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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??

If I could pick only one cookie to eat for the rest of my life, it would be sugar cookies. Whether they’re drop sugar cookies or cutout sugar cookies, I love them, with or without frosting.

bars with white frosting and colorful sprinkles on top.

I decided to share these sugar cookie bars for for a few reasons:

  1. Sugar cookie bars, duh. Who doesn’t love them?
  3. 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??


bars with white frosting and colorful sprinkles on top.

I think I could make sugar cookie bars for every occasion: birthdays, Christmas, Halloween, Valentine’s Day…the options are endless.

  • 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 1/4 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! Learn about cream of tartar!

Click to see the recipe card below for full ingredients & instructions!

collage of photos showing how to make sugar cookie bars

This recipe starts with my perfect sugar cookie recipe.

  1. Cream the butter and granulated sugar until fluffy.
  2. Mix in the egg, vanilla, salt, baking soda and cream of tartar.
  3. Add the flour, then mix until smooth.
  4. Instead of dropping them, I pressed the dough into a 9×13-inch pan.
bars with white frosting and colorful sprinkles on top.

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!

bars with white frosting and colorful sprinkles on top.

Cookie Bar Tips

  • 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!


Can you freeze sugar cookie bars?

Freeze these bars in an airtight container in a single layer for up to 2 months. You can stack them if you place them between sheets of wax or parchment paper (so the frosting doesn’t transfer).

bars with white frosting and colorful sprinkles on top.

The BEST Sugar Cookie Bars

4.05 from 84 votes
These are the BEST EVER 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??
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Yield 24 bars
Serving Size 1 bar



  • 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
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  • 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.

Recipe Video

Recipe Notes

  • Decorate these for any holiday with any color sprinkles.
  • These are done when they just lose their glossy sheen. That keeps them soft!
  • Bake these in a metal pan for best results.

Recipe Nutrition

Serving: 1bar | Calories: 154kcal | Carbohydrates: 15g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 1272mg | Sugar: 15g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.05 from 84 votes (80 ratings without comment)

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  1. WOW!!! I just made this cookie bar and served it for my grandson’s birthday because he loves sugar cookies but not cake. It was fun and festive for this occasion. The BEST part yet is that I substituted the flour with Bob’s Red Mill 1 for 1 gluten free baking flour and it was awesome. My daughter-in-law was so excited, loved the cookie and said she hasn’t had sugar cookies for the last three years since she has a gluten sensitivity. Thank you for sharing this recipe.
    PS – I debated using the amount of vanilla the recipe called for in the bar and icing but I took the leap and followed the recipe. Lol

  2. Lindsay. Thank you. I made these tonight to ship to my son for his 18th birthday. Although it is the hear of the summer I am sending the frosting for dipping, in its own container. Sprinkles too. Sugar cookies are his favorite, and I sm sure these will be the new go to bars.

  3. Lindsay would never turn down one of these bars! I am SO happy that blogging has brought us all together. Thank you for helping me celebrate!