Sugar cookie bars are the answer to every craving for classic sugar cookies without the fuss of rolling out dough and cutting shapes.
You get the same buttery, soft, slightly chewy texture you love, pressed into one pan and topped with a thick layer of vanilla buttercream.
I make a batch of these sugar cookie bars whenever I want that nostalgic bakery cookie flavor but do not have the patience for chilling dough or wielding a rolling pin.
They come together in about half an hour of hands on time, and the whole pan disappears just as fast at parties, potlucks, and school bake sales.
If you love a good dessert bar, this recipe is about to become a regular in your baking rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 24 bars |
| Difficulty Level | Easy |
Why You’ll Love This Sugar Cookie Bars
These bars take everything you love about a classic sugar cookie and make it easier to pull off on a weeknight.
There is no chilling the dough, no rolling, and no cutting out individual shapes with cookie cutters.
You simply press the dough into a pan, bake it as one big cookie, then slice it into neat squares once it is frosted.
The texture stays soft and chewy for days, and the vanilla buttercream on top gives every bite that bakery style sweetness.
- One bowl, one pan, and minimal cleanup
- No chilling time required before baking
- Soft, chewy texture that stays fresh for days
- Endlessly customizable with sprinkles, food coloring, or mix ins
- Easy to transport for potlucks, bake sales, and parties
- Kid friendly recipe that little hands can help decorate
You might also enjoy: Spritz Cookies
Ingredients
Every ingredient here plays a specific role, from the extra egg yolk that keeps the bars chewy to the cornstarch that softens the crumb.
Nothing fancy is required, just a handful of reliable baking staples you likely already have on hand.
For the Cookie Bars:
- 2 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg, plus 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Vanilla Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Sprinkles, for topping
This same buttery, chewy base is what makes my strawberry buttercream frosting recipe such a popular topping for cookie bars and cakes alike.
Kitchen Equipment Needed
Having the right tools on hand makes this recipe move quickly and keeps the bars evenly baked from edge to edge.
Most of what you need is likely already in your kitchen, aside from a couple of specialty items that make the process much easier.
- 9×13 inch baking pan
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Parchment paper
- Rubber spatula
- Offset spatula
- Measuring cups and spoons
- Wire cooling rack
Read Also: Classic Sugar Cookies
Recommended Products for This Recipe
These are a few products I personally rely on whenever I make sugar cookie bars, based on years of baking this recipe for every holiday and birthday under the sun.
They are not required, but each one solves a common pain point and makes the whole process smoother.
1. USA Pan Nonstick 9×13 Baking Pan
I switched to this pan years ago and my bars have baked more evenly ever since, with no more scorched edges or pale centers.
The heavy gauge aluminized steel distributes heat evenly across the entire pan.
2. KitchenAid Stand Mixer
Creaming butter and sugar until truly light and fluffy makes a real difference in the final texture of these bars, and a stand mixer gets there faster and more consistently than mixing by hand.
It also frees up your hands to scrape the bowl or start on the frosting.
3. Nielsen Massey Pure Vanilla Extract
A good quality vanilla extract genuinely changes the flavor of both the cookie base and the frosting, since vanilla is one of the star flavors in this recipe.
This brand has a rounder, warmer flavor than the imitation extracts you find at most grocery stores.
4. Wilton Offset Icing Spatula
Spreading thick buttercream evenly across a full pan of bars is so much easier with an offset spatula than with the back of a spoon.
It gives you that clean, bakery style finish with almost no effort.
5. Rainbow Jimmies Sprinkles
Jimmies style sprinkles hold their color and shape far better than nonpareils, especially if you want to mix a few into the dough itself.
They are my go to for making these bars feel festive for any occasion.
This pairs beautifully with the same simple technique I use in my strawberry lemon poppy seed scones, where quality extracts make all the difference.
Step-by-Step Instructions: How to Make Sugar Cookie Bars
Follow these steps closely and you will have soft, evenly baked sugar cookie bars every single time, even if this is your first time making them.
