Easy Frosted Sugar Cookie Bars: Soft, Chewy, & Melt-in-Your-Mouth Goodness
Prepare to fall in love with the easiest and most delicious frosted sugar cookie bars you’ll ever make! Imagine a dessert so irresistibly soft, delightfully chewy, and truly melt-in-your-mouth, all topped with a luscious, creamy vanilla buttercream. What makes this recipe an absolute game-changer? There’s no chilling, no rolling, and no tedious cookie cutting required. Just press the dough into a 9×13 pan, bake, frost, and slice for a crowd-favorite treat that’s perfect for any gathering or a sweet indulgence at home.
For years, many of you have asked how to adapt my beloved cut-out sugar cookie recipe into a simpler bar form. Well, the wait is over! I’m thrilled to introduce these incredibly luscious, perfectly frosted, and wonderfully soft sugar cookie bars. They deliver all the classic sugar cookie flavor and texture you crave, but with a fraction of the effort. Get ready for a dessert that’s as simple to make as it is impossible to resist!
Why These Are The Best Frosted Sugar Cookie Bars You’ll Ever Make
There are many reasons why this recipe stands out from the rest. These isn’t just another sugar cookie bar recipe; it’s designed for maximum flavor, ease, and that unforgettable texture. Here’s why these frosted sugar cookie bars are destined to become your new favorite:
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They’re Incredibly Soft & Buttery:
Our recipe for these easy cookie bars produces a genuinely melt-in-your-mouth, buttery-soft texture that is simply divine. When generously topped with our creamy vanilla buttercream, they taste remarkably similar to those beloved Lofthouse sugar cookie bars you find at the grocery store, but with the superior quality of homemade goodness. Each bite is a piece of texture heaven, combining a tender crumb with smooth, sweet frosting.
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Quick and Effortless to Prepare:
While making traditional cut-out sugar cookies can be a fun activity, sometimes you just don’t have the time or energy for all the mess and intricate work. This recipe eliminates all that hassle! You make these delightful bars in a standard 9×13 inch baking pan, meaning absolutely no rolling out dough, no using cookie cutters, and no individual cookie transfer. It’s a straightforward process that gets you to delicious results much faster.
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No Special Equipment Needed:
Don’t have a collection of cookie cutters on hand? No problem at all! These frosted sugar cookie bars are the perfect solution for anyone who wants to enjoy homemade sugar cookies without needing any specialized tools. Just mix, press, bake, and cut into squares or rectangles – it’s that simple! This makes them accessible for every home baker, regardless of their kitchen gadget collection.
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Versatile for Any Celebration:
Beyond their incredible taste and ease, these sugar cookie bars are incredibly versatile. They can be decorated for any holiday, birthday, or special occasion. Whether you’re looking for a quick weeknight dessert or a show-stopping treat for a party, these bars can be customized with different frosting colors and sprinkles to match any theme. They truly are the ultimate crowd-pleaser!
Pro Tip: For a special birthday treat, bake this recipe in a round cookie cake pan to transform it into a spectacular homemade sugar cookie cake! Just adjust baking time slightly for the different pan size.
Key Ingredients for Soft Frosted Sugar Cookie Bars
Creating these delightful sugar cookie bars requires a few simple, high-quality ingredients. Each component plays a crucial role in achieving that perfect soft texture and rich flavor. Here’s what you’ll need:
- Unsalted Butter (Not Margarine!): Butter is the foundation of these cookies, providing richness and tenderness. Using unsalted butter allows you to control the salt content precisely.
- Granulated Sugar: For sweetness and a delicate crumb.
- Large Egg: Acts as a binder and adds moisture, contributing to the chewy texture.
- Vanilla Extract & Almond Extract: The magical flavor combination that defines classic sugar cookies. Don’t skip the almond extract; it truly elevates the taste!
- Baking Powder: Our leavening agent, ensuring the bars are soft and slightly risen.
- Salt: Balances the sweetness and enhances all the other flavors.
- All-Purpose Flour: The structure of our bars. Proper measurement is key for softness!
- Powdered Sugar (for frosting): Creates a silky-smooth, lump-free buttercream.
- Milk (for frosting): Adjusts the consistency of your buttercream to be perfectly spreadable.
- Food Coloring & Sprinkles (optional): For festive decoration and a pop of color!
Using good quality ingredients will make a noticeable difference in the final taste and texture of your frosted sugar cookie bars. Make sure your butter is softened to room temperature for the best results in both the dough and the frosting.
