Simple Sugar Cookies/ The Monday Box

Simple Sugar Cookie Bars

Adapted from "Chewy Gooey Crispy Crunchy" by Alice Medrich
Makes 1 - 8”x 8” pan, 12-16 bars
Author Wendy Sondov


  • 1 ½ cups all-purpose flour
  • 4 ½ tablespoons cornstarch
  • 3 large eggs room temperature
  • ¾ cup plus 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 scraped vanilla bean or 1 tablespoon vanilla paste or extract
  • 12 tablespoons unsalted butter melted and cooled slightly
  • ¼ cup sparkling decorating sugar I used Bob’s Red Mill Sparkling Decorating Sugar


  1. Preheat oven to 325° F. Lightly coat an 8” x 8” baking pan with non-stick spray. Line with parchment paper, then lightly coat again with non-stick spray.
  2. In a medium bowl, whisk together the flour and cornstarch. Set aside.
  3. In the bowl of an electric mixer, beat eggs, sugar, salt, and vanilla 2-3 minutes or until mixture thickens and is light in color.
  4. Beat in melted butter.
  5. Gradually fold in flour mixture.
  6. Spread the batter evenly into the prepared pan. Sprinkle the surface generously with sparkling sugar.
  7. Bake for 15-20 minutes, or until edges just begin to brown and a toothpick inserted in the center comes out clean.
  8. Set the pan on a wire rack to cool completely. Use the overhanging parchment paper to lift the cookie out of the pan and onto a cutting board. Slice into individual bars.
  9. Simple Sugar Cookie Bars can be stored in an airtight container at room temperature for at least 2 weeks.

Packing Tips

Wrap small stacks of 2-3 bars in plastic wrap. Place stacks in a column in a freezer weight zip lock bag. The long lasting chewiness of these bars (2+ weeks) makes them a good choice for military care packages, however, only in cooler temperatures. These bars are not desert safe due to the butter in the recipe.