Easy Sugar Cookie Bars Recipe with Homemade Buttercream Frosting

Soft Frosted Sugar Cookie Bars Without Rolling or Chilling

These sugar cookie bars are everything I love about classic frosted sugar cookies, but so much easier. No rolling pin, no cookie cutters, no chilling dough, and no baking sheet after baking sheet. Just press the soft dough into a 9×13 pan, bake, cool, frost, and slice.

The result is a pan of buttery, chewy, soft sugar cookie bars with a simple buttercream frosting on top. They are perfect for holidays, potlucks, Valentine’s Day, birthdays, classroom treats, and those “I need dessert but I do not want to make 4 dozen individual cookies” moments.

I originally tested four different sugar cookie bar recipes in one day to find my favorite. Yes, my kitchen looked like a butter-and-flour tornado had rolled through, but the neighbors were not mad about the taste testing! This version was the clear winner because it stayed soft, sliced well, and had that frosted sugar cookie flavor everyone kept going back for.

Why This Sugar Cookie Bars Recipe Works

Traditional sugar cookies are wonderful, but they can be a whole event. You have to chill the dough, roll it evenly, cut the shapes, transfer them carefully, bake in batches, cool, frost, and decorate. These frosted sugar cookie bars give you the same cozy flavor with a much simpler process.

• No chilling required: The dough goes straight into the pan.
• No rolling or cookie cutters: Press the dough into a 9×13 baking dish and bake.
• Soft, chewy texture: A small amount of sour cream helps keep the cookie base tender.
• Easy to decorate: Tint the frosting and add sprinkles for any holiday.
• Great for sharing: One pan makes 24 cookie bars, so it is easy to bring to parties, potlucks, and family gatherings.

Ingredients and Tips for Soft Sugar Cookie Bars

The ingredients are simple, but a few small details make a big difference in the final texture.

Butter

Use softened butter, not melted butter. Softened butter creams with the sugar to create that classic sugar cookie texture. If the butter is too warm or melted, the bars can turn greasy or dense.

Granulated Sugar

Granulated sugar gives these bars the traditional sugar cookie flavor and helps the edges bake up just slightly golden while the center stays soft.

Sour Cream

The sour cream is one of the reasons this sugar cookie bars recipe stays soft and tender. It adds moisture without making the bars taste tangy.

Vanilla and Almond Extract

Vanilla is the main flavor, while almond extract is optional. If you love that bakery-style sugar cookie flavor, add the almond extract. If your family prefers a more classic vanilla cookie, you can leave it out.

Flour

For the best texture, measure flour carefully. Too much flour can make sugar cookie bars dry. Spoon the flour into the measuring cup and level it off instead of scooping directly from the bag. King Arthur Baking has a helpful guide on ingredient weights and flour measurement if you want to double-check baking measurements.

How to Make Sugar Cookie Bars in a 9×13 Pan

This recipe is simple, but the order matters. Start by creaming the butter and sugar with an electric mixer. Once the wet ingredients are combined, stir in the dry ingredients gently. You do not want to overmix the dough once the flour is added.

The dough will be soft and a little sticky. That is normal. Line your 9×13 baking pan with foil or parchment and lightly spray it with nonstick cooking spray. Then press the dough evenly into the pan.

Tip for Pressing Sticky Dough Into the Pan

If the dough sticks to your hands, lightly butter your hands or spray them with nonstick cooking spray. You can also place a piece of parchment paper over the dough and press it into an even layer, then remove the parchment before baking.

Do Not Overbake Sugar Cookie Bars

For soft sugar cookie bars, pull them from the oven when the edges are just lightly golden and the center is set. They will continue to firm up as they cool. If you wait until the whole top looks golden, the bars may end up dry.

How to Make the Buttercream Frosting for Sugar Cookie Bars

Let the cookie bars cool completely before frosting. Warm bars will melt the buttercream and make the top messy, so give the pan time to cool before you spread anything on top.

This frosting is a simple buttercream with a little cream cheese added in. It is not a heavy cream cheese frosting, but that small amount of cream cheese helps balance the sweetness and gives the frosting a smooth, creamy texture.

Buttercream Frosting Ingredients

• 4 tablespoons butter, softened to room temperature
• 1 1/2 ounces cream cheese, softened to room temperature
• 1/2 teaspoon pure vanilla extract
• 2 cups powdered sugar
• 2 tablespoons heavy cream or milk
• Food coloring and sprinkles, optional

How to Make the Frosting

Beat the softened butter and cream cheese together until the mixture is light and creamy, about 2 minutes. Mix in the vanilla. Gradually add the powdered sugar, mixing on low speed after each addition until the frosting is smooth. Add the heavy cream or milk and whip until the frosting is light, fluffy, and easy to spread.

Add food coloring if you want a festive look. Pink frosting and sprinkles are perfect for Valentine’s Day, but you can easily switch the colors for Christmas, Easter, birthdays, baby showers, or game day.

An angled spatula makes frosting the bars much easier. It helps spread the frosting into an even layer without pulling up crumbs from the cookie base.

How to Store and Freeze Sugar Cookie Bars

Store frosted sugar cookie bars in an airtight container. If your kitchen is cool and you are serving them the same day, they can sit at room temperature for a few hours. For longer storage, refrigerate them so the frosting stays fresh.

