Sugar Cookie Bars Recipe

Introduction

Sugar cookie bars combine the classic flavors of sugar cookies with the convenience of a bar dessert. This recipe yields tender, buttery bars topped with a luscious vanilla frosting and festive sprinkles—a perfect treat for any occasion.

Ingredients

• Cooking spray
• 4 1/2 cups (540 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 1/2 cups (500 g) granulated sugar
• 2 cups (4 sticks) unsalted butter, softened
• 2 large eggs
• 1 large egg yolk
• 1 tablespoon pure vanilla extract
• 2 cups (230 g) confectioners’ sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• Pink food coloring (optional)
• Sprinkles, for decorating

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 13″ x 9″ baking pan with parchment paper, leaving about a 2-inch overhang on two opposite sides. Lightly grease the parchment with cooking spray.
2. Step 2: In a large bowl, whisk together the flour, baking powder, and kosher salt until well combined.
3. Step 3: In another large bowl, use a handheld mixer on medium-high speed to beat the granulated sugar and softened butter until smooth and creamy.
4. Step 4: Add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the butter mixture and stir with a wooden spoon until just combined. Be careful not to overmix.
6. Step 6: Spread the batter evenly into the prepared pan and bake for 35 to 40 minutes, or until the bars are golden and the top feels set. Allow bars to cool completely in the pan.
7. Step 7: For the frosting, beat confectioners’ sugar and softened butter together in a large bowl using a handheld mixer until smooth.
8. Step 8: Add the heavy cream and vanilla extract, continuing to beat until combined. If desired, add pink food coloring and mix until the color is even.
9. Step 9: Use the parchment paper overhang to lift the bars out of the pan. Spread the frosting evenly over the top and decorate with sprinkles.

Tips & Variations

• For extra flavor, add a teaspoon of almond extract to the batter along with the vanilla.
• If you prefer a thinner layer of frosting, halve the frosting ingredients or spread it more sparingly.
• Use different food coloring or omit it for classic white frosting.
• For chewier bars, slightly underbake by a few minutes and allow to cool fully before frosting.

Storage

Store sugar cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating refrigerated bars, allow them to come to room temperature before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure it contains xanthan gum or add it separately to help with texture.

Can I prepare these bars ahead of time?

Absolutely. You can bake the bars a day or two in advance, keep them wrapped or in an airtight container, and frost them just before serving to keep the frosting fresh.

Sugar Cookie Bars Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 81 reviews

These delightful Sugar Cookie Bars combine the classic flavors of a sugar cookie with the convenience of a bar form. Topped with a creamy vanilla buttercream frosting and colorful sprinkles, they are perfect for any occasion or just a sweet treat at home. The recipe yields soft, buttery bars with a slightly crisp edge and a rich, smooth frosting that can be customized with food coloring for festive flair.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 55-60 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bars

• Cooking spray
• 4 1/2 cups (540 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 1/2 cups (500 g) granulated sugar
• 2 cups (4 sticks) unsalted butter, softened
• 2 large eggs
• 1 large egg yolk
• 1 tablespoon pure vanilla extract

Frosting

• 2 cups (230 g) confectioners’ sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• Pink food coloring (optional)
• Sprinkles, for decorating

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 13″ x 9″ baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal. Lightly grease the parchment with cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined. This ensures even distribution of leavening and seasoning.
3. Cream Butter and Sugar: In another large bowl, use a handheld mixer on medium-high speed to beat the granulated sugar and softened butter until the mixture is smooth and creamy, about 2-3 minutes.
4. Add Eggs and Vanilla: Add the eggs and egg yolk one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate. Then add the vanilla extract and mix until combined.
5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients. Using a wooden spoon, gently mix just until everything is combined, being careful not to overmix to keep the bars tender.
6. Spread and Bake: Spread the batter evenly into the prepared pan. Bake for 35 to 40 minutes or until the edges are golden and the top feels set to the touch. Remove from the oven and allow to cool completely in the pan.
7. Prepare Frosting: In a clean large bowl, beat the confectioners’ sugar and softened butter together on medium-high speed until smooth and creamy. Add the heavy cream and vanilla extract, then continue beating until fully combined. If desired, add pink food coloring and mix until evenly colored.
8. Frost and Decorate: Using the parchment paper overhang, lift the cooled bars out of the pan. Spread the frosting evenly over the top. Decorate with sprinkles as desired. Slice into bars and serve.

Notes

• You can customize the frosting color with any food coloring of your choice.
• Be careful not to overbake to keep the bars soft and chewy rather than dry.
• Using room temperature butter ensures better creaming with sugar for a tender texture.
• Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Allow bars to cool completely before frosting to avoid melting the buttercream.

Keywords: Sugar Cookie Bars, Buttercream Frosted Bars, Soft Sugar Cookies, Easy Dessert Bars, Classic American Dessert