Sugar cookie bars have all the delicious traits of classic vanilla cookies, but in a cookie bar! These easy frosted sugar cookie bars can be made for any occasion, and are finished with a simple buttercream frosting.

Hi hi! Just popping in to share the recipe for these super easy sugar cookie bars! These soft and chewy frosted sugar cookie bars are made a cookie bar version of my classic vanilla cookies.
I love making bar cookies - I have a bunch of cookie bar recipes on my site. They have all the taste of a classic vanilla drop cookie, but pressed into a pan, it makes the whole process super easy. Cookie bars work great with chocolate chip cookie recipes too (my chocolate chip cookie bars are some of my faves).
These super simple sugar cookie bars are finished with a super simple buttercream frosting and sprinkles, to make them perfect to suit any occasion.
How to convert a cookie recipe into a bar recipe
This sugar cookie bar recipe is super simple - it is essentially a batch of classic vanilla cookie dough pressed into a pan and baked rather than being baked into individual drop cookies.
Baking a cookie bar into a pan not only saves you time but gives you a whole different textural experience - the middle pieces stay soft and chewy, while the outside edges get nice and crinkly, so you can choose what piece you get.
I often convert my homemade cookie recipes into cookie bar recipes - usually the only tweak I need to make is reducing the leavening agent a little to stop them being as puffy, and deciding what pan to use. Here is how I typically decide pan size (for my recipes at least)
- If it is a larger cookie recipe such as my vanilla cookies, I will choose a 9x13" pan. I tried this sized batch in a 9" square pan and it did not go well.
- If it is a smaller batch recipe like my brown butter chocolate chip cookies or my M&M cookies, I will put it either into a 9" pan or an 8" pan (see my chocolate chip cookie bars and my M&M cookie bars). I tend to go for 8" for recipes like this as I like them slightly thicker, but if you want them thinner and a little crispier, go for a 9" pan.
Adding in extracts and flavoring
If you would like to add additional extracts to your cookie bars go ahead! I don't personally like almond extract but I know a lot of people do, so if that's your thing, then go for it. You could also rub some lemon zest into the sugar before starting to make the cookie bars, which would give them a lovely subtle lemon flavor.
You could also add sprinkles to the mix like I did with my funfetti cookies - now that I think about it i'm bummed I didn't do it earlier, and now need to try this asap.
Frosting for Sugar Cookie Bars
I finished the cooled cookie bars off with a super simple American buttercream frosting (butter, powdered sugar etc) - this is totally an optional step, but I will never turn down the opportunity to do some frosting swooping.
I tinted the buttercream with a little gel food coloring and finished the cookie bars off with sprinkles. You can really choose your own adventure here and do what you like. If you wanted a nostalgic chocolate frosting you could use my brownie frosting recipe (you may have to scale it up a little). You could also add on a cream cheese frosting if you wanted, or add some freeze dried raspberry powder like I did for this funfetti cake. You do you here.
If you don't want to frost the sugar cookie bars you can leave them plain and they are also delicious - just give the surface of the sugar cookie batter a generous sprinkle with granulated sugar before it goes into the oven. I like to do this regardless of if I am frosting them or not. You could also frost half of them and leave half of them plain, I cannot stress enough that this is a choose your own adventure situation.
How to get clean cuts on a cookie bar
I have a few tricks to doing this which I use for my brownie recipes especially. If you don't care about clean cuts on your baking then you do you here, but here is how I get nice clean cuts on my baked goods:
- Chill the cookie bars slightly. Yes, I also chill my cookie bars, just a little bit. This gives the frosting time to set and to also crust over, which gives a nice clean cut. You can also leave it at room temperature uncovered for a little to help it crust, but chilled will give you the cleanest cut here.
- Use a ruler. This is the only way I find to get nice even cuts - otherwise no matter how well I think I have done at eyeballing it, my cookie bars come out wonky.
- Use a sharp knife. I use a chef's knife that has a huge 12" blade on it which means I can do cuts all in one go. Having a super sharp knife helps a lot too though.
- Wipe the blade between cuts. This seems super annoying but I promise to get a nice clean cut on your sugar cookie bars, wiping the blade between each cut will help a lot here.
How to make sugar cookie bars ahead of time
These sugar cookie bars are great because you can make them ahead of time and store in an airtight container either at room temperature or in the fridge, depending on how cool your kitchen is.
I haven't tried freezing the cookie bars themselves, but you could probably freeze the baked cookie bars before you frost them in an airtight container - I tend to not freeze frosting once it has been applied as it is better if you can re whip it before it goes onto the bars.
Frequently Asked Questions
What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page
Which pan did you use?
