Frosted sugar cookie bars are everything you love about a big, soft, frosted sugar cookie, in an easy to make bar form. This beloved sugar cookie recipe has been a fan favorite for years. They’re perfectly soft and buttery. However, the downside of sugar cookies is that they’re a lot of work. Discovering you can bake the whole batch of dough in a rimmed baking sheet is a game changer. You still get the perfect soft bite and a layer of fluffy buttercream icing, but they take just minutes to whip up. You have a lot of flexibility on quantity as well. Cut these sugar cookie bars into big squares for some drama, or little bites to stretch for a crowd of 50! These will become a go-to for party treats for sure.
Ingredient and Equipment List
- Butter
- Sugar
- Eggs – It’s important to use large or extra large eggs in this recipe or your dough may turn out a little dry.
- Vanilla Extract
- Almond Extract – I love almond extract in my sugar cookies, but if you aren’t a fan, you can omit this, or replace with additional vanilla, or even another flavor extract of your choice (lemon is also pretty great).
- Flour – Use regular all purpose flour. It’s very important to measure your flour carefully in this recipe, see tips in recipe.
- Baking Soda
- Salt
- Powdered Sugar
- Milk – Just a small amount of milk is used for the consistency in the frosting. Any type of milk will work just fine, even a plant based one.
- Sprinkles and food coloring – Optional but fun!
How to Make Frosted Sugar Cookie Bars
TIP: If you have a stand mixer, you’ll want to utilize it for this recipe. Besides being a very large amount of dough, this recipe comes together better with a stand mixer. If you are using a hand mixer, you might find that it doesn’t feel like it’s coming together at first. Keep mixing, and even knead it with your hands at the end if you need to and it will come together!
This is a simple overview of the recipe, you’ll find a full printable recipe below.
- Preheat your oven to 350° and line a rimmed baking sheet with parchment.
- Prepare your dough by creaming together butter and sugar, adding egg and extracts, and finally adding dry ingredients until you have a soft, cohesive dough.
- Press the dough into your lined baking sheet. I find it’s easiest to drop dough in small piles first, evenly over the baking sheet, and then press them down evenly with your hands. To get a nice smooth and even top, place a piece of parchment over the top of your dough and use your hands to smooth it out.
- After the dough is cooked and removed from the oven to cool, you can prepare your buttercream icing.
- To prepare frosting, whip together butter and sugar, add extracts and salt, and then add liquid until you get the consistency you like.
- Spread frosting on completely cooled bars and cut.
Storing and Other Tips
- These frosted sugar cookie bars should be stored in an airtight container so they don’t dry out. Although best if eaten right away, if stored well, they will stay soft and fresh for 2-3 days.
- You can also freeze these bars. If you need to make quite a few ahead of time, consider freezing just the cookie base to save time and then frosting them fresh. You can also freeze them frosted. You’ll just want to freeze uncovered in a single layer until frozen through, and then wrap thoroughly and store airtight to avoid freezer burn.
- Almond extract is my favorite addition to sugar cookies, but if you’re not a fan, feel free to sub with additional vanilla, or change up your flavorings. Lemon is pretty delicious!
Frequently Asked Questions
One of my most favorite tools for freezing baked goods is a Foodsaver. It vacuum seals food and will keep things fresh and delicious for several months. If I’m making large batch bars for a special occasion, I almost always vacuumm seal the cookie base and frost them fresh.
Aside from over-baking, the biggest culprit to dry cookie bars is over-measuring your flour. The best solution is to use a food scale for accurate measuring. If you don’t own a food scale, then first fluff your flour in its container using a large spoon. Gently take spoonfuls of flour and add them to your measuring cup, leveling with a knife when it gets full. Never scoop your flour with your measuring cup, or tap the flour down inside the cup.
These bars are best when slightly undercooked so they stay nice and soft. You want to watch the texture and color of the top of the bars. If they are turning golden brown, they are probably getting overcooked. I take mine out when they are still pale in color, but I can see that the texture of the top of the bars is set and matte and not shiny and slightly glossy from the raw dough.
Make sure you add sprinkles immediately after spreading the frosting. If you wait even a few minutes, the frosting quickly sets and the sprinkles won’t stick.
Frosted Sugar Cookie Bars
Ingredients
Cookies
- 2 cups butter softened to room temperature
- 2 cups sugar
- 2 eggs large or extra large
- 2 teaspoons vanilla extract
- 1 tablespoon almond extract
- 6 cups flour spooned lightly into the measuring cup and leveled with a knife.
- 1 tablespoon baking powder
- 1 teaspoon table salt
Frosting
- 1 cup butter softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon almond extract
- 2-3 tablespoons milk or more, if needed milk; whole or evaporated if you have it handy
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350℉. Line a half sheet-sized rimmed baking sheet (13x18x1") with parchment, or spray with non-stick cooking spray and set aside.
- In a bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each addition, and extracts.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. *Note: weighing your flour is recommended. If you don’t have a food scale, use a large spoon to fluff your flour in its container first, and then lightly spoon it into the measuring cup, leveling with a knife.
- Slowly add flour mixture to the creamed butter mixture a little at a time until fully incorporated.
- Press the dough evenly into the prepared baking sheet. It helps to drop it by spoonfuls evenly all over, and then press down with clean hands. Place a piece of parchment on top and then use your hand to smooth it out as even as possible.
- Bake for 20-25 minutes. Ideally, you should remove from oven before it starts turning golden brown. You may see slight browning on the very edges, but the center should look pale, but set.
- Remove from oven and allow to cool completely.
- While the cookie bars are cooling, prepare the frosting. Whip the butter until light and fluffy and slowly add powdered sugar a bit at a time until incorporated.
- Add extracts. Very slowly, add a little bit of milk at a time until desired consistency is reached. If desired, add a few drops of food coloring.
