Sugar Cookie Bars
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These Sugar Cookie Bars have all the flavor of sugar cookies but no chilling, cutting, or rolling required! This recipe makes 24 bars in less than an hour. Watch the how-to video for step-by-step instructions!
I’m so excited to be sharing this updated version of my well-loved sugar cookie bars with you today! These sweet dessert bars have thick, buttery sugar cookie bases and a flavorful, just-set frosting. They are so much easier to make than cut-out sugar cookies and they practically melt in your mouth.
Unlike many of my cookie bars that are dense and chewy, these sugar cookie bars are a bit more cakey and much softer. They sort of (not entirely, but somewhat) remind me of Lofthouse cookies in taste and texture; so if you like those, you’ll love these!
This time around, I decided to swap the buttercream icing I used in my original recipe with a less-sweet cream cheese frosting. Don’t worry though, we’re still adding the sprinkles–they’re not going anywhere!
Let’s get to it!
What You Need
Here’s are a few of the key ingredients that make these sugar cookie bars so flavorful, soft and chewy:
- Butter. You’ll need softened, unsalted butter for both the bars and the frosting.
- Cream cheese. The cream cheese keeps the cookie bars incredibly soft, giving them a texture that nearly melts in your mouth (it’s a trick I developed for my bundt cake recipe and petit fours!). It also helps keep the bars from being too sweet, all while not making them taste like cream cheese. I like to use cream cheese in the frosting as well to keep it from being too sweet.
- Sugar. We’ll use granulated sugar for the bars and powdered sugar for the frosting.
- Eggs. You’ll need two large eggs plus an extra yolk. The extra yolk helps keep the bars nice and chewy.
- Flour. All-purpose works best here.
- Vanilla. Vanilla extract flavors these cookie bars in a delicate, but noticeable way.
- Cornstarch. This helps to slightly firm up the icing and encourages it to develop a nice buttercream-esque crust on top–it will still be soft underneath though!
- Sprinkles. These are optional of course, but they do make the tops of the bars look pretty! Feel free to mix up your sprinkles for whatever occasion you’re baking for; these are adorable with Christmas sprinkles!
SAM’S TIP: If you’re not a fan of cream cheese frosting and want to make my original icing, you can omit the cream cheese and use ¾ cup (170g) of softened butter instead.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Sugar Cookie Bars
- Cream together the butter, cream cheese, and granulated sugar until well combined.
- Add the eggs, egg yolk, and vanilla. Stir until completely combined.
- Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients until everything is completely combined.
- Spread the batter into a lightly greased baking pan. Bake at 350F for 25-30 minutes until the edges are light golden brown and the center is set. Let the bars cool completely.
- Cream together the butter and cream cheese until smooth and lump-free.
- Gradually add your powdered sugar and mix until completely combined. Then, add your cornstarch, vanilla, and salt. Stir until combined.
- Spread the frosting over your cookie bars in an even layer.
- Top with sprinkles, slice, and serve.
SAM’S TIP: If you have trouble spreading the batter into your pan, try wetting your fingers and gently but firmly patting the dough down into the pan. You can also use an offset spatula that’s been lightly greased with cooking spray.
Frequently Asked Questions
Absolutely! I like gel food coloring, but regular food coloring will work fine too, it just won’t be quite as vibrant.
Yes! They should freeze well; just make sure to use an airtight container or freezer bag.
The frosting will develop a crust, but it won’t set all the way through. You should be able to wrap the bars without the frosting smearing though!
Enjoy!
More Recipes You Might Like
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Sugar Cookie Bars
Ingredients
Cookie Bars
- 1 cup (226 g) unsalted butter, softened
- 2 oz (57 g) cream cheese, softened
- 1 ¾ cup (350 g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups (285 g) all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon table salt
Frosting
- 10 Tablespoons (141 g) unsalted butter, softened
- 2 oz (57 g) cream cheese, softened (see note if you would like a buttercream frosting instead)
- 2 cups (250 g) powdered sugar
- 1 Tablespoon cornstarch, see note
- ½ teaspoon vanilla extract
- ⅛ teaspoon table salt
- Sprinkles for decoration, optional
Instructions
Cookie Bars
- Preheat oven to 350F (175C) and lightly grease a 13×9” (33x23cm) baking pan with baking spray or butter. Set aside.
- Combine butter, cream cheese, and granulated sugar in a large bowl and use an electric mixer (or a stand mixer) to beat until creamy and well-combined.1 cup (226 g) unsalted butter, 1 ¾ cup (350 g) granulated sugar, 2 oz (57 g) cream cheese
- Add eggs, egg yolk, and vanilla extract and stir until completely combined.2 large eggs, 1 large egg yolk, 1 teaspoon vanilla extract
- In a separate bowl, whisk together flour, baking powder, and salt.2 ¼ cups (285 g) all-purpose flour, ½ teaspoon baking powder, 1 teaspoon table salt
- With mixer on low-speed, gradually add flour mixture to the butter mixture until completely combined.
