These are the BEST Sugar Cookie Bars recipe! They’re soft and tender and chewy and covered with the best buttercream sugar cookie frosting EVER. This recipe is easy and fast and who doesn’t love a sugar cookie bar??
Table of Contents
VIDEO: How to make Sugar Cookie Bars
Easiest EVER Sugar Cookie Bars
I decided to share these sugar cookie bars for for a few reasons:
- Sugar cookie bars, duh. Who doesn’t love them?
- The first thing I read on Lindsay’s blog several years ago was a sugar cookie cake. She’s the queen of them!
Sugar cookie bars are one of my favorite desserts – ever. They’re easier to make than regular sugar cookies and have a thick layer of frosting on top and sprinkles, which are required in my world. What’s better than that??
I think I could make sugar cookie bars for every occasion: birthdays, Christmas, Halloween, Valentine’s Day…the options are endless.
Ingredients Needed for Simple Cookie Bars
Butter: I always use unsalted butter that’s been softened, but if you need to substitute salted butter just reduce the salt in the recipe to ¼ teaspoon.
Sugar: Granulated Sugar only in sugar cookies!
Flour: All Purpose is the best – be sure to measure it correctly.
Egg: One large egg is all you need.
Baking Soda: For leavening
Cream of Tartar: The SECRET ingredient that keeps the bars SOFT!
How to Make Sugar Cookie Bars
This recipe starts with my perfect sugar cookie recipe.
- Cream the butter and granulated sugar until fluffy.
- Mix in the egg, vanilla, salt, baking soda and cream of tartar.
- Add the flour, then mix until smooth.
- Instead of dropping them, I pressed the dough into a 9×13-inch pan.
Sugar Cookie Bar Frosting
Once the bars are baked and cooled you top them with an incredible frosting. I love my frosting recipe because of a secret ingredient: heavy whipping cream. It makes the frosting so smooth and delicious.
Of course, you can tint the frosting any color you want using food coloring, but I love the look of sprinkles. Nowadays you’re not limited to just nonpareils or jimmies; sprinkles come in all sorts of combinations now! In the past they were only online, but I’ve even seen them at JoAnn’s and Michaels lately.
Regardless of how you decorate them, they are perfect and pretty for any party…especially a baby shower!
Tips for making the perfect cookie bars:
- When baking, these are done just before they look done; that is, slightly golden around the edges but not golden in the center. They finish cooking as they cool.
- Make sure to start with room temperature butter when making the frosting. It’s easier and you’ll get a smoother spread.
- You can use milk in the frosting, but the heavy whipping cream makes a silky and delicious frosting recipe!
Have you made this recipe?
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The BEST Sugar Cookie Bars
- ¾ cup (170g) unsalted butter softened
- ¾ cup (150g) granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 cups (248g) all purpose flour
- ½ cup (113g) unsalted butter softened
- ¼ teaspoon salt
- 2 cups (226g) powdered sugar
- 1 teaspoon vanilla extract
- 1-3 tablespoons (5-15ml) milk or heavy whipping cream
- Sprinkles and/or food coloring if desired
- Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
- Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and both extracts. (Almond extract is optional, but adds amazing flavor!) Mix in baking soda, cream of tartar, and salt. Slowly mix in flour.
- Press dough into prepared pan.
- Bake for 14-19 minutes The sides will just be getting golden and the center will look a little under done. Cool completely before frosting.
- Make the frosting: Beat butter until creamy with a hand or a stand mixer. Mix in salt. Slowly add in powdered sugar until mixture is crumbly. (It will be very crumbly if using a hand mixer, more smooth if using a stand mixer.) Add vanilla and 1 tablespoon milk or cream. Mix until the frosting comes together and becomes smooth, adding additional teaspoons of milk as needed for consistency. If you want your frosting to be a color, tint it now.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 20, 2021