Sugar Cookie Bars
Sugar Cookie Bars are just like your favorite sugar cookie with none of the rolling, cutting, or scooping. Buttery sugar cookie layer topped with a thick layer of creamy frosting and festive sprinkles. Made with pantry staples and a secret cornstarch trick to keep them tender, they are perfect for any occasion. Ready in about 25 minutes, this recipe makes 24 bars.
I am usually a chocolate chip cookie person, or something with coconut in it. But I can’t resist a basic sugar cookie. Especially with frosting on top.
That is exactly what these bars are. The soft, buttery cookie with all that pretty, fluffy frosting on top, but in a bar. So no rolling dough, cookie cutters, chilling, or scooping. And I do love something easy!
Just press the dough into a pan, bake, frost, and top with sprinkles. The secret to that tender, fluffy texture is a little cornstarch in the dough, and I love using almond extract for that bakery flavor.
Change up the frosting color and sprinkles to match any holiday or party, and you have a dessert that works all year long.
More Easy Dessert Bars
- Cherry Pie Bars – buttery crust with sweet cherry filling
- Magic Cookie Bars – gooey seven layer coconut bars
- Chocolate Chip Cheesecake Bars – creamy cheesecake filling with chocolate chips
- Margarita Bars – tangy citrus bars with a salty twist
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Butter – I like to use salted butter to help balance out the sweetness of the frosting. If you’re using unsalted, add 1/4 teaspoon of salt to the dough.
Cornstarch – This is the secret ingredient! Just a tablespoon keeps the bars soft, light, and fluffy instead of dense. Do not skip it!
Almond Extract – This is what gives them the “bakery” flavor. A little goes a long way and almond extract paste is better than liquid if you can find it. Vanilla extract works in a pinch too.
Flour – Measure the all purpose flour correctly by fluffing, spooning into the cup, and leveling. Scooping straight from the bag packs it in too much and makes the bars dry.
Food Coloring – Optional, but a fun way to match any occasion. Pink is my go to for showers and Valentine’s Day.
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How To Make Sugar Cookie Bars
- Preheat the oven to 350°F and line a 9×13 baking dish with parchment or spray with cooking spray. Cream the butter and sugar for 3 to 4 minutes, until light and fluffy. Add the eggs and almond extract and mix to combine.
- Whisk the flour and cornstarch together, then slowly add to the wet ingredients. Mix until just combined, being careful not to overmix.
- Spread the dough evenly into the pan and bake 15 to 20 minutes, until just set and lightly golden on top.
- Cool completely. Make the frosting while you wait.
- Cream the butter until fluffy, add the sifted powdered sugar until crumbly, then slowly mix in the milk until smooth. Tint with food coloring if desired.
- Once the bars are fully cooled, spread on a thick layer of frosting, decorate with sprinkles, slice, and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Refrigerator: Store frosted bars in an airtight container for up to 5 days. I would leave the sprinkles off if storing. The colors can bleed a little.
Make Ahead: Make the cookie base up to 3 days ahead and store at room temperature. Keep the frosting in the fridge, then frost just before serving.
Freezer: Freeze unfrosted bars for up to 3 months. Thaw overnight in the fridge and frost when ready. I don’t recommend freezing the frosting, since it can get grainy and the colors can separate.
Room Temperature: They hold up at room temperature for a day, which makes them great for parties and dessert tables.
Variations
Different Color: Tint the frosting to match any holiday or party. Pink for Valentine’s Day, showers, etc. Red and green for Christmas, and orange for Halloween.
Different Extract: Use vanilla, lemon, or almond extract to change the flavor of the base or frosting.
Richer Frosting: Swap the milk for heavy cream for a richer frosting flavor.
Seasonal Sprinkles: Match the sprinkles to the occasion, from hearts to stars to holiday shapes.
Cream Cheese Frosting: Use a cream cheese frosting instead for a tangier, thicker top layer.
Frequently Asked Questions
Cornstarch is the secret to a soft, tender, fluffy texture. It keeps the bars from turning dense or dry, giving them that chewy texture you get from the bakery bars.
