Sugar cookie bars have the sweetness and soft texture of sugar cookies but in convenient bar form that makes them perfect for sharing! They are frosted with an easy homemade buttercream frosting, and from there, you can let your creativity shine with your favorite tasty toppings! These dessert bars are a versatile treat for practically any occasion!
Easy Sugar Cookie Bars Recipe
Everyone enjoys the classic flavor of a soft and chewy sugar cookie. The same goes for these delectable and easy-to-make sugar cookie dessert bars!
What makes these sugar cookie bars so special is that they are incredibly versatile. You can enjoy them as-is with my homemade buttercream frosting or dress them up with your preferred frosting, sprinkles, candy, or even fruit!
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If you're baking these sugar cookie bars for the holidays, be sure to check out my Christmas sugar cookie bars and peppermint sugar cookie bars, too!
🥘 Sugar Cookie Bars Ingredients
If you do a lot of baking, you should already have many of these ingredients in your kitchen! Once your bars are cooled and frosted, you can use any decorations or toppings you would add to classic sugar cookies!
Sugar Cookie Bars
- Butter - 1 cup of butter softened at room temperature( or you could try a butter substitute).
- Sugar - 1 cup of granulated sugar.
- Eggs - 2 large eggs at room temperature or an egg substitute.
- Vanilla Extract - 1 tablespoon of vanilla extract (use pure vanilla for the best flavor). You could also try one of my preferred vanilla extract substitutes.
- Almond Extract (optional) - ½ teaspoon of almond extract in addition to the vanilla gives these sugar cookie bars a 'fresh out of the bakery' flavor.
- Baking Powder - 1 teaspoon of baking powder or an equivalent baking powder substitute.
- Cornstarch - 1 tablespoon of cornstarch or a cornstarch substitute.
- Flour - 2 ¼ cups of all-purpose flour. You could try an all-purpose flour substitute if needed, but (as with most substitutes) the flavor and texture might change.
Vanilla Buttercream Frosting
- Butter - ½ cup of butter softened at room temperature.
- Vanilla Extract - 2 teaspoons of vanilla extract.
- Heavy Whipping Cream - 2-3 tablespoons of heavy whipping cream.
- Confectioner's Sugar - 2 ¼ cups of confectioner's powdered sugar or a confectioner's sugar alternative.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Sugar Cookie Bars
The sugar cookie dough is pretty simple, and the vanilla buttercream frosting is even easier! Grab your measuring utensils, a large mixing bowl (or stand mixer), a silicone spatula, and a 9x13 baking pan to get started.
I cut mine into 16 bars, but you can always cut them larger or smaller to get anywhere from 12-24 bars!
Sugar Cookie Bars
- Prep. Preheat your oven to 350°F (175°C) and line a 9x13 baking pan with parchment paper. Spray your pan with non-stick cooking spray and set aside.
- Cream butter and sugar. Add 1 cup of butter and 1 cup of sugar to a large mixing bowl or the bowl of your stand mixer and cream them together until fluffy, smooth, and light in color. Mix in 1 teaspoon of baking powder, 1 tablespoon of cornstarch, 1 pinch of salt, 1 tablespoon of vanilla extract, and the optional ½ teaspoon of almond extract.
- Add the eggs. Beat in 2 large eggs 1 at a time, using a spatula to scrape down the sides of the bowl as needed. *If your dough begins to curdle in appearance, add 1 tablespoon of flour to smooth it out.
- Add the flour. Mix in 2 ¼ cups of all-purpose flour on low speed just until it has been combined. (Try not to over-mix the dough, or it will make your cookie bars dense).
- Bake. Bake at 350°F (175°C) for 15-18 minutes, or until the dough fluffs up and the edges are lightly golden. It will continue to cook as it cools, so it should still be very pale and underdone. Remove from the oven and allow to cool completely before frosting.
Vanilla Buttercream Frosting
- Cream butter and sugar. Once your sugar cookie bars are completely cool, cream together ½ cup of butter and 2 teaspoons of vanilla extract until light and airy.
- Alternate cream and sugar. Alternate between adding small portions of 2-3 tablespoons of heavy whipping cream and 2 ¼ cups of confectioner's sugar, mixing after each new addition. Continue mixing and adding until the frosting is your desired consistency (it should be light and fluffy).
- Frost the cookie bars. Spread your frosting over the cooled bars in an even layer. Add your favorite mini candies, nuts, or sprinkles on top, if desired, then slice it into squares and serve.
From birthday parties to potlucks, you can guarantee these sugar cookie bars will be a hit! I love the simplicity of this vanilla buttercream frosting, though you could also try out some different buttercream frosting flavors! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- 1 cup of butter is the same as of sticks or 16 tablespoons.
- You can also add a pinch of salt to the buttercream to cut the sweetness some.
- The almond extract is optional, but the combination of vanilla and almond extracts gives baked goods a classic 'right from the bakery' flavor. You could also try ½ a teaspoon of lemon or orange zest in its place to give your sugar cookie bars a lovely citrus flavor!
