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Frosted Sugar Cookie Bars are one of everyone’s favorite cookies in bar form! They’re quick, and perfect for sharing.
If you like classic Sugar Cookies, you’ll love them just as much in bar form! Sugar Cookie Bars are the perfect dessert to feed a crowd since it makes a whole sheet pan full!
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.
Sheet Pan Cookie Bars are more simple than rolling out, cutting, and frosting each cookie. These bars also feed quite a crowd.
They’re great for any function and can be customized with frosting and sprinkles for any holiday. They’d be perfect with heart sprinkles for Valentine’s day, or you could make Christmas Sugar Cookie Bars by frosting with red or green buttercream!
How to Make Sugar Cookie Bars
As mentioned, these Frosted Cookie 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!!
PREP. Preheat the oven to 350°F.
WET INGREDIENTS. Beat cream cheese, butter, sugar, and egg for a few minutes until well blended and frothy. Add the vanilla and almond extract and mix well.
DRY INGREDIENTS. 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.
BAKE. Pour into a 9×13 pan (lined with parchment paper if desired) and bake for 18-20 minutes.
FROST + DECORATE! Once the cake is cool, add frosting. To make, beat ½ cup butter, powdered sugar, vanilla extract, almond extract, and milk and mix until well combined. Add any food coloring if desired. Frost the bars and top with sprinkles.
Cookie Bar Tips
Tips for making perfect Sugar Cookie Bars:
- 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 onto the sheet.
- Watch carefully and DO NOT over-bake the cookies. If anything, under-bake and allow them to finish baking in the pan.
Using softened butter is key so that both the cookie dough and the frosting will have the correct texture. Place the butter on the counter 30-60 minutes before making the cookie bars. Or use this post How to Soften Butter Quickly to speed up the process.
More Tips
Frosting. Let the cookie cool completely before frosting, or the frosting will just melt.
- I absolutely love the sweet almond-flavored frosting for the Cookie Bars, but you can easily use any of the following if you want a different taste: Classic Buttercream Frosting, Strawberry Frosting, or Berry Buttercream.
- Change up the color of the frosting to coordinate with a favorite color or holiday.
Sprinkles are a classic topping for any Sugar Cookie. You can use rainbow jimmies, colored confetti, or holiday-themed sprinkles. Alternative toppings: chopped nuts, chocolate chips, mini M&M’s, or chopped candy bars.
Clean cuts. 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.
- Lift the entire Cookie Bar out of the pan. Not having the sides of the pan in the way, will help make even, straight cuts. Use a large sharp knife and wipe the blade clean after each cut.
Storing Info
Make ahead of time. Make the dough ahead of time to bake later. Here is what we suggest:
- Room temperature: cover the bowl of batter 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 and again with aluminum foil. Label and freeze for about 6 months. Thaw in the fridge overnight and follow the recipe instructions to bake.
STORE baked Cookie Bars in the baking pan, and cover with plastic wrap or aluminum foil. Store at room temperature for 3-5 days. To help keep the cookies stay fresh, don’t cut until you’re ready to serve.
Store leftover cookies, layered, in an airtight container.
FREEZE baked cookies. Cut them into squares. If they are frosted, flash freeze to set the frosting. Layer the bars in a freezer-safe airtight container. Separate layers with wax or parchment paper. Freeze for 3-6 months.
For more Sugar Cookies, check out:
- Lemon Sugar Cookies
- Sugar Cookie Fruit Pizzas
- No Roll Sugar Cookies
- Copycat Lofthouse Sugar Cookies
- Best Sugar Cookies
- Chewy Sugar Cookies
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 degrees F. Grease a 9-x-13-inch baking dish and set aside.
- To make the bars, beat sugar, butter, cream cheese and egg together 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.
- While the cake is cooling, make frosting by beating together powdered sugar, butter, milk, vanilla and almond extracts until well combined, starting with 3 tablespoons milk and 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.
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!
Am going to make these. Do they need to be refrigerated?
Thanks!
No, they don’t need to 🙂 Enjoy!
Yumm! These look devine
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. 🙂
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!
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!!
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. 🙂
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/