Frosted Sugar Cookie Bars
Soft, chewy Frosted Sugar Cookie Bars topped with fluffy vanilla buttercream. An easy treat that’s sure to be a crowd favorite every time!
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Sugar Cookie Bars are everything you love about a classic frosted sugar cookie, without the rolling, cutting, or chilling time. Soft, chewy, and topped with a thick layer of fluffy vanilla buttercream frosting – these bars are a total crowd-pleaser.
They bake up thick and chewy with just the right amount of sweetness, and that vanilla buttercream on top is absolutely luscious. The almond extract is a small but mighty addition that gives these bars that classic bakery-style flavor you just can’t put your finger on, but can’t stop thinking about.
If you love these, my Mini Frosted Sugar Cookie Recipe is another must-try that uses a very similar flavor base. Both are sure to be a hit no matter where you bring them!
How to Make Frosted Sugar Cookie Bars
- Make the cookie dough. In a large mixing bowl, cream the room-temperature butter and sugar together on medium speed until the mixture is light and fluffy. Scrape down the bowl, then add the eggs, vanilla, and almond extract. Mix until well combined. Add the flour, cornstarch, baking powder, and salt, and mix just until everything comes together.
- Press into the pan. Press the dough evenly into a parchment-lined 9”x13” metal baking pan. Use a small offset spatula to spread it all the way to the edges in an even layer.
- Bake. Bake at 350°F for 15-18 minutes, or just until the edges are lightly golden. The center will look slightly underdone, and that is exactly what you want. Do not overbake.
- Cool completely. This step is important – do not rush it. If the bars are even slightly warm when you add the frosting, the buttercream will melt right off. Let the bars cool fully in the pan before moving on.
- Make the buttercream. Cream the butter on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar, vanilla, salt, and heavy cream. Mix on low until combined, then increase the speed to medium-high and beat for 2 minutes until fluffy and smooth.
- Color the buttercream. Add a drop or two of gel food coloring to the buttercream and mix until the color is fully incorporated. Add a little at a time until you reach your desired shade. Gel food coloring is best here because it gives you a vibrant color without adding extra liquid that could thin out the frosting.
- Frost and decorate. Spread the buttercream frosting evenly over the cooled bars using a small offset spatula. Add sprinkles, then slice and serve!
Frequently Asked Questions
What’s the best way to store sugar cookie bars?
Store the frosted bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If refrigerating, let them sit at room temperature for about 30 minutes before serving for the best texture.
Can the sugar cookie bars be frozen?
Yes, these sugar cookie bars freeze great! Cut the bars into slices and place in an airtight container or zip-top bag, using parchment paper to separate the layers. Freeze for up to 3 months. Allow them to thaw at room temperature before serving.
Do I have to use almond extract?
If you don’t love the flavor of almond, you can leave this out. They will still be delicious with just the vanilla extract!
Does the dough need to chill?
Nope, no chilling needed for this recipe, which makes it a super quick and easy alternative to traditional sugar cookies.
What other frosting can I use on the bars?
Vanilla buttercream is a classic, but cream cheese frosting, chocolate cream cheese frosting, or even my strawberry buttercream would all be delicious on these bars!
Favorite Tools
Tips for the Best Sugar Cookie Bars
- Use room temperature ingredients. Room temperature butter is essential for both the dough and the frosting. Cold butter won’t cream properly and can lead to a dense dough or lumpy frosting. Pull your butter and eggs out about an hour before baking.
- Don’t overmix the dough. Once you add the dry ingredients, mix just until everything is combined. Overmixing develops the gluten in the flour and can make the bars tough instead of tender.
- Don’t overbake. Pull the bars from the oven when the edges are just lightly golden, and the center still looks slightly soft. They will continue to bake from the residual heat and will set up as they cool. Overbaked bars will be dry and crumbly instead of soft and chewy.
- Cool completely before frosting. I know it’s hard to wait, but a warm bar will melt your frosting right off. For faster cooling, place the pan on a wire rack. You can also pop the pan in the fridge once it reaches room temperature to speed things up.
- Scrape the bowl. Use a rubber spatula to scrape the bottom and sides of the mixing bowl a few times while making both the dough and the frosting. It’s a small step that makes a big difference in getting everything properly combined.
- Make it your own. The sprinkles on top are a great way to customize these bars for any occasion. You can also add a drop or two of food coloring to the buttercream to tint it any color you like. These bars are a great base for seasonal decorating all year long. My Christmas Sugar Cookies use similar flavors and are another fun option when you want something festive!
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Frosted Cookie Recipes You’ll Love
- Birthday Cake Cookies
- Frosted Raspberry Chocolate Cookies
- Churro Cookies
- Frosted Andes Chocolate Mint Cookies
- Strawberry Lemonade Cookies
- Honey Lavender Cookies
- Frosted Black Cocoa Cookies
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Frosted Sugar Cookie Bars
Ingredients
For the Sugar Cookie Dough
- 1 cup (2 sticks or 228g) unsalted butter, at room temperature
- 1½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 3 cups (390g) all-purpose flour
- 1 tablespoon (10g) cornstarch
- 1½ teaspoons baking powder
- ½ teaspoon salt
For the Vanilla Buttercream Frosting
- 1 cup (2 sticks or 228g) unsalted butter, at room temperature
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- ¼ cup (60mL) heavy cream
- sprinkles for decorating
Instructions
- Preheat oven to 350°F. Lightly coat a 13” x 9” metal baking pan with nonstick cooking spray and line with parchment paper to create a sling, with an overhang on all four sides.
- Sugar Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy and light in color, about 2-3 minutes.
- Scrape the bowl well, then add the egg, vanilla, and almond extract while the mixer is on low speed. Mix until well combined. Scrape the sides of the bowl again, then add flour, cornstarch, baking powder, and salt. Mix just until combined.
- Press the sugar cookie dough into the prepared pan, spreading it out evenly to the edges with a small offset spatula. Bake at 350 for 15-18 minutes, or just until the edges start to turn golden brown. Allow to cool completely before frosting.
- Vanilla Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl with a rubber spatula.
- Add the powdered sugar, vanilla, salt, and heavy cream to the bowl. Start mixing on low speed until the ingredients are combined, so the powdered sugar doesn’t spill out. Scrape the bowl well with a rubber spatula.
- Mix on medium-high speed for 2 minutes. The frosting should be completely smooth and creamy. Use gel food coloring to dye the buttercream.
- Decorating: Scoop the buttercream frosting onto the cooled sugar cookie bars, then use a small offset spatula to smooth it out evenly to the edges. Top with sprinkles, slice, and enjoy!
