Sugar Cookie Bars: A Soft, Frosted Hug in Every Bite
Introduction
The moment these Sugar Cookie Bars come out of the oven, your kitchen fills with that warm, buttery scent that feels like home. Soft, golden edges give way to a pillowy center and a blanket of sweet, creamy frosting — the kind of dessert that tucks you in and makes you smile. Sugar Cookie Bars are the recipe I reach for when I want simple celebration, a comforting afternoon pick-me-up, or a kiddo-approved school treat. If you love cookies in many forms, you might also enjoy some helpful chocolate chip cookie tips to perfect your baking rhythm as you make these.
This easy recipe reads like a love letter to sugar cookies: all the nostalgic flavor, but in an undeniably cozy, sliceable bar you can share with a crowd. It’s an indulgent dessert that still feels like home.
Why You’ll Love This Sugar Cookie Bars Recipe
- It is a family favorite that appeals to all ages — picky eaters included.
- It bakes faster than rolling and cutting individual cookies, so it is a perfect quick dinner dessert or after-school reward.
- The texture balances chewy center and slightly crisp edges for a comforting food experience.
- The frosting is creamy and customizable — simple swaps make it a festive meal finale or a lighter, healthier option.
- Makes a tray that travels well for potlucks, celebrations, and holiday cookie swaps.
Ingredients
- 2 1/2 cups all-purpose flour — the base that gives structure while keeping the bars tender.
- 1 teaspoon baking powder — lifts just enough for a soft crumb.
- 1/2 teaspoon salt — balances the sweetness.
- 1 cup unsalted butter, softened — for richness and that melt-in-your-mouth feel. Substitute with plant-based butter for a dairy-free twist.
- 1 1/4 cups granulated sugar — classic sweetness. Swap half for coconut sugar for a deeper, toffee-like note.
- 1 large egg plus 1 egg yolk — egg yolk adds extra silkiness; use flax egg for vegan baking.
- 2 teaspoons vanilla extract — warm, floral flavor; try almond extract for a festive twist.
- 1/2 cup sour cream — keeps bars moist and tender. Greek yogurt is a great substitute for a slightly tangy, healthier option.
Frosting:
- 3/4 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 to 3 tablespoons milk (or a milk alternative) to reach spreading consistency
- Optional: pinch of salt and a splash of lemon juice to brighten the flavors
Substitutions: Use gluten-free 1-to-1 flour blend if needed (expect slight textural change). For a lighter frosting, fold in whipped cream cheese or use a glaze made from powdered sugar and milk.
Timing
- Prep time: 15 minutes
- Cook time: 18–22 minutes
- Total time: about 35–40 minutes
Ready faster than takeout, and the payoff is a tray of joy you can slice and serve in under an hour.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment for easy removal. Your kitchen will smell comforting and familiar as you work.
- Whisk together the flour, baking powder, and salt in a bowl. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy — about 2 to 3 minutes. The pale color signals aeration that helps tenderize the bars.
- Beat in the egg, egg yolk, and vanilla until combined. Then stir in the sour cream until smooth.
- Gently fold the dry ingredients into the wet until just combined. The batter should be thick but spreadable.
- Spread the batter evenly into the prepared pan. Smooth the top with a spatula so the bars bake uniformly.
- Bake for 18–22 minutes, until the edges are lightly golden and a toothpick in the center comes out mostly clean. The center will still be soft — it sets as it cools.
- Cool completely in the pan on a wire rack before frosting. Chilling for 30 minutes makes slicing cleaner.
- For the frosting, beat softened butter until smooth, then gradually add powdered sugar, vanilla, and enough milk to reach a spreadable texture. Spread generously over cooled bars.
- Slice into squares and serve. Sprinkle colored sugars or festive sprinkles if you are celebrating.
Tips and Variations
- Add citrus zest (lemon or orange) to the batter or frosting for a bright twist.
- Swirl in a quarter cup of jam before baking for a fruity surprise.
- For a lower-sugar version, frost with a light yogurt glaze or dust with powdered sugar instead.
- Turn this into a festive meal centerpiece by topping with edible flowers, crushed candy canes, or chopped nuts.
- Make them dairy-free by using dairy-free butter and milk alternatives, and a vegan egg replacer.
