Ultra soft Sugar Cookie Bars are frosted with a thick, fluffy layer of buttercream, topped with decorative sprinkles, and baked in a pan for an easy dessert perfect for all occasions!
What Makes These Sugar Cookie Bars The Bomb!
If you’re a fan of big, thick, and soft sugar cookies (hello Lofthouse!), get ready for an even more swoon-worthy dessert!
Although I’d never turn my back on a traditional cookie, I do love how easy bar cookies come together. Similar to Snickerdoodle Bars, Sugar Cookie Bars require no rolling or shaping.
Mix the batter together in one bowl, dump it in a pan, and simply throw it in the oven. An emergency dessert can be ready in no time for all occasions!
Plus, decorate Sugar Cookie Bars seasonally for all holidays. Scroll down ⬇️to check out different festive ideas!
Ultra Fluffy Frosted Sugar Cookie Bars – So Good On My Lips
The thick, fluffy layer of buttercream frosting on Sugar Cookie Bars are an homage to the best dessert that has ever hit my lips.
Chicago’s Sweet Mandy B’s Bakery makes gloriously huge sugar cookies with a mound of frosting on top. Anytime I go into the city (my husband also found a cookie “mule” for interim times), I have to inhale one of those cookies.
By myself. There’s no sharing. 🙅♀️🍪
So yes, the amount of frosting on these Sugar Cookie Bars is aggressive. You have a problem with that???
If you fall on more the sugar-sane side of things, you have two options. Either halve the frosting recipe or double the dough and bake in a 9X13 pan.
Make Sugar Cookie Bars For All Holidays!
- 4th of July or Memorial Day – Use red, white, and blue sprinkles and leave buttercream white.
- Christmas – Use holiday sprinkles or top with crushed candy canes. Leave buttercream white or tint green.
- Valentine’s Day – Bake bars and cool. Then use a heart-shaped cookie cutter to trace around and cut out. Frost with pink buttercream and Valentine’s sprinkles.
- Birthday– Bake in a round cookie pizza pan, tint frosting, and top with rainbow sprinkles (baking time my change depending on size of pan)
- Easter – Tint frosting a pastel color and top with Easter themed sprinkles, jelly beans, or mini Cadbury eggs
How To Make Sugar Cookie Bars
- Mix the butter and sugar together until very light and fluffy.
- Add the salt, baking powder, baking soda, cornstarch, and flour. Mix in sprinkles.
- Spread into a pan.
- Bake until lightly browned. Cool and frost with buttercream frosting (recipe included).
Tips for Making The Best Sugar Cookie Bars
- For a slightly different flavor substitute almond extract for the vanilla.
- Be sure to use sprinkles or jimmies rather than nonpareils (tiny ball sprinkles). Nonpareils’ color will bleed into the dough.
- I make this recipe all the time using gluten free flour. My preferred brand is Cup 4 Cup gluten free flour, which I substitute 1 to 1.
- For a thinner layer of frosting, half the buttercream recipe. Alternatively, double the sugar cookie bar recipe, bake in a 9X13 pan, and keep buttercream frosting the same.
Other MamaGourmand Favorite Dessert Bars
SAVE THESE SUGAR COOKIE BARS TO YOUR PINTEREST BOARD!
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Sugar Cookie Bars
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg + 1 egg yolk, room temperature
- 2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cornstarch
- 1 1/2 cups all-purpose flour, or gluten free flour (My preferred brand is Cup 4 Cup gluten free flour)
- 1/2 cup rainbow sprinkles (NOT nonpareils)
Buttercream Frosting:
- 3/4 cup butter, softened
- 2 1/4 cup powdered sugar
- 3 tablespoon heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
- food coloring, optional
- extra sprinkles for decorating top
Instructions
- Preheat oven to 350ºF. Spray a 8 X 8 baking pan with cooking spray and set aside.
- In a large bowl cream together the butter and sugar together until very pale, light, and fluffy, about 3 minutes. Beat in egg, yolk, and vanilla until well mixed.
- To the bowl add salt, baking powder, baking soda, and cornstarch. Mix well. Gradually add the flour on low speed until just combined. The dough will be very thick. Stir in sprinkles.
- Press into the prepared baking pan and bake for 25 minutes (about 5 - 10 minutes longer if using gluten free flour) until a toothpick inserted in middle comes clean. The bars will be lightly browned. Allow the bars to cool completely on wire rack before frosting. They will sink slightly in the middle as they cool.
Buttercream Frosting:
Tip: This makes a very thick layer of frosting (which I have no problem with!), but if you'd prefer a thinner layer, half the recipe.
- In a large bowl beat the butter until light and creamy. Add the powder sugar, heavy cream, vanilla, and pinch of salt gradually on low speed until mixed in. Increase mixer to high and beat until very light and fluffy, about 7 minutes. Tip: Beating for a long time is what makes this frosting extremely fluffy. Mix in food coloring, if using.
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Notes
- For a slightly different flavor substitute almond extract for the vanilla.
- Be sure to use sprinkles or jimmies rather than nonpareils (tiny ball sprinkles). Nonpareils' color will bleed into the dough.
- I make this recipe all the time using gluten free flour. My preferred brand is Cup 4 Cup gluten free flour, which I substitute 1 to 1.
- For a thinner layer of frosting, half the buttercream recipe. Alternatively, double the sugar cookie bar recipe, bake in a 9X13 pan, and keep buttercream frosting the same.
Nutrition
❊SHOP THE RECIPE❊
Items used to make this recipe:
KitchenAid Stand Mixer 8X8 pan Offset Spatula
OTHER RECIPES TO LOVE:
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Rose Martine says
This looks delicious, and I appreciate all your helpful notes and tips! Bookmarking for this weekend 🙂
Monika says
So delicious! Making these for all gatherings 🙂 how do you recommend storing?
Melissa says
Hi Monika,
If you are making a gluten free version I recommend making them no farther in advance than one day. Regular flour stores a couple days longer. You can make them, frost them, and cover with foil and store at room temp until ready to serve. Don’t cut them until you are going to serve them, though. It makes them stay fresher.
For storing them longer they can be made in entirety and frozen, uncut, wrapped securely. Set out at room temperature for a couple hours to thaw.
You could refrigerate them too, but the frosting will harden. Make sure they come to room temp before serving.
Hope this helps!
Best,
Melissa
Mary Nordstrom says
I made these for our Super Bowl party and they were super rich and yummy. I would half the frosting recipe next time though. Not that too much butter cream is a bad thing! Very pretty too.
Melissa says
Yes, the amount of buttercream isn’t for the faint of heart. I LOVE buttercream, though! Glad you liked them.
Jenn says
I always use cup 4 cup flour too. These are delicious. I could eat the whole bowl of the buttercream frosting!
Melissa says
I know! I make myself sick when I make that frosting (I use that recipe for everything!) because I “sample” so much 😉
Morgan says
Incredibly delicious! Always a hit when I bring them to a gathering – and so much easier than sugar cookies!
Melissa says
Morgan, I agree! Bar cookies are so much easier to whip up. I’m glad you liked them!
Sarah says
Another winner! I’ll be making them again soon. 🙂
Melissa says
Thank you! I have a hard time even looking at the pictures of these because I want to eat them so bad. They are the best!