Easy Frosted Sugar Cookie Bars: Thick, Chewy, and Perfect for Any Celebration
Get ready to indulge in the ultimate dessert bar experience with these incredible sugar cookie bars! Imagine a soft, thick, and wonderfully chewy sugar cookie base, generously crowned with a luscious layer of creamy vanilla buttercream frosting, and, of course, a shower of vibrant rainbow sprinkles. These aren’t just any cookie bars; they’re a celebration in every bite, promising to bring joy to any occasion.
These tender, soft-baked frosted sugar cookie bars are an absolute dream come true. Their delightful texture and classic flavor make them the perfect treat for any event – from lively birthday parties and festive holidays to simply transforming an ordinary Tuesday into a memorable moment. They offer all the beloved taste of traditional sugar cookies but in a much more convenient, shareable format.
If you’re a fan of the timeless sugar cookie and looking for more delightful variations, be sure to explore some of our other fantastic recipes. You might love our classic rolled sugar cookies, the impressive sugar cookie cake for a show-stopping dessert, fun sprinkle sugar cookies, or even a unique sugar cookie fudge. Each recipe brings a new twist to this universally adored flavor!
Why Sugar Cookie Bars Are Easier Than Traditional Sugar Cookies
This sugar cookie bars recipe is not just delicious; it’s incredibly easy to make. In fact, we confidently say they are even easier to prepare than classic cut-out sugar cookies! The magic lies in simplifying several steps that often make traditional cookie baking a longer process. With these bars, you can skip the usual fuss and get straight to the delicious results.
Forget the common hurdles of cookie baking:
- No chilling the dough: You won’t need to wait for hours for the dough to firm up in the refrigerator.
- No rolling out the dough: Say goodbye to sticky countertops and uneven cookie thickness.
- No cutting individual shapes: Eliminate the need for cookie cutters and gathering scraps.
Instead, the process is streamlined for your convenience. You simply mix your dough until it’s perfectly combined, then press it evenly into your baking pan. A quick trip to the oven, and you’re halfway to a delightful treat. Once the bars have baked to golden perfection and cooled completely, you can frost the entire pan in one go! This is a huge time-saver compared to frosting each individual cookie, which can be quite a task. It’s significantly quicker and much less labor-intensive, making these bars a fantastic choice for busy bakers or anyone craving instant gratification.
The best part about these quick and easy homemade sugar cookie bars is that despite their simplicity, they deliver the fantastic flavor and satisfying texture of classic soft-frosted sugar cookies. They are so incredibly yummy that we dare you to eat just one! They’re perfect for sharing, but don’t be surprised if you find yourself reaching for a second slice.
Essential Ingredients for Your Sugar Cookie Bars
This section provides detailed ingredient notes and helpful substitution options to ensure your sugar cookie bars turn out perfectly every time. You can find all precise measurements, ingredients, and instructions in the printable recipe card located at the end of this post.
- Butter: For the best texture and flavor, use unsalted butter. Remember to take it out of the fridge about 30-60 minutes before you start baking to allow it to soften to room temperature. Softened butter creams beautifully with sugar, creating a light and airy dough.
- Shortening: This ingredient is key to achieving that wonderfully soft and chewy texture that makes these bars irresistible. If you prefer, you can substitute it with an equal amount of additional butter, but note that the texture might be slightly different.
- Granulated Sugar: Essential for sweetness and structure in the cookie base.
- Eggs: Like butter, eggs should be at room temperature. This helps them incorporate more smoothly into the batter, leading to a more uniform texture.
- Almond Extract: This is a secret ingredient for that unmistakable classic sugar cookie flavor. It adds a subtle depth that truly elevates the taste. If you’re not a fan of almond, or if you have an allergy, you can easily substitute it with an equal amount of pure vanilla extract.
- All-Purpose Flour: I recommend using a good quality unbleached all-purpose flour, such as King Arthur, for optimal results. Ensure you measure your flour correctly by spooning it into a measuring cup and leveling it off.