Yes! Make the cookie layer up to 3 days ahead and store it airtight at room temperature. Keep the frosting refrigerated and frost just before serving.
Freeze the unfrosted bars up to 3 months, then thaw and frost when ready. I do not recommend freezing the frosting, as it can get grainy.
Usually too much flour. Fluff the flour with a fork, spoon it into the measuring cup, and level it with a straight edge rather than scooping from the bag, which packs in extra. Also avoid overbaking, since the bars keep setting as they cool.
Yes. Use two 9×13 pans or a half sheet pan, and adjust the baking time for the larger surface area and thickness.
Add more sifted powdered sugar, 1/4 cup at a time, until it reaches the consistency you want.
Recipe Tips & Tricks
- Let the bars cool completely before frosting, or the frosting will melt and slide off.
- Soften your butter at room temperature for at least 30 minutes so it creams properly, but do not melt it.
- Measure the flour by fluffing, spooning, and leveling to avoid dry, dense bars.
- Do not overmix the dough once the flour goes in, or the bars will be tought and dense.
- Change up the frosting color and sprinkles to match any occasion.
This Sugar Cookie Bars recipe makes soft, sweet bars that are ready to customize for any celebration. Whip up a batch for your next party and watch them disappear frosting first!
Sugar Cookie Bars Recipe
Ingredients
Cookie Base Layer
- 1 cup salted butter (2 sticks) softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon almond extract
- 2 cups all purpose flour
- 1 tablespoon cornstarch
Frosting Layer
- ½ cup salted butter (1 stick) softened
- 2 ½ cups powdered sugar sifted
- 3 tablespoons milk
- 1 teaspoon vanilla extract if needed
- pink food coloring if needed
- 1 tablespoon assorted sprinkles if needed
Instructions
- Preheat oven to 350F. Prepare a 9×13 baking dish with parchment paper or cooking spray.
- In a mixing bowl combine the butter and sugar for 3-4 minutes until light and fluffy.
- Add eggs and vanilla and mix until combined.
- Add the flour and cornstarch and mix until just combined. Do not over mix!
- Spread the cookie bar dough in the prepared baking dish in an even layer.
- Bake at 350F for 15-20 minutes or until lightly browned on top.
- Remove from the oven and cool completely.
- While the cookie bars are baking, mix the frosting.
- Cream the butter until light and fluffy.
- Add the powdered sugar and mix until the flour is coated with butter.
- Slowly add the milk until the frosting comes together.
- Tint with food coloring if desired. Set aside until ready to frost the cookie bars.
- Frost and add colored sprinkles if desired.
- Cut and enjoy!
Notes
- Let the bars cool completely before frosting, or the frosting will melt and slide off.
- Soften your butter at room temperature for at least 30 minutes so it creams properly, but do not melt it.
- Measure the flour by fluffing, spooning, and leveling to avoid dry, dense bars.
- Do not overmix the dough once the flour goes in, or the bars will be tought and dense.
- Change up the frosting color and sprinkles to match any occasion.
Nutrition
More Christmas Cookie Recipes
- Chai Snickerdoodles from The Spiffy Cookie
- Chewy Oatmeal Ginger Cookies from Family Around the Table
- Chocolate Peppermint Crunch Cookies from Karen’s Kitchen Stories
- Christmas Ritz Cracker Cookies from Jen Around the World
- Cinnamon Toast Macaron from A Kitchen Hoor’s Adventures
- Cranberry Pistachio Biscotti from Sweet Beginnings
- Cranberry Thumbprint Cookies from Cheese Curd In Paradise
- Double Chocolate Cherry Almond Oatmeal Cookies from Magical Ingredients
- Double Peppermint Cookies from Daily Dish Recipes
- Grinch Cookies from Devour Dinner
- Old-Fashioned Jubilee Jumbles Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peppermint Shortbread from A Day in the Life on the Farm
- Reindeer Cookies from Kathryn’s Kitchen Blog
- Thumbprint Cookies from Palatable Pastime
- White Chocolate Cranberry Oatmeal Cookies from Art of Natural Living
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