Soft, chewy sugar cookie bars topped with fluffy buttercream frosting and festive sprinkles — these bars are like biting into a slice of celebration! No rolling, no cutting out shapes, just a big ol’ pan of happiness ready for birthdays, holidays, and any “just because” day.
Why You’ll Love This Recipe
- Soft, chewy texture – Like your favorite bakery sugar cookie, but in easy bar form.
- Simple prep – No chilling, no rolling — just spread, bake, and frost.
- Crowd-friendly – Perfect for bake sales, potlucks, and parties.
- Festive and flexible – Change up the frosting color and sprinkles for any holiday or 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!
Ingredients & Why They Matter
For the Cookie Bars
- Butter – Softened butter gives that classic rich, buttery base.
- Brown sugar + granulated sugar – A mix adds depth of flavor and chewy texture.
- Eggs – Help bind and add structure.
- Vanilla extract – Rounds out the sweetness and brings warmth.
- Flour, baking powder & baking soda – The perfect trio for lift and tenderness.
For the Frosting
- Butter – Softened and whipped until creamy.
- Powdered sugar – For that smooth, fluffy sweetness.
- Milk – Helps reach the right spreadable consistency.
- Vanilla extract – Adds warmth and flavor.
- Food coloring + sprinkles – Totally optional, but so fun for any celebration!
How to Make Frosted Sugar Cookie Bars
Preheat oven to 350°F. Grease a 9x13-inch pan and line it with parchment paper for easy removal.
- Step 1: Cream Butter and Sugars
In a stand mixer fitted with a paddle attachment or using a hand mixer, beat butter, brown sugar, and white sugar on medium-high until light and fluffy (about 3–4 minutes).
- Step 2: Add Wet Ingredients
Mix in eggs and vanilla until just combined.
- Step 3: Add Dry Ingredients
Slowly add in flour, baking powder, and baking soda. Mix until combined — don’t overmix.
- Step 4: Bake
Spread dough evenly in the prepared pan. Bake 18–22 minutes, or until golden around the edges. Cool completely before frosting (I like to wait 1-2 hours to make sure they're completely cooled so frosting won't melt.
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- Step 5: Make the Frosting
Beat butter until creamy. Slowly mix in powdered sugar, milk, and vanilla until light and fluffy. Add food coloring if desired.
- Step 6: Frost and Decorate
Spread frosting evenly over cooled bars. Add sprinkles or pipe designs if you’re feeling fancy!
Slice into 12 large or 16 smaller bars. Enjoy the easiest sugar cookies ever.
Variations
- Add-ins: Try chocolate chips, chopped nuts, or extra sprinkles on top.
- Pan type: Glass or metal both work; baking time may vary slightly.
- Frosting flavor twist: Swap vanilla for almond or lemon extract.
Storage & Freezer Tips
Store bars in an airtight container at room temperature for up to 1 week.
Freeze unfrosted bars up to 2 months — thaw, frost, and serve.
I love packaging these in bakery boxes for gifting along with a cute ribbon. So fun!
Pro Tip
Adjust frosting color for holidays — pink for Valentine’s, green for St. Patrick’s, red-white-blue for the 4th of July, or orange and brown for Thanksgiving.
FAQS
Yes! You can roll out the dough before baking or use cookie cutters after baking while still warm.
Definitely — these taste even better the next day once the frosting sets.
More sugar cookie recipes for you!
Old Fashioned Sour Cream Cookies
Recipe
Frosted Sugar Cookie Bars
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Ingredients
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
- sprinkles
Instructions
- 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.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze unfrosted bars for up to 2 months. Thaw, then frost before serving.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
BookGal says
These are very good. Type of butter isn't specified, and I used unsalted. Because there was no salt in the recipe I added 1/4 tsp to cookie and a pinch to the frosting. Very nice cakey texture, and the frosting is nice and fluffy. Please edit instructions to state when to add the milk to the frosting (I added it after the sugar). I cut into 16 bars because 12 seemed just too large.
Deanne Frieders says
Hi BookGal, thanks for stopping by to comment, and for letting me know the milk was missing in the instructions. I've updated the recipe! Glad you enjoyed the cookie bars and the fluffy frosting!!