- Baking Powder: This leavening agent helps the cookie bars rise slightly and contributes to their soft, cake-like texture.
- Salt: A pinch of salt balances the sweetness and enhances all the flavors. If you opt to use salted butter, reduce the amount of added salt in the cookie dough to ¼ teaspoon to avoid over-salting.
- Powdered Sugar (Confectioners’ Sugar): The foundation of our smooth, creamy buttercream frosting. It dissolves easily, giving the frosting its silky texture.
- Heavy Cream: This gives the buttercream its rich, creamy consistency. You can substitute with half-and-half or any type of milk, but remember that the higher the fat content, the creamier and more luxurious your frosting will be.
- Clear Vanilla Extract: I specifically use clear vanilla extract for the frosting to keep it as pristine white as possible, which really makes colorful sprinkles pop. Since clear extract is typically imitation vanilla, I increase the quantity to ensure a robust vanilla flavor. If you prefer to use pure vanilla extract, you can use 1 teaspoon instead, but be aware that your frosting might have a slight off-white or yellowish tint.
- Festive Sprinkles: This is where you can get creative! Coordinate your sprinkles with any holiday (red and green for Christmas, pastels for Easter) or a specific occasion (team colors for a game day). Or simply use your favorite rainbow sprinkles to make any day feel like a party!
Helpful Baking Supplies for Sugar Cookie Bars
Having the right tools can make your baking experience smoother and more enjoyable. Here are some essential supplies you’ll need for these easy sugar cookie bars:
- 8 x 8 inch Square Cake Pan: A metal pan is highly recommended for this recipe as it conducts heat more evenly, resulting in perfectly baked bars with consistent edges and a tender center.
- Measuring Cups and Spoons: Accurate measurements are crucial for baking success, so a reliable set is indispensable.
- Mixing Bowls: You’ll need at least two – one large for wet ingredients and dough, and a medium one for dry ingredients.
- Hand-Held Mixer or Stand Mixer: A mixer makes quick work of creaming butter and sugar and whipping up the buttercream frosting, ensuring a light and fluffy texture.
- Parchment Paper: Absolutely essential for easy removal of the bars from the pan and minimal cleanup.
How to Make Delicious Sugar Cookie Bars (Step-by-Step Guide)
Follow these simple steps to create your own batch of thick, chewy, and perfectly frosted homemade sugar cookie bars.
Step 1: Prepare Your Oven and Pan. Begin by preheating your oven to 350° Fahrenheit (175°C). Next, prepare your 8×8 inch baking pan. Line it with parchment paper, making sure to leave an overhang on the sides. This “sling” of parchment paper will allow you to easily lift the cooled bars out of the pan for neat slicing and serving. Set the prepared pan aside.
Step 2: Cream Wet Ingredients. In a large mixing bowl, combine the softened butter, shortening, and granulated sugar. Using a hand-held or stand mixer, cream these ingredients together on medium speed until the mixture is light, fluffy, and well-combined. This process incorporates air, contributing to the bars’ soft texture. Next, add the eggs one at a time, mixing well after each addition. With the second egg, incorporate the almond extract. Ensure everything is thoroughly mixed but avoid over-beating.
Step 3: Combine Dry and Wet Ingredients. In a separate, medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures these dry ingredients are evenly distributed throughout the dough. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until everything is combined and no streaks of dry flour remain. Be careful not to overmix, as this can lead to tough, dense cookie bars.
Step 4: Bake the Cookie Bars. Press the prepared dough evenly into the parchment-lined 8×8 inch pan. Use your hands or a spatula to ensure an even layer, reaching into all corners. Bake for approximately 25-30 minutes, or until the top and edges of the bars are just beginning to turn a delicate golden brown. It’s crucial not to over-bake these bars, as this will result in a dry and crumbly texture. The center should still look slightly soft. Once baked, remove the pan from the oven and allow the bars to cool completely on a wire rack before attempting to frost them. Rushing this step will melt your frosting.
