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These frosted Sugar Cookie Bars are soft, chewy, and full of sweet vanilla flavor! You get the same classic sugar cookie with no need to chill the dough, scoop or slice anything! Super quick and easy to make and so good!
These delicious bars are based on my soft and chewy sugar cookies, which are a major favorite. Modifications to the leavening were made to make them into bars. They don’t need as much leavening, since we want them to be on the more dense and chewy side and we don’t have to worry about spread. I also adjusted the butter and sugar slightly. Otherwise, you have the same sugar cookie flavor and amazing texture. Here’s more reasons to love them in bar form.
- So easy. I love that all you have to do is whip up the cookie dough and spread it into a baking pan. No need to spend all of that extra time forming the dough into balls to make individual cookies.
- Texture. These bars are dense and chewy. They almost melt in your mouth. I love that when you get to the bars in the middle, there aren’t even any edges. They are just super soft all the way through.
- Nostalgic sugar cookie flavor. There’s nothing quite like a classic sugar cookie. When done right, they bring the warm and fuzzies to my soul. Sure these aren’t actual cookies, but they have all of the memory-making flavor of the classic favorite.
- Playful presentation. With the addition of pink icing (although you can pick a different color if you’d like) and sprinkles, these bars are just so fun to look at! They will have everyone flocking to the dessert table to feast their eyes and taste buds.
What You’ll Need
Here’s what you’ll need to make this sugar cookie bars recipe. Be sure to scroll to the recipe card below for precise measurements.
Sugar Cookie Bars
- All-purpose flour – You really want to be sure to measure your flour accurately. If you over measure, you could end up with a dry cookie. I highly recommend a food scale, but you can also use the spoon and level method.
- Baking soda – For just a bit of rise so these aren’t greasy and have the right texture.
- Salt – Don’t leave it out and don’t underestimate it. It brings out the flavor of everything around it and keeps your cookies from being bland.
- Unsalted butter – Start with room temperature butter. If it is too cold or too melted, it won’t cream properly with the sugars.
- Granulated sugar and light brown sugar – The addition of brown sugar brings extra richness and moisture to the bars that I can’t get enough of.
- Egg – It’s best if the egg is at room temperature. Cold eggs have a harder time mixing smoothly and easily into the batter.
- Vanilla extract – Use a good quality one, if you can. It gives these bars all their flavor.
Vanilla Buttercream
- Unsalted butter – Start with room temperature butter. If your butter is too cold, you’ll end up with lumpy frosting. If it’s melted, your frosting will turn out runny.
- Powdered sugar – To help thicken the buttercream and add volume.
- Vanilla extract
- Heavy Cream – To adjust the buttercream consistency, if needed.
- Gel icing color – The gel icing color is optional but it certainly adds a fun spin. I used pink but feel free to experiment.
- Sprinkles – Again, these are optional but they 100% enhance the visual appeal of this dessert.
Ready to hop in the kitchen? Here’s a quick look at how to make these awesome, moist, chewy frosted sugar cookie bars. Don’t forget to scroll to the recipe card below for more thorough instructions.
- Prep. Preheat oven to 350°F and line a 9×9 square baking pan with parchment paper.
- Combine the dry ingredients. Whisk together the flour, baking soda, and salt.
- Combine the wet ingredients. Cream together the butter and sugars on medium speed until light and fluffy. Mix in the egg and then the vanilla.
- Put it all together. Mix the dry ingredients with the wet ingredients and pull it all together into a ball.
- Bake. Press the cookie dough evenly into the cake pan and bake for 17-23 minutes.
- Cool. Allow the bars to cool completely in the pan.
- Make the buttercream. Beat the butter until smooth. Mix in the powdered sugar followed by the vanilla and 1 tablespoon of cream. Mix in additional cream, if the frosting is too thick. Color the buttercream with gel icing color.
- Frost the bars. Spread the frosting evenly on top of the cooled cookie base and add sprinkles.
- Slice and serve. Use the parchment paper to lift the cookie bars out of the pan. Slice and serve.
Before you strap on your apron, have a read through these simple tips and tricks. They’ll help you achieve the best flavor and texture for your sugar cookie bars.
- Room-temperature ingredients. Allow the butter and egg for the batter to come to room temperature before using as well as the butter for the frosting. Cold butter won’t cream properly with the sugars and a cold egg won’t mix smoothly and easily into the batter, which can cause you to over mix. When it comes to the frosting, cold butter will give you a lumpy final product.