- Spread batter evenly into prepared baking pan and bake on 350F (175C) for 25-30 minutes or until center is set and edges are beginning to turn light golden brown. Allow to cool completely before covering with frosting.
Frosting
- Combine butter and cream cheese and beat with an electric mixer until completely smooth and creamy.10 Tablespoons (141 g) unsalted butter, 2 oz (57 g) cream cheese
- With mixer on low-speed, gradually add powdered sugar until completely combined, then stir in cornstarch.2 cups (250 g) powdered sugar, 1 Tablespoon cornstarch
- Add vanilla extract and salt and stir until combined.½ teaspoon vanilla extract, ⅛ teaspoon table salt
- Spread frosting evenly over completely cooled cookie bars and add sprinkles on top if desired. Slice and serve. Note that frosting will crust slightly on top but will not solidify all the way through.Sprinkles for decoration
Notes
Frosting
I originally published this recipe with a buttercream frosting, which I found to be a bit too sweet and have since replaced with the cream cheese version listed in the recipe. However, if you’d like to make the original icing, simply omit the cream cheese and use ¾ cup (170g) of softened butter instead.Cornstarch
Cornstarch is used to help encourage the frosting to crust on the surface. Please note that the frosting will not solidify all the way through and stays soft beneath the surface, much like classic buttercream frosting.Food coloring
This frosting may be colored using food coloring, if you would like.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Yummy and perfect! I love how soft and chewy these are. I used salted butter in the icing which was so good. Next time, I want to try adding a little almond extract with the vanilla.
Thank you so much for trying my recipe, Chez! I’m so glad you enjoyed them so much! 🙂
Hi Sam, I’m planning to make these but cut into small squares and decorate them like dice, for my first Bunco night. Could I use your Christmas cookie frosting on these bars? I need the icing to harden for table snacks. Thanks!
Hi Terri! Those sound so cute. Yes, that would work just fine! 😊
Excellent, thanks!
I just made these for the first time tonight. This is now my new favorite sugar recipe!
I’m so glad you enjoyed them so much, Susan! 🙂
I’ve made these a few times and they are always a hit. I call them the Lazy Cook’s Sugar Cookies. I don’t like to bake cookies, but I love to eat and share them.
Thanks for the great recipes. I’ve enjoyed everything I’ve made from your site, as well as your videos.
I’m so glad you’ve enjoyed everything so much, Becky! 🙂
Do you think I can skip the frosting and add sprinkles to the batter to make funfetti sugar cookie bars? Thank you for all the great recipes!
Hi Lily! You could stir sprinkles into the batter if you’d like. 🙂
Added fresh blackberries. Super easy recipe to use!!!
Yum! Thanks for letting us know how that worked for you Ken 😊
Delicious! I gave 4 stars only because the flour measurement confuses me – 285g is quite a bit less than 2.5 cups, both in my measurements and in various references I looked at for the weight of AP flour. Do you use the cup or weight measurement? Thanks!
Hi Amy! I’m so sorry for the confusion. Use the weight measurement here and I will update the recipe to change the cup measurement. Thank you for catching that. 🙂
Do these need to be refrigerated with the cream cheese in them and the frosting?
Hi Bre! They will be fine out of refrigeration for about 2 days. 🙂
Hello Sam,
I’ve made these for church functions and everybody loves them? I always make your updated recipe of July 2022 in a 9×13 pan. However, I noticed in your January 2022 version you recommend a sheet pan 12×18. Why did you switch pan sizes?
Hi Cathryn! I’m glad everyone enjoys them! These were always made in a 9 x 13 even before updating though. 🙂
Omg these taste awesome made these for Christmas. My family engulfed the cookies. So I had to make a second batch for Christmas because they ate all of them. I would just make them for summer. Great recipe all I have is good reviews about it.
Can you tell me if it would be possible to make them into a 3 layer 8 or 9inch cake? What would be the quantities?
Hi Jaimie! That could be quite tricky and super rich. If you split the batter in half you could make 2 layers in an 8 or 9 inch pan. They would be the same thickness as what is pictured.
Typically I make candy at Christmas but to cut the sugar down a bit I’m going to make 3 different bar cookies and 2 different regular cookies! All your recipes!
Your sugar cookie bar recipe was requested by at least 6 family members! I think they will be delighted to see the variety!!
Thank you and Merry Christmas!!!
I hope everyone loves all of them, Fran! Merry Christmas! 🙂
I’ve made these once before, they are amazing! Would I be able to make these in cookie form instead of bar?
Hi Allison! My concern would be that they would spread too much. 🙁