My easy sugar cookie bar recipe is soft, chewy, and melt-in-your-mouth tender! Using basic baking ingredients, I made a simple dough that doesn’t require rolling or chilling, so there’s no delay in prep. Finished with a perfectly-sweet vanilla frosting, these sugar cookie bars are fun to decorate for any holiday or occasion!
Soft and Chewy Sugar Cookie Bars with Simple Frosting
These frosted sugar cookie bars are the kind of dessert I know I can make for any party, holiday, or event without planning. I find cookie bars to be one of the easiest things to make for crowds because they don’t require endless scooping or multiple batches in order to make enough for everyone.
I use a mix of granulated and brown sugar to give these bars an irresistible level of sweetness. The dough is very forgiving, and I just press it into a baking dish, pop it in the oven, and they’re done! I love frosting them for an extra layer of yum, but they’re just as good without frosting.
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Frosted Sugar Cookie Bars Recipe
Equipment
- 9×13-inch Baking Pan
- Hand Mixer
Ingredients
For the Cookie Bars:
- ½ cup unsalted butter 1 stick; room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract *
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
For the Frosting:**
- ¾ cup unsalted butter 1½ sticks; room temperature
- 2½ cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract *
- Sprinkles optional, for topping***
Instructions
For the Bars
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray, line with parchment, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium-high speed until light and fluffy, about 4 minutes.½ cup unsalted butter, ½ cup brown sugar, ½ cup granulated sugar
- Mix in the eggs and vanilla until combined.2 large eggs, 2 teaspoons pure vanilla extract
- Slowly add in the flour, baking powder, and baking soda until all ingredients are incorporated.2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda
- Spread the mixture into the prepared pan. Bake in the preheated oven for 18-22 minutes, or until golden brown. Allow the bars to fully cool before frosting.
For the Frosting
- While the bars cool, make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, cream the butter for 1 minute on medium speed. Reduce the speed to low, and slowly add the sugar until fully incorporated.¾ cup unsalted butter, 2½ cups powdered sugar
- Stir in the milk and vanilla, then turn the mixer to medium-high speed and mix for 3 minutes, or until fluffy.2 tablespoons milk, 1 teaspoon pure vanilla extract
- Spread the frosting over the cookie bars and top with the sprinkles. Cut the bars into squares before serving.Sprinkles
Notes
- Use a glass or ceramic baking pan to avoid burning the edges.
- Easily halve the recipe in an 8×8-inch pan.
- Line the pan with a parchment sling for easy removal.
- Use room-temp. ingredients for the smoothest dough.
- Don’t overmix the dough once the flour goes in, or your bars will turn out dry.
- Spread the dough evenly into the corners of the pan for even baking.
- Do not overbake. Check for doneness with a toothpick. The edges should be slightly browned, and the center should be matte (not shiny).
- For softer bars, slightly underbake them, and let them cool completely in the pan.
- Let the bars cool completely before frosting.
- If the frosting is too thick, add milk ½ teaspoon at a time. If too thin, add powdered sugar 1-2 tablespoons at a time.
- Chill the bars in the fridge for cleaner cuts. Use a clean knife, and wipe and run it under warm water between cuts.
How to Tell When They’re Done
There are a few reliable signs that sugar cookie bars are done baking. The edges should look set and lightly golden, and the center should be matte rather than shiny. A toothpick inserted near the center should come out mostly clean with a few soft crumbs. The bars continue to cook and firm up as they cool, which is what creates that soft, chewy texture instead of a dry, cakey one.
How to Make Sugar Cookie Bars Step-by-Step
Prep: Bring the butter and eggs to room temperature for 30-60 minutes before beginning so they combine more easily. Preheat your oven to 350°F, grease a 9×13-inch baking pan with nonstick spray, and place a sheet of parchment paper in the pan–I like to leave a little overhang so I can easily remove the baked bars from the pan. Set aside.
Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream ½ cup of room-temperature unsalted butter, ½ cup of brown sugar, and ½ cup of granulated sugar together on medium-high speed until the mixture has become light and fluffy, about 4 minutes. Scrape down the sides of the bowl to ensure everything is getting evenly mixed.
Add the Eggs: Mix in 2 large, room-temperature eggs and 2 teaspoons of vanilla extract until all the eggs are well combined.
Add the Dry Ingredients: Measure out 2 cups of all-purpose flour using the spoon-and-level method to avoid making your bars too dense or dry, then add that along with ½ teaspoon of baking powder, and ½ teaspoon of baking soda until all ingredients are incorporated. Take care not to overmix, or the bars will turn out dense and dry. The batter should be thick and smooth, not fluffy. If your dough seems too wet, the butter may be too soft; if bars turn out dry, it’s often from overmixing or too much flour.
Bake the Bars: Spread the sugar cookie mixture evenly to the edges of your prepared pan. No need to chill the dough or roll it out–this recipe comes together straight in the pan. Bake in the preheated oven for 18-22 minutes, or until it’s golden brown and set. You’ll know the bars are done when the center is no longer shiny, and the edges are set. A toothpick inserted near the center should come out mostly clean with a few soft crumbs. Allow the bars to fully cool before frosting.
Make the Frosting: In the bowl of a stand mixer fitted with the whisk attachment, cream ¾ cup of room-temperature unsalted butter for 1 minute on medium speed. Reduce the speed to low, and slowly add in 2½ cups of powdered sugar until all the sugar has been incorporated. Stir in 2 tablespoons of milk and 1 teaspoon of vanilla extract. Turn the mixer to medium-high speed and mix for 3 minutes, until fluffy. If the frosting is too thick, add milk ½ teaspoon at a time. If it’s too thin, add powdered sugar 1-2 tablespoons and a time.
Frost the Bars: Spread the frosting evenly over the sugar cookie bars and top with sprinkles if desired. Cut the cookie bars into squares before serving. I recommend chilling the bars for 15-30 minutes before cutting for clean, even slices. Wipe down the knife between slices, and warm it up under warm water.
How to Store and Freeze
Store leftover frosted sugar cookie bars in an airtight container or resealable bag at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To freeze, place the bars in a single layer on a lined baking sheet and freeze uncovered until solid, about 1-2 hours. Transfer the bars to a resealable bag or an airtight container, where they will keep for up to 1 month. Let thaw overnight in the refrigerator before serving.
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