These sugar cookie bars are soft, chewy and irresistibly sweet. They are frosted with creamy buttercream frosting and topped with loads of sprinkles. Super simple to make and even more fun to eat.
Is there anything more perfect than a frosted sugar cookie? This sugar cookie bar has a soft-chewy texture and the fluffy buttercream frosting makes these bars super sweet and delicious. They are perfect for any occasion like a party or even as a birthday cookie cake. It’s amazing how a few simple ingredients and a few sparkly sprinkles can make a really special treat.
These sugar cookie bars are the easiest way to make sugar cookies. Sure it’s fun to make sugar cookie cut-outs when you want to make something a bit fancy, but for these you can skip the extra steps. These require no chilling, scooping or rolling. Make the dough, spread, bake and frost!
WHY I LOVE COOKIE BARS
I love these sugar cookie bars because….
- No scooping or rolling out the dough
- No chilling time – they go straight in the oven
- Fast baking time
- Soft and chewy texture
- Light and creamy buttercream frosting
HOW TO MAKE SUGAR COOKIE BARS
- Combine the dry ingredients in a bowl
- Cream the butter and sugars
- Add the eggs and vanilla
- Add dry ingredients to the mix
- Press dough into prepared baking pan
- Bake and cool
- Frost cookie bars and cover with sprinkles
WHAT MAKES THEM SOFT & TENDER?
- Brown sugar. A combination of brown sugar and white sugar make these cookies tender and chewy on the inside.
- Cornstarch! What a weird thing to add to a cookie recipe right? After doing some research, the cornstarch helps lighten the proteins in the flour which makes the cookie soft and tender. I add it to a lot of my cookie recipes like my chocolate chip cookies, sugar cookies, and even my oatmeal cream pies.
There is one tricky part to making these and that is to not overcook them. You want them to be slightly under-cooked when you remove them from the oven. They will continue cooking in the pan. Too long in the oven and they will be cakey. We don’t want that, so keep an eye on your sugar cookie bars.
When you see any light golden brown around the edges, it’s time to pull them out. You don’t want them to be super gooey but soft baked. For me, 17 minutes on 350 degrees was the perfect amount but this will depend on your oven. If your oven tends to run hot, decrease the temperate to 325 degrees.
I love how cute and simple they turned out with the light pink buttercream frosting and the sprinkles. They are so fun to serve up in mini squares and can easily serve a crowd.
If you like these sugar cookie bars, check out other cookie recipes:
- Sugar Cookie Cut-Outs
- Strawberries and Cream Cookie Bars
- Chocolate Chip Cookies
- Skillet Chocolate Chip Cookie Cake
- Peanut Butter Oatmeal Monster Cookies
Sugar Cookie Bars
Cookie Bar Dough:
- 2 1/4 cups flour (310 g)
- 2 tablespoons cornstarch (15 g)
- 1/4 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 cup room temperature butter (226 g) (2 sticks)
- 3/4 cup white granulated sugar (150 g)
- 1/4 cup packed brown sugar (60 g)
- 2 large eggs
- 2 teaspoons vanilla
For the Frosting:
- 2 1/2 cups powdered sugar (310 g)
- 1/2 cup room temperature butter (113 g) (1 stick)
- 1 teaspoon vanilla
- 3 tablespoon milk
- food coloring (if desired)
Make the Bars
- Preheat oven to 350°F (177°C). Line a 13x9 inch baking pan with parchment paper leaving some extra to hang off the sides. Set aside.
- In a medium mixing bowl, whisk together the dry ingredients: flour, cornstarch, baking powder and salt. Set aside.
- In a stand mixer or using a hand-held mixer, cream together the butter and both sugars on medium speed (4) for 1 minute until light and fluffy. Scrape down the sides of the bowl.
- Add the eggs in one at a time on low speed and increase to medium speed to make sure they are incorporated.
- Add the vanilla. Scrape down the sides of the bowl.
- On low speed (1), slowly add the dry ingredients a bit at time until it is incorporated.
- Scoop the dough into the baking pan and using a greased spoon or your fingers to gently press the dough into the pan.
- Bake for 17-20 minutes. This will greatly depend on your oven. Be sure to watch it and not overcook it. When you start to see any color on the sides of the pan, it is time to remove it. It will continue baking in the pan.
- Let it cool completely on a wire cooling rack before frosting the bars.
For the Frosting
- Add room temperature butter to the mixer and beat on medium speed (4) until it is creamy. This should take about 2 minutes.
- Add the powered sugar, milk and vanilla and mix on low (2) until it is incorporated. Then increase the speed to medium (4) and beat for 3 minutes.
- Add food coloring if desired.
- Add the frosting to the cooled cookie bars in an even layer and top with sprinkles.
- Cut into small squares and serve. Store in an airtight container.