Preheat the oven to 375 degrees and grease a half sheet cookie sheet (12x17). If you don't have a 12x17 cookie sheet, use the closest size you have.
Cream together the butter and sugar on medium speed with a hand mixer or in your Kitchen Aid.
Add the eggs, one at a time. Allowing each egg to be incorporated, before adding the next. If needed scrape the sides of the bowls to ensure everything is getting mixed in.
Add the vanilla to the butter, sugar, and egg mixture.
In a separate bowl, whisk together the flour, salt, and baking soda. Slowly add this dry mixture to the wet mixture until fully combined.
Press the dough evenly into the greased cookie sheet. I find it easiest to just use your hands.
Bake for approximately 15 minutes at 375 degrees, until the cookie sheet is very lightly browned around the edges. Remove from the oven and set aside to cool.
While the Sugar Cookie Bars are cooling, prepare the frosting recipe, using the instructions below.
Once completely cooled, frost the sugar cookie bars and immediately add the sprinkles.
Cut the pan into 36 bars and store them in an airtight container.
Sugar Cooking Frosting Instructions
In a large mixing bowl, beat the butter until smooth with a hand mixer or in your Kitchen Aid.
Then add 4 tablespoons of milk, the food coloring, and almond extract to the butter and mix together.
Add the powdered sugar, a half-cup at a time, to avoid a mess.
Add up to 2 tablespoons of the remaining milk to reach the frosting consistency you like. You can also add more food coloring if needed to darken the color of the frosting.
Video
Notes
These Sugar Cookie Bars can be frozen. It is preferred that the dough be frozen prior to cooking or the baked cookies be frozen before frosting. For full instructions on freezing, go to: https://overthebigmoon.com/soft-sugar-cookie-bar-recipe/.