How to Make The Best Frosted Sugar Cookie Bars: Step-by-Step Guide
Follow these simple steps to create your own batch of incredibly soft and flavorful frosted sugar cookie bars. Precision and patience are your best tools here!
Step 1: Prepare Your Perfect Sugar Cookie Dough
- First, preheat your oven to 350 degrees Fahrenheit (175°C).
- In a large mixing bowl, using an electric mixer, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar on medium speed for about 20-30 seconds. You want the mixture to be light and fluffy. (If your butter isn’t quite softened, a quick 10-second zap in the microwave can help, but avoid melting it.)
- While the mixer is still running on medium speed, add in 1 large egg, 2 teaspoons of vanilla extract, and 1 teaspoon of almond extract. Continue mixing until everything is well combined and smooth.
- Next, gradually add your dry ingredients. Mix in 1.5 teaspoons of baking powder and ½ teaspoon of salt. Then, add 2 ¼ cups of all-purpose flour, about ½ cup at a time, on low speed. Crucially, measure your flour properly using the spoon & level method. Adding too much flour is the quickest way to end up with dry, dense bars instead of soft ones.
- Mix just until all the flour has disappeared and no streaks remain, typically another 20-30 seconds. Do not overmix the dough once the flour is added, as this can develop the gluten too much, leading to tough bars.
Your dough should have a consistency similar to play-doh when pinched between your fingers – firm enough not to be overly sticky, yet pliable. Refer to the image below for the ideal texture.
Step 2: Prepare Pan & Evenly Press the Dough
Proper pan preparation is key for easy removal and neat bars:
Lightly spray a metal 9×13 inch baking pan with cooking spray. Then, line the pan with parchment paper, allowing an overhang on the longer sides. The cooking spray underneath will help the parchment paper stay in place while you work.
Drop the prepared cookie dough into the pan in roughly 1-tablespoon sized chunks, distributing it somewhat evenly. Then, use your hands or a spatula to gently press the dough down until it forms an even layer that completely covers the bottom of the pan.
Tip: If the dough feels a bit sticky, you can place another piece of parchment paper directly on top of the dough before pressing down. This prevents sticking to your hands or spatula. To achieve super clean edges, you can fold down the overhanging sides of the parchment paper and press firmly against the pan sides, as shown in the photos below.
Step 3: Bake for Unbeatable Softness
Baking is where the magic happens for that signature soft texture:
Bake the sugar cookie bars in your preheated 350-degree F (175°C) oven for 14-16 minutes. The ultimate trick to achieving exceptionally soft sugar cookie bars is to remove them from the oven just as you see the tiniest hint of golden brown around the very edges. The center of the bars may still appear slightly underdone or pale, and that is perfectly fine – in fact, it’s ideal!
The bars will continue to cook and set in the residual heat of the hot pan as they cool, ensuring they remain wonderfully tender and not overbaked. Overbaking is the enemy of a soft sugar cookie, so trust your instincts and pull them out early!
Once baked, allow the bars to cool completely in the pan before attempting to frost them. You can place the pan on a cooling rack and even pop it into the fridge for a bit to speed up the cooling process. Frosting warm bars will only result in a melted mess!
Step 4: Whip Up the Dreamy Vanilla Buttercream Frosting!
Once your sugar cookie bars are completely cool, it’s time for the crowning glory: homemade vanilla buttercream! This easy recipe yields a fluffy, flavorful frosting that perfectly complements the soft bars.
To make the buttercream frosting: In a large mixing bowl, beat ½ cup (one stick) of softened unsalted butter on medium speed using a hand mixer or a stand mixer fitted with the paddle attachment. Beat for 1-2 minutes until the butter is light in color and wonderfully creamy.
Keep the mixer on medium speed and gradually add 2 teaspoons of vanilla extract, ½ teaspoon of almond extract, and 2 cups of powdered sugar. Mix until just incorporated. Then, increase the mixer speed to high and beat for a full 2 minutes. This high-speed beating incorporates air, making the frosting exceptionally light and fluffy. Finally, add 1 tablespoon of milk and beat for another 30 seconds. If the frosting still appears too thick to spread easily, add the remaining 1 tablespoon of milk, a little at a time, until it reaches your desired consistency.
Once the bars are frosted, if you plan to use sprinkles, add them immediately! The frosting will begin to set fairly quickly, and if you wait too long, your sprinkles won’t adhere properly.
Step 5: The Art of Cutting Perfect Sugar Cookie Bars!
