These Sugar Cookie Bars come together so easily, and you probably have all of the ingredients on hand! No chilling, rolling, or cutting like traditional Sugar Cookies – They’re perfect for potlucks or a quick treat any time!
Bar Cookies
Here’s something you may not know about me…
I hate making cookies. There, I said it. I just do not have the patience for it most of the time. However, I love to eat cookies, which can create quite a dilemma! How am I supposed to eat cookies if I don’t bake them?!
My oldest son, Elijah, was my cookie baker before he went off to culinary school. Now that he’s not here, it leaves me to bake them myself when the craving strikes or an occasion arises.
Thankfully, I’ve found an easier way … like baking the cookies into bars. That’s why I have to share my recipe for Sugar Cookie Bars with you today! The great thing about these Sugar Cookie Bars is that you get all the sugar cookie goodness with less work! No chilling, rolling, cutting, or babysitting the oven. That’s my kinda cookie (bar).
These Sugar Cookie Bars are also perfectly chewy with just the right amount of buttercream frosting! Heck, you may even love these Sugar Cookie Bars more than the regular ol’ cookies too!
These are perfect for any occasion, just by switching up the frosting color and using seasonal sprinkles! You can bet these would be popular at potlucks or backyard BBQs!
These cookie bars are super easy – and tasty, too! Enjoy!
Recipe Bar Cookies: Ingredients & Substitutions
To make these Sugar Cookie Bars, you will need …
Ingredients
For the bars
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- all-purpose flour – flour gives structure to any baked good.
- baking powder – baking powder helps puff out your cookie bars a little. (You’ll usually use baking powder in a recipe if you aren’t using yeast.)
- salt – weirdly enough, salt enhances the taste of any sweet treat! You’ll notice the difference without it!
- sugar – you can’t have sugar cookies without it!
- egg and butter – these act as “binding agents” in your sugar cookie bars and hold the other ingredients together.
- vanilla extract – vanilla extract, like salt, brings out a lot of the flavors in any baked good, and these sugar cookie bars too.
Note: The above is also a very simple, very good regular sugar cookie recipe if you cut the dough into circles!! Of course, I try to avoid making cookies altogether, as I said. 😉
For the frosting
- butter and milk – these two ingredients combine to make a wonderful homemade buttercream.
- vanilla extract and powdered sugar – are used to add sweetness to your frosting.
- food coloring and sprinkles – optional, to make your frosting look extra festive and cute!
Bar Cookies Recipes: FAQs
About 24-30, more or less!
A little more than a half-hour. You’ll need about 10 minutes to prep the ingredients and 20 to bake them.
Of course! You can keep them frozen, unfrosted, for up to 3 months. Just transfer the frozen bars to the fridge and let them sit overnight when you’re ready to thaw them. Frost and cut for serving the next day!
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Sugar Cookie Bars
Equipment
- Silicone Pot Holder Trivet Mats – Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
Ingredients
For the bars
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened 1 stick
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the frosting
- ½ cup unsalted butter, softened 1 stick
- 3 ¾ cups powdered sugar
- 3 – 4 tablespoons milk
- 2 teaspoons vanilla extract
- food coloring if desired
- sprinkles if desired
Instructions
- Preheat the oven to 375°F. Line a 9×13-inch baking dish with parchment paper that is slightly larger than the pan. This will make it easy to lift the bars out of the pan. Set aside.
- Mix flour, baking powder, and salt in a medium bowl. Set aside.
- Cream butter and sugar with an electric mixer until light and fluffy in a large bowl. Add the egg and vanilla; mix well. Gradually add the flour mixture and mix until well combined.
- Press the dough into the prepared pan with buttered hands. Bake for 18-21 minutes or until the edges are beginning to turn golden brown. Remove from the oven and allow bars to cool in the pan.
- For the frosting, combine all ingredients in a large bowl with an electric mixer until the frosting is creamy and well combined.
- Once the bars have cooled, frost the cooled bars. Top with sprinkles, if desired. Using the parchment paper, carefully lift the bars out of the pan. Cut into squares to serve.
Notes
- These Sugar Cookie Bars are perfect for any occasion, just by switching up the frosting color and using seasonal sprinkles! You can bet these would be popular at potlucks or backyard BBQs!
- Of course! You can keep these bars frozen, unfrosted, for up to 3 months. Just transfer the frozen bars to the fridge and let them sit overnight when you’re ready to thaw them. Frost and cut for serving the next day!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on May 18, 2015. Updated on August 2, 2022.
I just have to try these sugar cookie bars!! So much easier than making cookies!!
Now this is my kind of cookie ! Looks delicious !
I am such a fan of this bar to frosting ratio…..the more frosting, the better! These look incredible!
YUM! Loves these easy making bars Jamie!
I don't make a lot of cookies because they can be a pain. These are perfectly thick just the way I love a cookie and so much easier!
I hate making cookies too! But these bars look awesome. Yum!
I love my cookies thick and chewy, so these bars are right up my alley! And that frosting is so pretty…these look delicious!
If I made these I'd eat the whole pan by myself! they look amazing!
I was wondering if I could use the pillsbury store bought cookie dough? i have a couple of rolls of it and want it out of my fridge. I normally always bake sugar cookies from scratch, but got the dough to make a new recipe. (Something like this) If it will hinder it, I will do from scratch. THANK YOU! p.s. THEY LOOK DELISH!!!!!
I have never tried it with pre-made dough, but I'm sure it would work! You may need to adjust the baking time accordingly, though!
Is this missing a wet ingredient because it's very dry when mixing it together?
All of the ingredients are included! 🙂 Be sure to mix the butter and sugar until light and fluffy before adding the other ingredients.
I just made these for the third time in 10 days. These cookie bars are so good but when I bake them to send to a function, there aren't enough to send! These are being eaten before I can get the icing on! (that accounts for the last two batches.)
these are very good. The only thing is, is that the frosting is very runny 🙁 i thought it would harden but it doesn’t. I suggest if you make this adding half a cup more of confectioners sugar, 3 tbs of milk not 4, and 3 tsp of vanilla