Sugar Cookie Bars Recipe

These Sugar Cookie Bars have become something of a legend in our house. I first made them for a casual Friday night treat, wanting that classic, soft sugar cookie flavor without the fuss of rolling and cutting individual shapes. Honestly, I was skeptical – could a bar really capture the magic of a traditional sugar cookie? The answer was a resounding YES. They baked up perfectly thick, incredibly soft, and chewy, with that unmistakable buttery vanilla flavor. The creamy frosting spread like a dream, and adding a shower of colorful sprinkles made them instantly festive. My kids devoured them, my husband declared them “better than the originals” (high praise!), and they vanished from the pan far quicker than I anticipated. Since then, they’ve become my go-to for potlucks, school events, simple weekend baking projects, and whenever that sugar cookie craving hits hard and fast. They are reliably delicious, blissfully easy, and always, always a crowd-pleaser. If you’re looking for maximum sugar cookie joy with minimum effort, this recipe is your golden ticket.

Ingredients

Here’s what you’ll need to create these delightful Sugar Cookie Bars:

For the Sugar Cookie Bars:

• Unsalted Butter (1 cup / 226g), softened: The foundation of flavor and tenderness. Using softened (not melted) butter is crucial for achieving the correct texture. Unsalted allows you to control the salt level.
• Granulated Sugar (1 ½ cups / 300g): Provides sweetness and contributes to the bars’ spread and tender crumb.
• Large Eggs (2): Act as binders, add moisture, richness, and help leaven the bars. Ensure they are at room temperature for better incorporation.
• Vanilla Extract (2 teaspoons): Essential for that classic, warm sugar cookie flavor. Use pure vanilla extract for the best taste.
• All-Purpose Flour (3 cups / 360g): The main structural component. Spoon and level the flour for accurate measurement; scooping directly can pack too much flour, leading to dry bars.
• Baking Powder (1 ½ teaspoons): The primary leavening agent, giving the bars their lift and soft texture. Make sure it’s fresh for optimal results.
• Salt (½ teaspoon): Balances the sweetness and enhances the overall flavors.

For the Creamy Buttercream Frosting:

• Unsalted Butter (½ cup / 113g), softened: Forms the rich base of the frosting. Again, ensure it’s properly softened for a smooth, lump-free consistency.
• Powdered Sugar (3 cups / 360g), sifted: Provides sweetness and structure to the frosting. Sifting is highly recommended to remove lumps and ensure silkiness.
• Heavy Cream or Milk (3-4 tablespoons): Adds moisture and helps achieve the desired spreading consistency. Start with less and add more as needed. Heavy cream provides extra richness.
• Vanilla Extract (1 teaspoon): Complements the cookie base and adds classic buttercream flavor.
• Salt (Pinch): A tiny amount sharpens the flavors and cuts through the sweetness.
• Food Coloring (Optional): Gel or liquid food coloring can be used to tint the frosting for festive occasions.
• Sprinkles (Optional, but highly recommended!): For decoration and a fun, crunchy texture. Choose any type you like!

Instructions

Follow these steps carefully for perfectly soft and chewy sugar cookie bars:

Making the Sugar Cookie Bars:

1. Preheat & Prepare: Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan, or preferably, line it with parchment paper, leaving an overhang on two sides. The parchment paper makes removal and cleanup much easier.
2. Cream Butter and Sugar: In a large mixing bowl, using either a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened unsalted butter and granulated sugar together on medium-high speed for about 2-3 minutes. The mixture should become light in color, fluffy, and significantly increased in volume. This step incorporates air, which is vital for a tender texture.
3. Add Eggs and Vanilla: Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides and bottom of the bowl as needed to ensure everything is evenly mixed. Beat in the vanilla extract until combined.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour, preventing pockets of saltiness or areas that don’t rise properly.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredient mixture in the large bowl. Mix on low speed, starting slowly to avoid flour flying everywhere, just until the flour streaks mostly disappear. Be careful not to overmix at this stage; overmixing develops the gluten in the flour, which can lead to tough, dense bars instead of soft and tender ones. Stop mixing as soon as you no longer see large patches of dry flour. A few small streaks are okay.
6. Press Dough into Pan: The dough will be thick and somewhat sticky. Transfer the dough into the prepared 9×13 inch baking pan. Using lightly floured hands, an offset spatula, or the back of a greased spoon, press the dough evenly into the bottom of the pan, ensuring it reaches all corners and has a relatively level surface. An even layer ensures even baking.
7. Bake: Place the pan in the preheated oven and bake for 20-25 minutes. The edges should be lightly golden brown, and a wooden skewer or toothpick inserted into the center should come out with moist crumbs attached, but no wet batter. Overbaking will result in dry bars, so start checking around the 20-minute mark. The center might look slightly underdone, but it will continue to cook slightly as it cools in the pan.
8. Cool Completely: Remove the pan from the oven and place it on a wire rack. Let the sugar cookie bars cool completely in the pan before frosting. This is crucial! Attempting to frost warm bars will result in melted, messy frosting. Cooling can take 1-2 hours at room temperature.

