Frosted Sugar Cookie Bars
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Get all the taste of classic sugar cookies without the time-consuming rolling, cutting, and decorating. This Sugar Cookie Bars recipe is quick to make, has a perfect soft-baked center, and is always a crowd pleaser. Plus, they’re super customizable, and the kids love to help out!
As much as I enjoy baking, I don’t always have the patience for complicated recipes. That’s why I’ve refined these Sugar Cookie Bars into a version that’s easy, foolproof, and turns out soft and chewy every time. They’re so much easier than cut-out or drop sugar cookies and don’t require any chilling, rolling, or shaping. They still have that scrumptious soft-baked center and are easy to decorate for any occasion.
These are the perfect weekend project to rope the kids into—frosting + sprinkles = instant entertainment. Go wild with candy, toss on some colorful sprinkles, or even tint the frosting if you’re feeling extra festive. Weekend treat, holiday, birthday party…they fit right in anywhere. And honestly? Forget the cookies—squares are where it’s at.
Why You’ll Love These Easy Sugar Cookie Bars
- Easy to Make – Everything you love about classic soft and chewy sugar cookies without the time-consuming rolling, cutting, and individual decorating.
- Perfect Activity with Kids – Easy to top with sprinkles or candy, making it a fun activity for the kids to help with.
- Great for Sharing – Quick to make, slice, and serve, these cookie bars are the perfect crowd pleaser for potlucks, holidays, or birthdays.
- Easy to Transport – Sugar cookie bars hold their shape and are easy to cover, stack, and transport– perfect for bringing to any party or gathering.
Sugar Cookie Bars Recipe Ingredients
Full measurements can be found on the recipe card at the bottom of the post.
For Sugar Cookie Bars:
- Unsalted Butter – melted, but not hot.
- Granulated Sugar
- Large Eggs – you’ll need 1 whole egg + 1 egg yolk. I don’t bother bringing them up to room temperature.
- Vanilla Extract
- All-purpose flour – Gold Medal brand flour is my favorite all-purpose flour for baking. If you can find it, I recommend using it in this recipe. You can also use a trusted gluten-free baking flour if needed.
- Cornstarch – the cornstarch is my little trick to keep the center of these cookie bars tender and chewy, but not dry. The cornstarch absorbs moisture, while making the cookie crumb super light.
- Baking Powder
- Coarse Kosher salt– if you only have table salt on hand, reduce the amount called for by half.
Ingredients for Buttercream Frosting:
- Unsalted Butter – softened
- Powdered Sugar – also known as confectioners’ sugar
- Whole Milk – you can use heavy cream or 2% milk, if that’s what you have on hand.
- Vanilla Extract– I love pure vanilla extract, but if you want to keep the frosting bright white, use clear imitation vanilla instead.
- Coarse Kosher salt– just a pinch offsets all the sweetness in this recipe.
- Food Coloring and Colorful Sprinkles (if desired)
How To Make Frosted Sugar Cookie Bars
These sugar cookie bars can be made up to a day before you need them! Just store them covered at room temperature until you’re ready to serve.
To Make the Cookie Bars
Step 1
Line your baking dish with parchment paper, allowing the paper to hang over the sides to create a sling. Lightly spray the parchment and pan with nonstick spray.
Step 2
Whisk together the flour, cornstarch, baking powder, and salt, and set aside. Preheat the oven to 350°F.
Step 3
Whisk together the melted butter and sugar in a medium-sized bowl.
Add the eggs and vanilla extract and whisk for an additional 30-60 seconds, or until the consistency is smooth and glossy.
Step 4
Fold the dry ingredients into the wet ingredients until just combined, with no visible streaks of flour remaining. Be mindful not to overmix.
Step 5
Spoon the sugar cookie dough into the prepped 8×8” baking pan. Smooth into an even layer.
Bake for 20-25 minutes, until the edges start to brown, and a toothpick inserted comes out with fudgy crumbs, but not clean. Do not overbake.
Remove the pan from the oven and allow it to cool completely before topping with the frosting.
To Make the Frosting
Step 1
Beat the softened butter on medium-low speed with an electric mixer for 30 seconds until smooth.
Step 2
Add the remaining frosting ingredients, except for the optional food coloring and sprinkles. Mix on low speed until combined, then increase the speed to medium and whip for about 5 minutes, until light and fluffy.
Step 3 (Optional)
If you’re using food coloring, add a couple drops at a time and mix until the desired color is achieved.
