighter in color.
• Add the powdered sugar to the mixer, along with the vanilla extract and milk.
• Place a clean towel over the stand mixer and mix on low speed until the sugar is incorporated. Use a rubber spatula to scrape the sides if needed.
• If adding gel food dye, mix the color in on low speed until fully incorporated. Cover the bowl with plastic wrap until the sugar cookie has completely cooled.

Decorating the Halloween Sugar Cookie Bars

• Remove the cookie bar from the pan. It will come out easily thanks to the parchment paper.
• Frost the cookie bar with the prepared buttercream frosting in an even layer. Add sprinkles immediately after frosting, before the frosting has a chance to crust.
• Allow the buttercream frosting to form a crust for 8 hours before cutting into the bars for a cleaner cut.