Step 5: Prepare the Creamy Buttercream Frosting. While your cookie bars are cooling, prepare the indulgent buttercream frosting. In a clean mixing bowl, using a hand-held or stand mixer fitted with a paddle attachment, whip together the softened butter, confectioners’ sugar, heavy cream, and clear vanilla extract. Beat on medium-high speed until the frosting is light, fluffy, and smooth. If you desire a thinner consistency, you can gradually add more heavy cream, one tablespoon at a time, until it reaches your preferred spreadable texture.
Step 6: Frost, Sprinkle, Slice, and Serve! Once the sugar cookie bars are completely cool, spread the prepared buttercream frosting evenly over the entire surface of the pan. Use an offset spatula for a beautifully smooth finish. Immediately after frosting, generously scatter your festive sprinkles over the top. The frosting will still be soft enough for them to adhere. Once decorated, use the parchment paper overhang to lift the entire slab of bars out of the pan. Place them on a cutting board and slice into individual squares using a sharp knife. Now they’re ready to be devoured! Serve immediately and enjoy these delightful frosted sugar cookie bars with sprinkles.
Storage Guidelines for Freshness
Proper storage ensures your sugar cookie bars remain delicious and fresh for as long as possible:
- Room Temperature: Once completely cooled and frosted, you can cover the pan or transfer the bars to an airtight container. Store them at room temperature for up to 2 days. For best results, keep them away from direct sunlight or heat.
- Refrigerator: For extended freshness, place your frosted cookie bars in an airtight container and store them in the refrigerator for up to 4 days. Before serving, you might want to let them come to room temperature for about 15-20 minutes to soften the frosting and cookie base slightly.
Top Tips for the Best Sugar Cookie Bars
Achieving perfect chewy sugar cookie bars is easy with a few key techniques:
- Always Line Your Pan: Using parchment paper with an overhang is a game-changer. It makes lifting the entire batch of bars out of the pan incredibly easy, allowing for clean cuts and hassle-free serving. Don’t skip this step!
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together smoothly, creating a uniform batter and a tender, consistent texture in your finished bars.
- Do Not Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dry cookie bars instead of the desired soft and chewy texture.
- Prevent Overbaking: This is arguably the most critical tip! Sugar cookie bars should be lightly colored, with just a hint of golden on the edges. To test for doneness, insert a toothpick near the middle of the pan. If it comes out with wet batter, it needs more time. If it comes out slightly moist with a few moist crumbs attached, they are done! If it comes out completely clean and dry, they are likely overbaked and will be dry. Remove them from the oven promptly to preserve their chewiness.
- Cool Completely Before Frosting: Patience is a virtue when it comes to frosting. The bars must be absolutely cold to the touch before you apply the buttercream. If they are even slightly warm, your beautiful frosting will melt and slide right off.
- Smooth Frosting Application: Use an offset spatula to spread the frosting evenly. For extra smooth results, dip your spatula in warm water and wipe it clean before smoothing the frosting.
Delicious Variations to Try
These thick sugar cookie bars are wonderfully versatile! Here are a few ways to customize them for different occasions or to suit your taste:
- Holiday-Themed Bars: Easily transform these into festive treats. Top them with red and green sprinkles for delightful Christmas sugar cookie bars, or use pastels for Easter, and orange and black for Halloween. The possibilities are endless!
- Tint the Frosting: Add a few drops of gel food coloring to the buttercream frosting to match your party theme or holiday. This works beautifully in combination with coordinated sprinkles for a truly personalized dessert.
- Alternative Frosting Flavors: While vanilla buttercream is classic, feel free to experiment. Try topping the bars with a tangy cream cheese frosting for a different flavor profile, or even a chocolate buttercream for a richer experience.
- Other Toppings: Beyond sprinkles, consider other fun toppings. Mini chocolate chips, chopped nuts, toasted coconut, or a drizzle of caramel or chocolate sauce can add extra flavor and texture.
