Frosted sugar cookie bars Recipe

Hey, picture this: you’re having one of those days where you just need a sweet hug in edible form, but rolling out cookies sounds like actual torture. Enter these frosted sugar cookie bars. They’re basically sugar cookies that skipped the drama—no chilling, no cookie cutters, no “why is my dough sticky again?” meltdowns. Just press, bake, frost, and devour. And yeah, they taste like pure childhood nostalgia with a grown-up sprinkle obsession. Who’s ready to make some magic?

These bad boys are soft, chewy, buttery, and topped with that dreamy vanilla buttercream that makes you wanna lick the spoon (no judgment). Plus, they’re perfect for parties, potlucks, or just treating yourself because you deserve it. Let’s dive in, friend.

Why This Recipe is Awesome

Okay, real talk: sugar cookies are amazing, but traditional ones can be finicky. Too much rolling, too much waiting, too much chance of flat, sad cookies. These bars? Total game-changer.

They’re idiot-proof (even if you’ve burned water before, you got this). No chilling required, dough presses right into a pan like playdough for adults. Bake time is quick, they stay super soft and chewy for days (if they last that long), and the frosting? It’s creamy, not too sweet, and begs for sprinkles.

Bonus points: one batch feeds a crowd (about 16-24 bars depending on how generous you’re feeling), they’re customizable with colors or flavors, and they look fancy without any effort. Honestly, these might ruin regular cookies for you forever. Sorry not sorry.

Ingredients You’ll Need

For the cookie bars (the base of all your dreams):

• 1 cup (2 sticks) unsalted butter, softened — because we’re not skimping on flavor here
• 1 cup granulated sugar — the sweet stuff that makes everything better
• 1 large egg — room temp if you can swing it, but no stress if not
• 2 teaspoons pure vanilla extract — the good kind, not imitation (treat yourself)
• 1 teaspoon almond extract — optional but highly recommended for that bakery vibe
• 1 ½ teaspoons baking powder — so they rise just right
• ½ teaspoon salt — balances the sweetness (skip if your butter’s salted)
• 2 ¼ cups all-purpose flour — spoon it in, don’t pack it like you’re mad at it

For the dreamy vanilla buttercream frosting:

• ½ cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar — sift if you’re feeling extra
• 1-2 teaspoons vanilla extract — adjust to taste
• 1-2 tablespoons milk or heavy cream — for that perfect spreadable consistency
• Pinch of salt — because frosting needs love too
• Sprinkles — lots of ’em. Go wild with colors

That’s it! Simple pantry staples, no weird ingredients.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grab a 9×13-inch baking pan, line it with parchment paper (or grease it well), and set it aside. Easy peasy.
2. In a big bowl (or stand mixer if you’re fancy), cream together the softened butter and granulated sugar until it’s light and fluffy—about 2-3 minutes. Pro tip: scrape the sides so everything mixes evenly.
3. Beat in the egg, vanilla extract, and almond extract (if using) until fully combined. It’ll look smooth and happy.
4. In a separate bowl, whisk the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, mixing on low until just combined. Don’t overmix—tough bars are the enemy.
5. Press the dough evenly into your prepared pan. Use your hands or a spatula; it’s thick but cooperative. Aim for an even layer.
6. Bake for 18-22 minutes, or until the edges are lightly golden and the center looks set (a toothpick should come out mostly clean). Don’t overbake—we want soft and chewy, not crunchy.
7. Let the bars cool completely in the pan on a wire rack. Patience, my friend—this is key before frosting.
8. While cooling, make the frosting: beat the softened butter until creamy. Gradually add powdered sugar, vanilla, salt, and 1 tablespoon milk. Beat until fluffy, adding more milk if needed for spreadable consistency.
9. Spread the frosting generously over the cooled bars. Top with a mountain of sprinkles—because why not?
10. Cut into squares or bars and try not to eat them all in one sitting. (Good luck with that.)

Common Mistakes to Avoid

• Skipping the preheat — rookie move. Your bars will spread weirdly or bake unevenly. Just turn it on.
• Overmixing the dough once flour’s in — hello, tough cookies (literally). Mix until just combined.
• Frosting while still warm — the frosting will melt into a sad puddle. Let ’em cool fully.
• Using cold butter — it won’t cream properly. Room temp is your BFF.
• Forgetting sprinkles — okay, not a mistake, but a tragedy. Life’s too short for naked bars.
• Cutting too soon — they’ll crumble. Wait it out.

Alternatives & Substitutions

Want to switch it up? No problem.

• Butter → salted butter? Just skip the extra salt.
• Almond extract → not a fan? Leave it out or double the vanilla. Still delish.
• Milk in frosting → heavy cream for richer, or even plant-based milk if that’s your jam.
• Sprinkles → go seasonal (red/green for holidays, pastels for baby showers). Or skip for a classy look—IMO, sprinkles make it fun.
• Gluten-free? Swap in a 1:1 GF flour blend. Works great in my experience.
• Smaller batch? Halve everything and use an 8×8 pan—perfect for solo cravings.
• Frosting twist → add a drop of food coloring or swap vanilla for lemon extract for zing.

These are super forgiving, so play around!

FAQ’s

Can I make these ahead of time?

Totally! Bake the bars a day ahead, cool, and frost the next day. Or freeze unfrosted bars for up to a month—thaw and frost fresh.

How do I store these frosted sugar cookie bars?

Room temp in an airtight container for 3-4 days (they stay soft!). Fridge if it’s hot out, but let ’em come to room temp before eating—cold frosting is meh.

Why did my bars turn out cakey instead of chewy?

Probably overbaked or overmixed. Next time, pull ’em when edges are just golden. Underbaking a tad keeps ’em chewy.

Can I use margarine instead of butter?

Technically yes, but why hurt your soul like that? Butter gives unbeatable flavor and texture.

Do I have to use almond extract?

Nah, it’s optional. But it adds that classic sugar cookie magic—try it once and you’ll be hooked.

How many bars does this make?

About 16-24, depending on cut size. Generous squares or tiny bites—your call.

My frosting’s too thick/thin—what now?

Too thick? Add milk a teaspoon at a time. Too thin? More powdered sugar. Easy fix.

Related Recipe:

• Lemon strawberry crumb bars Recipe
• Lemon bars with shortbread crust Recipe
• Cranberry Crumble Pie Bars Recipe

Final Thoughts

There you have it—your new go-to for when life calls for something sweet, simple, and ridiculously satisfying. These frosted sugar cookie bars are basically happiness squared (or cut into rectangles, whatever). Whip ’em up next time you’re feeling lazy but craving comfort food. Or make ’em for a friend who needs cheering up. Either way, you’ll look like a baking rockstar with minimal effort.

Now go preheat that oven and make some memories (and probably eat half the sprinkles straight from the jar). You’ve totally earned this treat. Drop me a comment if you try ’em—what color frosting are you going with? 😏