Soft sugar cookie bars topped with vanilla buttercream frosting are the perfect treat to feed a crowd or take on the go! They’re much easier than traditional sugar cookies, and every bit as delicious.
Frosted sugar cookie bars are one of the first online food trends I remember when food blogging was young. It was about 2009 and all of the sudden they were all over the internet, and I knew I had to try them myself. Sugar cookies that require no chilling, rolling, or cutting out? Yes, please!
This recipe is my version, and I’ve baked these bars dozens of times over the years. They’re my go-to dessert for large parties and potlucks because they’re super simple to make, they travel really well, and everyone absolutely LOVES them! Seriously, they’re always the hit of the party.
More sugar cookie recipes: Easy No-Chill Sugar Cookies, Frosted Sugar Cookie Cut Outs, and Sugar Cookie Layer Cake.
Table of Contents
Ingredients you’ll need
How to make easy sugar cookie bars
- Prepare cookie dough. Beat the butter and sugar together until pale and fluffy, then add the eggs one at a time, along with the vanilla extract. Combine dry ingredients and add in 2 additions. The dough will look very dry as it comes together, but keep mixing!
- Press into sheet pan. Scatter handfuls of sugar cookie dough over a 13×18-inch baking sheet pan lined with parchment paper and then use the butter wrappers to press it into an even layer. (This is much easier than adding the big lump of dough into the center of the pan and then working it out to the corners.)
- Bake. Bake the bars in a 375°F oven until the center appears dry and the edges are lightly golden brown. Let the bars cool completely while you make the frosting.
- Frost with buttercream. Beat powdered sugar, butter, vanilla, heavy cream and salt until it comes together to make a light and fluffy frosting. Add food coloring, if you want. Spread over the cooled cookie bars and top with sprinkles.
- Enjoy! Slice the bars as desired, I like 2-inch squares (4-inch for larger servings). Then serve immediately or store in an air-tight container for later.
baking tip:Line your pan with parchment paper overhang
Let breads cool only for a few minutes before transferring them out of the pan to a wire rack to cool completely, but let other desserts cool completely so they’re sturdy enough to lift without buckling. Then transfer to a cutting board and slice. No more messing up a slice trying to dig it out of the pan!
Get creative with variations!
This recipe is a great jumping off point to customize the sugar cookie bars as you like, truly making them the perfect EASY party treat for all kinds of celebrations!
- Add food coloring to the frosting to make these bars any color you like. I recommend using gel food coloring for more vibrant color.
- Use sprinkles specific for different holidays, birthdays, and other celebrations and occasions.
- Add different flavors and mixins! Turn these into lemon, chocolate chip, or funfetti sugar cookie bars by simply adding in lemon zest, mini chocolate chips, or rainbow sprinkles. No other changes to the recipe are necessary.
- Try a different frosting, like my easy fudge buttercream or cream cheese buttercream.
Make-ahead and storage tips
Another reason why I love these sugar cookie bars are because they keep very well and I can make them ahead.
Store at room temperature for several days: Store them frosted or unfrosted. Just be sure they are covered in plastic wrap or an air-tight container.
How to freeze for longer: They will also keep very well in the freezer unfrosted for at least 1 month. Double wrap in plastic wrap for storage in the freezer and thaw before frosting.
Tip: If you’re planning to stack the bars, either on a serving platter or in a container for storage or transportation, let them sit for at least 30 minutes after frosting. This will give the frosting time to form a “crust” which will make it easier to stack the bars without squishing them.
Get this recipe
Recipe was originally published March 2010. Article has been updated with new pictures, better recipe instructions and tips for success.
Sugar Cookie Bars
Soft sugar cookie bars topped with vanilla buttercream frosting are the perfect treat to feed a crowd or take on the go!
For the buttercream frosting:
To make the bars:
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Preheat oven to 375°F. Grease a 13 x 18-inch baking sheet pan (also known as a half sheet pan) and line with parchment paper.
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With an electric mixture, beat together the butter and sugar until light and fluffy, about 3 minutes on medium high. Add the eggs one at a time, mixing and scraping down the bowl after each. Add the vanilla.
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In a separate bowl, combine the flour, salt and baking soda and set aside. Add to the rest of the ingredients in 2 additions, mixing until just combined. The dough will be very dry, but keep mixing until it comes together.
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Scatter chunks of dough over the sheet pan, then press it into an even layer (I like to use the butter wrapper, but moist fingers will work too). This is easier than piling the dough in the center of the pan and pressing it to the edges.
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Bake for 14-17 minutes until lightly golden on the edges and the center looks dry. Cool completely before frosting.
To make the frosting:
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In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix all of the ingredients on low speed until it starts to come together. Increase speed to high and beat for 4-5 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down.
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Add food coloring if using and mix until color is uniform.
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Spread frosting over sugar cookie bars and cover with sprinkles, if desired. Cut and serve.
- You can use salted or unsalted butter, but I like the little extra punch of flavor from using salted butter particularly in the frosting.
- Be sure to measure flour correctly. Too much flour will result in dry cakey bars.
- This recipe makes a big batch of sugar cookie bars! If desired, you can cut the recipe in half (use the ½ scale option above) and bake in a 9×13-inch pan.
- Storage and make-ahead tips: Store at room temperature in an airtight container for up to 5 days. Freeze (without slicing, preferred) for up to 1 month double wrapped in plastic wrap. Thaw at room temperature in plastic wrap, then remove and serve.
Calories: 315kcal, Carbohydrates: 45g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 57mg, Sodium: 107mg, Potassium: 36mg, Fiber: 1g, Sugar: 29g, Vitamin A: 439IU, Calcium: 11mg, Iron: 1mg
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