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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.
Happy Birthday Kristyn! As one of your blog followers I just wanted to wish you all the best for your special day … and being a fair bit older than you I just wanted to let you know that your 30s is a great place to be … so enjoy and embrace it all. You’ve done a great job here and should be proud of all your successes … family and work wise. Here’s to you sweetie (insert digbat drink here! lol)
HAPPY Birthday!!!!! It sounds like it got off to a GREAT start, and I hope it just got better as the day went on :o)
Lorin is SOOO cute!! I love the polka dot hanger, what a stud
Happy birthday to our good friend!! We love you!
xoxo
Happy birthday! And can I just say how super impressed I am with your husband’s creativity. And who doesn’t love polka dots? Looks like a fun day.
Happy Birthday Kristyn! What a thoughtful hubby you have! Mine would never get that “cutesy” with my gifts… but I’d enjoy the gift cards all the same 🙂 Hope you have an amazing day, sounds like you will! A day without kids is always a nice break for us moms 🙂 You have been such an inspiration to us, we love ya!
Happy Birthday!! It sounds like you have a very lovely and caring family and I am glad they are making the day special for you! Enjoy it!
Happy Birthday! You are one lucky girl! Love that gift from your hubby 🙂 And I can’t wait to try the sugar cookie bars!
Happy Birthday, sweet Kristyn! So glad you were spoiled by your family–you deserve it!
Happy Birthday!!!
Happy birthday Kristyn! I am SO glad you get to have a super fun day with Lo and I love the gift he got for you. He’s a keeper!