This Sugar Cookie Bars recipe is the perfect sweet treat made with a soft and chewy sugar cookie base, fluffy frosting and sprinkles!
Estimated reading time: 10 minutes
If you’re looking for an easy sweet treat to make for a special event, a birthday party, or for no reason at all, these Sugar Cookie Bars are one of our favourites! The soft and chewy sugar cookie base bakes up in no time at all, and the frosting is so creamy and fluffy. If you’re a fan of sugar cookies, Lofthouse cookies, or you’re looking for a way to satisfy your sweet tooth, this Sugar Cookie Bars recipe is the perfect choice!
Sugar Cookie Bars are a twist on the classic sugar cookie. They’re baked in a pan, similar to brownies or blondies, but they’re made with a soft and chewy sugar cookie dough that bakes to perfection and is just begging to be topped with frosting like a sugar cookie. They offer that same sweet and buttery flavour of a sugar cookie, but made as bars they have a moister, denser texture that’s irresistible.
The rich, creamy frosting that tops a Sugar Cookie Bar can be coloured to suit a season or occasion and can then be topped with sprinkles, chocolate chips, or even citrus zest.
- They’re EASY to make. They are far easier to prepare than individual sugar cookies because the dough doesn’t require chilling or rolling out and you don’t have to monitor batches in the oven. The prep time is quick and the baking time is short and sweet!
- They’re made with BASIC ingredients. The base of the bars is a simple, sweet dough, typically made from staple ingredients like sugar, butter, flour, and eggs. The frosting also calls for simple, readily-available ingredients.
- They can be made AHEAD of time. Store these bars in the fridge for a couple days (covered tightly with plastic wrap) and they’ll stay fresh.
- They’re VERSATILE. Sugar Cookie Bars can be flavoured and coloured to suit any occasion, from holidays to birthday parties to casual get togethers or even school events.
- They’re KID FRIENDLY. The sweet taste and soft and chewy texture are perfect for kids and they’re fun to decorate!
Making sugar cookie bars isn’t rocket science! Be sure to follow all our pro tips and tricks for the BEST frosted sugar cookie bars you’ve ever made!
Be sure to soften the butter well before starting to make the dough. We recommend leaving it out on the counter at room temperature for 30 minutes to an hour to soften it.
Mixing the sugar and butter mixture well is just fine, but once you add the dry ingredients, only mix until combined. Be sure not to over-mix the dough as this can make it tough and dry. Press the dough into the pan once it’s combined.
Be sure to use a glass or metal non-stick baking pan that’s rectangular and about 9-inches by 13-inches in size.
Over-baking will cause the bars to be hard and crumbly. Be sure to bake only as directed in the recipe and don’t let the sugar cookie base become brown in the oven.
Skip the milk and mix the frosting with whipping cream instead for a creamier, more decadent and fluffy texture.
Be sure to frost the cooled cookie bars and don’t attempt to frost them while they’re hot. The butter in the frosting will melt and you’ll be left with a big mess.
After you’ve chilled the bars to set the frosting, use a hot, dry knife to get those perfect, clean slices.
Here are a few problems you might encounter when making these frosted sugar cookie bars and how to fix them!
If your dough is a little crumbly, it’s fine – just press it into the pan. If it seems very dry, it’s possible you mis-measured your flour or didn’t add enough sour cream. Add a splash of milk to the dough and mix again until it becomes possible to press it into the pan.
If your dough is too soft, you might have mis-measured the flour and added too little or you may have added too much butter. Chill the dough in this case and you should be able to press it into the pan.
This likely means it’s over-baked. There’s no way to fix over-baking or burning the sugar cookie base, so you’ll have to start again.
In this case, the base hasn’t fully baked. Return it to the oven and bake until the top loses its shine (follow the recipe for baking time and temperature). We also recommend an oven thermometer to make sure your oven is actually getting to the temperature at which it’s set.
If your frosting is runny, add some more powdered sugar until it firms up enough to spread. You can also chill it in the fridge and then beat it again to achieve that fluffy texture.
If your frosting is melting when you try to frost the bars, they haven’t cooled completely. Be sure to cool the bars completely before frosting.
If the bars are too hard after refrigerating them, be sure to let them sit out at room temperature for 15-30 minutes before enjoying.
Here’s a list of the kitchen equipment you’ll need to have on hand to make this Sugar Cookie Bar recipe (paid links):
- mixing bowls
- measuring cups and spoons
- Silicone Spatula
- 9×13 Glass Baking Dish
- Hand Mixer
- Stand Mixer
- Offset Spatula
Here’s a list of the ingredients you’ll need to make this Sugar Cookie Bar recipe (paid links):
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 tablespoons full fat sour cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
You’ll also need butter, baking spray or cooking spray to grease the baking pan.
