Introduction:
If you love the taste of classic sugar cookies but don’t love the time it takes to chill dough, roll it out, and cut shapes,
these Sugar Cookie Bars are the perfect shortcut. They have that same buttery vanilla flavor and soft,
tender bite—just baked in a pan and sliced into squares. No cookie cutters, no batches, no fuss.
What makes sugar cookie bars extra fun is the frosting. A smooth, creamy vanilla buttercream (or a simple glaze) turns these
bars into a party-ready treat, and sprinkles instantly make them look festive for birthdays, holidays, school events,
and bake sales. You can decorate them in any color theme, or keep them classic with a thick layer of white frosting.
This recipe is designed to be easy and reliable: thick, chewy bars that don’t dry out, and a frosting that spreads smoothly
without being overly sweet. Make them once, and you’ll understand why they’re a favorite for crowds.
Ingredients:
For the sugar cookie bars:
- 1 cup (226g) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk (adds softness)
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional, classic bakery flavor)
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp sour cream or Greek yogurt (optional, extra soft texture)
For the vanilla frosting:
- 1/2 cup (113g) unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2–3 tbsp milk or heavy cream (as needed for spreading consistency)
- 1 1/2 tsp vanilla extract
- Pinch of salt
For decorating:
- Sprinkles
- Optional: gel food coloring
Instructions:
- Preheat and prep.
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper (leave overhang for easy lifting),
or grease well. - Cream butter and sugar.
In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
Beat in the egg, egg yolk, vanilla, and almond extract (if using).
Mix in sour cream (optional) for extra softness. - Add dry ingredients.
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