Frosted Sugar Cookie Bars: The Easiest Path to Pure Joy!

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

Oh, the humble Frosted Sugar Cookie Bars! Just saying the name conjures up memories of childhood birthday parties, festive holiday spreads, and simple, unadulterated sweetness. But let’s be honest, rolling out dozens of individual sugar cookies can be a labor of love that not everyone has time for. That’s where these magical Frosted Sugar Cookie Bars come in. They deliver all the buttery, sweet, tender goodness of your favorite sugar cookie, but in an incredibly easy, slice-and-serve bar format. No chilling, no rolling, no cutting out shapes—just pure, unadulterated cookie bar bliss!

This recipe isn’t just a shortcut; it’s a revelation. Perfect for potlucks, bake sales, quick treats, or just satisfying that sudden sweet craving, these bars are soft, chewy, topped with a dreamy, creamy buttercream, and ready for all the sprinkles your heart desires. Get ready to fall in love with your new favorite go-to dessert!

What You’ll Need

Ingredients

• **For the Sugar Cookie Bars:**
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
• **For the Vanilla Buttercream Frosting:**
  • ½ cup (1 stick) unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • ¼ cup milk or heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional: Food coloring, sprinkles for topping

Equipment

• 9×13 inch baking pan
• Parchment paper
• Electric mixer (stand or hand-held)
• Mixing bowls
• Spatula
• Measuring cups and spoons

How to Make Frosted Sugar Cookie Bars

Making these Frosted Sugar Cookie Bars is an absolute breeze. Follow these steps for perfect, tender, and deliciously frosted results every time!

Instructions

1. Prepare Your Pan: Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper.
2. Cream Wet Ingredients: In a large bowl with an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are okay. The dough will be thick.
5. Press into Pan: Press the cookie dough evenly into the prepared 9×13 inch baking pan. You might find it easiest to lightly flour your hands or use a piece of plastic wrap to help spread it smoothly.
6. Bake: Bake for 18-22 minutes, or until the edges are lightly golden and a wooden skewer inserted into the center comes out clean. The center might still look a little soft, but it will set as it cools.
7. Cool Completely: Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This is crucial before frosting!
8. Make the Frosting: While the bars cool, prepare the frosting. In a medium bowl with an electric mixer, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the milk/cream and vanilla extract, until smooth and fluffy. Beat in a pinch of salt. If the frosting is too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
9. Frost and Decorate: Once the cookie bars are completely cool (this can take 1-2 hours), use the parchment paper overhang to lift them out of the pan and onto a cutting board. Spread the vanilla buttercream evenly over the top. Add your favorite sprinkles immediately.
10. Slice and Serve: Allow the frosting to set slightly (you can pop them in the fridge for 15 minutes to speed this up), then cut into squares or rectangles. Enjoy your delightful sugar cookies in bar form!

Fun Twists & Serving Ideas

These Frosted Sugar Cookie Bars are fantastic as is, but a little creativity can make them even more special!

• Seasonal Sprinkles: The easiest way to customize! Use red and green for Christmas, pastels for Easter, orange and black for Halloween, or school colors for a graduation party.
• Flavor Boosts: Add a ½ teaspoon of almond extract to the cookie dough or frosting for a classic bakery sugar cookie flavor. Lemon zest in the dough and frosting can brighten things up beautifully.
• Colored Frosting: Divide your buttercream and use gel food coloring to create vibrant hues for any occasion.
• Chocolate Drizzle: After frosting, melt some chocolate chips and drizzle them over the top for an extra layer of decadence.
• Add-ins: Fold in white chocolate chips, mini M&M’s, or even some finely chopped dried fruit into the cookie dough for texture and flavor variations.

Reader Reviews

We love hearing from our community! Here’s what some of our fans are saying about these Frosted Sugar Cookie Bars:

• Amanda K. ⭐️⭐️⭐️⭐️⭐️ “These are an absolute game-changer! So much easier than individual cookies and they taste incredible. My kids devoured them, and I’ve already made them twice this week!”
• Emma T. ⭐️⭐️⭐️⭐️⭐️ “I brought these to a potluck, and they were the first dessert to disappear! Everyone asked for the recipe. The bars are perfectly soft, and the frosting is just sweet enough. A definite keeper!”
• Lisa M. ⭐️⭐️⭐️⭐️⭐️ “As someone who hates rolling out dough, these Frosted Sugar Cookie Bars are my new best friend. All the flavor, none of the fuss. They’re dangerously good!”

Frequently Asked Questions

Q: Can I make these Frosted Sugar Cookie Bars ahead of time?

A: Absolutely! The unfrosted bars can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. The frosted bars are best enjoyed within 3-4 days, stored in an airtight container at room temperature or in the fridge.

Q: Why did my cookie bars turn out hard?

A: Overmixing the dough can develop the gluten too much, leading to tough bars. Make sure to mix the dry ingredients into the wet until just combined. Overbaking can also cause them to be hard; remove them from the oven when the edges are lightly golden and the center is just set.

Q: Can I use different flavors of extract in the frosting?

A: Yes! Feel free to swap out the vanilla extract for almond, lemon, peppermint, or even a hint of coconut extract to change up the flavor profile of your buttercream.

Q: How do I get a smooth, even frosting?

A: Ensure your butter is truly softened for the frosting, but not melted. Sift your powdered sugar to avoid lumps. When spreading, use an offset spatula or the back of a spoon, and work quickly before the frosting sets.

Recipe Note:

These Frosted Sugar Cookie Bars are a celebration of simplicity and nostalgic flavors. They are perfect for any occasion where you need a quick, crowd-pleasing dessert that brings a smile to everyone’s face. Enjoy baking and sharing this delightful treat!