Frequently Asked Questions (FAQ)
Yes, you absolutely can! To freeze, follow the recipe for the bars as written, but do not frost them. Once the baked bars are completely cool, you can wrap them (either cut into squares or as a whole slab) tightly in a layer of plastic wrap, then an additional layer of aluminum foil, and place them in a freezer-safe container or bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw the unfrosted bars at room temperature, then prepare and spread the fresh frosting as directed.
Yes, these are an excellent make-ahead dessert! You can bake the cookie bars up to 1 day in advance. Once they are completely cooled, keep them covered tightly at room temperature. You can also prepare the frosting separately and store it in an airtight container in the refrigerator. When you’re ready to serve, allow the frosting to soften at room temperature for about 10-15 minutes, then give it a quick whisk to restore its creaminess before frosting and cutting the bars.
While an 8×8 inch pan gives you nice thick bars, you can use a 9×13 inch pan. If using a larger pan, the bars will be thinner, and the baking time will be reduced. Start checking for doneness around 18-20 minutes. Keep a close eye on them to prevent overbaking.
The most common reason for dry cookie bars is overbaking. Ensure you remove them from the oven as soon as the edges are lightly golden and the center still looks slightly soft (a toothpick test showing a few moist crumbs is perfect). Overmixing the dough can also lead to dryness by developing too much gluten, making the bars tough rather than tender.
More Delicious Dessert Bars to Explore
If you love the convenience and deliciousness of bar desserts, you’re in for a treat! Check out some of our other fantastic bar recipes that are perfect for any occasion:
- Carmelitas
- Homemade Twix Bars
- Brookie Bars (a brownie and cookie hybrid!)
- Funfetti Cookie Bars (a festive twist)
- Zesty Lemon Bars
- Grandma’s Peanut Butter and Jelly Bars
- Magical Unicorn Cheesecake Bars
Or, dive into our entire delightful collection of 20 mouth-watering cookie bar recipes for endless baking inspiration.
Sugar Cookie Bars
Author: Jaclyn
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yields: 16 bars
These sugar cookies bars are thick, chewy, and topped with creamy vanilla buttercream frosting and, of course, sprinkles!
Ingredients
For the bars:
- ½ cup unsalted butter, room temperature
- ½ cup shortening
- 1 ¼ cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the frosting:
- ½ cup unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 1 Tablespoon heavy cream
- 2 teaspoons clear vanilla extract*
- Festive sprinkles
Instructions
- Preheat the oven to 350° Fahrenheit. Line an 8×8 inch pan with parchment paper, leaving some hanging over the edge, and set aside.
- In a large bowl, use a mixer to cream together the butter, shortening, and sugar until well-combined and fluffy. Mix in the eggs 1 at a time, adding in the almond extract along with the second egg.
- In a separate mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet mixture and mix just until combined.
- Press the dough evenly into the prepared pan and bake for about 25 minutes, or until the top and edges are just beginning to turn golden brown. Do not overbake! Allow the bars to cool completely before frosting.
- For the frosting, use a hand-held or stand mixer fixed with a paddle attachment to whip together the butter, powdered sugar, heavy cream, and vanilla extract. You can add more heavy cream, 1 Tablespoon at a time, if you want thinner frosting.
- Spread the frosting evenly over the bars and top with sprinkles. Slice and serve.
Notes
- Almond extract: This will give you that classic sugar cookie flavor, but feel free to replace with vanilla if you prefer.
- Vanilla extract: I used clear extract in this recipe to keep the frosting white. Clear extract is imitation vanilla so I increased the amount to get a better vanilla flavor. You can substitute with 1 teaspoon pure vanilla extract if you prefer, just note your frosting may have a slight bit of a tint to it.
- Do not overbake! The bars should be lightly colored. To test for doneness, insert a toothpick near the middle. If there is a lot of wet batter it isn’t done yet. If it is slightly moist with a few crumbs on it, they are done. If it isn’t moist at all they are probably overbaked.
- Storage: Store in an airtight container or well-covered at room temperature for up to 2 days. For longer storage refrigerator in an airtight container for up to 4 days.
