These easy Sugar Cookie Bars are buttery, soft and topped with the best sweet buttercream frosting! A crowd pleasing treat that is a breeze to whip up for any occasion!
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This post was originally posted on 6/5/2020 and updated on 3/21/2023.
Why These are the Best Frosted Sugar Cookie Bars
- So much easier and quicker to make than frosted sugar cookies.
- No chilling, rolling or cutting dough necessary.
- Frost them all at once!
- Each bar is thick, chewy and soft with creamy buttercream frosting.
- A dessert that feeds a crowd making it perfect for any occasion or holiday.
Sugar Cookie Bars Ingredients
- Salted Butter
- Pure Vanilla Extract
- Baking Powder
- Baking Soda
- Unbleached All Purpose Flour
- Powdered Sugar
- Salted Butter: Feel free to use unsalted butter. I suggest adding a ½ teaspoon of salt to the cookie dough and a ¼ teaspoon of salt to the frosting.
- Pure Vanilla Extract: I recommend always using pure extracts. It will provide a more natural flavor rather than the imitation stuff which can leave an off putting after taste in your baked goods.
- Unbleached All Purpose Flour: If you like you can use white whole wheat flour, whole wheat flour or a blend of both. The cookie bars will be slightly darker in color with whole wheat flour and a little bit more heavy. However, they will still be delicious with a little nutty flavor!
- Milk: You can use your favorite type of milk to help thin out the frosting.
How To Make Easy Sugar Cookie Bars
- Preheat the oven to 350°F and grease a 15in x 10in jelly roll sheet pan with non stick cooking spray.
- Now gather all your ingredients. In stand mixer with paddle attachment or a large mixing bowl and hand mixer, cream together the softened butter and white sugar until light and fluffy.
- Next, add the eggs, one at a time beating well after each addition. Then beat in vanilla extract.
- Now, add the baking powder, baking soda and one cup of flour. Mix until just incorporated and then continue to add the remaining flour, one cup at a time until it is all fully combined.
- Spread the dough out evenly onto the greased sheet pan. I've found using my hands works a lot better than a spatula.
- Bake the bars for 15-20 minutes just until the edges have started to turn golden brown and the center no longer looks glossy.
- Cool completely before frosting.
- In a stand mixer or with hand mixer, beat softened butter until creamy.
- Then, add one cup of powdered sugar at a time, beating well after each cup.
- Now add in the vanilla and milk and beat until its all incorporated.
- Lastly, increase the speed and beat frosting for 1-2 minutes until creamy and fluffy.
- Evenly spread out the frosting. An offset spatula works really well.
- Decorate with your favorite sprinkles and enjoy!
If you love sugar cookies, try these delicious Frosted Sugar Cookies or Confetti Sugar Cookies.
How to Store Frosted Sugar Cookie Bars
Storing: Store these frosted cookie bars in an air tight container between layers of wax paper. Keep them in a cool dry place and they'll last a few weeks. If you notice the bars starting to get a little dry and hard, add a piece of bread to the container with the bars.
Freezing: These bars freeze well! You can freeze them with or without the frosting. Place the bars in a freezer safe air tight container in single layers, between pieces of wax paper. Label, date and freeze. Frosted sugar cookie bars will last 3-4 months in the freezer.
Thawing: To thaw the frozen bars, simply let them sit at room temperature for a few hours.
Tips for Sugar Cookie Bar Recipe
- Start with room temperature ingredients. This helps the dough come together better and helps ensure even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent you from adding too much flour to your recipe and ultimately making the bars dry and crumbly.
- Do not overbake the bars. They are done when the edges are just barely browned and the center is no longer glossy.
- These cookies can be customized for any holiday, party, or event. Use any food coloring you like in the frosting and an assortment of sprinkles and decorations.
- If you would like a smaller batch, divide the recipe in half and bake in a 9x13 inch baking dish.
More Dessert Bar Recipes:
- Chocolate Chip Cookie Bars
- Oatmeal Fudge Bars
- S'mores Brownies
- Strawberry Cheesecake Brownies
- Peanut Butter Brownie Bars
- Strawberry Rhubarb Bars
Sugar Cookie Bars
- 1 cup salted butter, softened
- 1½ cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 cups unbleached all purpose flour
- ½ cup salted butter, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ cup milk
- Preheat the oven to 350°F and grease a 15 x 10 inch jelly roll sheet pan with non stick cooking spray.
- Cream together the salted butter and sugar until light and fluffy.
- Add the eggs, one at a time beating well after each addition.
- Beat in the vanilla extract.
- Add the baking powder, baking soda, and one cup of flour and mix just until incorporated.
- Add remaining flour one cup at a time, mixing until its all incorporated.
- Spread or press the dough evenly into the greased pan. (Using your hands works the best).
- Bake the bars for 15-20 minutes until the edges are just starting to get golden brown and the center is no longer glossy.
- Let cool completely.
- Beat the butter until smooth and creamy.
- Add the powdered sugar one cup at a time, beating well.
- Add the vanilla extract and milk, beat together until smooth.
- Increase the speed to medium and beat until fluffy, about 1-2 minutes.
- Frost the cooled bars, decorate with your favorite sprinkles, cut into 24 bars and enjoy!
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