Making the Creamy Buttercream Frosting:

1. Beat the Butter: In a large mixing bowl (you can reuse the one from the cookie dough after cleaning it), beat the softened unsalted butter using a stand mixer with the paddle attachment or a hand mixer on medium-high speed until it’s very smooth and creamy, about 2 minutes.
2. Add Powdered Sugar Alternately with Liquid: Gradually add the sifted powdered sugar, about one cup at a time, alternating with the heavy cream or milk (start with 3 tablespoons). Begin mixing on low speed after each addition to prevent a sugar cloud, then increase to medium speed and beat well. Continue adding powdered sugar and liquid until all the sugar is incorporated and the frosting reaches your desired consistency. If it’s too thick, add a tiny bit more cream/milk (a teaspoon at a time). If it’s too thin, add a bit more sifted powdered sugar (a tablespoon at a time).
3. Add Flavor and Beat Until Fluffy: Add the vanilla extract and a pinch of salt. Beat the frosting on medium-high speed for another 2-3 minutes until it’s light, fluffy, and very smooth. This incorporates air, making the frosting exceptionally creamy.
4. Add Color (Optional): If using food coloring, add a few drops now and mix on low speed until the color is evenly distributed. Add more color gradually until you achieve the desired shade. Gel food coloring provides more vibrant color with less liquid.

Frosting and Finishing:

1. Frost the Cooled Bars: Once the sugar cookie bars are completely cool, spread the prepared buttercream frosting evenly over the top using an offset spatula or the back of a spoon.
2. Add Sprinkles: Immediately sprinkle generously with your chosen sprinkles while the frosting is still wet, so they adhere properly.
3. Cut and Serve: If you used parchment paper, carefully lift the entire slab of bars out of the pan using the overhangs and place it on a cutting board. Cut into desired sizes (squares or rectangles – typically 12, 16, or 24 bars depending on preference). If you didn’t use parchment, cut the bars directly in the pan. Wipe the knife clean between cuts for neat edges.

Nutrition Facts

• Servings: This recipe typically yields 16-24 bars, depending on how large you cut them.
• Calories per Serving (approximate): Around 250-350 calories per bar (based on 16 servings), varying with exact ingredient brands and bar size.
• Fat: Contains fat primarily from the butter in the bars and frosting. This contributes richness and tenderness.
• Carbohydrates: High in carbohydrates mainly from the sugar and flour, providing energy.
• Sugar: Contains significant sugar from both the granulated sugar in the bars and the powdered sugar in the frosting, defining its classic sweet flavor.
• Sodium: Contains a moderate amount of sodium from the added salt, which balances sweetness.

(Disclaimer: Nutritional information is an estimate only, calculated using standard databases. Actual values may vary based on specific ingredients used and portion sizes.)

Preparation Time

• Prep Time: Approximately 20-25 minutes (Mixing dough, preparing frosting).
• Bake Time: 20-25 minutes.
• Cooling Time: At least 1-2 hours (Essential for frosting).
• Total Time: Approximately 2 hours to 2 hours 50 minutes (including cooling). Active hands-on time is closer to 45 minutes.

How to Serve

These Sugar Cookie Bars are wonderfully versatile! Here are some serving ideas:

• Classic & Simple: Cut into squares and serve as is. Their colorful sprinkles make them festive enough for any occasion.
• Party Platters: Arrange them neatly on a platter alongside other cookies or dessert bars for birthday parties, potlucks, or bake sales. Their rectangular shape makes them easy to arrange.
• Holiday Themed:
  • Use festive sprinkle mixes specific to holidays (red and green for Christmas, pastels for Easter, orange and black for Halloween, red white and blue for the 4th of July).
  • Tint the frosting to match the holiday theme.
  • Use small holiday-themed cookie cutters after frosting to gently press shapes into the frosting (don’t cut through the bar), then fill the outline with different colored sprinkles.
• With Ice Cream: Serve a slightly warmed bar (microwave for 10 seconds) alongside a scoop of vanilla bean or strawberry ice cream for an extra decadent dessert.
• With Beverages: Perfect alongside a cold glass of milk, a cup of coffee, or tea.
• Lunchbox Treat: A single bar makes a delightful surprise in a packed lunch.
• Gift Giving: Arrange bars in a decorative box or tin lined with wax paper for a lovely homemade gift.

Additional Tips

Maximize your sugar cookie bar success with these helpful tips:

