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!
I just made these a few days ago and they were a HIT! Brought them to work for coworkers to taste test and they all ended up having one (or two) for breakfast because they couldn’t resist once they saw them! This is my third recipe of yours I’ve tried and can’t wait to keep trying more!!
I am so glad everyone enjoyed them so much, Jen! I hope you love all of the recipes. 🙂
Can I use salted sweet cream butter instead?
Hi Courtney! That will work just fine. You can cut the salt by about 1/8 teaspoon. 🙂
Hi, Sam! I was wondering if you think the icing from your Cream Cheese Sugar Cookies recipe would pair well with these cookie bars?
Thanks!
Hi, Amy! Yes, I think that it would pair nicely. Let me know how your cookie bars turn out. 🙂
OMG, theses are amazing!! I had to give them away because I could not stop eating them. Perfect in every way!! This recipe is in my YUM, make again file!!! Thanks so much for all of your awesome recipes. I keep coming back as your recipes always turn out and taste so good. (Going to to post a pic and tag you on Instagram).
Thank you so much, Maxine! I am so glad that you have enjoyed many of my recipes, including this sugar cookie recipe. I am so glad that they turned out so well and I can’t wait to see the finished product on Instagram (@sugarspun_sam). Thanks for commenting and for following my blog. It means so much! 🙂
Flavor was good but I used a 9×13 pan and they were much too thick for bars. The butter frosting was too yellowish and had to thin with water for it to be able to spread.
Sorry they weren’t a hit for you, Sharon! They are supposed to be thick (the thickness seen in the photos). The frosting is a buttercream, some brands of butter are more yellow than others and that could affect the coloring.
Do these need to be refrigerated?
Hello, Janell! No, they do not. I recommend storing them at room temperature in an airtight container. 🙂
Hi sam! Just wondering if these can be made ahead and froze? For use at a later date?
Hello, Dora! I have never frozen the sugar cookie bars, but they should be fine. I hope that you enjoy them. 🙂
Hi! I was wondering if I could successfully make this in an 8×8 pan? Thanks!!
Hi Melanie! It will work in an 8 x 8. Enjoy! 🙂
Hi! These cookies are fantastic! I do have a question about the amount of baking powder.. it says 1 /2 tsp. Is that supposed to be 1 1/2 or just 1/2? I did 1 1/2 tsp. Also, I cooked it an extra 5 minutes because it wouldn’t set. As it was cooking, the middle sunk. Can you give me suggestions on how to keep it from doing that?
Thanks!
Hi Debbie! it is just half of a teaspoon of baking powder. That might be why you were having an issue with it properly baking. I’m sorry about the confusion and hope that helps!
I made these cookies over Memorial Day Weekend and have had several request for them since. They are fantastic. Thank you! How long do you think they will stay fresh in an airtight container?
I think they will last about a week at room temperature in an air tight container. 🙂
Hi Sam,
Thanks for this. I love all your recipes.
I would love if you would develop a pistachio cookie bar recipe in the future!
Claire
Thank you so much, Claire! I will put it on my list of things to try. 🙂
I am having the hardest time getting these to nicely spread in the pan with or without parchment. Is there some kind of trick to this? Thanks!
Hi, Kara. It is a very thick batter, but it will spread. I typically just push it around with a spoon or a spatula until spread. 🙂
It all worked out and they smell delicious. You weren’t kidding about the wrestling -patience is definitely key. Thanks for the quick response!
Super yummy and these stayed soft for days! Thanks for a great recipe- I just pulled my second batch out of the oven!
I am so glad you enjoyed them! ☺️
Hi Sam! These are delicious exactly as written!! I made your frosted sugar cookies not too long ago (and left a comment) as you weren’t kidding, those are similar to the Lofthouse cookies – actually better! I loved the ease of these cookie bars. So simple yet sooo good! Thank you for sharing another wonderful recipe!
Hi Pat! I am so happy to hear you enjoyed the recipe! They are one of my family’s favorites too 🙂 Thank you for commenting, I appreciate it and am glad you are enjoying the recipes!!! <3
Easy to make with great taste. Thank you