Marble Sugar Cookie Bars

Soft, chewy sugar cookie bars with a beautiful marbled pattern created with vanilla and chocolate dough. These bars are easier than rolling individual cookies and perfect for feeding a crowd.

Ingredients

For the Base Sugar Cookie Dough:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract

For the Chocolate Marble:

• 1/4 cup unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 2 tablespoons melted butter
• 1 tablespoon milk or cream

For Topping:

• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon (optional)

Equipment Needed:

• 9×13 inch baking pan
• Parchment paper
• Large mixing bowls
• Electric mixer (hand or stand)
• Knife for marbling

Instructions

Prepare for Baking:

1. Preheat oven to 350°F (175°C).
2. Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
3. Lightly spray parchment with cooking spray.

Make the Sugar Cookie Dough:

1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
3. Beat in eggs one at a time, then add vanilla extract.
4. Gradually mix in the flour mixture until just combined. Don’t overmix.

Create the Chocolate Marble Mixture:

1. In a small bowl, whisk together cocoa powder and 2 tablespoons flour.
2. Add melted butter and milk, stirring until smooth and well combined.
3. The mixture should be thick but spreadable.

Assemble the Bars:

1. Remove about 1 cup of the vanilla cookie dough and set aside.
2. Press the remaining vanilla dough evenly into the prepared pan.
3. Mix the reserved 1 cup of vanilla dough with the chocolate mixture until well combined.
4. Drop spoonfuls of the chocolate dough randomly over the vanilla base.
5. Using a knife or skewer, gently swirl through both layers to create a marbled pattern. Don’t overmix – you want distinct swirls.

Add Topping and Bake:

1. In a small bowl, mix granulated sugar and cinnamon (if using).
2. Sprinkle the sugar mixture evenly over the top.
3. Bake for 22-25 minutes, until the edges are lightly golden and the center is set.
4. Don’t overbake – the bars should still look slightly soft in the center.

Cool and Cut:

1. Let cool completely in the pan (about 2 hours).
2. Using the parchment overhang, lift the bars out of the pan.
3. Cut into squares or rectangles with a sharp knife.

Variations

Funfetti Marble Bars:

• Add 1/3 cup rainbow sprinkles to the vanilla dough
• Use vanilla extract in place of some cocoa for lighter swirls

Peanut Butter Marble:

• Replace chocolate mixture with 1/2 cup creamy peanut butter mixed with 2 tablespoons powdered sugar

Strawberry Marble:

• Replace chocolate mixture with 1/4 cup strawberry jam mixed with a few drops of red food coloring

Orange Chocolate Marble:

• Add 1 tablespoon orange zest to vanilla dough
• Add 1/2 teaspoon orange extract to chocolate mixture

Tips for Success:

• Room Temperature Ingredients: Make sure butter and eggs are at room temperature for easier mixing.
• Don’t Overmix: Stop mixing as soon as ingredients are combined to keep bars tender.
• Marbling Technique: Use a gentle touch when swirling – too much mixing will muddy the pattern.
• Even Layer: Press the base layer evenly to ensure uniform baking.
• Doneness Test: The center should be set but still soft when you gently press it.

Storage:

• Store covered at room temperature for up to 1 week
• Can be frozen for up to 3 months
• Layer between parchment paper to prevent sticking

Serving Suggestions:

• Serve with a glass of cold milk
• Dust with powdered sugar before serving
• Drizzle with melted chocolate or caramel sauce
• Serve alongside vanilla ice cream

Yield: 24 bars

Prep Time: 20 minutes

Bake Time: 22-25 minutes

Total Time: 45 minutes (plus cooling time)