If you’re a fan of the simple and sweet flavor of sugar cookies, you’re going to love these frosted Sugar Cookie Bars! They have a deliciously tender texture, the perfect level of sweetness, and the simple icing on top is the best finish. These are so fun to make for holidays and parties!
What’s in this Sugar Cookie Bars Recipe?
Sweet, chewy sugar cookies are baked into bar form and frosted with the yummiest vanilla frosting you’ve ever tasted!
- Unsalted Butter: Adds moisture, richness, and flavor to the bars and forms the base of the frosting.
- Sugar: A combination of granulated and brown sugar gives the bars a rich sweetness, while powdered sugar sweetens the frosting without making it gritty.
- Vanilla Extract: Enhances the sweetness of the bars and the frosting.
- Almond Extract: Adds a slightly nutty flavor to the bars.
- Eggs: Add richness and structure to the bars.
- Baking Soda: Helps the bars rise in the oven.
- Kosher Salt: Enhances the natural flavor of the cookie bars.
- Milk: Helps thin the frosting to a spreadable consistency.
Pro Tip: Top your sugar cookie bars with colorful sprinkles for different holidays and parties!
Variations on Frosted Sugar Cookie Bars
These cookie bars are so easy to make festive for any event! You can simply use colorful sprinkles, or mix food coloring into the frosting to make it any color you like. Try adding some ground cinnamon or nutmeg to the dough for a warm, spicy flavor, or fold in some chopped nuts!
These sugar cookie bars should be soft and tender, not crunchy!
If your bars are gummy in the middle, it means they are underbaked. If you haven’t cooled and frosted them yet, put them back into the oven for a few more minutes to finish baking.
To keep these cookie bars soft, tightly cover them with plastic wrap or place them in an airtight container and enjoy them within 2 days. After 2 days, you’ll need to refrigerate them, which can make them a bit more firm or dry.
If you overbaked these cookie bars, they may turn out hard and crispy. They can also turn out tough if the ingredients were overmixed, so take care not to overwork the dough.
These bars can be left out at room temperature for up to 2 days.
How to Store
Store frosted sugar cookie bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Enjoy at room temperature.
How to Freeze
Freeze sugar cookie bars in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag with wax or parchment paper between the bars to protect the frosting for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve these sweet cookie bars topped with the included frosting recipe, or try chocolate buttercream frosting for a different take. Enjoy them with scoops of red velvet ice cream and a French vanilla iced coffee!
Sugar Cookie Bars Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Hand Mixer
Ingredients
For the Bars
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- ¾ cup granulated sugar 150 grams
- ½ cup brown sugar 107 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¼ teaspoon almond extract 1 gram
- 2 large eggs 100 grams, room temperature
- ½ teaspoon baking soda 3 grams
- ½ teaspoon kosher salt
- 2½ cups all-purpose flour 300 grams
For the Frosting
- ¼ cup unsalted butter 57 grams, melted (½ stick)
- 1½ cups powdered sugar 170 grams
- 2 tablespoons milk 28 grams
- 1 teaspoon pure vanilla extract 4 grams
- Sprinkles optional, for topping
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper. Set aside for now.
- Cream the butter and sugars together using an electric hand mixer.1 cup unsalted butter, ¾ cup granulated sugar, ½ cup brown sugar
- Mix in the vanilla and almond extracts, eggs, baking soda, and salt.1 teaspoon pure vanilla extract, ¼ teaspoon almond extract, 2 large eggs, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Add in the flour, little by little, beating lightly until incorporated.2½ cups all-purpose flour
- Press the dough into the pan.
- Bake for 18-20 minutes until the edges are golden brown. Allow to cool.
- To make the frosting, beat the butter and powdered sugar together.¼ cup unsalted butter, 1½ cups powdered sugar
- Add in the milk and vanilla extract and beat again until smooth.2 tablespoons milk, 1 teaspoon pure vanilla extract
- Once the bars have cooled, gently lift up the parchment paper and bars from the pan and lay on a flat surface.
- Spread the frosting over the bars. Then, top with sprinkles.Sprinkles
- Cut into 24 squares.
Becky’s Tips
- Use room temperature ingredients for the best results.
- Measure the flour using the spoon-and-level method to avoid dense, dry cookie bars.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