Achieving those Pinterest-worthy, perfectly clean slices of sugar cookie bars is easier than you think with these simple tricks:
- Chill for Clean Cuts: After frosting your cooled bars, place the entire pan into the fridge for at least 30 minutes. This allows the buttercream frosting to “harden” and firm up, which is crucial for preventing smudging and sticking when you cut.
- Lift with Parchment (Optional but Recommended): If you used parchment paper with an overhang, carefully lift the entire sheet of cooled, frosted bars out of the pan and place it onto a cutting board. (Be gentle! While sturdy, the bars can still break if not handled with care, especially if not fully cooled.) This makes cutting much easier and protects your pan.
- The Butcher Knife Method: Use a large, sharp butcher knife to make one clean, decisive cut across the bars. Avoid a sawing motion, as this will drag the frosting. After EACH cut, wipe your knife clean with a damp paper towel. This prevents frosting from accumulating and being dragged across subsequent slices, ensuring every edge is impeccably clean and beautiful.
- Cutting Even Squares: To get 24 evenly-sized squares from a 9×13 inch pan, start by cutting the bars in half horizontally. Then, split each of those two sections into three equal parts. Repeat this process vertically, splitting each half into two equal sections. This method helps you achieve uniform pieces for a professional look.
If you didn’t use parchment paper, no worries! You can still cut the bars directly in the greased pan, just be extra diligent about wiping your knife clean after every single cut to maintain those perfect edges.
Frequently Asked Questions About Sugar Cookie Bars
Can you freeze these sugar cookie bars?
YES, absolutely! These vanilla cookie bars are exceptionally good frozen, and honestly, they’re often our preferred way to enjoy them. Freezing them firm up the bars and frosting, creating a delightful texture that’s perfect for a sweet treat whenever a craving hits. Simply store the cut, frosted bars in an airtight container in the freezer. They will stay fresh and delicious for 1-2 months. This means you can always have a stock of homemade goodness on hand, easily surpassing any sugar cookie bars from a mix. Sorry not sorry, Betty Crocker!
How do I store frosted sugar cookie bars?
For optimal freshness, store any uneaten frosted sugar cookie bars in an airtight container at room temperature for up to 2-3 days. If you prefer them chilled or for extended storage, you can keep them in the refrigerator for up to a week. Just make sure the container is tightly sealed to prevent them from drying out.
Decorate Your Sugar Cookie Bars for Any Occasion:
The beauty of these sugar cookie bars lies in their adaptability. They serve as a fantastic canvas for any celebration! Here are some ideas to get you started:
- Easy & Basic: Simply keep your vanilla buttercream white or pastel-colored, and generously top with your favorite sprinkles for a classic look.
- Baby Shower or Valentine’s Day: Easily dye the frosting a soft pink or gentle blue using food coloring. These make perfect dessert bars for baby showers, Mother’s Day, or a sweet Valentine’s treat. For tips on achieving that perfect light pastel shade, check out my post on How to Make Light Pink Frosting.
- 4th of July Celebration: Divide your buttercream into three separate bowls. Dye one red, one blue, and leave the third white. Dollop the different colored frostings randomly across the baked bars, then gently spread them together with an offset spatula to create a beautiful tie-dye effect.
- Christmas Magic: Frost your bars with vibrant green frosting and festive sprinkles. Once frosted, cut them into triangles instead of squares to create adorable Christmas tree sugar cookie bars! You can even add a small pretzel stick for a trunk.
- Birthday Extravaganza: Double your frosting batch and pipe decorative borders or designs around the edges of the bars. Add colorful sprinkles or even custom edible toppers to match the birthday theme, turning it into a festive cookie cake presentation.
Want to Use Cream Cheese Frosting Instead?
If you prefer the tangy sweetness of cream cheese frosting over classic buttercream, I’ve got you covered! You can absolutely make these sugar cookie bars with a delicious cream cheese frosting. Simply make a double-batch of my tried-and-true Cream Cheese Frosting for Cookies recipe and spread it generously over your cooled sugar cookie bars.
Since cream cheese frosting is naturally creamier and not as sturdy as buttercream, you will need to refrigerate the frosted bars for it to “set” properly. Additionally, any bars frosted with cream cheese will need to be stored in the refrigerator due to the dairy content to maintain freshness and food safety.
For an extra special treat, especially in warmer months, you can turn these into a stunning sugar cookie fruit pizza! Spread the cream cheese frosting, then artfully arrange an assortment of sliced fresh berries and other fruits on top. It’s a beautiful and refreshing twist!