Wait until the cookie bars have cooled completely before spreading on the frosting. Top with festive sprinkles if desired. Then cut up the bars and serve.
Tips & Tricks for the Best Cookie Bars
- Don’t skip the cornstarch, this is the secret ingredient that gives the cookies a delicious, tender texture without adding too much flour.
- Smooth out the batter in the pan with a rubber spatula. Even layers mean even baking.
- Do not overbake the cookie bars. The centers should be chewy and slightly fudgey like a Blondie.
- Make sure the cookie bars are completely cooled before adding the frosting, or you’ll have quite a mess.
- Measure flour properly for the best results in all your baking exploits. See my tips in the section below.
How To Measure Flour Properly
Measuring flour seems like the easiest thing in the world, right? But here’s the thing—not everyone knows the proper way to do it.
Instead of scooping flour straight from the bag, use the “spoon and level method”. Fluff the flour first with a spoon, then spoon it into your measuring cup and level it off with a butterknife. This keeps you from packing in too much flour—and from ending up with dry, crumbly cookie bars.
Sugar Cookie Bar Recipe Substitutions & Variations
- Top the frosting with sprinkles of any color to match a themed party.
- You can swap the vanilla extract for almond extract to give the cookie bar a slight cherry flavor.
- Replace the buttercream frosting with half a batch of cream cheese icing from my Carrot Cake Recipe.
- Stir in ⅓ cup of sprinkles into the cookie batter for Funfetti cookie bars. Stir rainbow sprinkles into the frosting as well, or sprinkle on top.
To Make Christmas Sugar Cookie Bars
You can easily turn this sugar cookie recipe into Christmas-themed Sugar Cookie Bars by adding green and red sprinkles or crushed candy canes to the top of the butter cream frosting or a double batch of white chocolate cream cheese frosting. Add a drop or two of peppermint extract to the frosting for a wintery twist!
You can also top these sugar cookie squares with red and white sprinkles and red or pink frosting for Valentine’s Day bars or green for St. Patrick’s Day.
How to Store Cookie Bars
Store your sugar cookie bars in an airtight container at room temperature for up to 3 days.
Freezing Sugar Cookie Bars
Place sliced sugar cookie bars (with or without frosting) into an airtight and freezer-safe bag or container. I like to put a piece of parchment between the bars to keep them from sticking together when freezing. Freeze for up to 6 months. Bars can be thawed in the fridge or at room temperature before serving.
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Easy Sugar Cookie Bars Recipe
Ingredients
Sugar Cookie Bars
- 10 tablespoons unsalted butter, melted but not hot
- 1 cup granulated sugar
- 1 large egg + 1 yolk
- 2 teaspoons vanilla extract
- 1 1/3 cup all purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon coarse Kosher salt
Buttercream Frosting
- 12 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract (use clear imitation vanilla to keep frosting white)
- ⅛ teaspoon coarse Kosher salt
- Food coloring, optional
- Decorative sprinkles, for topping frosted cookie bars
Instructions
- Make The Sugar Cookie Bars: Line an 8×8” baking dish with parchment paper, allowing the paper to hang over the sides, creating a sling. Lightly grease the parchment paper and pan with cooking spray.
- Whisk together the flour, cornstarch, baking powder, and salt. Set aside and preheat the oven to 350° F.
- In a medium sized bowl, whisk together the melted butter and sugar until combined.
- Add the whole egg, yolk, and vanilla extract. Whisk until smooth and glossy, about 30-60 seconds.
- Add the dry ingredients to the wet, and gently fold until just combined and no streaks of flour remain. Do not overmix.
- Pour the cookie dough into the prepped 8×8” baking dish. Use a rubber spatula to spread into an even layer.
- Bake at 350° F for 20-25 until the edges are just browning, and a toothpick inserted comes out with fudgy crumbs, not dry. Do not overbake.
- Remove the cookie bars from the oven and allow to cool completely before frosting.
- To Make The Buttercream Frosting: With an electric mixer, beat the softened butter on med-low speed for 30 seconds until smooth.
- Turn the mixer down to low speed, and add the powdered sugar, milk, salt, and vanilla. Mix on low speed until combined, then turn the speed up to medium and whip the frosting until light and fluffy for 5 minutes.
- If you're adding food coloring, turn off the mixer and add in your colors. Whip and add more color if needed to get the shade you want.
- Use the parchment paper sling to remove the dessert bars from the pan. Spread the frosting on the cooled cookie bars and top with sprinkles (if using). Cut the bars and serve.
