One of everyone’s favorite cookies in bar form – these soft Sugar Cookie Bars are simple and are topped with a delicious buttercream frosting that makes this dessert irresistible.
If you like classic sugar cookies, you’ll love them just as much in bar form! It’s the perfect dessert to feed a crowd, since it makes a whole sheet pan full! We also have a cherry version and pistachio version.
Family-Favorite Sugar Cookie Bars
Is it possible NOT to love Sugar Cookies?! I think not! It’s probably my favorite cookie of all-time, right up there with Chocolate Chip Cookies and Snickerdoodles.
We recently decided to try making Sugar Cookie Bars. We already have Cookie Bars and Snickerdoodle Bars, so why not have some bar form of these yummy cookies?! We’re so glad we tried them, because they have since become a family go-to for so many functions.
We love that these are more simple than rolling out and cutting and frosting each cookie but also love that this recipe feeds quite a crowd. They’re great for any function and can be customized with frosting and sprinkles for any holiday or get together.
How to Make Sugar Cookie Bars
As mentioned, these bars are easier to make than cookies since no rolling or cutting out is needed. They’re also easier to frost than individually frosting each sugar cookie (even if they’re so worth it!) 😉
Not going to lie, this recipe calls for quite a bit of butter and cream cheese which is probably why they are so good, but trust me on this – they’re delicious, and you’ll love them!!
Here are some of our tips in making perfect sugar cookie bars:
- Be sure to thoroughly beat the butter and sugar. This will take 2-3 minutes.
- Line the pan with parchment paper. This will make removing the cookie bars so much easier.
- Spray cooking spray on your hands and press the dough evenly in the sheet.
- Watch carefully and DO NOT over-bake the cookies. If anything, underbake and allow them to finish baking in the pan.
- Once the frosting has been applied stick the pan in the fridge to set the frosting. This will help make the bars easier and cleaner to cut.
Make ahead & store
Make Ahead. You can make the dough ahead of time to bake later. Here is what we suggest:
- Room temperature: Cover bowl and store for 2-4 hours
- Refrigerator: Roll the dough into a thick log shape. Wrap tightly with plastic wrap. Refrigerate for 3-5 days.
- Freezer: Roll the dough into a thick log shape. Wrap tightly with plastic wrap then again with aluminum foil. Label and freeze for about 6 months. Thaw in the fridge overnight and follow the recipe instructions to bake.
How to store sugar cookie bars?
- Room temperature: Store the cookies in the baking pan. Cover with plastic wrap or aluminum foil. To help keep the cookies fresh don’t cut until you’re ready to serve them. Store at room temperature for 3-5 days. Store leftover cookies, layered, in an airtight container.
- To freeze baked cookies cut them into bars. (If they are frosted flash freeze to set the frosting.) Use a freezer safe airtight container to layer the bars. Separate layers with wax or parchment paper. Freeze for 3-6 months.
I hope you enjoy these sugar cookie bars with cream cheese as much as we did. So soft, so yummy and so easy to make!! And I also love that it makes a ton which is great for events!!
For more Sugar Cookies, check out:
Sugar Cookie Bars Recipe
Ingredients
Instructions
- Preheat oven to 350.
- Beat butter, sugar, eggs and 12 oz. cream cheese until well blended and a bit frothy (a few minutes).
- Add the vanilla and almond extract and mix well.
- In a separate bowl mix flour, baking powder and baking soda - mix well.
- Add flour mixture to the butter mixture and beat for a few minutes. Pour into a large jelly roll pan (use parchment paper if desired) and bake at 350 for 20 minutes.
- Once cake is cool - add frosting. To make, beat ½ cup butter and 4 oz. cream cheese until mixed well. Add powdered sugar, milk, vanilla and food coloring. Add to cookies. ENJOY!
YuM! These remind me of those lofthouse cookies! Would love for you to link up at my Pin It Thursday party http://www.sweetbellaroos.com/2012/07/19/pin-it-thursday3/
Just made these and they are DELICIOUS! Thanks for sharing the recipe!!
YAY! So glad you liked them! Have a great day, and thanks for stopping by. 🙂
What is it about pink frosting and sprinkles that just mesmerizes me? Sugar Cookie Bars are one of my all-time favorite cookies to make. They’re so much easier than making rolled cookies and the texture and the smooth creamy buttercream frosting just sends me to the moon. You just reminded me that I need to make these… Thank you!!
Hi! I was just wondering if you make these in a 10×15 pan or a bigger sized jelly roll pan than that? I just made them and they were really good but I was just curious as to if I used the right sized pan. I also added almond extract to the frosting and it was really good! Thanks!
I use the 10×15 size and it usually works great. 🙂 SO glad you liked them too!
I just wanted to say thank you so much for this recipe. I have been making these for several years now, probably since you posted it, and we LOVE it! Thank you!
Thank you so much for stopping by to leave a comment. I’m so glad you like these bars. They’re definitely ones of our favorites too. 🙂
Yumm! These look devine
Am going to make these. Do they need to be refrigerated?
Thanks!
No, they don’t need to 🙂 Enjoy!
I love taking this recipe to any gathering! It feeds so many, is soft, & always a hit!! I love how creamy & smooth the frosting is, too!
I like sugar cookies, but never make them because they take so long. I was happy to find your sugar cookie bar Recipe. SaMe great taste without the effort of traditional sugar cookies.
Perfect for summer parties and potlucks!
Why did you change your sugar cookie bar recipe? The other version was PERfection!?!
Always changing recipes around here..these are great too 😉
Sugar Cookie Bars are my very favorite! This recipe is going to be added to my recipe book for sure!
I love these sugar cookie bars. There so much easier than regular sugar cookies and the taste is the same!
These are SUPer YUMMY! My kids and their friends like to make them.
Have not made these yet. Have read and Re-read Top to bOttom. Nowhere do i find the size pan yoi used. Im assUming its a jelly roll pan; but would be nice to have that info listed in the Recipe. Also, in the Execution hints at the BegInning, you say to beat sugar and butter together for 3 minutes. But beliw, your recipe instructions say to beat sugar, butter, eggs, and cream cheese all at once. Which is it?
Yes, a jelly roll pan works best & follow the recipe card 🙂 Hope you like them!