Frosted Sugar Cookie Bars
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Ingredients
For the Soft Sugar Cookie Bars:
- 1 cup unsalted butter (2 sticks) softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt omit if using salted butter
- 2 ¼ cups all-purpose flour
For the Easy Vanilla Buttercream Frosting:
- ½ cup unsalted butter (1 stick) softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1-2 tablespoons milk
- Food coloring optional, for festive decoration
Before you begin! If you make this recipe for frosted sugar cookie bars, would you do me a huge favor and leave a review and rating letting me know how you liked them? Your feedback truly helps my small business thrive, allowing me to continue sharing free, high-quality recipes with you!
Instructions
For the Sugar Cookie Bars:
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Preheat oven to 350℉ (175°C). If your butter is not yet softened, you can place it in the microwave for approximately 10 seconds to *slightly* soften it, but be careful not to melt it.
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In a large mixing bowl, cream together the softened unsalted butter (1 cup, i.e. 2 sticks) and granulated sugar (1 cup) on medium speed using an electric mixer for 20-30 seconds, until light and fluffy. While the mixer is still on medium speed, add in the large egg (1), vanilla extract (2 teaspoons) and almond extract (1 teaspoon). Mix until well combined.
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Once the wet ingredients are mixed, add in the baking powder (1 ½ teaspoons) and salt (½ teaspoon). Then, gradually add the all-purpose flour (2 ¼ cups total), about ½ cup at a time, on low speed. Remember to measure your flour correctly using the spoon & level method, as adding too much can result in dry, dense bars. Mix only until all the flour has just disappeared, typically another 20-30 seconds, to avoid overmixing. The dough should have a play-doh like consistency when pinched, not overly sticky.
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Spray a metal 9×13 inch baking pan with cooking spray, then line the pan with parchment paper, leaving an overhang on the longer sides. The cooking spray helps the parchment adhere to the pan.
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Drop the dough into roughly 1-tablespoon sized chunks into the prepared pan. Use your hands or a spatula to press the dough down until it forms an even layer that covers the entire bottom of the pan.
Tip: If the dough is sticky, you can place another piece of parchment paper on top and continue pressing down. For extra clean edges, fold down the sides of the parchment paper and press firmly, as demonstrated in the detailed photos in the blog post above.
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Bake the bars at 350℉ (175°C) for 14-16 minutes. The key to soft sugar cookie bars is to remove them from the oven right when you observe the TINIEST amount of golden brown forming around the edges. The center may still appear slightly underdone, which is absolutely fine; the bars will continue to bake and set in the hot pan as they cool, ensuring a tender texture.
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Allow the sugar cookie bars to cool completely in the pan before attempting to frost them. To expedite this process, you can place the pan on a cooling rack and transfer it to the refrigerator.
To Make the Vanilla Buttercream Frosting:
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In a large bowl, beat the softened unsalted butter (½ cup, i.e. 1 stick) on medium speed using a hand or stand mixer (with the paddle attachment) for 1-2 minutes, until it’s light and creamy.
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Keeping the mixer on medium speed, slowly add in the vanilla extract (2 teaspoons), almond extract (½ teaspoon), and gradually add the powdered sugar (2 cups) until fully incorporated. Once mixed, increase the mixer speed to high and beat for 2 minutes until the frosting is notably light and fluffy. Add 1 tablespoon of milk and beat for 30 seconds. If the frosting still seems too thick for easy spreading, add the remaining 1 tablespoon of milk, a little at a time, until it reaches your desired spreadable consistency.
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Once the bars are completely cool, frost them evenly with the homemade buttercream. If you’re using sprinkles for decoration, add them immediately after frosting. If you wait too long, the frosting will begin to set, and the sprinkles will not stick properly.
Cutting & Storage:
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For tips on how to cut perfectly clean and even squares, please refer to the detailed instructions and tips provided in the blog post above. Chilling the frosted bars and wiping your knife between cuts are key!
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If you won’t be enjoying these frosted sugar cookie bars within the same day or within 3-4 hours, store them in an airtight container in the refrigerator for 2-3 days. For longer storage, these bars freeze beautifully for 1-2 months. Beyond that, they tend to lose some moisture and may dry out slightly.
Last Step! Did you love this recipe? Please leave a review and rating below to let me know how these frosted sugar cookie bars turned out for you! Your ratings and comments are incredibly valuable and help my small business grow so I can keep sharing delicious, free recipes and high-quality content.
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Did you make these incredible frosted sugar cookie bars? I would love to hear from you! Please be sure to leave a comment below with how much you enjoyed them and don’t forget to tag me @designeatrepeat on Instagram. Happy baking!