- 1/2 cup butter softened
- 4 cups powdered sugar
- 6 tablespoons whipping cream
- a splash vanilla extract
- a pinch sea salt
- food colouring if desired
- sprinkles if desired
- Almond Cream: Add almond extract to the sugar cookie base and also to the frosting, topping them with slivered toasted almonds and fresh berries.
- Cream Cheese Frosting: Make our Berry Sugar Cookie Bars with fresh berries and the creamiest cream cheese frosting.
- Christmas: Colour the frosting green or red and add holiday-inspired sprinkles.
- Halloween: Colour the frosting orange and add black sprinkles or Halloween themed sprinkles.
- Valentines Day or St. Patrick’s Day: Colour the frosting pink, red or green and use holiday-themed sprinkles.
- Funfetti: Add sprinkles into the sugar cookie dough and top with vanilla or cake batter flavoured frosting and more sprinkles.
- Lemon: Add lemon zest to the sugar cookie base and the frosting, and colour the frosting yellow. Top with more lemon zest for decoration.
- Chocolate: Add cocoa powder to the frosting to make a creamy chocolate frosting and add chocolate sprinkles or shaved chocolate on top!
Time needed: 55 minutes
Here’s how to make this delicious Sugar Cookie Bar recipe!
- Preheat your oven.
Preheat your oven to 375 degrees Fahrenheit and grease a 9-inch by 13-inch rectangular baking pan with butter or baking spray. You can also line the baking pan with parchment paper for easy removal.
- Mix the butter and sugar.
In a large bowl using a hand mixer, or in the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed for several minutes until they’re creamed together (fluffy and smooth and pale in colour).
- Combine the wet ingredients.
Beat in the sour cream, egg, and vanilla extract until well incorporated. Scrape down the sides of the bowl with your spatula to make sure everything is incorporated evenly.
- Incorporate the dry ingredients.
Add the flour, baking powder, and salt and mix on low speed just until combined. The mixture may appear slightly crumbly but this is normal.
- Bake.
Press the mixture into the bottom of the prepared baking pan with your hands or a flat kitchen object like the bottom of a measuring cup. Even out the top as much as possible. Bake the sugar cookie base at 375 degrees Fahrenheit for about 15-17 minutes, making sure that no browning occurs on the edges. If the edges start to brown, remove the base from the oven immediately.
- Let it cool.
Let the sugar cookie base cool completely to room temperature while you make the frosting.
- Make the frosting.
In a large bowl using a hand mixer, or in the bowl of your stand mixer, whip the butter on high speed until it’s ultra smooth and pale in colour. Add the powdered sugar 1/2 cup at a time until it’s well incorporated, scraping down the sides of the bowl regularly. Add the vanilla, sea salt, and food colouring and whip on high speed until everything is incorporated. While the mixer is running, add the whipping cream in a steady stream until the desired consistency is reached (spreadable, but not too thin). You may only need to add 4 or 5 tablespoons of whipping cream. Whip the frosting for several minutes until it’s fluffy and smooth.
- Frost the cooled sugar cookie base.
Spread the frosting over the completely cooled sugar cookie base using a knife or an offset spatula and top with sprinkles.
- Chill to set.
Refrigerate for about 30 minutes before slicing to allow the frosting to set (this will help you create clean slices).
- Slice and Serve.
Slice into 12 pieces and serve.
Be sure to measure the flour correctly, use room temperature soft butter and avoid over-mixing the dough as this can lead to tough, dry and dense bars.
Yes! Simply store them (covered) in the fridge until you’re ready to serve.
Yes, be sure to freeze them with parchment paper or wax paper between the layers to prevent sticking.
Feel free to make these bars up to 3 days in advance, although they are best served within 24 hours.
We hope you love these Frosted Sugar Cookie Bars as much as we do! Let us know in the comments below, what’s your favourite easy sweet treat to make at home? We’d love to know!
More Bars and Cookie Recipes
- Twix Cookies
- White Cake
- Butter Pecan Cookies
- Caramel Popcorn
- Easy Brownies
- Easy Carrot Cake
- Pumpkin Cheesecake Bars
- Lofthouse Cookies
- Chocolate Caramel Shortbread Bars (Homemade Twix Bars)
- Berry Cheesecake Sugar Cookie Bars
- The Best Easy Sugar Cookie Recipe
- Peanut Butter Bars
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Sugar Cookie Bars
Recipe: Equipment
Recipe: Ingredients
For the sugar cookie base
- 1/2 cup unsalted butter softened
- 1 cup white sugar
- 2 tablespoons full fat sour cream
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
For the frosting
- 1/2 cup butter softened
- 4 cups powdered sugar
- 6 tablespoons whipping cream
- a splash vanilla extract
- a pinch sea salt
- food colouring if desired
- sprinkles if desired
Recipe: Instructions
For the sugar cookie base
- Preheat your oven to 375 degrees Fahrenheit and grease a 9-inch by 13-inch rectangular baking pan with butter or baking spray. You can also line the baking pan with parchment paper for easy removal.