Serving Suggestions
These Sugar Cookie Bars shine with a tall glass of cold milk for kids, a steaming cup of coffee for grown-ups, or a pot of tea for a cozy afternoon. For holiday parties, arrange them on a platter with ginger snaps and shortbread for a classic cookie assortment. If you want a sweet and savory spread, serve alongside roasted vegetables and a savory main like brown sugar garlic chicken for a family-style supper that surprises everyone.
Storage and Make-Ahead Tips
Store frosted bars in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week, especially if you used a dairy-rich frosting. For make-ahead: bake the bars and freeze un-frosted slices wrapped tightly for up to 2 months; thaw and frost when ready. Cut cleaner slices by chilling the pan for 30 minutes and using a sharp knife warmed under hot water.
Pro Tips from the Kitchen
- Use room-temperature ingredients for the smoothest batter and fluffiest texture.
- Don’t overmix once you add the flour — overworking develops gluten and makes bars tough.
- Cool completely before frosting to avoid a runny topping.
- For neat slices, score the frosting with a knife before chilling, then cut along the lines.
- Keep a small offset spatula handy for spreading frosting evenly.
FAQs
Q: Can I freeze Sugar Cookie Bars after they are frosted?
A: Yes, but protect the frosting. Place bars on a baking sheet to flash-freeze, then wrap individually and store in a freezer-safe container. Thaw in the refrigerator overnight.
Q: How thick should I spread the batter in the pan?
A: Aim for an even layer about 1/2 to 3/4 inch thick before baking — it yields the ideal soft center and slightly crisp edge.
Q: Can I make these gluten-free or vegan?
A: Absolutely. Use a cup-for-cup gluten-free flour blend and swap dairy and eggs for vegan alternatives. Texture may vary slightly, but flavor remains lovely.
Q: How do I prevent the bars from drying out?
A: Avoid overbaking and store in an airtight container. Adding sour cream or Greek yogurt keeps them moist.
Q: Can I add mix-ins like chocolate chips or nuts?
A: Yes, fold in up to 1 cup of chips or chopped nuts for added texture and flavor.
Conclusion
There is something deeply comforting about Sugar Cookie Bars — they are simple, celebratory, and endlessly customizable. Whether you are baking for a crowd, packing a lunchbox treat, or creating a new holiday tradition, these bars make the ordinary feel special. For a tried-and-true inspiration and a classic frosted version that sparked my love for this tray-baked treat, I recommend the recipe I often reference from this original frosted sugar cookie bars recipe. Go on, bake a pan, share the slices, and watch how quickly a small square of sugar and butter can become a memory.
Contents
Sugar Cookie Bars
Ingredients
- 2 1/2 cups all-purpose flour the base that gives structure while keeping the bars tender.
- 1 teaspoon baking powder lifts just enough for a soft crumb.
- 1/2 teaspoon salt balances the sweetness.
- 1 cup unsalted butter, softened for richness and that melt-in-your-mouth feel.
- 1 1/4 cups granulated sugar classic sweetness. Swap half for coconut sugar for a deeper, toffee-like note.
- 1 large egg
- 1 yolk egg yolk adds extra silkiness; use flax egg for vegan baking.
- 2 teaspoons vanilla extract warm, floral flavor; try almond extract for a festive twist.
- 1/2 cup sour cream keeps bars moist and tender. Greek yogurt is a great substitute.
For the frosting
- 3/4 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk to reach spreading consistency
- pinch of salt optional
- splash of lemon juice to brighten the flavors
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment.
- Whisk together the flour, baking powder, and salt in a bowl. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy — about 2 to 3 minutes.
- Beat in the egg, egg yolk, and vanilla until combined. Stir in the sour cream until smooth.
- Gently fold the dry ingredients into the wet until just combined.
- Spread the batter evenly into the prepared pan. Smooth the top with a spatula.
Baking
- Bake for 18–22 minutes until the edges are lightly golden and a toothpick in the center comes out mostly clean.
- Cool completely in the pan on a wire rack before frosting.
Frosting
- Beat softened butter until smooth, then gradually add powdered sugar, vanilla, and enough milk to reach a spreadable texture.
- Spread generously over cooled bars.
- Slice into squares and serve.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest