I perfected thick, chewy Sugar Cookie Bars topped with sweet frosting and sprinkles, and I’m excited to share this ridiculously easy recipe that’s perfect for any occasion.

Jump to Recipe

I never set out to make the perfect sugar cookie bar, I just wanted an easy crowd pleaser. What I landed on is thick, chewy, and kinda addictive, finished with a sweet frosting that fights you for the last bite.

I used plenty of unsalted butter and a splash of vanilla extract because those small things matter, huge difference. Think of it as the playful cousin of New York Times Sugar Cookie Bars or the viral Swig Sugar Cookie Bars, but more forgiving.

It’s simple to throw together, looks like you spent hours, and people will ask how you did it.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter: adds rich fat and flavor, makes bars tender and slightly crisp edges.
Sugars (granulated and brown): drive sweetness, brown adds caramel notes, lots of carbs.
Eggs: bind the dough, give moisture and some protein, help with structure.
All purpose flour: the structure builder, provides carbs and gluten for chewy texture.
Powdered sugar (frosting): super fine sweetness for smooth frosting, mostly empty calories.
Rainbow sprinkles: purely decorative crunchy sugar bits, adds color and nostalgia.

Ingredient Quantities

1 cup (2 sticks) unsalted butter softened

1 1/4 cups granulated sugar

1/2 cup packed light brown sugar

2 large eggs room temp

2 teaspoons vanilla extract

3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter softened for frosting

3 to 3 1/2 cups powdered sugar for frosting

2 to 4 tablespoons milk or heavy cream for frosting

1 teaspoon vanilla extract for frosting

Pinch of salt for frosting

About 1/3 to 1/2 cup rainbow sprinkles

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment or spray with nonstick spray and set aside.

2. In a large bowl cream together 1 cup (2 sticks) softened unsalted butter, 1 1/4 cups granulated sugar and 1/2 cup packed light brown sugar until light and a bit fluffy, about 2-3 minutes.

3. Add 2 large room temperature eggs, one at a time, mixing after each, then stir in 2 teaspoons vanilla extract.

4. In a separate bowl whisk 3 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Gradually add the dry mix to the wet, mixing just until combined — dont overwork the dough.

5. Press the dough evenly into the prepared pan using a spatula or lightly moistened hands so it spreads smooth.

6. Bake 18 to 22 minutes until edges are set and top is very lightly golden; the center can still be slightly soft. Cool completely in the pan on a wire rack before frosting, about 30-45 minutes.

7. Make the frosting by beating 1/2 cup (1 stick) softened unsalted butter until smooth, then add 3 to 3 1/2 cups powdered sugar, 1 teaspoon vanilla extract, a pinch of salt and 2 tablespoons milk or heavy cream. Beat until smooth, adding up to 2 more tablespoons milk or cream 1 tablespoon at a time to reach a spreadable consistency.

8. Spread the frosting over the cooled bars with an offset spatula. If the frosting is too soft, chill 10 minutes then finish spreading.

9. Immediately sprinkle about 1/3 to 1/2 cup rainbow sprinkles over the frosting, pressing lightly so they stick. Chill 15-30 minutes to set, then cut into squares and store in an airtight container at room temp for 2 days or in the fridge up to 5 days.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×13 inch baking pan lined with parchment or sprayed with nonstick spray
3. Large mixing bowl (for creaming butter and sugars)
4. Medium bowl (for whisking flour, baking powder, soda and salt)
5. Electric hand mixer or stand mixer, or a whisk if you wanna do it old school
6. Measuring cups and spoons
7. Rubber spatula and an offset spatula for pressing dough and spreading frosting
8. Wire cooling rack
9. Whisk (for the dry ingredients)

FAQ

Q: How long and at what temperature do I bake these sugar cookie bars? A: Bake in a greased 9×13 inch pan at 350°F (175°C) for about 18 to 22 minutes. The edges should be lightly golden and the center will still look slightly soft, a toothpick should come out with a few moist crumbs.

Q: Can I use salted butter instead of unsalted? A: Yes, you can. If you use salted butter, skip or cut down the added 1/2 teaspoon salt in the dough. Itll taste fine either way but salted butter can make them a touch saltier.

Q: My bars spread too much or are too thin, what went wrong? A: Make sure the butter is softened not melted, and measure flour properly (spoon and level). If your kitchen is warm chill the dough 15 to 30 minutes before pressing into the pan. Overmixing can also make them thin so just mix till combined.

Q: How do I get the frosting the right texture? A: Start with 3 cups powdered sugar and 2 tablespoons milk or cream, beat until smooth; add more sugar to thicken or more milk a teaspoon at a time to thin. Using heavy cream gives a richer, silkier frosting. Add the pinch of salt to cut the sweetness.

Q: Can I make these ahead or freeze them? A: Yes. Unfrosted bars freeze well up to 3 months, wrap tightly in plastic and foil. To freeze frosted bars, chill the frosting until set, flash-freeze on a tray then wrap. Thaw in the fridge or on the counter for 30 to 60 minutes before serving.

Q: Want softer or chewier bars, how do I tweak the bake? A: For softer, take them out a minute or two earlier while center still looks soft, they firm up as they cool. For chewier texture use the full 1/2 cup brown sugar or add one extra tablespoon of brown sugar, it adds moisture and chew.

The BEST Sugar Cookie Bars (easy!) Recipe Substitutions and Variations

Butter (dough or frosting): swap with vegan butter or margarine 1:1. Flavor will be a bit different and dough may spread more, so chill it before baking if it seems too soft. Solid coconut oil also works 1:1 but expect a faint coconut taste and maybe a slightly firmer texture once cooled.
Granulated sugar (1 1/4 cups): use superfine or caster sugar 1:1 for a smoother crumb and quicker dissolving, or try coconut sugar 1:1 for a deeper caramel note, note it will be darker and a little less sweet.
Light brown sugar (1/2 cup packed): make your own by mixing 1/2 cup granulated sugar with 1 1/2 teaspoons molasses, or just swap in dark brown sugar 1:1 for a richer molasses flavor.
Eggs (2 large): replace with flax “eggs” for a vegan option, for each egg mix 1 tablespoon ground flax with 3 tablespoons water and let gel. For this recipe thats 2 tbsp flax + 6 tbsp water, results will be a touch denser but still tasty.

Pro Tips

1) Get everything close to room temp. The eggs and butter will mix smoother, you get a lighter texture, and less chance of a greasy crumb. If your butter is too soft, chill the dough a few minutes before pressing, if its too cold it wont cream properly.

2) Dont overmix the flour once you add it. Overworking makes the bars tough. Stir just until you cant see streaks of flour, then stop. If the dough seems uneven when you press it, put a sheet of parchment on top and press with a flat measuring cup for a flawless, even surface.

3) Pull them a little early rather than leaving them in too long. Edges should be set and the center still slightly soft. They’ll finish cooking as they cool so you avoid a dry crumb. Cool completely before frosting, or the frosting will melt and get runny.

4) For frosting control, start with the lower amount of powdered sugar and add milk 1 teaspoon at a time till you get the spreadable consistency you want. A pinch of salt cuts the sweetness and makes it taste less flat. When cutting, chill 10-15 minutes then wipe your knife clean between cuts or warm the blade under hot water for cleaner slices.

The BEST Sugar Cookie Bars (easy!) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected thick, chewy Sugar Cookie Bars topped with sweet frosting and sprinkles, and I’m excited to share this ridiculously easy recipe that’s perfect for any occasion.

Servings

servings

Calories

299

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9×13 inch baking pan lined with parchment or sprayed with nonstick spray
3. Large mixing bowl (for creaming butter and sugars)
4. Medium bowl (for whisking flour, baking powder, soda and salt)
5. Electric hand mixer or stand mixer, or a whisk if you wanna do it old school
6. Measuring cups and spoons
7. Rubber spatula and an offset spatula for pressing dough and spreading frosting
8. Wire cooling rack
9. Whisk (for the dry ingredients)

Ingredients

1 cup (2 sticks) unsalted butter softened
1 1/4 cups granulated sugar
1/2 cup packed light brown sugar
2 large eggs room temp
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter softened for frosting
3 to 3 1/2 cups powdered sugar for frosting
2 to 4 tablespoons milk or heavy cream for frosting
1 teaspoon vanilla extract for frosting
Pinch of salt for frosting
About 1/3 to 1/2 cup rainbow sprinkles

Directions

Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment or spray with nonstick spray and set aside.
In a large bowl cream together 1 cup (2 sticks) softened unsalted butter, 1 1/4 cups granulated sugar and 1/2 cup packed light brown sugar until light and a bit fluffy, about 2-3 minutes.
Add 2 large room temperature eggs, one at a time, mixing after each, then stir in 2 teaspoons vanilla extract.
In a separate bowl whisk 3 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Gradually add the dry mix to the wet, mixing just until combined — dont overwork the dough.
Press the dough evenly into the prepared pan using a spatula or lightly moistened hands so it spreads smooth.
Bake 18 to 22 minutes until edges are set and top is very lightly golden; the center can still be slightly soft. Cool completely in the pan on a wire rack before frosting, about 30-45 minutes.
Make the frosting by beating 1/2 cup (1 stick) softened unsalted butter until smooth, then add 3 to 3 1/2 cups powdered sugar, 1 teaspoon vanilla extract, a pinch of salt and 2 tablespoons milk or heavy cream. Beat until smooth, adding up to 2 more tablespoons milk or cream 1 tablespoon at a time to reach a spreadable consistency.
Spread the frosting over the cooled bars with an offset spatula. If the frosting is too soft, chill 10 minutes then finish spreading.
Immediately sprinkle about 1/3 to 1/2 cup rainbow sprinkles over the frosting, pressing lightly so they stick. Chill 15-30 minutes to set, then cut into squares and store in an airtight container at room temp for 2 days or in the fridge up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.