Can You Make Sugar Cookie Bars Ahead of Time?

Yes. These are a great make-ahead dessert. Bake the cookie base a day ahead, cover it tightly, and frost before serving. You can also frost them ahead and refrigerate until ready to slice.

Can You Freeze Sugar Cookie Bars?

Yes, sugar cookie bars freeze well. For the neatest results, freeze the cooled bars unfrosted, then thaw and frost before serving. You can also freeze them frosted in a single layer until firm, then wrap well and store in an airtight freezer-safe container. Thaw in the refrigerator before serving.

Easy Sugar Cookie Bar Variations

• Valentine’s Day sugar cookie bars: Use pink frosting with red, white, and pink sprinkles.
• Christmas sugar cookie bars: Tint the frosting red or green and add holiday sprinkles.
• Birthday sugar cookie bars: Use rainbow sprinkles in the frosting and on top.
• Lemon sugar cookie bars: Skip the almond extract and add a little lemon zest to the dough.
• Swig-style sugar cookie bars: Keep the almond extract and use pink frosting for that bakery-cookie feel.

Sugar Cookie Bars Recipe FAQ

Are sugar cookie bars supposed to be soft or crispy?

Sugar cookie bars should be soft and chewy with lightly golden edges. The center should stay tender, not crisp.

Why are my sugar cookie bars dry?

Dry sugar cookie bars are usually caused by too much flour or overbaking. Measure flour carefully and remove the bars from the oven when the edges are just lightly golden.

Do I need to chill the dough?

No. This sugar cookie bars recipe does not require chilling. The dough can be pressed into the pan and baked right away.

Can I use cream cheese frosting instead of buttercream?

Yes. Cream cheese frosting is delicious on sugar cookie bars. Just remember that cream cheese frosting needs to be refrigerated.

Can I double this recipe?

Yes. If you need a bigger batch, you can double the recipe and bake it in a larger sheet pan. Watch the bake time closely because pan size and dough thickness can change how quickly the bars bake.

More Easy Bar Recipes

If you love easy dessert bars, here are a few more favorites to try next:

• Chocolate Chip Cookie Bars
• Blueberry Sour Cream Bars
• Fudgy Chocolate Chip Bars
• Magic Cookie Bars
• Orange Vanilla Cheesecake Bars
• Cheesecake Stuffed Chocolate Chip Cookie Bars
• Loaded M&M Oreo Blondies
• Pumpkin Cheesecake Bars
• Date Bars
• Caramel Apple Cheesecake Bars
• S’mores Cookie Bars

Final Thoughts on These Frosted Sugar Cookie Bars

This is the kind of dessert recipe I love keeping in my back pocket because it looks fun and festive without requiring a full afternoon in the kitchen. You still get the frosted sugar cookie flavor everyone loves, but in an easy 9×13 bar form that is simple to slice, serve, and share.

Thank you for spending time here and supporting our small business. I hope these sugar cookie bars make your next celebration, school party, or cozy weekend treat a little easier and a lot sweeter.

The sugar cookie bar recipe is slightly adapted from Cooking Classy, and the frosting recipe is slightly adapted from Mel’s Kitchen Cafe.

Amazing Frosted Sugar Cookie Bars Recipe

Frosted sugar cookies bars that are buttery, chewy and delicious!

5 / 5 ( 1 Review )

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Serves: 24

Adjust Servings: 24

US CustomaryMetric

Ingredients

• 2 ½ cups all-purpose flour 12 ounces
• ½ teaspoon baking powder
• ½ teaspoon salt
• 10 tablespoons unsalted butter softened to room temperature
• 1 cup granulated sugar
• 1 egg
• 1 egg white
• 1 ½ tablespoons sour cream
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract optional

Buttercream Frosting

• 4 tablespoons butter softened to room temperature
• 1 ½ ounces cream cheese softened to room temperature
• ½ teaspoon pure vanilla extract
• 2 cups powdered sugar
• 2 tablespoons heavy cream or milk
• Food coloring and sprinkles optional

Instructions

• Preheat oven to 375°F/190°C. Line a 9x13 baking dish with foil and lightly spray foil with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, beat the butter and sugar until pale and fluffy, about 3 or 4 minutes. Stir in the egg and egg white. Add sour cream, vanilla, and almond extract (if using) and mix until blended. Slowly add flour mixture and stir until combined. With buttered hands, gently press and pat the batter into the prepared pan.
• Bake for 15 to 17 minutes, until a toothpick inserted in the center comes out clean and the bars are set. The bars will still be pale, but the edges may start to turn golden brown. Cool completely, then remove from pan, frost, and cut into squares.
• Frosting: In a medium bowl, beat the butter and cream cheese together until light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix on low speed after each addition, until well blended and creamy. Add the heavy cream and whip until frosting is light and fluffy.

Recipe Notes

To make these bars in a large rimmed cookie sheet, do 1 1/2 times the ingredients in the recipe.

Nutrition

Calories: 193kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Sodium: 87mg | Fiber: 1g | Sugar: 18g

Recipe Adapted From: Cooking Classy