Sugar Cookie Bars Recipe

a sheet of white and pink frosted bars on a baking sheet.

4.34 from 6 votes

Simple, sweet, and deliciously soft and tender, these frosted sugar cookie bars are an easy dessert for parties and holidays!

Prep Time20

Cook Time20

Total Time40

Course: cookie, Dessert

Cuisine: American

Servings: bars

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x13 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 9x13-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.

Video

Notes

Use room temperature ingredients for the best results.
Measure the flour using the spoon-and-level method to avoid dense, dry cookie bars.

Storage: Store sugar cookie bars in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month.

Nutrition