- Don’t skimp on creaming time. When creaming together the butter and sugars, do so until the mixture has significantly lightened in color and become fluffy. This process incorporates air into the batter which helps keep the bars from becoming overly dense.
- Don’t over-mix. When combining the wet and dry ingredients, be sure not to overmix as this will cause the glutens in the flour to overdevelop which can end you with tough, overly dense bars.
- Parchment paper magic. If using parchment paper to line your pan (which I recommend), allow some to come up and over the sides of the pan. This will help you lift the bars from the pan in a mess-free, hassle-free way and make it easier to slice them.
- Let it cool. Give these bars 2-3 hours to cool before you frost them. They will firm up during this time. Plus, attempting to frost hot/warm bars will give you runny, melty frosting.
- Clean cuts. For a really clean cut with these bars, chill them for 20 minutes. The frosting will firm up a bit, making it easier to cut them cleanly. You can use use a sharp knife and wipe it between each cut.
Frequently Asked Questions
Can I make these ahead of time?
Sure! They keep really well for 4-5 days. You can also make the cookie dough ahead and freeze it for up to 3 months before baking it. Or, freeze the baked bars before frosting them. Just thaw them in the fridge prior to frosting and serving.
Can I add other flavors?
Absolutely! Feel free to use other extracts. Almond, coconut, orange, maple – there are lots of great choices available to change things up.
Why are my bars dry and crumbly?
You likely added too much flour. Be sure to use the spoon and level method or a food scale for accurate measurements.
Proper Storage
Arrange the bars in an airtight container, separating any layers with a sheet of parchment paper. Seal the container and store these at room temperature for 2-5 days. If in a warmer temperature, you may want to refrigerate them. They can also be frozen for up to 3 months.
Looking for more classic (and not-so-classic) sugar cookie recipes? I have so many fun ones for you to try out! Here are a few of my favorites.
- Lemon Sugar Cookies
- Easy Brown Sugar Cookies
- Soft and Chewy Sugar Cookies
- Chocolate-Dipped Peppermint Chocolate Sugar Cookies
- Soft Cut Out Sugar Cookies
- Peppermint Sugar Cookies
- Prep Time: 45 minutes
- Cooling Time: 2 hours
- Cook Time: 17 minutes
- Total Time: 3 hours 2 minutes
- Yield: 9-12 Bars
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These frosted Sugar Cookie Bars are soft, chewy, and full of sweet vanilla flavor! You get the same classic sugar cookie with no need to chill the dough, scoop or slice anything! Super quick and easy to make and so good!
Ingredients
Sugar Cookie Bars
- 2 3/4 cups (358g) all-purpose flour (measured properly)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plus 2 tbsp (252g) unsalted butter, room temperature
- 1 cup (207g) granulated sugar
- 2 tbsp (28g) light brown sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
Vanilla Buttercream
- 1/2 cup (112g) unsalted butter, room temperature
- 2 cups (230g) powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp cream or water
- Gel icing color, optional
- Sprinkles, optional
Instructions
- Preheat oven to 350°F (180°C). Prepare a 9×9 square baking pan with non-stick baking spray, or line it with parchment paper, leaving some over hanging on the sides for easy removal from the pan later.
- Combine the flour, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.
- Add the egg and mix until well combined. Add the vanilla extract and mix until well combined.
- Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Press the cookie dough evenly into the cake pan and bake for 17-23 minutes, or until the edges just begin to turn golden.
- Allow to cool completely in the pan, 2-3 hours. It will firm up as it cools.
- To make the buttercream, add the butter to a mixer bowl and beat until smooth. Add the powdered sugar and mix until well combined. Add the vanilla extract and 1 tablespoon of cream or water and mix until well combined. Add additional cream or water, if needed.
- Color the buttercream with gel icing color, if using.
- Spread the frosting evenly on top of the cooled cookie base and add sprinkles, if using.
- Use the parchment paper to lift the cookie bars out of the pan, then cut into slices and serve. Best if stored in an air-tight container and eaten within 4-5 days.
Nutrition
- Serving Size: 1 Bar
- Calories: 379
- Sugar: 37.8 g
- Sodium: 159.9 mg
- Fat: 25.6 g
- Carbohydrates: 38.3 g
- Protein: 0.8 g
- Cholesterol: 82.3 mg
