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
Definitely want to try these! Have a baby reveal party coming up and these would be great with pink or blue sprinkles! Would it also be a good idea to SIFT the flour before measuring? or would that be overkill vs. just spooning lightly into the measuring cup? I’m certainly guilty of measuring straight from the canister!!
Thanks for another easy recipe for a great cookie! I don’t like rolled cookies—just never have the time for all that goes with making them.
Nah, I wouldn’t bother sifting it–just spooning should be just right. 🙂
Oh Gosh – you just saved my bacon! My husband wanted me to make sugar cookie pops for the 20+ cavemen he works with at a door shop (affectionately, but still cavemen, bless their hearts 🙂 for V-Day, and I hate going to all that work for a bunch of guys who can’t tell the difference between Pillsbury refrigerator dough and homemade cookie pops that took hours to make, roll, bake, cool, and frost!
You are seriously going to make me go broke on cute kitchen have-ta-haves! 🙂 I love all of the pretty blues and pinks! and PS, these bars sound amazing!
Robin B., when my cookie sheets get too gunky, I just scrub them with a steel wool pad. It takes a little elbow grease, but it gets them back to almost as good as new. I’ve also started using parchment paper or silpat mats on them when I use them. I really love it when you can just throw away the parchment paper and put them away after a quick wipe with a towel.
What a fantastic idea! I love your sugar cookie recipe but I’m with you on the whole ginormous process thing so I never make them. Now I will just make them like this and we will all be happy :).
Yum! I do have a serious case of the covets for your Le Creuset bowl.
Ha!! The good news is that, at least in the world of Le Creuset, the bowl is much more reasonable; you probably won’t even need to sell a person to get one. 🙂
Yay! I get to keep my kids!! >.<
HA! Yes!
Random question…have you found a way to keep your cookie sheets clean? I have had mine for 15 years and maybe it’s just time for new ones. I have tried all kinds of Pinterest ideas to no avail. My husband thinks it’s time for oven cleaner on them but it grosses me out to think of cooking on them after that….
And, as always, thanks for the fabulous recipes!!
Not really, hahaha. And I’m with you, I’m not sure that psychologically I’d be okay with cooking on them after using oven cleaner. Some of them are a little more well-loved than others; but I guess the good news is that they’re cheap-ish, so it’s not devastating when it’s time to replace them. I just try to keep up with the gunk as I go (instead of never cleaning my cookie sheets, which is how I was raised. Thanks, parents.)
Thanks! I see a Mother’s Day gift idea…which is always better than them trying to get me something on their own! 🙂
Try a Mr. Clean Magic Eraser. Worked really well taking off the baked on gunk from my Le Cruset enamel. Test it on the underside, just in case it does damage. I think they’re pretty safe for most surfaces, though.
You can’t lose with that much butter! I’ll have to make these when I need to feed a lot of people!
Can the recipe be halved and perhaps baked in a jelly roll pan?
Yep, I’m sure it could. I’m not totally sure on the timing, but my guess is that it would be surprisingly similar.
For what it’s worth, I halved the recipe and made in a 9 x 13 standard brownie-type pan. I did not adjust the time or temp and they turned out perfect!
“I’m Hanz…and I’m Franz…And we’re here to PUMP you up!” That could be your slogan for these cookies but instead of pump insert plump because if I have all of the ingredients for them in my pantry I am about to eat a whole pan.
Hahahaha, YES. 🙂