- When the pan of cookies is completely cool, spread with frosting and sprinkle with colored sprinkles immediately.
- Cut into squares. The number of bars this makes will depend on how big you cut the squares, but these are VERY rich and you can get away with cutting these into 40+ servings!
Notes
- Weighing your flour is recommended. If you don’t have a food scale, use a large spoon to fluff your flour in its container first, and then lightly spoon it into the measuring cup, leveling with a knife.
- Make sure to use large or extra large eggs.
- Do not over bake!
Questions & Reviews
These are happening when I get home from work tonight.
I have seen the idea for sugar cookie bars, but never could bring myself to make them because I love the recipe for your gals sugar cookies so much, I felt I would be betraying a friend. Now that I know this recipe turns out wonderful bars of heaven I am totally making these today! Thanks for making my day 🙂
Okay – forgive me, but I don’t like almond extract. Even more than my dislike for almond extract is my dislike for dumb questions after a VERY WELL PUT TOGETHER blog post. I see these blogs on Pinterest with 6,000 comments of, “can I substitute this for this..” and I feel so bad for the person who has to respond with, “Yes, you can leave out mushrooms…blah, blah, blah..” Yet, here I shamefully go. If I don’t like almond extract, are these worth making, or is that where most of the flavor lies?
You can totally leave it out, haha. Just increase the vanilla a little. OR you can use your favorite extract if you want, like lemon, orange, peppermint, etc. 🙂
I’m with Melissa, not wanting to make you repeat yourself- but I’m also very inquisitive, detail-oriented, and not fully confident in my baking/cooking know-how yet.
So- to ask it slightly differently: I don’t mind the flavor of almond extract at all, and trust that your specific recipe makes them super delicious (I seriously want to make them this minute)! But all I have is a ton of homemade vanilla extract, so I just wanted to make sure I wouldn’t be missing some other flavor dimension that was well-worth it to buy some Almond. Will they not be the same without it? Will I be missing out? Should I just go buy some almond extract already?
Question 2- I have some cage-free eggs, that are definitely not the standard store-bought ‘large eggs.’ Would 3 of these smaller eggs work, is there a good way to sub the egg measurement here? Or should I just buy some large eggs too…I kinda need to get more eggs soon anyway.
Thanks so much for your time and help! I *can’t wait* to make these!!
I love the almond, and I think it makes these special, BUT if you don’t have it and you’re dying to make them, go ahead with just the vanilla. 🙂 But if you CAN, I’d go for the almond.
As far as the egg thing goes, I would maybe look up the standard measurement for a large egg and then try and shoot for the weight with your eggs. Or…go buy a thing of large eggs, hahaha. 🙂
Hi again!
So I didn’t get to them *that night,* but they’re in the oven now and the frosting is made. Yay! I have sprinkles ready but no food coloring, and so it occurred to me that I do have raspberry jam.
Now I’m wondering if that would give it a little bit o’ pink and added flavor….or maybe a jam would completely ruin the texture of a frosting, or raspberry would taste weird with the extracts?
If you get a minute- I’d love to hear your thoughts! 🙂 Thankya!
in my humble opinion 🙂 it is totally worth buying the almond extract!! that is what makes OBB sugar cookies sooo amazing!
I don’t use almond flavoring because my daughter is allergic to tree nuts and I’m paranoid even though I know *artificial* flavoring would probably be fine. I subbed lemon juice for the almond extract in both the cookie bars and the frosting, and I also added a pinch of lemon zest to the bars. I think they turned out great…bright but not overpoweringly lemony. I’ll do them this way again, though I know almond would yield a richer-tasting product. Thanks for a great recipe!
I love obscure references! Hans and Frans? We’re going to pump (clap) you up!
10 million dollars would be great, but hey, it’s nice to know that other people retain useless information like I do! 🙂
YES. I can hear it in my head every time I read it, haha.
Yay! A sugar cookie my lazy-self can embrace! These will be perfect for our church fish fry Fridays during Lent!
I’ve never had a sugar cookie bar, but I’m totally drooling over all these pictures. Plus, pink frosting is awesome!! These are definitely going on my baking “to do” list.
“There’s enough sadness in the world without throwing sugar cookie tragedies into the equation.”…please run for President and make this your campaign slogan!
This recipe is definitely on the menu for our Valentine’s Day bake sale fundraiser. Love your writing and your recipes(also, I would like to take a nap in that bowl of frosting…does that make me weird?)
Would it be weird if I wanted to join you? In a totally fully-clothed, non-creepy kind of way…like a hot tub.
It might make you weird that you would NAP in that delicious frosting!!! I would lick the bowl clean in about 5 seconds!! LOL!! Have eaten these bars made by Kate & they are to die for!!! ♥️
It looks like you found a way to redeem making sugar cookies in my eyes! They are normally so time-consuming that just hearing the words “make” and “sugar cookies” together can cause tears, but these look very do-able for the holidays/special events when you want that yummy sugar cookie/lots of frosting-goodness! Thanks!!!
Please don’t judge my level of pathetic here, but ever since your IG post today I have been jonesing (see what I did there? 😉 to see what this post was going to be. I guess creamed butter and sugar speak to me. There’s nothing my lazy self loves more than cookie bars. All the deliciousness of cookies with minimal work? Yes, please. And can I tell you that your tip to spoon flour into the measuring cup has changed my baked goods? For reals. I have a whole lotta butter in my fridge that will be turned into sugar cookie bars tomorrow. Probably right after I get home from the gym. Ha! 🙂
I loved the cute handprints before you smoothed out the dough! I don’t know how many times I have chosen NOT to make sugar cookies just because of the tedious rolloing-out process. Maybe next time you make these you could measure the flour by weight so we can get just the right amount. ❤️