These frosted sugar cookie bars are soft, chewy, and topped with a swoosh of vanilla buttercream — aka the easiest way to get “birthday party dessert” energy without scooping a single cookie.
If you love the flavor of a classic sugar cookie but don’t love rolling, chilling, and cutting dough, these frosted sugar cookie bars are your people. The bar base bakes up thick and tender with a buttery vanilla flavor, and then you finish it off with a simple vanilla buttercream frosting. Add sprinkles and they instantly feel festive — whether it’s a birthday, a bake sale, a holiday tray, or just a random Tuesday that could use a little frosting.
Why You’ll Love These Sugar Cookie Bars
- Soft + chewy. Thick, ultra-tender bars with that classic sugar cookie flavor. Perfect with a smooth layer of vanilla buttercream on top.
- No cookie-scooping required. You mix, spread, and bake. No chilling, rolling, or cutting out shapes.
- Party-ready for any occasion. Swap sprinkles (or skip them) and these work for birthdays, holidays, showers, school treats… all of it.
- Fast payoff. Quick prep and a simple frosting means you get big “bakery case” results without a big time commitment.
Key Ingredients
You’ll only need basic baking ingredients for these sugar cookie bars. Here are notes about some of the ingredients, but be sure to see the recipe card below for measurements and the directions.
For the Cookie Bars
- Unsalted butter – The base of the whole thing, this is what gives you that classic, buttery sugar cookie flavor and soft, chewy texture.
- Granulated sugar – Sweetens and helps keep the bars tender instead of cakey.
- Eggs – Hold everything together so the bars slice cleanly once they’re frosted.
- Vanilla extract – Carries most of the flavor. This is where “sugar cookie” really shows up.
For the Frosting
- Unsalted butter + confectioners’ sugar – The foundation of a simple, fluffy vanilla buttercream.
- Heavy cream – Just enough to make the frosting smooth and easy to spread.
- Sprinkles – Optional, but they’re what turn these into an instant party dessert.
How to Make Frosted Sugar Cookie Bars
Prep the pan and oven.
Heat your oven to 350°F and line your pan with parchment, leaving a little overhang. That overhang makes lifting the bars out for clean slicing way easier later.
Cream the butter and sugar.
Beat them together until light and fluffy. This step sets up the soft, tender texture, so give it a good minute or two.
Add the eggs and vanilla.
Mix until everything looks smooth and glossy. Scrape down the bowl so you don’t end up with pockets of butter hiding in the corners.
Mix in the dry ingredients.
Add them gradually and mix just until combined. You want a thick, spreadable dough, so stop as soon as you don’t see streaks of flour.
Spread and bake.
Press the dough evenly into the pan, nudging it into the corners. Bake until the top looks set and the edges are just starting to turn a light golden color.
Cool completely.
This part matters. If the bars are warm, the frosting will melt instead of sitting in that nice, fluffy layer.
Make the frosting.
Beat the butter until creamy, then add the confectioners’ sugar, vanilla, and cream until it’s smooth and spreadable.
Frost + finish.
Swirl the frosting over the cooled bars and shower with sprinkles. Lift out using the parchment, slice, and you’re done.
Tips for Perfect Sugar Cookie Bars
- Line the pan. That parchment overhang makes lifting and slicing so much easier and keeps the frosting looking pretty instead of smudged.
- Use softened butter. For both the bars and the frosting, soft butter blends smoothly and gives you a lighter, fluffier texture.
- Don’t over-bake. Pull the bars when the top looks set and the edges are just lightly golden. They’ll finish firming up as they cool, which keeps the centers soft and chewy.
- Let them cool completely. Even slightly warm bars will melt the frosting and turn it into a glaze. Patience pays off here.
- Adjust the frosting thickness. For thick, swoopy swirls, keep it on the stiffer side. If you want a smooth, bakery-style layer, add an extra splash of cream.
Variations and Serving Ideas
- Tint the frosting: Add a drop or two of gel food coloring to the finished buttercream and mix until evenly colored. Gel works best here because it gives you vibrant color without thinning the frosting. Pastels are perfect for spring, bold colors for birthdays and holidays.
