Frosted Sugar Cookie Bars Recipe

I love baking desserts that bring a little sweetness without too much fuss. These Frosted Sugar Cookie Bars really hit the spot.

They’ve got the soft, buttery flavor of classic sugar cookies, but you just slice them into bars and slather on some creamy frosting. It’s all the homemade cookie goodness, with way less work.

I like how these bars come out soft in the middle, but the edges get just a little crunchy.

The frosting gives them a sweet finish and a pop of color, so they fit any occasion. Sometimes I’ll switch up the frosting color or toss on some sprinkles to match the season.

When you see how easy this recipe is, you might want to make it on repeat.

Mixing the dough, spreading the frosting—every part feels pretty quick and honestly kind of fun. These bars look great and taste even better. They never seem to last long around here.

Frosted Sugar Cookie Bars Recipe

I love how these bars turn out soft, buttery, and super easy to share. They’re full of vanilla flavor, topped with smooth frosting, and finished off with colorful sprinkles.

Equipment

I keep my setup simple but it gets the job done. A stand mixer makes creaming the butter and sugar a breeze, and the dough always comes out light.

• 9×13-inch baking pan
• Parchment paper for lining
• Stand mixer or hand mixer
• Mixing bowls (medium and large)
• Measuring cups and spoons
• Rubber spatula
• Whisk
• Offset spatula or butter knife
• Cooling rack

I always line the pan with parchment paper so I can lift the bars right out after baking. It keeps the edges neat and stops them from sticking.

Ingredients

These bars use basic pantry staples. I go with unsalted butter for the dough and salted butter in the frosting to keep things balanced.

For the cookie bars:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp almond extract
• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp cornstarch

For the frosting:

• ½ cup salted butter, softened
• 2 cups powdered sugar
• 2 tbsp heavy cream or milk
• ½ tsp vanilla extract
• Optional: food coloring
• Sprinkles

I sift the powdered sugar before mixing so the frosting ends up smooth, not lumpy.

Instructions

• Preheat your oven to 350°F (175°C). Line the baking pan with parchment paper.
• In a stand mixer, cream the butter and sugar until light and fluffy.
• Add eggs, vanilla, and almond extract. Mix until just combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch.
• Gradually mix the dry ingredients into the wet mixture until you get a soft dough.
• Spread the dough evenly in the pan.
• Bake for 18–22 minutes, until the edges look lightly golden.
• Let the bars cool completely before you frost them.
• For the frosting, beat the butter, then add powdered sugar, cream, and vanilla until it’s nice and fluffy.
• Add food coloring if you want, then spread the frosting over the cooled bars and top with sprinkles.

Notes

I always let the bars cool all the way before frosting so the topping doesn’t melt. Softened butter really helps make both the dough and the frosting come out creamy.

If I’m after thicker bars, I’ll use a smaller pan and just bake them a little longer. For extra smooth frosting, I add milk a teaspoon at a time until it spreads easily.

I keep the bars in an airtight container at room temp for up to three days, or pop them in the fridge if I want them a bit firmer.

Tasting Notes

I love how that first bite hits with a soft, buttery flavor—it just melts in my mouth, honestly. The base reminds me of something between a sugar cookie and a shortbread, with this gentle sweetness that doesn’t try too hard.

The creamy frosting brings in a smooth texture, balancing out the cookie’s crumbly bite. I swear there’s a hint of vanilla in there, making every bite feel warm and kind of nostalgic.

When I chill these bars, the frosting firms up a bit, which gives a nice contrast to the soft bar underneath. The bars keep their shape surprisingly well, and they stay tender, even after a couple of days.

I always stash mine in an airtight container—it keeps them fresh and stops the frosting from drying out. The buttery base and creamy topping together make these bars rich, but somehow they don’t feel heavy.

Each piece is satisfying without being cloyingly sweet. Maybe that’s why I find them so easy to share… or, honestly, so hard to stop eating.

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