Frosted Sugar Cookie Bars — A Soft, Sweet Hug in Every Bite
Introduction
There is a small, golden memory that lives in my kitchen: the first time I pulled a pan of Frosted Sugar Cookie Bars from the oven and the whole house inhaled them like a deep, cozy sigh. The edges were just caramelized, the center still tender, and the aroma—warm vanilla and butter—wrapped around everyone at the table. Frosted Sugar Cookie Bars are the kind of recipe that makes you pause, smile, and reach for a napkin even before the plates are set. If you love classic cookie flavors, you might also enjoy this no-brown-sugar chocolate chip cookie recipe for more easy recipe inspiration.
In the first 100 words, I want you to feel that buttery scent and to see the word Frosted Sugar Cookie Bars—because this is the dessert that earns its keep at birthdays, cozy nights, and last-minute celebrations. It is simple, comforting food that reads like an indulgent dessert but comes together like a family favorite.
Why You’ll Love This Recipe
- Emotional warmth: Each bite tastes like childhood celebrations and quiet afternoons shared with someone you love.
- Practical ease: An easy recipe that bakes in a single pan—fewer dishes, less fuss.
- Versatility: Frosted Sugar Cookie Bars can be dressed up for a festive meal or kept simple for a casual coffee break.
- Speed: Quick enough to make when guests call at the last minute, but special enough to serve at parties.
- Crowd-pleaser: A family favorite that disappears faster than you can say “one more slice.”
If you want more ways to enjoy classic cookie flavor profiles, check out these creative takes on a cookie favorite in the body of this post where I share tips inspired by other great recipes like unique chocolate chip ideas.
Ingredients
- 2 1/4 cups all-purpose flour – makes the base tender and slightly chewy.
- 1 teaspoon baking powder – helps the bars rise ever so slightly.
- 1/2 teaspoon salt – balances the sweetness.
- 1 cup unsalted butter, softened – the richness that gives these bars their melt-in-your-mouth quality.
- 1 1/2 cups granulated sugar – for that classic sugar cookie sweetness.
- 1 large egg – adds structure and a soft crumb.
- 2 teaspoons vanilla extract – the warm, floral note that smells like home.
- 1/4 cup milk (or a splash more if needed) – to bring the dough together smoothly.
For the frosting:
- 1/2 cup unsalted butter, softened
- 2 to 2 1/2 cups powdered sugar, sifted – for a silky frosting.
- 2 tablespoons milk or cream – to loosen the frosting to your desired spreadability.
- 1 teaspoon vanilla extract
- Pinch of salt
Substitutions:
- Gluten-free flour blend can replace all-purpose for a gluten-free option—expect a slightly different crumb.
- Light brown sugar (replace up to half the granulated sugar) for a more caramel note.
- Greek yogurt in place of half the butter for a slightly healthier option that keeps the bars moist.
Timing
- Prep time: 15 minutes
- Cook time: 18–22 minutes
- Cooling + frosting time: 20 minutes
- Total time: about 55 minutes
These bars are ready faster than takeout and are worth every minute—especially when those first bites are still a little warm.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment for easy lifting.
- In a medium bowl, whisk together the flour, baking powder, and salt. This keeps your bars light and evenly risen.
- In a large bowl, cream the softened butter and granulated sugar until pale and fluffy—about 2 to 3 minutes. Your kitchen will smell amazing at this point.
- Beat in the egg and vanilla until smooth. Add the flour mixture in two additions, alternating with the milk, until a soft dough forms. If it feels dry, add a splash more milk.
- Press the dough evenly into the prepared pan. Use a piece of parchment or lightly floured hands to smooth the top.
- Bake for 18 to 22 minutes, until the edges are golden and a toothpick in the center comes out with a few moist crumbs. Be careful not to overbake; you want tender bars.
- While the bars cool, make the frosting: beat the softened butter until creamy, then gradually add powdered sugar with the vanilla, alternating with milk, until the frosting is smooth and spreadable.
- Spread the frosting over the cooled bars. For a festive touch, add sprinkles, citrus zest, or a dusting of sanding sugar. Cut into squares and serve.
Tips and Variations
- Festive twist: Stir a teaspoon of almond extract into the frosting for a charge of nutty, floral flavor perfect for holiday gatherings.
- Healthier alternative: Substitute half of the butter with applesauce or mashed banana to reduce fat and add natural sweetness.