1. Room Temperature Ingredients are Key: Ensure your butter and eggs are truly at room temperature (butter should indent slightly when pressed, but not be greasy or melted). This allows the ingredients to emulsify properly, creating a uniform batter and a tender, lighter texture in the final bars. Cold ingredients don’t mix as well.
2. Measure Flour Correctly: How you measure flour significantly impacts the outcome. Spoon the flour lightly into your measuring cup and then level it off with a straight edge (like the back of a knife). Scooping the cup directly into the flour bag compacts it, potentially adding up to 25% more flour than needed, resulting in dry, tough bars. Weighing your flour (360g for this recipe) is the most accurate method if you have a kitchen scale.
3. Don’t Overmix the Dough: Once you add the dry ingredients to the wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tougher, chewier (in a bad way) texture rather than the desired soft, tender crumb. Stop mixing when you see just a few streaks of flour remaining.
4. Don’t Overbake: This is perhaps the most critical tip for soft bars. Keep a close eye on them towards the end of the baking time. The edges should be lightly golden, but the center should still look slightly soft or barely set. They will continue to firm up as they cool in the hot pan. A toothpick inserted should have moist crumbs, not be completely clean (which indicates dryness) or have wet batter (which indicates underbaking). Err slightly on the side of underbaking for ultimate softness.
5. Cool Completely Before Frosting: Patience is crucial here! Warm bars will melt the buttercream frosting, creating a greasy, unattractive mess. Allow the bars to cool fully in the pan on a wire rack for at least 1-2 hours, or even longer, until they are no longer warm to the touch.
6. Use Parchment Paper: Lining your 9×13 inch pan with parchment paper, leaving an overhang on two opposite sides, is highly recommended. It prevents sticking entirely and allows you to easily lift the entire cooled slab out of the pan for neater cutting and significantly easier cleanup.
7. Sift the Powdered Sugar: For the smoothest, creamiest buttercream frosting without any little lumps, always sift your powdered sugar before adding it to the butter. Powdered sugar tends to clump, and sifting ensures a perfectly silky texture.
8. Customize Your Frosting: Feel free to adjust the frosting. Add a different extract like almond extract (use sparingly, about 1/4 – 1/2 teaspoon, as it’s strong) alongside or instead of vanilla for a different flavor profile. Adjust the amount of cream/milk for your preferred thickness – less for a stiffer frosting, more for a softer, more spreadable one. Gel food coloring gives vibrant hues without thinning the frosting too much.

FAQ Section

Here are answers to some frequently asked questions about making Sugar Cookie Bars:

1. Q: Can I use salted butter instead of unsalted?
   • A: Yes, you can. If using salted butter, reduce or omit the added salt called for in both the cookie dough (reduce to 1/4 tsp or omit) and the frosting (omit the pinch). Taste preference varies, so you might want to start with less added salt and adjust if needed. Unsalted butter gives you more precise control over the final saltiness.
2. Q: My bars came out dry. What went wrong?
   • A: Dryness is usually caused by one of three things: 1) Measuring too much flour (scooping instead of spooning and leveling), 2) Overmixing the dough after adding the flour, developing too much gluten, or 3) Overbaking. Check the bars early and pull them out when the center looks just set and edges are lightly golden.
3. Q: Can I add almond extract for a different flavor?
   • A: Absolutely! Almond extract pairs beautifully with sugar cookies. Reduce the vanilla extract slightly (e.g., use 1 tsp vanilla and add 1/2 tsp almond extract) in the cookie dough, or add 1/4 to 1/2 teaspoon of almond extract to the frosting along with the vanilla. Start with less, as almond extract is quite potent.
4. Q: Can I make these ahead of time? How do I store them?
   • A: Yes, these are great for making ahead! Store leftover frosted bars in an airtight container at room temperature for up to 3-4 days. If your kitchen is very warm, or if using a cream cheese frosting variation, refrigerate them. Note that refrigeration can sometimes dry out baked goods slightly, so bring them to room temperature before serving for the best texture.
5. Q: Can I freeze Sugar Cookie Bars?
   • A: Yes! You can freeze them frosted or unfrosted.
     • Unfrosted: Cool completely, wrap the uncut slab tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter before frosting.
     • Frosted: Flash freeze the cut bars on a baking sheet until the frosting is firm (about 1 hour). Then, wrap individual bars or stack them with parchment paper between layers in an airtight freezer container. Freeze for up to 2 months (sprinkles might bleed slightly upon thawing). Thaw in the refrigerator or on the counter.
6. Q: Can I use a different size pan?
   • A: You can, but it will affect baking time and thickness. A smaller pan (like 8×8 or 9×9) will result in much thicker bars and require a longer baking time (start checking around 25-30 minutes). A larger pan (like a half sheet pan) will make thinner bars needing less baking time (likely 15-18 minutes). The 9×13 pan yields the classic thick, chewy texture described.
7. Q: My frosting is too thin/thick. How do I fix it?
   • A: It’s easy to adjust! If the frosting is too thin, add more sifted powdered sugar, one tablespoon at a time, beating well after each addition until it reaches the desired consistency. If the frosting is too thick, add more heavy cream or milk, one teaspoon at a time, beating until smooth and spreadable.
8. Q: Can I add mix-ins like chocolate chips or sprinkles to the dough?
   • A: While traditional sugar cookie bars don’t have mix-ins, you certainly can experiment! Gently fold in about 1 cup of white chocolate chips, chocolate chips, or even “funfetti” style sprinkles (jimmies work best as nonpareils can bleed color) at the very end of mixing the dough, just before pressing it into the pan. Be mindful that this will alter the classic flavor and texture slightly. Adding sprinkles into the dough is a popular variation often called “Funfetti Sugar Cookie Bars.”

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