Print

The Ultimate Soft & Chewy Frosted Sugar Cookie Bars

Close-up of soft sugar cookie bars topped with thick white frosting and colorful sprinkles.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make holiday baking simple with these soft and chewy sugar cookie bars. This easy recipe skips the rolling and cutting, giving you classic vanilla flavor topped with creamy buttercream frosting.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 2–4 tablespoons milk
  • Sprinkles for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step helps create that soft texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Press the dough evenly into the prepared 9×13 inch pan.
  7. Bake for 20 to 25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. The center should look set.
  8. Let the bars cool completely in the pan on a wire rack. This is important before frosting.
  9. Prepare the frosting: Beat the softened butter until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated.
  10. Add the vanilla extract, almond extract (if using), and 2 tablespoons of milk. Beat on medium speed until smooth and creamy. Add more milk, one teaspoon at a time, until you reach a spreadable consistency.
  11. Spread the buttercream frosting evenly over the cooled cookie bars.
  12. Immediately top with festive sprinkles, if desired.
  13. Once the frosting is set, use the parchment overhang to lift the bars from the pan. Cut into squares or rectangles.

Notes

  • For bakery style thick sugar cookie bars, use a 9×9 inch pan instead of a 9×13 inch pan and reduce the baking time slightly.
  • You can make these make ahead cookie bars up to two days in advance; store tightly covered at room temperature.
  • If you prefer a different flavor, substitute the almond extract with lemon extract for a bright taste.

Nutrition

Find it online: https://cookincorner.com/sugar-cookie-bars-soft-chewy-frosted/