Soft Sugar Cookie Bars are frosted with a thick, fluffy layer of buttercream and loaded with funfetti sprinkles for an easy traditional or gluten-free recipe!
easy Sugar Cookie Bars recipe
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, these require no rolling or shaping.
Mix the (traditional or gluten-free) batter together in one bowl, dump it in a pan, and bake. An emergency dessert can be ready in no time for all occasions!
Plus, gluten-free sugar cookie bars may be decorated for all holidays and celebrations, like birthdays, Easter, Christmas, or Valentine’s. Scroll down to check out different festive ideas!
ingredients needed
For regular or gluten-free soft sugar cookie bars a simple list of baking staples are all that is required. The frosting may be tinted any color, or left white, and use funfetti sprinkles to match the occasion.
Bars:
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Baking powder
- Baking soda
- Cornstarch (for a softer, chewier bar)
- All-purpose flour – regular or gluten-free
- Sprinkles
Buttercream Frosting:
- Unsalted butter
- Powdered sugar
- Heavy cream
- Vanilla extract
- Food coloring (optional)
How To Make Sugar Cookie Bars recipe
- Cream the butter and sugar together until very light and fluffy.
- Add the salt, baking powder, baking soda, cornstarch, and flour. Mix until well combined, then stir in sprinkles.
- Spread into a greased 9X13 pan.
- Bake until lightly browned. Cool completely and then frost with buttercream frosting.
Make this recipe 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
Yes. For gluten free sugar cookie bars simply replace the flour with an all purpose gluten-free flour. It may need 2-3 minutes additional baking time. For best results, use Cup 4 Cup gluten free flour.
When making a gluten free recipe, be sure to read the ingredient labels carefully on the sprinkles. Some brands do contain gluten additives.
Some home bakers prefer the taste of sugar cookie bars with cream cheese frosting. Halve the cream cheese frosting recipe from red velvet cake recipe or, for a different flavor, substitute chocolate buttercream frosting.
Yes and you have two options. For a thicker, soft bar leave the ingredient amounts as is and bake for 25 minutes.
Alternatively, halve the bar and frosting ingredients and bake for 5-10 minutes less.
Be sure to use sprinkles or jimmies rather than nonpareils (tiny ball sprinkles). Nonpareils’ color will bleed into the dough, so instead of funfetti speckles, they will be one unsightly color.
Cover any leftovers securely with plastic wrap and leave at room temperature up to 3 days. They may also be frozen, covered securely, up to 3 months. Alternatively, wrap individually and enjoy as needed!
more Favorite gluten-free dessert Bars
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Sugar Cookie Bars
Ingredients
Sugar Cookie Bars
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cornstarch
- 1 ½ cups all-purpose flour or gluten free all-purpose flour, (My preferred brand is Cup 4 Cup gluten free flour)
- ½ cup rainbow sprinkles (NOT nonpareils)
Buttercream Frosting:
- ¾ cup unsalted butter, softened
- 2 cups powdered sugar
- 6 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- food coloring, optional
- extra sprinkles for decorating top
Instructions
- Preheat the oven to 350ºF. Spray a 9X13 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 the salt, baking powder, baking soda, and cornstarch. Mix well. Gradually add in the flour and beat on low speed until just combined. The dough will be very thick. Stir in sprinkles or mix on low speed.
- Spread the cookie mixture in the prepared baking pan. Bake for 23-25 minutes (about 2-3 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.
Buttercream Frosting:
- In a large bowl beat the butter until light and creamy. Add the powder sugar, heavy cream, vanilla, and pinch of salt. Gradually mix on low speed until well mixed.
- Increase mixer to high and beat until very light and fluffy, about 5-7 minutes. TIP: Beating for a long time is what makes this frosting extremely fluffy. Mix in food coloring, if using.
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Equipment Needed
Recipe Notes
Nutrition
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Sharon says
Made these because I was short on time for the traditional sugar cookie cut outs. The bars are delicious and so much easier. I topped with a simple powdered sugar glaze. Then did Christmas sprinkles.
Melissa says
Hi Sharon,
I’m always a fan of making bars instead of cookies because it definitely saves you time. Thanks so much for writing and sharing. I really appreciate it!
Best,
Melissa
Cathy says
I’ve been looking for a good sugar cookie recipe and this is great!! I baked a few off as individual cookies and I loved them they way! The frosting is yummy but a bit too sweet Even for my massive sweet tooth. I think next time I’ll try cutting back the sugar. Overall this recipe is a winner. Thank you!
Melissa says
Thanks for writing, Cathy. Yes, this recipe is for sweet lovers! You can also cut the frosting amount in half and just have a thinner layer.
Best,
Melissa
Hannah Flack says
I tried this last night after finding it on Pinterest and we loved it! It’s definitely on my list to make again!
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!