1. Preheat the Oven and Prepare the Pan
- Preheat your oven to 350 degrees Fahrenheit.
- Line a 9×13 inch baking pan with parchment paper, leaving a slight overhang on two sides so you can lift the bars out easily once baked.
- Lightly spray the parchment paper with nonstick cooking spray.
2. Whisk the Dry Ingredients
- In a medium mixing bowl, whisk together the 2 3/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Whisk until everything is evenly combined, then set the bowl aside.
- This step ensures the leavening agents are distributed evenly throughout the dough.
3. Cream the Butter and Sugar
- In a large mixing bowl, beat the 1 cup softened butter and 1 1/2 cups granulated sugar together using an electric mixer.
- Beat on medium speed for about 2 to 3 minutes, until the mixture is pale and fluffy.
- Scrape down the sides of the bowl with a rubber spatula as needed to make sure everything is evenly mixed.
4. Add the Eggs and Extracts
- Add the 1 large egg, 1 large egg yolk, 1 tablespoon vanilla extract, and 1/2 teaspoon almond extract if using.
- Beat on medium speed until fully combined and the mixture looks smooth and slightly lighter in color.
- Scrape down the bowl again to catch any unmixed butter along the bottom.
5. Combine the Wet and Dry Ingredients
- Add the whisked flour mixture to the butter mixture in two batches, mixing on low speed after each addition.
- Mix just until no streaks of flour remain, being careful not to overmix.
- The dough will be thick and soft, closer to a cookie dough than a batter.
6. Press the Dough into the Pan
- Transfer the dough into the prepared baking pan.
- Use your fingers or an offset spatula to press the dough evenly into every corner of the pan.
- For a perfectly smooth top, lay a piece of parchment paper over the dough and press it flat with your hands or a flat bottomed measuring cup.
7. Bake the Cookie Bars
- Bake in the preheated oven for 18 to 22 minutes.
- The bars are done when the edges turn light golden brown and the center still looks very slightly underbaked.
- Avoid overbaking, since the bars will continue to set as they cool, giving you that soft and chewy texture.
8. Cool the Bars Completely
- Remove the pan from the oven and set it on a wire cooling rack.
- Let the bars cool completely in the pan, which usually takes about 1 hour.
- Do not frost warm bars, since the buttercream will melt and slide right off.
9. Make the Vanilla Buttercream Frosting
- In a large mixing bowl, beat the 1/2 cup softened butter on medium speed until smooth and creamy.
- Gradually add the 2 1/2 cups powdered sugar, beating on low speed to avoid a sugar cloud, then increase to medium speed once incorporated.
- Add the 2 tablespoons heavy cream, 1 teaspoon vanilla extract, and pinch of salt.
- Beat for 2 to 3 minutes on medium high speed until light and fluffy.
10. Frost and Decorate
- Once the bars are completely cool, spread the buttercream frosting evenly over the top using an offset spatula.
- Add sprinkles over the frosting while it is still soft so they stick in place.
- Let the frosting set for about 15 minutes before slicing.
11. Slice and Serve
- Use the parchment overhang to lift the entire slab out of the pan and onto a cutting board.
- Slice into 24 even squares using a sharp knife, wiping the blade clean between cuts for the neatest edges.
- Serve right away or store for later.
Another favorite: Millionaire’s Shortbread
Tips for The Best Sugar Cookie Bars
A few small details make the difference between good sugar cookie bars and truly great ones.
Keep these tips in mind as you bake and you will get consistent results every time.
- Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, to avoid dense bars.
- Use room temperature butter and eggs so everything blends smoothly and evenly.
- Do not overbake. Pull the pan out while the center still looks a touch underdone.
- Let the bars cool completely before frosting to prevent melted, runny buttercream.
- Line the pan with parchment paper for easy removal and cleaner slices.
- Chill the frosted bars for 15 minutes before cutting for the cleanest edges.