- To Freeze: Wrap unfrosted bars (cut or uncut) in a layer of plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw and frost.
- To Make Ahead: You can prepare the bars and the frosting separately up to one day ahead of time. Store the bars covered at room temperature and the frosting covered in the refrigerator. When ready to serve, allow the frosting to soften at room temperature for about 10 minutes then frost, slice, and serve.
Nutrition
Calories: 361kcal | Carbohydrates: 46g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 110mg | Potassium: 35mg | Fiber: 1g | Sugar: 30g | Vitamin A: 398IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg
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We hope you enjoy baking and sharing these delightful Frosted Sugar Cookie Bars as much as we do!
These sugar cookies bars are thick, chewy, and topped with a thick layer of creamy buttercream sugar cookie frosting and, of course, lots of rainbow sprinkles!
The tender, soft-baked frosted sugar cookie bars are perfect for birthday parties, holidays, or to make any ordinary day feel like a celebration.
For more tasty sugar cookie desserts, give our rolled sugar cookies, sugar cookie cake, sprinkle sugar cookies, and sugar cookie fudgea try.
This sugar cookies bars recipe is as easy to make as sugar cookies.
No, wait, I take that back.
They are even easier to make than classic sugar cookies!
There is no need to chill, roll out, and cut the dough.
Instead, simply mix your dough, press it into your baking pan, and pop it in the oven.
Then once they have baked and cooled you can frost all of them in one go, rather than having to frost each individual cookie as you would with classic cookies. So much quicker!
The best part is– even though these bars are quick and easy, they still pack that great taste of classic soft frosted sugar cookies. So yummy. I dare you to eat just one!
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Butter– take your butter out of the fridge 30-60 minutes before you start to let it soften
- Shortening– you can substitute with an equal amount of butter if you prefer
- Granulated sugar
- Eggs– let them come to room temperature with your buter
- Almond extract– this will give you that classic sugar cookie flavor. If you aren’t a fan of almond flavor you can use vanilla instead.
- All-purpose flour– I used King Arthur Unbleached All-Purpose flour
- Baking powder
- Salt – If using salted butter cut the salt added to the cookie dough to ¼ teaspoon.
- Powdered sugar
- Heavy cream– you can substitute with half-and-half or any type of milk–the higher the fat the better though.
- Clear vanilla extract– I used clear extract in this recipe to keep the frosting as white as possible. Clear extract is imitation vanilla so I increased the amount to get a better vanilla flavor. You can substitute with 1 teaspoon pure vanilla extract if you prefer, just note your frosting may have a slight tint to it.
- Festive sprinkles– coordinate your sprinkles with any holiday or occasion or use whatever sprinkles tickle your fancy
Helpful Baking Supplies
- 8 x 8 inch square cake pan– a metal pan provides more even baking for this particular recipe
- Measuring cups and spoons
- Mixing bowls
- Hand-held or stand mixer
- Parchment paper
How to Make Sugar Cookie Bars
Step 1: Preheat the oven to 350° Fahrenheit. Line an 8×8 inch pan with parchment paper, leaving some hanging over the edge, and set aside.
Step 2: Use a mixer to cream together the butter, shortening, and sugar until well-combined and fluffy. Mix in the eggs 1 at a time, adding in the almond extract along with the second egg.
Step 3: In a separate mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet mixture and mix just until combined.
Step 4: Press the dough evenly into the prepared pan and bake for 25-30 minutes, or until the top and edges are just beginning to turn golden brown. Take care not to over-bake the bars or they will dry out. Allow the bars to cool completely before frosting.
Step 5: For the buttercream sugar cookie frosting, use a hand-held or stand mixer fixed with a paddle attachment to whip together the butter, powdered sugar, heavy cream, and vanilla extract. You can add more heavy cream, 1 Tablespoon at a time, if you want thinner frosting.
Step 6: Spread the frosting evenly over the bars and top with sprinkles. Slice and serve.
