Sugar Cookie Bars

Why You’ll Love This Recipe

I love how these bars bring all the nostalgic flavor of classic sugar cookies without the fuss. There’s no cutting or shaping involved, and the texture is always just right—soft and chewy with just the right amount of sweetness. They’re easy to frost and decorate for holidays, parties, or whenever I feel like making something cheerful and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter

• Granulated sugar

• Eggs

• Vanilla extract

• Almond extract (optional)

• Powdered sugar

• Heavy cream or milk

• Food coloring (optional, for frosting)

• Sprinkles (optional, for topping)

Directions

1. I preheat my oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

2. I cream together butter and sugar until light and fluffy, then mix in the eggs and extracts.

3. I slowly add in the dry ingredients—flour, baking powder, and salt—until everything is combined into a smooth dough.

4. I press the dough evenly into the prepared pan and bake for about 20–25 minutes, just until the edges are lightly golden.

5. While the bars cool, I make the frosting by beating softened butter, powdered sugar, a splash of cream or milk, and a drop of food coloring if I want a pop of color.

6. Once the bars are completely cooled, I frost them generously and top with sprinkles.

7. I slice them into squares or rectangles and serve.

Servings and timing

This recipe makes about 20–24 bars depending on how I cut them. It takes around 15 minutes to prepare, 20–25 minutes to bake, and an additional 30 minutes to cool and frost.

Variations

Sometimes I skip the almond extract for a more traditional vanilla flavor, or I swap it for lemon or orange extract for a citrusy twist. I love to change the frosting color and sprinkle combinations depending on the season—red and green for Christmas, pastels for Easter, or red, white, and blue for the Fourth of July. For an extra layer of fun, I’ve even added a thin layer of strawberry jam between the bar and the frosting.

Storage/reheating

I store the bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. If I want to keep them longer, I freeze unfrosted bars for up to 2 months and frost them after thawing. I don’t reheat them—these are best served at room temperature.

FAQs

Can I double the recipe for a crowd?

Yes, I double the recipe and bake it in a larger sheet pan. I keep an eye on the baking time—usually adding about 5 extra minutes.

Why are my bars dry?

If I overbake them, they can turn out dry. I always pull them out when the edges are just turning golden, and the center still looks soft.

Can I use store-bought frosting?

Absolutely. If I’m in a hurry, store-bought frosting works fine. I just give it a quick whip to make it fluffier before spreading.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend. The texture is slightly different but still delicious.

Do these freeze well?

They do. I freeze unfrosted bars wrapped tightly, then thaw and frost them fresh when I’m ready to serve.

Conclusion

Sugar Cookie Bars are everything I love about sugar cookies—soft, sweet, buttery—in a quick and easy bar form. They’re versatile, festive, and always a hit wherever I take them. Whether I’m making a batch for a party, a holiday, or just because I want something sweet and simple, these bars always deliver.