These from-scratch Sugar Cookie Bar Cookies are just the recipe you need if you love sugar cookies but don’t have time to roll out and cut shapes from dough and decorate with frosting in piping bags.
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Enjoy the taste of frosted sugar cookies made in a fraction of the time of making cut out sugar cookies. The whole pan of 2 dozen sugar cookie bars bake in less than 20 minutes.
These sugar cookie bars are perfect for Christmas, Valentine’s Day, Easter and literally any occasion. Just change the color of the sprinkles or frosting to fit the celebration.
I tested this recipe four times to get the texture just right. They are slightly soft and chewy, just like a classic sugar cookie.
I even sent one of the test batches to my husband’s co-workers, and they raved about them!
These bar cookies with green and white nonpareils and green sanding sugar could be served at St. Patrick's Day, Christmas, or put a heart-shaped sprinkle in the middle and they become Grinch cookies.
They store easily in airtight containers in the fridge or at room temperature. Of course, they will last a few days longer in the refrigerator.
On a dessert board, these sugar cookie squares look amazing alongside Chocolate Peanut Butter Rice Crispy Bars, Fruity Pebbles Crispy Treats (Microwave Version) and Cookies and Cream Fudge.
You can also add edible pearls or edible glitter for a more elegant presentation for a bridal shower or baby shower!
Shortcut
- Cookie bars instead of cut-out cookies – Baking the dough in one pan, skipping the chilling, rolling, cutting, and decorating individual cookies. Now, that's a time saver!
When you want homemade cookies in a hurry for a last-minute Christmas cookie swap, these easy sugar bar cookies won't disappoint!
Ingredients
Here’s everything you’ll need to make these sugar cookie cookie at home.
Scroll down to printable recipe for exact ingredient quantities.
Sugar Cookie Dough
- All-purpose flour – Be careful to not grab the self-rising flour that already has leavening in it.
- Baking powder – Keep your baking powder sealed tightly after opening. Humidity can weaken it, which may affect this recipe and your other future baking projects.
- Salted butter – You can also use unsalted, and add a pinch of salt yourself.
- Sugar – White granulated sugar gives these sugar bar cookies their classic sweetness and structure.
Sugar Cookie Frosting
- Vanilla extract – I used clear vanilla (found it at Walmart) in this recipe to keep the cookie and the frosting as white as possible. Regular vanilla is fine to use and barely changes the color if that's what you have.
- Powdered sugar – Also called 10x confectioners sugar.
- Food coloring – If using for the frosting, choose a color to match the holiday or theme. Start with just one drop to see how intense you want the color.
Substitutions & Variations
- Vanilla or Almond – Almond extract adds a stronger flavor, so if you use this, add it sparingly. Even a small amount goes a long way!
- Sprinkles and Sanding Sugar – Get creative, and decorate your easy bar cookies based on the occasion. For example, red and green for Christmas, pastels for Easter, or pink and red for Valentine’s Day. You can keep this one base recipe but enjoy endless variations year-round.
How to Make the Best Sugar Cookie Bar Cookies
Scroll down to the bottom for the printable recipe with detailed instructions.
- Preheat the oven to 350F°. Line a 13x9 pan with parchment paper or a quarter sheet pan. You can also lightly grease the pan.
- Beat the butter and sugar until fluffy, then mix in the egg, vanilla, and dry ingredients according to printable recipe below.
- Press the dough evenly into the pan.
- Bake for 16 to 17 minutes, just until the top is set. Cool, then give the bars a quick chill.
Make the frosting for sugar cookies
- Time to make the frosting. Mix butter, powdered sugar, milk, and vanilla extract. Tint it with food coloring if you like.
- Spread the frosting over the slab.
- Add sprinkles, and then cut it into squares.
- Enjoy the most festive sugar cookie cookie bars!
Pro Tips
Measure butter easily – Did you know there’s a mark on a stick of butter that equals exactly ⅓ cup? No need to pull out extra measuring cups. All you need to do is slice along the line for a quick, accurate measurement.
Keep dough from sticking to your fingers – Wear a latex kitchen glove, cover your fingertips with plastic wrap, or slip them into a zip-top plastic bag to keep the dough from sticking when pressing it into the pan.
Secure your parchment paper – Spray a little cooking spray or add a dab of butter to the pan before laying down the parchment. It helps hold the paper in place while you pat and spread the dough.
How to Store
Keep your sugar cookie bars in an airtight container in the fridge for up to one week or at room temperature for about 4 days.
You can also freeze them. Just place a sheet of wax paper or parchment paper between the layers if you’ve already cut them into squares.
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Want more shortcut cookie recipes?
Sugar Cookie Bar Cookies
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Ingredients
Cookie Bars
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¾ cup salted butter softened
- 1 ¼ cups sugar
- 1 large egg
- 1 teaspoon clear vanilla extract or ¼ teaspoon almond extract
Frosting
- ⅓ cup salted butter, softened
- 4 tablespoons milk, divided
- 1 (16-ounce) package powdered sugar (3 ¾ cups)
- 1 teaspoon clear or regular vanilla extract (or ⅛ teaspoon almond extract)
- Food coloring (optional)
- Sprinkles or sanding sugar
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan (or quarter-size sheet pan with one-inch sides) with parchment paper.
- Combine the flour and baking powder in a medium bowl.
- In a large mixing bowl, beat the softened butter until creamy. Add the sugar and beat until light in color and fluffy, about two minutes.
- Add the egg and vanilla, then beat until blended.
- Add the flour mixture and beat on low at first, increasing speed as the flour incorporates. Beat just until combined. Do not overmix.
- Spoon small amounts of dough into the prepared pan, pressing it in with your fingertips. This method is easier than placing all the dough in the center and spreading it out to the edges!
- Bake for 16 to 17 minutes, or just until the top no longer indents when lightly touched with a fingertip. Don't over bake. The bars will firm up as they cool.
- Let the cookie slab cool for 30 minutes, then chill for 15 minutes before frosting to frost them faster. Prepare the frosting as the bars chill.
- In a large mixing bowl, beat the softened butter until creamy. Add two tablespoons of milk and half the powdered sugar, beating on low until blended. Scrape down the sides of the bowl.
- Add the remaining two tablespoons of milk, the food coloring (if using), and the remaining powdered sugar.
- Beat until smooth and creamy. If the frosting is too firm, add additional milk one teaspoon at a time, until it reaches your desired consistency.
- Spread the frosting over the chilled cookie slab. Immediately top with sprinkles so they stick before the frosting sets. Chill until firm.Tip: The cookie bars cut easier when chilled.
- Using the parchment overhang, lift the cookie slab out of the pan and place it on a cutting board.
- Cut into 24 squares, and that’s it, you’re done! Enjoy your sugar cookie bar cookies.
Notes
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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