- Texture play: Fold in 1/2 cup of mini chocolate chips or chopped nuts for crunch.
- Color idea: Add gel food color to the frosting for birthday trays or themed parties.
- Crowd-pleasing swap: Use cream cheese frosting instead of buttercream for tangy richness.
Serving Suggestions
These Frosted Sugar Cookie Bars are an indulgent dessert at a dinner party, a sweet pick-me-up with afternoon tea, or a festive meal finish at holiday brunch. Plate them with a dollop of whipped cream and fresh berries, pair them with a frothy latte, or serve alongside a savory main for contrast—think a warm roast or, for a sweet-salty pairing at family dinners, a sticky-sweet chicken dish like this brown sugar garlic chicken that balances the sugar with savory depth.
Storage and Make-Ahead Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to 7 days—bring back to room temperature before serving for the best texture.
- Freezing: Frost the bars after thawing for best results; freeze unfrosted bars wrapped tightly for up to 3 months and frost after they come to room temperature.
- Make-ahead: Bake the bars a day in advance and frost the morning of your gathering for fresh-tasting presentation.
Pro Tips from the Kitchen
- Use room-temperature butter and egg for a smoother batter and even bake.
- Press the dough evenly into the pan; thin spots will bake faster and can dry out.
- Frost only when fully cooled to avoid a melty, runny top.
- For clean bars, chill briefly after frosting and use a sharp knife dipped in hot water between cuts.
- Taste as you go—tiny adjustments in sugar or vanilla can make a big emotional difference.
FAQs
Q: Can I make these bars gluten-free?
A: Yes—use a 1-to-1 gluten-free flour blend and let the batter rest 10 minutes before baking to hydrate the flour. The texture will be slightly different but still delightful.
Q: How do I keep the frosting from cracking?
A: Smooth frosting when bars are completely cool and store in an airtight container to keep it soft. If it firms up, a quick microwave for 5 to 10 seconds softens it.
Q: Can I use oil instead of butter?
A: Oil alters the texture and flavor. It will yield a softer, less cookie-like bar—fine in a pinch, but not quite the classic result.
Q: Are these bars freezer-friendly with frosting?
A: It is best to freeze unfrosted bars and frost after thawing for the freshest texture and appearance.
Conclusion
There is comfort in simplicity, and Frosted Sugar Cookie Bars deliver that in every tender, buttery square. They are an easy recipe that reads like an indulgent dessert but feels like a warm hug: reliable, joyful, and perfect for sharing. If you want to see another tested version or compare techniques, visit Design Eat Repeat’s Frosted Sugar Cookie Bars recipe for additional inspiration and measurements. Try this recipe, make it your own, and tuck a few of these bars into new family traditions—then come back and tell me how they disappeared from your pan.
Contents
Frosted Sugar Cookie Bars
Ingredients
- 2 1/4 cups all-purpose flour Makes the base tender and slightly chewy.
- 1 teaspoon baking powder Helps the bars rise ever so slightly.
- 1/2 teaspoon salt Balances the sweetness.
- 1 cup unsalted butter, softened Provides richness that gives these bars their melt-in-your-mouth quality.
- 1 1/2 cups granulated sugar For that classic sugar cookie sweetness.
- 1 large egg Adds structure and a soft crumb.
- 2 teaspoons vanilla extract Gives a warm, floral note.
- 1/4 cup milk Adds moisture to bring the dough together smoothly.
For the frosting
- 1/2 cup unsalted butter, softened
- 2 to 2 1/2 cups powdered sugar, sifted For a silky frosting.
- 2 tablespoons milk or cream To loosen the frosting to your desired spreadability.
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment for easy lifting.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until pale and fluffy, about 2 to 3 minutes.
- Beat in the egg and vanilla until smooth.
- Add the flour mixture in two additions, alternating with the milk, until a soft dough forms.
- Press the dough evenly into the prepared pan, smoothing the top.
Baking
- Bake for 18 to 22 minutes, until the edges are golden and a toothpick in the center comes out with a few moist crumbs.
Making the Frosting
- While the bars cool, beat the softened butter until creamy.
- Gradually add powdered sugar with vanilla, alternating with milk, until the frosting is smooth and spreadable.
Assembly
- Spread the frosting over the cooled bars, and optionally add sprinkles, citrus zest, or a dusting of sanding sugar.
- Cut into squares and serve.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.