- Switch up the toppings:
- Mini chocolate chips or mini M&M’s: Press them lightly into the frosting for a cookie-cake vibe.
- Crushed cookies: Think Oreos, graham crackers, or vanilla wafers for a little crunch.
- Toasted coconut: Great for a tropical or spring twist.
- Drizzle instead of sprinkles: A quick zigzag of melted chocolate or white chocolate looks bakery-fancy with almost no effort.
- Make them holiday-ready: Use seasonal colors and toppings, like red and green for Christmas, pastel swirls for Easter, orange and black for Halloween, or red, white, and blue for summer parties.
- Cut them small (or big): Slice into bite-size squares for dessert trays and bake sales, or leave them in larger bars for a more “cookie cake” feel.
- Serve chilled or room temp: They’re soft and fluffy at room temperature, but slightly chilled bars have a firmer, clean-cut texture that’s great for stacking and transporting.
How to Store
Room temperature: Store the bars in an airtight container for up to 2 days. If stacking, place a piece of parchment or wax paper between layers to protect the frosting.
Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. Let them sit at room temperature for a bit before serving so the bars soften and the frosting gets fluffy again.
Freezer: You can freeze the bars (frosted or unfrosted) for up to 2 months. Wrap tightly and store in a freezer-safe container. Thaw overnight in the refrigerator or at room temperature before serving.
A Sweet, Simple Crowd-Pleaser
These frosted sugar cookie bars are the kind of recipe you’ll reach for when you need something reliable, festive, and low-effort. They bake up soft and chewy, the vanilla buttercream adds just the right touch of indulgence, and the toppings let you dress them up for just about any occasion. Keep this one in your back pocket — it’s a guaranteed hit for parties, potlucks, and those “I need dessert now” moments.
More Cookie Bar Recipes
Frosted Sugar Cookie Bars
Ingredients
For the cookie bars:
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For the frosting:
- 2 ½ cups (275 g) confectioners’ sugar, sifted
- ½ cup (113 g) unsalted butter, softened
- 3 to 4 tablespoons (45 to 60 ml) heavy cream
- ½ teaspoon vanilla extract
- sprinkles, for garnish
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Instructions
To make the cookie bars:
- Preheat oven to 350°F (175°C). Grease a 9"x 13" baking pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Spread the batter in the prepared pan. (Batter will be thin in the pan.) Bake 20 to 25 minutes or until the edges are browned and a pick inserted into the center comes out clean.
- Cool in the pan on a wire rack.
To make the frosting:
- Using an electric mixer on medium speed, beat the sugar and butter until thoroughly combined. Add 3 tablespoons cream and the vanilla. Continue beating, adding more cream a small amount at a time, until the frosting is the desired consistency.
- Spread the frosting on the cooled bars. If desired, garnish with sprinkles.
Video
Notes
- Yield: Makes 24 2-inch bars. They can also be cut smaller or larger as needed.
- Let the bars cool completely before frosting. Warm bars will melt the buttercream into a glaze.
- For thicker, swoopy frosting, keep it slightly stiff; for a smoother finish, add an extra splash of cream.
- To store: Once cooled, place these cookie bars in an airtight container. They should keep at room temperature for up to 2 days. You can also refrigerate them to add a few more days to their shelf life, but just make extra sure the container is airtight. Bring the bars to room temperature before serving.
- To freeze: Place them in a freezer-safe container or zip-top bag. Stored properly, they should keep in the freezer for up to 2 months. If freezing frosted bars, keep in mind that the frosting may not look as good as freshly frosted bars, but the taste should not be affected.
3 Comments on “Frosted Sugar Cookie Bars”
This looks delicious, and I appreciate all your helpful notes and tips! Bookmarking for this weekend 🙂
made these and they taste great but they turned into cake somehow! i don’t know where i went wrong
If you didn’t change anything about the recipe, then I would double check the accuracy of your measurements.