- In a large bowl using a hand mixer, or in the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed for several minutes until they're creamed together (fluffy and smooth and pale in colour).
- Beat in the sour cream, egg, and vanilla extract until well incorporated. Scrape down the sides of the bowl with your spatula to make sure everything is incorporated evenly.
- Add the flour, baking powder, and salt and mix on low speed just until combined. The mixture may appear slightly crumbly but this is normal.
- Press the mixture into the bottom of the prepared baking pan with your hands or a flat kitchen object like the bottom of a measuring cup. Even out the top as much as possible.
- Bake the sugar cookie base at 375 degrees Fahrenheit for about 15-17 minutes, making sure that no browning occurs on the edges. If the edges start to brown, remove the base from the oven immediately.
- Let the sugar cookie base cool completely to room temperature while you make the frosting.
For the frosting
- In a large bowl using a hand mixer, or in the bowl of your stand mixer, whip the butter on high speed until it's ultra smooth and pale in colour.
- Add the powdered sugar 1/2 cup at a time until it's well incorporated, scraping down the sides of the bowl regularly.
- Add the vanilla and sea salt and food colouring and whip on high speed until everything is incorporated.
- While the mixer is running, add the whipping cream in a steady stream until the desired consistency is reached (spreadable, but not too thin). You may only need to add 4 or 5 tablespoons of whipping cream. Whip the frosting for several minutes until it's fluffy and smooth.
- Spread the frosting over the completely cooled sugar cookie base using a knife or an offset spatula and top with sprinkles.
- Refrigerate for about 30 minutes before slicing to allow the frosting to set (this will help you create clean slices).
- Slice into 12 pieces and serve.
Recipe: Notes
Storage Instructions
These bars keep at room temperature in an airtight container for several days (although they’re so delicious they probably won’t last that long!).Make Ahead Instructions
Store them in the fridge for a few days before serving if you wish (in an airtight container).Freezer Instructions
Freeze these sugar cookie bars after baking and frosting in an airtight container with layers of parchment paper to prevent them from sticking together. Thaw at room temperature until ready to serve.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Came out perfect, I did make a mistake on the frosting though i put too much salt and we didn’t have any wipping cream so i just added a little more butter and some milk because I read that butter and milk can replace wipping cream.
Glad they still turned out delicious!!🙂
You use the glass baking dish in the picture? That makes me nervous just because it stays hot so much longer. I just want to make sure.
Yes! 🙂
Tried this recipe for Easter. The cookie turned out perfect! Be careful not too over cook! The frosting was was to sweet. Even the kids scraped it off! If I had to do it over, i’d go easy on all the sugar.
Thanks for your comment! Every brand of powdered sugar is different, so perhaps yours was a little sweeter. It’s a good idea to taste as you go!
Just made these and they smell great and taste just as good! I used a smaller pan to get the bars thicker and they are wonderful! Thanks for the recipe
So glad you loved them! Thanks for taking the time to leave a comment!
I made these bars on Thursday evening and everyone loves them. Yes, they are a bit sweet, but very good. I added pure strawberry extract and made pink frosting. Next time I’ll use pistachio extract into green frosting.
The only thing I would change is half butter and half shortening in the frosting. I don’t know why I didn’t do that right away because that’s what I do. :o) I did add more salt to cut the sweetness.
Thank you for sharing!
PS. Is it only me or does anyone else have a really hard time to read things on here. I can barely see my comments as I write them and I can’t read the yellow words well.
I just made a double batch, and they are amazing!! Lovely chewy texture and so very easy to make. Thank you for sharing this recipe!!
So glad you loved this recipe! Thanks for taking the time to leave a comment!
These were not soft and chewy. I almost thought I had left an ingredient out by mistake. But I did not. The frosting was great. The dimensions of the baking pan need to be reduced. The cookies as is are thin and hard, not soft and chewy.
I’m sorry to hear you had a bad experience with the recipe. It sounds like there must have been some mistake. I’ve made these SO many times and they’ve always worked perfectly well, and the feedback from my other readers is the same. I’d love to hear more about what went wrong so I can help you troubleshoot. 🙂
Oh my gosh…same here! My daughter and I made these and they didn’t taste good and were just WEIRD. =(
The Frosting was the best part. So frustrating.
So sorry these didn’t work out for you – I’d love to know more about what the texture was like for you so I can help you troubleshoot. I’ve tested this recipe over and over again and it has always worked for me. Hope I can help somehow! 🙂