Soft cookie bars are topped with a fluffy frosting and festive sprinkles. These Sugar Cookie Bars are a fun way to celebrate birthdays, holidays, or any occasion!
I thought I had met my favorite cookie when I introduced sprinkle cookies. But then this Sugar Cookie Bar recipe was were baked, and it was love at first bite!
How can you not love an entire pan baked full of giant sugar cookie dough and topped with buttercream frosting?
Well, you can’t…
Why you’ll love Sugar Cookie Cake Bars
These cookie bars are amazingly soft and they’re topped with a light frosting.
Doesn’t the pink frosting on these remind you of a fluffy unicorn cloud? I mean, if there was such a thing. That’s what our 8-year old daughter would say.
She calls the sunsets a painted cotton candy sky, too. I think maybe this whole food gig has worn off on her view o the world. Anyway…
Basically, these super duper fluffy sugar cookies in bar form are like an infinity pool of frosting. It covers the entire cookie bite after delicious bite. So good.
Even better, there’s no rolling out cookie dough. No shaping multiple cookies. No gingerbread men without heads. You get the idea!
Just a big sheet old pan of sugar cookies that’s perfect for feeding a crowd.
Change up the frosting and sprinkles and you’ll be rocking the holiday season and every special occasion on your calendar.
Valentine’s Day, we’ve got you. 4th of July with red white and blue, yep! The pastels of Easter, autumn colors of Thanksgiving…should I go on???
Our kiddos also love this as a fun alternative to a birthday cake. We’ve eliminated the age old debate about whether they want yellow cake or chocolate cake. Because when you make this, everyone loves a giant sugar cookie cake!
Can I use a cookie cutter to cut out shapes with this recipe instead of having bars?
If making shaped cookies is your jam, you can totally rock this recipe.
Roll the dough out and cut your shapes and bake them off on a sheet pan the old fashioned way. Or after you’ve baked the entire cookie, you can use cookie cutters to cut out the shapes while the cookie is still warm from the oven.
Can I add things to the cookie dough to give it some extra flavor?
Options are always good, don’t you agree?
These sugar cookies would be scrumptious to add chocolate chips, nuts, or even sprinkles a la funfetti style. I would use about 2 tablespoons to a quarter cup of add-ins, depending on what ingredient you’re adding in.
Go lighter on the chocolate chips, heavier on the sprinkles!
Should I make this in a glass pan or a metal pan?
You can make it in either pan material as long as it is a 9 x 13 baking pan. Why 9 x 13? Because that’s what I tested this recipe with and it’ll keep the baking times the same.
If you choose to use a different size pan, you will have to watch it carefully because the baking time might change.
How do you recommend storing these bars, and how long are they good for?
I recommend storing them at room temperature in an airtight container for up to one week, or covered with plastic wrap.
If they last a week in your household, give me a call and I’ll help you out, wink, wink.
More sugar cookie recipes you’ll love!
When you make this easy sugar cookie bars recipe, leave a recipe review or comment below. I’d love to hear from you!
For the cookie bars
- ½ cup salted butter, softened
- ½ cup brown sugar
- ½ cup granulated white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
For the frosting
- ¾ cup salted butter, softened
- 2 ½ cups confectioners sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pink food coloring
- Preheat the oven to 350°F. Grease a 9x13 inch pan with nonstick spray, place a sheet of parchment paper in the pan.
- In the bowl of a stand mixer fitted with paddle attachment, cream together your softened butter, brown sugar, and granulated sugar on medium-high speed until the mixture has become light and fluffy, about 4 minutes.
- Mix in your eggs and vanilla on low speed until all the egg is combined.
- Slowly add in the flour, baking powder, and baking soda until you have all the ingredients incorporated.
- Spread the sugar cookie dough into the pan. Bake 18 to 22 minutes until the giant cookie is golden brown, allow the bars to fully cool.
- Making the frosting: In the bowl of your mixer or using a large bowl and an electric mixer, cream the butter for 1 minute on medium speed. Reduce the speed down to low, slowly add in the milk and the sugar until all the sugar has been incorporated. Stir in the vanilla and a few drops of the food coloring. Turn the mixer to medium-high speed and mix for 3 minutes until fluffy.
- Spread the frosting over the cookie bar and top with the sprinkles. Use a piping bag to add frosting decorations if you're feeling fancy!
- Cut the cookie bars into squares.
Frosting colors can be update for whatever birthday or special occasion you're celebrating.
This recipe makes 12 large cookie bars or 16 smaller bars..
Amount Per Serving: Calories: 414Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 82mgSodium: 241mgCarbohydrates: 55gFiber: 1gSugar: 39gProtein: 3g