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By: Becky Hardin
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If you’re a fan of the simple and sweet flavor of sugar cookies, you’re going to love these frosted Sugar Cookie Bars! They have a deliciously tender texture, the perfect level of sweetness, and the simple icing on top is the best finish. These are so fun to make for holidays and parties!
Table of Contents
What’s in this Sugar Cookie Bars Recipe?
Sweet, chewy sugar cookies are baked into bar form and frosted with the yummiest vanilla frosting you’ve ever tasted!
- Unsalted Butter: Adds moisture, richness, and flavor to the bars and forms the base of the frosting.
- Sugar: A combination of granulated and brown sugar gives the bars a rich sweetness, while powdered sugar sweetens the frosting without making it gritty.
- Vanilla Extract: Enhances the sweetness of the bars and the frosting.
- Almond Extract: Adds a slightly nutty flavor to the bars.
- Eggs: Add richness and structure to the bars.
- Baking Soda: Helps the bars rise in the oven.
- Kosher Salt: Enhances the natural flavor of the cookie bars.
- Milk: Helps thin the frosting to a spreadable consistency.
Pro Tip: Top your sugar cookie bars with colorful sprinkles for different holidays and parties!
Variations on Frosted Sugar Cookie Bars
These cookie bars are so easy to make festive for any event! You can simply use colorful sprinkles, or mix food coloring into the frosting to make it any color you like. Try adding some ground cinnamon or nutmeg to the dough for a warm, spicy flavor, or fold in some chopped nuts!
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Should sugar cookie bars be crunchy or soft?
These sugar cookie bars should be soft and tender, not crunchy!
Why are my sugar cookie bars gummy?
If your bars are gummy in the middle, it means they are underbaked. If you haven’t cooled and frosted them yet, put them back into the oven for a few more minutes to finish baking.
How can I keep my sugar cookie bars soft?
To keep these cookie bars soft, tightly cover them with plastic wrap or place them in an airtight container and enjoy them within 2 days. After 2 days, you’ll need to refrigerate them, which can make them a bit more firm or dry.
What makes sugar cookie bars too hard?
If you overbaked these cookie bars, they may turn out hard and crispy. They can also turn out tough if the ingredients were overmixed, so take care not to overwork the dough.
Do cookie bars need to be refrigerated?
These bars can be left out at room temperature for up to 2 days.
How to Store
Store frosted sugar cookie bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Enjoy at room temperature.
How to Freeze
Freeze sugar cookie bars in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag with wax or parchment paper between the bars to protect the frosting for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve these sweet cookie bars topped with the included frosting recipe, or try chocolate buttercream frosting for a different take. Enjoy them with scoops of red velvet ice cream and a French vanilla iced coffee!
Recipe
Sugar Cookie Bars Recipe
4.34 from 6 votes
Author: Becky Hardin
Prep: 20 minutes minutes
Cook: 20 minutes minutes
Total: 40 minutes minutes
Serves24 bars
Print Rate
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Simple, sweet, and deliciously soft and tender, these frosted sugar cookie bars are an easy dessert for parties and holidays!
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Ingredients
For the Bars
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- ¾ cup granulated sugar 150 grams
- ½ cup brown sugar 107 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¼ teaspoon almond extract 1 gram
- 2 large eggs 100 grams, room temperature
- ½ teaspoon baking soda 3 grams
- ½ teaspoon kosher salt
- 2½ cups all-purpose flour 300 grams
For the Frosting
- ¼ cup unsalted butter 57 grams, melted (½ stick)
- 1½ cups powdered sugar 170 grams
- 2 tablespoons milk 28 grams
- 1 teaspoon pure vanilla extract 4 grams
- Sprinkles optional, for topping
Recommended Equipment
Kitchen Scale (optional)
Instructions
Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper. Set aside for now.
Cream the butter and sugars together using an electric hand mixer.
1 cup unsalted butter, ¾ cup granulated sugar, ½ cup brown sugar
Mix in the vanilla and almond extracts, eggs, baking soda, and salt.
1 teaspoon pure vanilla extract, ¼ teaspoon almond extract, 2 large eggs, ½ teaspoon baking soda, ½ teaspoon kosher salt
Add in the flour, little by little, beating lightly until incorporated.
2½ cups all-purpose flour
Press the dough into the pan.
Bake for 18-20 minutes until the edges are golden brown. Allow to cool.
To make the frosting, beat the butter and powdered sugar together.
¼ cup unsalted butter, 1½ cups powdered sugar
Add in the milk and vanilla extract and beat again until smooth.
2 tablespoons milk, 1 teaspoon pure vanilla extract
Once the bars have cooled, gently lift up the parchment paper and bars from the pan and lay on a flat surface.
Spread the frosting over the bars. Then, top with sprinkles.
Sprinkles
Cut into 24 squares.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use room temperature ingredients for the best results.
- Measure the flour using the spoon-and-level method to avoid dense, dry cookie bars.
Storage:Store sugar cookie bars in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month.
Nutrition Information
Serving: 1bar Calories: 211kcal (11%) Carbohydrates: 28g (9%) Protein: 2g (4%) Fat: 10g (15%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 0.5g Monounsaturated Fat: 3g Trans Fat: 0.4g Cholesterol: 41mg (14%) Sodium: 81mg (4%) Potassium: 31mg (1%) Fiber: 0.4g (2%) Sugar: 18g (20%) Vitamin A: 320IU (6%) Calcium: 13mg (1%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Sugar Cookie Recipes We Love
- Soft Sugar Cookies
- Lofthouse Cookies
- Christmas Sugar Cookies
- Chocolate Sugar Cookies
- Strawberry Lemonade Bars
Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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