Sugar Cookie Bars
Soft and sweet, these Sugar Cookie Bars are just like your favorite cookie, just easier to make. A chewy sugar cookie base with a sweet frosting and festive sprinkles. Perfect for any occasion!
Frosted Sugar Cookie Bars
Do you love sugar cookies? I’m usually a chocolate chip cookie or something with coconut but I can’t deny the simple pleasure of a sugar cookie.
When I am craving one, or twelve, I want them now. And with no fuss. That’s what this sugar cookie bar recipe is. NO FUSS!
Skip the cookie cutters and even scooping and rolling regular sugar cookies and make them in bar form.
For more delicious cookies, check out my cherry pie bars, magic cookie bars, and sprinkle cookies. Because you can never have enough sprinkles!
Ingredients Needed
Butter – I like to use salted butter for this recipe. If you have unsalted butter, just add 1/4 teaspoon salt to the recipe.
Sugar – You will need a combination of granulated sugar and powdered sugar.
Flour – Use all purpose flour and be sure to measure it correctly. (See tips below)
Cornstarch – This keeps the cookie bars light and fluffy and give them a fluffy texture. Secret Ingredient!
Extract – You can use vanilla extract but I love almond extract for these!
Decorations – I love pink food coloring best of all but use your favorite color for the occasion. Decorate with festive and colorful sprinkles if desired.
Pantry staples – Large eggs, milk.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
How to Make Sugar Cookie Bars
First: Preheat oven to 350 F. Prepare a 9×13 baking dish with parchment paper and cooking spray. Set aside.
Second: In a large bowl, cream together the butter and sugar with medium speed until light and fluffy. Add the eggs and almond extract. Mix to combine.
Third: Whisk together the flour and cornstarch and slowly add the dry ingredients to the wet ingredients. Mix until just combined. Do not over mix.
Fourth: Spread the sugar cookie dough in the prepared baking pan. Bake for 15 minutes or until the bars are just set and the edges are light golden brown.
Remove from the oven and let cool completely.
Fifth: While the sugar cookie bars are baking, prepare the frosting. Cream the butter until light and fluffy. Add the sifted powdered sugar and mix until crumbly. Slowly add the milk and mix until smooth.
Sixth: Color frosting if desired. When the bars are completely cooled, spread a thick layer of frosting over the bars and decorate with sprinkles. Slice and enjoy!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long do they last?
Store any leftover bars in the refrigerator for up to 5 days in an airtight container.
Can I freeze them?
You can freeze unfrosted sugar cookie bars for up to 3 months. When ready to serve, thaw overnight in the fridge. Then frost when ready. I do not recommend freezing the frosting. It can get grainy and the colors can separate.
Can I make them ahead of time?
You can make these bars up to 3 days in advance. Store the cookie base at room temperature in an airtight container. Prepare the frosting and store in the refrigerator until ready to frost and serve the bars.
Can I double this recipe?
You can double this recipe by preparing in two 9×13 baking dishes or you can spread in a prepared half sheet pan.
Be sure to check baking times when using a larger baking sheet and adjust accordingly.
Tips for No Leftovers
- Be sure to let the cookie bars cool completely before frosting them or it will melt.
- Pink frosting is always a hit for a baby shower or even Valentine’s Day. Basically any special occasion.
- If you want a richer frosting, you can use heavy cream instead of milk.
- Measure the flour by fluffing it with a fork or spoon, spoon the flour into a measuring cup (don’t pack down), level with knife and then add to recipe.
- If your frosting still seems too thin, add more powdered sugar, 1/4 cup at a time, until you get the consistency you want.
- Change the colors and sprinkles on these sugar cookie bars to match any occasion!
- You can mix in a stand mixer, electric mixer with a paddle attachment, or use a hand mixer.
- Be sure to soften your butter at room temperature for at least 30 minutes before creaming. You want the butter soft and cool, not melted and warm.
- Like brownies and bars? Check out my Lunch Lady Brownies!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These sweet and tender Sugar Cookie Bars are the best way to enjoy everyone’s favorite cookie. Easy to make and decorated with festive and colorful frosting and sprinkles.
Sugar Cookie Bars
Ingredients
Cookie Bars
- 1 cup 2 sticks salted butter (softened)
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon almond extract
- 2 cups all purpose flour
- 1 tablespoon cornstarch
Frosting
- 1/2 cup 1 stick salted butter (softened)
- 2 1/2 cups powdered sugar sifted
- 3 tablespoons milk
- 1 teaspoon vanilla extract f desired
- pink food coloring if desired
- 1 tablespoon assorted sprinkles if desired
Instructions
- Preheat oven to 350F. Prepare a 9×13 baking dish with parchment paper or cooking spray.
- In a mixing bowl combine the butter and sugar for 3-4 minutes until light and fluffy.
- Add eggs and vanilla and mix until combined.
- Add the flour and cornstarch and mix until just combined. Do not over mix!
- Spread the cookie bar dough in the prepared baking dish in an even layer.
- Bake at 350F for 15-20 minutes or until lightly browned on top.
- Remove from the oven and cool completely.
- While the cookie bars are baking, mix the frosting.
- Cream the butter until light and fluffy.
- Add the powdered sugar and mix until the flour is coated with butter.
- Slowly add the milk until the frosting comes together.
- Tint with food coloring if desired. Set aside until ready to frost the cookie bars.
- Frost and add colored sprinkles if desired.
- Cut and enjoy!
Notes
Nutrition
More Christmas Cookie Recipes
- Big Soft Ginger Cookies from Jolene’s Recipe Journal
- Chai Snickerdoodles from The Spiffy Cookie
- Chewy Oatmeal Ginger Cookies from Family Around the Table
- Italian Pistachio Cookies from Take Two Tapas
- Chocolate Peppermint Crunch Cookies from Karen’s Kitchen Stories
- Christmas Ritz Cracker Cookies from Jen Around the World
- Cinnamon Toast Macaron from A Kitchen Hoor’s Adventures
- Cranberry Pistachio Biscotti from Sweet Beginnings
- Cranberry Thumbprint Cookies from Cheese Curd In Paradise
- Double Chocolate Cherry Almond Oatmeal Cookies from Magical Ingredients
- Double Peppermint Cookies from Daily Dish Recipes
- Grinch Cookies from Devour Dinner
- Old-Fashioned Jubilee Jumbles Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peppermint Shortbread from A Day in the Life on the Farm
- Reindeer Cookies from Kathryn’s Kitchen Blog
- Thumbprint Cookies from Palatable Pastime
- White Chocolate Cranberry Oatmeal Cookies from Art of Natural Living
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How incredibly pretty are these!!! And shortbread is my all time favorite cookie.
I love the ease and portability of cookie bars. These sound scrumptious.
These are both pretty and practical–and they sound so tasty! I need to do more bar cookies!
I make dozens and dozens of cookies during the holidays, I definitely love this easier way to do sugar cookies!
All of the flavor with none of the cookie cut-out hassle! LOVE IT!!!
Those cookies turned out fantastic. I love the pink icing and sprinkles.
These are amazing! They are melt in the mouth and look very festive – Love it!
I’ve never made cookie bars. Which is crazy because these look irresistible! I need to make these for the holidays.