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Frosted sugar cookie bars are one of everyone’s favorite cookies in bar form! They’re ready in 30 minutes, and perfect for sharing.
Family-Favorite Sugar Cookie Bars
Is it possible NOT to love Sugar Cookies?! It’s probably our favorite cookie of all time. These sugar cookie bars take our favorite cookie and make it even easier!
They are simpler than rolling out, cutting, and frosting each cookie. There’s no need to chill and they’re ready to dive into in only 30 minutes!
They’re also great for feeding a crowd. We make them ALL of the time – for any function, holiday, or family gathering, and we always come home with an empty pan!
For more favorite bars, check out our: Famous Cookie Bars, 7 Layer Bars and M&M Chocolate Oat Bars.
WHY WE LOVE IT:
- No rolling, no chilling. You get the same sugar cookie taste with half of the work!
- Feeds a crowd. It makes a whole sheet pan and can be cut into large or small pieces.
- For any occasion. Customize with frosting and sprinkles for any holiday!
Ingredients
PREP TIME: 15 minutes
COOK TIME: 20 minutes
Bars
- 1¼ cups sugar
- ¾ cup unsalted butter softened – How to Soften Butter Quickly
- 1 (8-ounce) package cream cheese, softened
- 1 egg – room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1¾ cups all-purpose flour – How to Measure Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Frosting
- 3½ cups powdered sugar – sifted
- ½ cup unsalted butter softened
- 3-4 tablespoons milk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- food coloring – optional
- sprinkles for topping, optional – 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-x-13-inch baking dish and set aside, or Line the Pan with Parchment Paper.
- BATTER. Beat 1¼ cups sugar, ¾ cup butter, 8 ounces cream cheese, and 1 egg with a hand mixer in a medium bowl until well blended and a bit frothy, 2–3 minutes. Add 1 tablespoon vanilla and 1 teaspoon almond extracts and mix well.
- In a separate bowl, mix 1¾ cups flour, 1 teaspoon baking soda, and 1 teaspoon 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 3½ cups powdered sugar, ½ cup butter, 3 tablespoons milk, 2 teaspoons vanilla extract, and ½ teaspoon almond extract until well combined. If needed add 1 tablespoon more of milk to reach the desired texture. Add food coloring. Spread over cooled cake and top with sprinkles.
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Sugar Cookie Bars
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-x-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.
Video
Notes
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.
Store. Cover the pan with plastic or foil and store at room temperature for 3-5 days.
Freeze. 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.
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!!