This pairs beautifully with the technique I use in my chocolate zucchini bread, where not overmixing the batter is equally important for a tender crumb.
Serving Suggestions
Sugar cookie bars are sweet enough to stand on their own, but a few pairings turn them into more of an occasion.
They also travel well, which makes them an easy choice for gatherings of any size.
- Serve alongside a scoop of vanilla ice cream for an easy dessert plate.
- Pair with fresh berries to balance out the sweetness.
- Set out a platter with Chocolate Chip Cookies for a mixed cookie tray at parties.
- Enjoy with a cup of coffee or a glass of cold milk.
- Cut into smaller bite sized pieces for a dessert table at showers or birthdays.
- Package a few bars in cellophane bags for cute homemade gifts.
Variations of Sugar Cookie Bars
This base recipe is easy to adapt, so you can make a completely new flavor with just one or two swaps.
Try these variations the next time you want to switch things up.
- Funfetti Bars: Fold 1/2 cup of rainbow sprinkles into the dough before baking, then top with plain white frosting.
- Lemon Sugar Cookie Bars: Add 1 tablespoon of fresh lemon zest to the dough and swap the vanilla extract for lemon extract in the frosting.
- Chocolate Chip Sugar Cookie Bars: Fold 1 cup of mini chocolate chips into the finished dough before pressing it into the pan.
- Holiday Bars: Tint the frosting red or green with gel food coloring and top with themed sprinkles for Christmas, or pastel colors for Easter.
- Almond Sugar Cookie Bars: Replace the vanilla extract with almond extract in both the dough and the frosting for a deeper almond flavor.
Read Also: German Chocolate Cake Bars
Storage and Reheating
These bars hold up well over several days, which makes them great for baking ahead of a party or event.
Proper storage keeps the buttercream fresh and the cookie base soft.
- Store frosted bars in an airtight container in the refrigerator for up to 5 days.
- Keep unfrosted bars at room temperature in an airtight container for up to 2 days.
- Freeze unfrosted bars, tightly wrapped, for up to 3 months.
- Freeze individual frosted bars in a single layer, then transfer to a freezer safe bag once solid.
- Thaw frozen bars in the refrigerator overnight before serving.
This pairs beautifully with my pecan pie bars for a dessert table that covers every flavor craving.
Nutritional Facts
These sugar cookie bars are a treat meant to be enjoyed in moderation, with each square offering a satisfying balance of sweetness and richness.
Below is an approximate breakdown per bar, based on a batch of 24.
- Calories: 290 kcal
- Carbohydrates: 41 g
- Protein: 3 g
- Fat: 13 g
- Saturated Fat: 8 g
- Cholesterol: 48 mg
- Sodium: 140 mg
- Sugar: 28 g
- Calcium: 15 mg
- Iron: 1 mg
You might also enjoy: Lemon Bars
Health Benefits of Key Ingredients
While sugar cookie bars are certainly a dessert, a few of the ingredients do offer some nutritional value worth mentioning.
Here is a quick look at what a couple of the key ingredients bring to the table.
- Eggs: A good source of protein and choline, which supports brain and muscle function.
- Butter: Contains fat soluble vitamins like A and E, along with a small amount of calcium.
- Vanilla Extract: Contains trace antioxidants and has been linked to mild anti-inflammatory properties.
- Flour: Provides carbohydrates for quick energy, along with small amounts of iron and B vitamins if using enriched flour.
For another treat with a similarly comforting flavor profile, try my raspberry cheesecake bars.
FAQs About Sugar Cookie Bars
1. Can I make sugar cookie bars ahead of time?
Yes, you can bake the cookie base a day in advance and store it unfrosted at room temperature in an airtight container.
Make the frosting fresh the day you plan to serve them for the fluffiest texture.
2. Why did my sugar cookie bars turn out dry?
Dry bars usually happen from using too much flour or baking the bars a few minutes too long.
Be sure to spoon and level your flour rather than scooping it directly from the bag, and pull the pan out while the center still looks slightly underbaked.