- Crushed candy, nuts, dried fruit, sprinkles- limitless options for topping your cookie bars to make them your own!
🥡 Storing
Cut your sugar cookie bars into squares, then transfer them to an airtight container with a piece of parchment paper between each layer. You can keep them at room temperature for 3-4 days or 1 week in the refrigerator.
Freezing Sugar Cookie Bars
Put the sliced sugar cookie bars into a Ziploc freezer bag or another freezer-safe storage container with parchment paper between the layers. Freeze for up to 1 month and thaw in the fridge or at room temperature before eating.
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❓ Recipe FAQs
Yes, sugar cookie bars can be made ahead of time and stored in an airtight container for up to 4 days at room temperature or up to a week in the refrigerator.
These sugar cookie bars freeze well! Place them in a Ziploc bag and put pieces of parchment paper between the layers to keep them from sticking together. They can be frozen for up to 1 month and thawed at room temperature.
Sugar cookie bars are denser and chewier than regular sugar cookies because they are baked in a single layer rather than individual cookies. They also often have a thicker layer of frosting or icing on top, though you can always use less to suit your taste.
😋 More Tasty Dessert Bars
- Sopapilla Cheesecake Bars - Creamy cheesecake meets crispy pastry in this delightful dessert!
- Blueberry Pie Bars - Sweet, tangy, and bursting with blueberry flavor, these bars are a delightful summer treat.
- Pumpkin Streusel Bars - Get into the fall spirit with these warmly spiced pumpkin bars topped with a crunchy streusel.
- Chocolate Pecan Pie Bars - The classic flavors of pecan pie mixed with rich chocolate in an easy-to-eat dessert bar!
- Hello Dolly Bars - Heavenly layers of a graham cracker crust, chocolate chips, pecans, and coconut in every bite of these irresistible Hello Dolly bars.
- 2 Ingredient Lemon Bars - A quick and easy treat, these lemon bars require only 2 ingredients but deliver a tangy burst of flavor!
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📖 Recipe Card
Sugar Cookie Bars
Ingredients
Sugar Cookie Bars
- 1 cup butter (softened, at room temperature)
- 1 cup sugar
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 pinch salt
- 2 large eggs (at room temperature)
- 2 ¼ cups all-purpose flour
Vanilla Buttercream Frosting
- ½ cup butter (softened, at room temperature)
- 2 teaspoon vanilla extract
- 2-3 tablespoon heavy whipping cream
- 2 ¼ cups confectioners sugar
(Note: 2x or 3x only changes the ingredient list)
Instructions
Sugar Cookie Bars
- Preheat oven to 350°F (175°C) and line a 9x13 baking pan with parchment paper. Spray your pan with non-stick cooking spray and set aside.
- Add 1 cup butter and 1 cup sugar to a large mixing bowl or the bowl of your stand mixer and cream them together until fluffy, smooth, and light in color. Mix in 1 teaspoon baking powder, 1 tablespoon cornstarch, 1 pinch salt, 1 tablespoon vanilla extract, and the optional ½ teaspoon almond extract.
- Beat in 2 large eggs 1 at a time, using a spatula to scrape down the sides of the bowl as needed. *If your dough begins to curdle in appearance, add 1 tablespoon of flour to smooth it out.
- Mix in 2 ¼ cups all-purpose flour on low speed just until it has been combined. (Try not to over-mix the dough, or it will make your cookie bars dense).
- Bake at 350°F (175°C) for 15-18 minutes, or until the dough fluffs up and the edges are lightly golden. It will continue to cook as it cools, so it should still be very pale and underdone. Remove from the oven and allow to cool completely before frosting.
Vanilla Buttercream Frosting
- Once your sugar cookie bars are completely cool, cream together ½ cup butter and 2 teaspoon vanilla extract until light and airy.
- Alternate between adding small portions of 2-3 tablespoon heavy whipping cream and 2 ¼ cups confectioners sugar, mixing after each new addition. Continue mixing and adding until the frosting is your desired consistency (it should be light and fluffy).
- Spread your frosting over the cooled bars in an even layer. Add your favorite mini candies, nuts, or sprinkles on top, if desired, then slice it into squares and serve.
Notes
- 1 cup of butter is the same as of sticks or 16 tablespoons.
- You can also add a pinch of salt to the buttercream to cut the sweetness some.
- The almond extract is totally optional, but the combination of vanilla and almond extracts gives baked goods that classic 'right from the bakery' flavor. You could also try ½ a teaspoon of lemon or orange zest in its place to give your sugar cookie bars a lovely citrus flavor!
- Crushed candy, nuts, dried fruit, sprinkles- there are limitless options for topping your cookie bars to really make them your own!
- To store: Cut your sugar cookie bars into squares, then transfer them to an airtight container with a piece of parchment paper between each layer. You can keep them at room temperature for 3-4 days or up to 1 week in the refrigerator.
- To freeze: Put the sliced sugar cookie bars into a Ziploc freezer bag or another freezer-safe storage container with parchment paper between the layers. Freeze for up to 1 month and thaw in the fridge or at room temperature before eating.
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