Go Back
–+ servings
Harvest Marble Sugar Cookie Bars

Harvest Marble Sugar Cookie Bars: Your Fall Dessert Delight

Harvest Marble Sugar Cookie Bars combine traditional flavors with vibrant fall colors for a perfect seasonal treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Bars
  • 1 cup Butter, softened Ensure it’s at room temperature for easy creaming.
  • 2 cups Granulated Sugar Can substitute with coconut sugar for a caramel-like flavor.
  • 4 large Eggs Use flax eggs for a vegan option.
  • 2 teaspoons Vanilla Extract Pure vanilla is preferred for the best taste.
  • 5 cups All-Purpose Flour For gluten-free version, substitute with a gluten-free flour blend.
  • 1/2 teaspoon Baking Soda Ensure it’s fresh for the best results.
For the Buttercream Frosting
  • 1/2 cup Butter, softened Make sure it’s softened to allow for easy mixing.
  • 4 cups Powdered Sugar Sift before measuring for a smoother frosting.
  • 2-3 tablespoons Milk Adjust to your desired texture.
  • 1 teaspoon Vanilla Extract Consider adding a touch of cinnamon for a fall twist.
For Garnish
  • Festive Sprinkles Choose colors that reflect autumn!

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
  2. Combine 1 cup of softened butter with 2 cups of granulated sugar in a large mixing bowl and beat until light and fluffy.
  3. Add 4 large eggs and 2 teaspoons of vanilla extract to the mixture and beat until well combined.
  4. Gradually add 5 cups of flour and 1/2 teaspoon of baking soda, mixing until just combined.
  5. Divide the dough into five portions, coloring four with food gel in vibrant shades.
  6. Place pieces of the white dough randomly across the parchment-lined baking sheet.
  7. Add the colored dough pieces on top, pressing them down to form an even layer.
  8. Cover with parchment paper and press down evenly to flatten.
  9. Bake for 10-15 minutes, ensuring they look slightly underbaked before removing.
  10. Cool in the baking sheet for 10 minutes before transferring to a wire rack.
  11. Prepare buttercream by mixing 1/2 cup softened butter, 4 cups powdered sugar, and 2-3 tablespoons milk until creamy.
  12. Frost the cooled cookie bars evenly with the buttercream frosting.
  13. Garnish with festive sprinkles and slice into squares for serving.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 10mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks. Freeze for longer storage.

Tried this recipe?

Let us know how it was!