Storage
Room Temperature: After cooling completely you can cover and store your sugar cookie bars at room temperature for up to 2 days.
Refrigerator: For longer storage keep your bars in the refrigerator in an airtight container for up to 4 days.
Tips for the Best Sugar Cookie Bars
- Line the pan with parchment paper to make the bars easy to lift out.
- Only mix the dough until the flour is just combined. Do not over mix.
- Do not over bake. The bars should be lightly colored. To test for doneness, insert a toothpick near the middle. If there is a lot of wet batter it isn’t done yet. If it is slightly moist with a few crumbs on it, they are done. If it isn’t moist at all they are probably overbaked.
- Allow the bars to cool fully before frosting.
Variations
- Top with red and green sprinkles to make Christmas sugar cookie bars.
- Use gel food coloring to tint the frosting (great in combination with festive sprinkles for special occasions or themed parties).
- Try topping the bars with a cream cheese frosting instead of buttercream.
FAQ
Yes. Follow the recipe as written but do not frost them. Wrap the bars (cut or uncut) in a layer of plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw and frost.
Yes. Follow the recipe as written but do not frost the bars. Keep the bars covered at room temperature up to 1 day ahead of time. Make the frosting and store it in the refrigerator. Allow the frosting to soften at room temperature for 10 minutes or so before frosting and cutting the bars when you are ready to serve.
More Delicious Dessert Bars
- Carmelitas
- Homemade Twix Bars
- Brookie Bars
- Funfetti Cookie Bars
- Lemon Bars
- Grandma’s Peanut Butter and Jelly Bars
- Unicorn Cheesecake Bars
Or visit our entire collection of 20 cookie bar recipes.
Sugar Cookie Bars
Author: Jaclyn
Ingredients
For the bars:
- ½ cup unsalted butter room temperature
- ½ cup shortening
- 1 ¼ cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the frosting:
- ½ cup unsalted butter room temperature
- 2 cups confectioners’ sugar
- 1 Tablespoon heavy cream
- 2 teaspoons clear vanilla extract*
- Festive sprinkles
Instructions
-
Preheat the oven to 350° Fahrenheit. Line an 8×8 inch pan with parchment paper, leaving some hanging over the edge, and set aside.
-
In a large bowl, use a mixer to cream together the butter, shortening, and sugar until well-combined and fluffy. Mix in the eggs 1 at a time, adding in the almond extract along with the second egg.
-
In a separate mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet mixture and mix just until combined.
-
Press the dough evenly into the prepared pan and bake for about 25 minutes, or until the top and edges are just beginning to turn golden brown. Do not overbake! Allow the bars to cool completely before frosting.
-
For the frosting, use a hand-held or stand mixer fixed with a paddle attachment to whip together the butter, powdered sugar, heavy cream, and vanilla extract. You can add more heavy cream, 1 Tablespoon at a time, if you want thinner frosting.
-
Spread the frosting evenly over the bars and top with sprinkles. Slice and serve.
Notes
Vanilla extract: I used clear extract in this recipe to keep the frosting white. Clear extract is imitation vanilla so I increased the amount to get a better vanilla flavor. You can substitute with 1 teaspoon pure vanilla extract if you prefer, just note your frosting may have a slight bit of a tint to it.
Do not overbake! The bars should be lightly colored. To test for doneness, insert a toothpick near the middle. If there is a lot of wet batter it isn’t done yet. If it is slightly moist with a few crumbs on it, they are done. If it isn’t moist at all they are probably overbaked.
Storage: Store in an airtight container or well-covered at room temperature for up to 2 days. For longer storage refrigerator in an airtight container for up to 4 days.
To Freeze: Wrap unfrosted bars (cut or uncut) in a layer of plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw and frost.
To Make Ahead: You can prepare the bars and the frosting separately up to one day ahead of time. Store the bars covered at room temperature and the frosting covered in the refrigerator. When ready to serve, allow the frosting to soften at room temperature for about 10 minutes then frost, slice, and serve.
Nutrition
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