3. Do I need almond extract for this recipe?
No, the almond extract is optional and simply adds a subtle bakery style flavor that many classic sugar cookies have.
If you are not a fan, you can leave it out entirely or replace it with an extra splash of vanilla extract.
4. Can I freeze sugar cookie bars?
Yes, both frosted and unfrosted bars freeze well when wrapped tightly.
Unfrosted bars keep in the freezer for up to 3 months, while frosted bars are best frozen in a single layer for up to 1 month.
5. Can I double this recipe for a larger crowd?
Yes, simply double all of the ingredients and bake in a larger sheet pan, such as a half sheet pan.
You may need to add a few extra minutes to the bake time, so watch for the same golden edges and slightly underbaked center as your cue.
Sugar Cookie Bars
Ingredients
- 2 3/4 cups all purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened (2 sticks)
- 1 1/2 cups granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon vanilla extract good quality
- 1/2 teaspoon almond extract optional
- 1/2 cup unsalted butter softened (1 stick)
- 2 1/2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- sprinkles jimmies style, for topping
Equipment
- 9×13 inch baking pan
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Parchment paper
- Rubber spatula
- Offset spatula
- Measuring cups and spoons
- Wire cooling rack
Method
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides, and lightly spray with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
- In a large bowl, beat softened butter and sugar with an electric mixer on medium speed for 2-3 minutes until pale and fluffy. Scrape down sides as needed.
- Add the egg, egg yolk, vanilla extract, and almond extract (if using). Beat on medium until smooth and slightly lighter in color. Scrape down the bowl.
- Add the flour mixture in two batches, mixing on low speed just until no streaks remain. Do not overmix.
- Press the thick dough evenly into the prepared pan. For a smooth top, place parchment over the dough and press flat with your hands or a measuring cup.
- Bake for 18-22 minutes until edges are light golden and the center still looks slightly underbaked. Do not overbake.
- Cool completely in the pan on a wire rack for about 1 hour before frosting.
- For the frosting, beat softened butter until smooth. Gradually add powdered sugar on low speed, then increase to medium. Add cream, vanilla, and salt and beat 2-3 minutes until light and fluffy.
- Spread frosting evenly over cooled bars with an offset spatula. Add sprinkles while frosting is soft. Let set for 15 minutes.
- Use the parchment overhang to lift the slab onto a cutting board. Slice into 24 even squares with a sharp knife, wiping the blade clean between cuts.
Nutrition
Notes
- Measure flour by spooning it into the measuring cup and leveling it off to avoid dense, dry bars.
- Use room temperature butter and eggs for smooth, even blending and the best texture.
- Pull the bars from the oven while the center still looks slightly underbaked to ensure a soft, chewy texture.
- Let the bars cool completely before frosting to prevent melted, runny buttercream.
- Chill the frosted bars for 15 minutes before slicing for the cleanest edges.
- Store frosted bars in an airtight container in the refrigerator for up to 5 days.
- Unfrosted bars can be frozen, tightly wrapped, for up to 3 months.
- Add 1/2 cup of rainbow sprinkles to the dough for funfetti bars, or 1 cup of mini chocolate chips for a chocolate chip version.
- Swap the vanilla in the frosting for lemon or almond extract for a flavor variation.
- For a festive look, tint the frosting with gel food coloring and top with themed sprinkles.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Sugar cookie bars give you all the nostalgic flavor of a classic sugar cookie with a fraction of the effort.
Once you make a batch, I have a feeling this will become your new go to recipe for parties, holidays, and any day you want something sweet.
I would love to see how yours turn out, so leave a comment below and let me know what mix ins or colors you tried.
Feel free to share this recipe with anyone who needs a foolproof, crowd pleasing dessert in their back pocket.
Recommended:
- Cut Out Sugar Cookie Recipe
- Lemon Cheesecake Bars
- Shortbread Cookies
- Pumpkin Cheesecake Bars
- Granola Bars