I bake my sugar cookie bars in a 9x13" (20x30cm) nonstick baking pan, lined with parchment paper to ensure that the cookie bars are easy to remove when they are baked.
How do you store sugar cookie bars?
Store your sugar cookie bars in an airtight container in the fridge. They will also keep at room temperature if your kitchen is cooler - make sure that the cookie frosting does not melt.
Can I use salted butter?
Yes, if you only have salted butter that is fine - I use unsalted butter in my recipes as I have a global audience and butter is salted differently worldwide. Just omit the salt in the recipe if you are using salted butter.
For more bar recipes, check out:
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Soft Sugar Cookie Bars
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 20 servings 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Sugar cookie bars have all the delicious traits of classic vanilla cookies, but in a cookie bar! These easy frosted sugar cookie bars can be made for any occasion, and are finished with a simple buttercream frosting.
Ingredients
Sugar Cookie Bars
- 225g unsalted butter, at room temperature
- 300g granulated sugar
- 1 large egg (50g not including the shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 320g all-purpose flour
- 1 tsp kosher salt
- ¼ tsp baking soda
- Granulated sugar for the top
American Buttercream Frosting
- 170g unsalted butter, at room temperature
- 380g powdered sugar, sifted
- 1 tsp vanilla bean paste or vanilla extract
- ½ tsp salt
- 2 tbsp cream or milk, plus more if needed
- Gel food coloring if desired
- Sprinkles for finishing
Instructions
SUGAR COOKIE BARS
- Preheat the oven to 350°f / 180°c. Grease and line a 9x13" (20x30cm) pan with parchment paper, leaving a little overhang or piece sticking out so that you can remove the cooled cookie bars once done.
- In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream the butter and sugar together on high speed until light and fluffy. Add the egg and vanilla and mix to combine. Sift together the flour, salt, and baking soda in a small bowl. Add to the mixer, and mix until just combined.
- Transfer the cookie dough to the prepared pan, and spread out into an even layer using an offset spatula.
- Sprinkle the top of the cookie bars with granulated sugar if desired.
- Bake the sugar cookie bars for 20 to 25 minutes, until they are lightly golden brown on the tops and the center looks set. They will crinkle a little around the edges of the pan and the cookie bars will deflate slightly when removed from the oven.
- Remove the cookie bars from the oven and place the pan on a wire rack to cool completely.
AMERICAN BUTTERCREAM FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment, whip the butter, vanilla bean paste and salt until pale and creamy. Sift in the powdered sugar, and mix on medium speed until well combined.
- If needed, add cream a tablespoon at a time, until the frosting is light and fluffy, and a spreadable consistency. Add gel food colouring until the desired colour is reached.
- Run the mixer on low speed for 2-3 minutes to help remove any air bubbles from the frosting. You will need to use the frosting immediately or place a piece of plastic wrap directly against the surface to stop it from crusting.
- Remove the cooled cookie bars from the pan using the parchment paper and place onto a cutting board or serving platter.
- Transfer the frosting to the cookie bars and swoop it on using the back of a spoon or an offset spatula. Add sprinkles if you like.
- Chill the cookie bars just until the frosting is set to help cut them into clean pieces. Cut into pieces with a sharp knife, wiping the knife between cuts.
- Store cookie bars in an airtight container in the fridge or at room temperature for up to five days.
Keywords: Sugar Cookie bars, cookie bars, sugar cookies
Comments
can't wait to make these!
★★★★★
Wow these are good! This season has been super busy for my family and we haven't had time for our usual round of holiday cookies. In swoops this recipie. Simple! Delicious! Not too sweet and the first American buttercream I've ever enjoyed. Thank you Erin!!
Made these today for the first time. Delicious and very easy to make. Will definitely make again.
★★★★★
yum!!
★★★★★
The fact that you have to state to not include the shell with the egg just cracks me up! haha I feel for you with all of the internet trolls out there. These look delicious and easy and I think I will bake them today to use up some buttercream that I have leftover. As always, thank you for sharing your recipes and expertise for free 🙂 I'm really glad that I found your blog.
Yay! I hope you enjoy!
would like in cups not gram
I would like you to read the disclaimer above the recipe.
I absolutely love and appreciate that you put the recipes in grams. So accurate. Gotta say too, your photography is amazing! Thanks for all the time and effort you put in with sharing and creating all your recipes. So good 🙂
★★★★★
I absolutely love this recipe! I made it as soon as I saw it pop up on the Cloudy Kitchen Instagram.... that mesmerising icing video sealed the deal for me. It was such a pleasure using a recipe in grams as I appreciate how much more accurate it is. The result was a dreamy biscuit bar that my whole family is enjoying. Thanks Erin x
★★★★★
10/10. Followed the recipe as written and these turned out AMAZING. So easy. Will be my new festive « go to » 🙂 thank you!!
