Sugar Cookie Bars are the easiest way to get that soft, frosted sugar cookie flavor without rolling and cutting dough. They bake up thick and tender in a 9×13 pan, then get topped with a fluffy vanilla almond frosting and sprinkles that is beyond delicious and a family favorite.
Cream cheese in the bars keeps them extra soft, and the frosting spreads beautifully and sets up just enough for clean slices. These are perfect for birthdays, holidays, school events, cookie trays… you name it!!
If you loved these, try our Frosted Sugar Cookies, Chocolate Chip Bars, Funfetti Cookies, or Brownies.
Why you’ll love it + Why it works:
- No Rolling, No Chilling. Skip the hassle of cutting out cookies. There’s no need to chill, and they’re ready to dive into in only 30 minutes!
- Easy to Customize. Add colors and sprinkles for any occasion.
- Cream Cheese Base. Adds moisture and keeps the bars soft.
- Balanced Flavor. Vanilla and almond extracts create classic taste.
Sugar Cookie Bars Ingredients
Bars
- Sugar (1¼ cups): Sweetens the bars and helps create a soft texture.
- Butter (¾ cup, softened): Adds richness and keeps the bars tender. See How to Soften Butter Quickly.
- Cream Cheese (1 package, 8-ounce, softened): Adds moisture and gives the bars a soft, slightly creamy texture.
- Egg (1): Binds the ingredients and adds structure.
- Vanilla Extract (1 tablespoon): Adds classic sweet flavor.
- Almond Extract (1 teaspoon): Gives that signature sugar cookie taste.
- All-Purpose Flour (1¾ cups): Provides structure for the bars. See How to Measure Flour.
- Baking Soda (1 teaspoon): Helps the bars rise and stay soft.
- Baking Powder (1 teaspoon): Adds lift for a light texture.
Frosting
- Powdered Sugar (3½ cups): Sweetens and thickens the frosting.
- Butter (½ cup, softened): Creates a rich and creamy frosting base.
- Milk (3-4 tablespoons): Adjusts the frosting to the right consistency.
- Vanilla Extract (2 teaspoons): Enhances the frosting flavor.
- Almond Extract (½ teaspoon): Adds that classic bakery-style flavor.
- Food Coloring (optional): Adds color for holidays or events.
- Sprinkles (optional): Adds a fun and decorative finish. For an alternative, top with rainbow jimmies, colored confetti, holiday-themed sprinkles, chopped nuts, chocolate chips, or mini M&M’s.
How to Make Sugar Cookie Bars
PREP. Preheat the oven to 350°F. Grease a metal 9×13 inch baking dish and set aside, or Line the Pan with Parchment Paper.
BATTER. Beat sugar, butter, cream cheese, and egg with a hand mixer in a medium bowl until well blended and a bit frothy, 2–3 minutes. Add vanilla and almond extracts and mix well.
In a separate bowl, mix flour, baking soda, and baking powder. Add the flour mixture to the butter mixture and beat for a few minutes.
BAKE. Pour into a 9×13 pan and bake for 18-20 minutes. Let cool.
FROSTING. Beat powdered sugar, butter, milk, vanilla, and almond extracts until well combined. Start with 3 tablespoons of milk, adding more as needed to reach the desired texture. Add food coloring.
Spread over the cooled cake and top with sprinkles.
Kristyn’s Recipe Tips
- Don’t Overbake: Pull them out when the center is just set for soft bars.
- Use Room Temp Ingredients: Helps everything mix smoothly and evenly.
- Cool Before Frosting: This prevents the frosting from melting and getting messy.
- Spread Evenly: Use a spatula for a smooth frosting layer.
Sugar Cookie Bars Recipe
Video
Ingredients
Bars
- 1¼ cups sugar
- ¾ cup unsalted butter, softened
- 1 (8-ounce package) cream cheese, softened
- 1 egg
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Frosting
- 3½ cups powdered sugar
- ½ cup unsalted butter, softened
- 3-4 tablespoons milk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- food coloring, optional
- sprinkles, for topping (optional)
Instructions
- Preheat the oven to 350°F. Grease a metal 9×13 inch baking dish and set aside.
- To make the bars, beat sugar, butter, cream cheese, and egg with a hand mixer in a medium bowl until well blended and a bit frothy, 2–3 minutes.
- Add vanilla and almond extracts and mix well.
- In a separate bowl, mix flour, baking soda and baking powder.
- Add flour mixture to butter mixture and beat for a few minutes. Pour into a prepared pan and bake for 18–20 minutes. Let cool.
Frosting
- Beating powdered sugar, butter, milk, vanilla, and almond extracts until well combined. Start with 3 tablespoons of milk, adding more as needed to reach the desired texture. Add food coloring.
- Spread over cooled cake and top with sprinkles.
Notes
- Don’t Overbake: Pull them out when the center is just set for soft bars.
- Use Room Temp Ingredients: Helps everything mix smoothly and evenly.
- Cool Before Frosting: This prevents the frosting from melting and getting messy.
- Spread Evenly: Use a spatula for a smooth frosting layer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Roll the dough into a log shape. Wrap tightly with plastic wrap and refrigerate for 3 days or wrap again with foil and freeze for 3-4 months. Thaw in the fridge overnight and follow the recipe instructions to bake.
Cover the pan with plastic or foil and store at room temperature. Separate layers with wax or parchment paper.
Flash freeze to set the frosting, then layer the bars in a freezer-safe container. Separate layers with wax or parchment paper, and freeze for 3-6 months.
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Frosted Sugar Cookies
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Cream Cheese Sugar Cookies
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This recipe was originally published June 2012.
How would I convert this recipe if I wanted to use a sheet pan instead of a 9×13?
You could make 1.5 batches of the recipe and it should fill a sheet pan (13×18) just fine!
Super disappointed! The consistency of these is nothing close to sugar cookies, they’re more like a fluffy cake. It took about 30-35 minutes to fully cook – I had to cover the top with tin foil so they didn’t burn, as they were already super dark. Not at all what I was hoping for. Bummer, because they were easy to make and tasted decent.
Thanks so much for the feedback and for giving the recipe a try!
These are great when you need to make a large batch of sugar cookies. The recipe is quick and easy and the almond flavor in them makes them sooo good!! I use this recipe often for large parties or gatherings. My oldest often chooses these Sugar Cookie Bars for his birthday dessert!!
I have made this recipe several times. It is so much easier than traditional sugar cookies, but just as yummy. It’s easy to adapt to different holidays with different colored frosting and sprinkles. This recipe is a keeper!
These are delicious! My husband requests these often, they are his favorite! They are perfect to bring to get togethers too, everyone raves about them!
One of our families favorites! These bars tastes amazing and so soft! Everything you love about sugar cookies, but easier!!!
Your recipe calls for a 9×13 pan, but the picture shows this recipe baked in a 12×17 jelly roll pan, which is what I would like to do. Double the recipe?
I made these a few nights ago. They were wonderful. My husband liked them so well that he asked for the recipe to share with others too! Also, one of my kids noted that he liked them better a day or two after they were made. I agree that they’re even better when they’ve had a bit of time to sit. Thanks for the great recipe 😁
You are so welcome! I’m so happy you like them as much as we do! I agree – they are even better after sitting for a bit. 🙂
I LOVE LOVE WATCHING ALL LIL LUNA’S RECIPES & HOME DECOR, CRAFT’S & YES YOUR CHILDREN ARE SO CUTE‼️ ENJOY THE GOOD REAL EVERYDAY LIVING LIFE ECT ECT ECT‼️ KEEP UP THE GREAT JOB 😊
Awe, thank you so much!!