★★★★★
Just made these, they came together super quick, and I didn't even use parchment underneath because I was lazy and had a small cookie sheet with low sides I baked in and they came out perfect. I didn't have any food coloring for the frosting, so I ended up using a tbsp of dried raspberry powder which was really nice! Thanks Erin!
★★★★★
These were unbelievably easy and a complete success. Will make again 1,000,000 times.
★★★★★
These were so easy to make, the kids got involved and they turned out delicious!
★★★★★
Made these tonight and they are amazing!!! They were nice and fudgy inside just like how I like brownies and blondies.
I used clean hands to press the cookie dough into the pan, which was easier for me than the spatula. I also used clear vanilla in the frosting and it was great. These would be a big hit at any party.
★★★★★
I love this recipe! Do you think the buttercream frosting is squish-proof enough to be put into bags? I can see that they're stacked in the image but am not sure whether the frosting sets, or whether it stays soft. Keep up the awesome work!
★★★★★
yeah if they are kept cold it should be ok! It's a crusting frosting so it does set up
These bars are absolutely delicious! I loved how easy they were but also got fancy they can be with some fun sprinkles. Way better than slaving over cutouts 😜
★★★★★
These bars are fantastic! My daughter loves similar bars at a cafe that’s closed for the season so when I saw this recipe, I had to try them. The inspiration bars have almond extract in them so I did add 1/2 tsp to both the bars & frosting (in addition to the vanilla), she said they were so close to the originals so that was a win!
★★★★★
loved these sugar cookie bars! had to get them immediately out of the house so i wouldn’t eat them all myself!
★★★★★
Loved these! They were the star of our cookie swap. Fluffy, flavorful & addictive.
★★★★★
Delicious for when I’m craving something like a frosted cookie but want it in bar form! Perfect ratio of cookie to frosting too!
★★★★★
I made this with my son. He was very much a fan and called it "birthday party slice" due to the sprinkles.
Love it so much I've added it to my baking rotation.
The butter cream recipe is really good and it's the first time I've made it without it "growing" due to the accuracy of the measurements in grams.
Another great recipe!
★★★★★
I made these vegan friendly by using vegan butter and JUST Egg (50g of the liquid vegan egg).
Baked for 25 minutes, let them simmer down, and cooled further in the fridge.
The frosting I made vegan friendly by subbing for vegan butter and vegan creamer, and it turned out great!
I coloured the frosting with dried raspberry powder too.
Just waiting for these to harden up in the fridge so I can cut them down next!
★★★★★
Made these this afternoon and they're excellent! So much easier (and faster) than individual cookies. Made them with a slightly smaller pan, because that all I had. Still worked fine, but I can understand how a slightly thinner cookie would be preferred. Thanks for a grwat recipe Erin!
★★★★★
Made these today, they are incredibly delicious, especially considering how simple they are. Thank you for this lovely, fun, yummy recipe!
★★★★★
Hi there! If I wanted to cut this recipe in half, what size tin would I use to ensure similar thickness? Would baking time need to be adjusted?
Hi! I have a recipe calculator on my site! you may need to give it a little less time in the oven 🙂
This recipe was AMAZING. As promised, they puffed, they wrinkled, and the resulting cookies quickly disappeared from the teachers lounge. I made one small change, and made a 2/3 batch of frosting (one stick of butters worth) and it was still enough to generously cover all of the cookies. I'll definitely be making these again!
★★★★★
I had trouble squishing the dough into the 9”x13” pan and I don’t normally love American buttercream but these are ridiculously delicious and I could eat a whole tray! I added a half tsp almond extract because I love the flavor. I’ll be making these over and over!
★★★★★
Also dislike “American buttercream” but lick the bowl with Erin’s recipe!
★★★★★
I love making this for my kids! It looks adorable in their lunchbox. It’s also tasty for the adults! My husband prefers this over my brownie!
His suggestion was to add a layer of jam between the buttercream and biscuit. Thoughts? 😂
I love it how it is!
Make it today! Erin had made it easy!
★★★★★
I made these for my grandchildren this weekend, changed the frosting color to green for st Patrick’s day! They were so delicious, but the frosting!! Oh my! The frosting was the stuff of dreams! Thank you for this great recipe’
★★★★★
Every year for my birthday, I make some kind of macarons as well as a cookie cake. I made these sugar cookie bars for my birthday this year as my cookie cake and they remind me sooooooo much of the lofthouse cookies in American grocery stores, but with a more flavorful yet still soft and cakey sugar cookie base for the scrumptious American buttercream frosting. This recipe is also incredibly easy to make. I’ll be returning to this one!
★★★★★