These sugar cookie bars are soft and tender with a thick layer of creamy frosting on top. This recipe is simpler than making traditional cut-out sugar cookies and is baked in a 9×13 inch pan, so it makes a large batch perfect for parties or holidays.
Updated March 4, 2025 with new photos and an improved recipe for a 9×13 inch pan.
If you enjoy soft, melt-in-your-mouth sugar cookies topped with a thick layer of frosting, these easy sugar cookie bars are a great alternative to cut-out cookies. They capture that buttery vanilla flavor and tender texture of Lofthouse-style cookies but require far less time and effort.
Making traditional cut-out cookies often means mixing, chilling, rolling, cutting, and decorating each cookie by hand. These bars skip the chilling and rolling steps: the dough is pressed into a pan, baked, and frosted for a simple, crowd-pleasing treat.
Making Sugar Cookie Bars
The dough for these bars is similar to standard sugar cookie dough but adjusted so the bars remain soft and tender rather than holding a cut-out shape. A little cornstarch keeps them delicate, while a touch of baking powder prevents them from being dense.
- Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch (23×33 cm) pan and line it with parchment so there’s an overhang, or simply grease the pan. Greasing first helps the parchment stay in place and makes it easier to spread the dough without the paper sliding.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, baking powder, and salt. Cornstarch helps keep the bars tender; a small amount of baking powder lifts them slightly.
- In a large bowl, beat together softened (but not melting) unsalted butter and granulated sugar until creamed. If the butter is too warm the texture will be more like a blondie than a soft sugar cookie.
- Beat in the eggs, an extra egg yolk, vanilla extract, and a small amount of almond extract. The extra yolk adds tenderness, and almond extract enhances the vanilla flavor without overpowering it.
- Carefully mix the dry ingredients into the butter mixture until combined. The dough should be slightly sticky — avoid overmixing to keep the bars tender.
- Press the dough into the prepared pan and smooth into an even layer. Bake for about 25–30 minutes, or until the top is set and the edges begin to pull away from the pan. Bake longer for a cakier texture or slightly less for a chewier result. Allow the bars to cool completely in the pan before frosting.
Once cooled, spread a thick layer of creamy vanilla buttercream over the bars. The frosting uses butter and a little cream cheese to balance the sweetness; cream cheese can be replaced with extra butter if preferred. Add vanilla and a touch of almond extract for the best flavor, and tint with a few drops of food coloring if desired.
After frosting, chill the bars for at least 20 minutes to slightly firm the frosting, which makes cleaner slices. If you used parchment, lift the bars from the pan using the overhang and transfer them to a cutting board. Use a thin, sharp knife and wipe it between cuts for neat squares. If you only greased the pan, slice the bars in the pan.
Recipe Tip
For clean slices, use a thin, sharp knife and cut in straight, downward strokes rather than a sawing motion. Wipe the knife between cuts to keep edges neat.
These sugar cookie bars are tender, buttery, and topped with creamy frosting—everything you love about soft sugar cookies without the extra steps. They’re ideal for birthdays, holidays, or any time you want a big, easy batch of frosted treats.
Frosted Sugar Cookie Bars
Equipment
- 9×13 inch (23 x 33 cm) baking pan
Ingredients
Sugar Cookie Bars
- 2 3/4 cups all-purpose flour (344 g), spooned and leveled
- 3 tablespoons cornstarch (about 24 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (226 g), softened but not melting
- 1 1/2 cups granulated sugar (300 g)
- 2 large eggs
- 1 large egg yolk (in addition to the 2 eggs)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
For the Frosting
- 3/4 cup unsalted butter (168 g), softened to room temperature
- 2 ounces full-fat cream cheese (56 g), softened (or replace with extra 1/4 cup butter)
- 3–4 cups powdered sugar (330–440 g), sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1–2 tablespoons whipping cream or milk, as needed
- Food coloring, optional (2–4 drops)
- Sprinkles, optional
Instructions
Sugar Cookie Bars
- Preheat oven to 350°F (180°C). Lightly grease a 9×13-inch pan and line with parchment leaving an overhang, or just grease the pan.
- Whisk together flour, cornstarch, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the butter and sugar until creamy.
- Beat in the 2 eggs, additional egg yolk, vanilla, and almond extract.
- Mix the flour mixture into the butter mixture on low, increasing to medium until just combined. The dough should be slightly sticky.
- Press the dough into the prepared pan and smooth into an even layer. Bake 25–30 minutes until the top is set and the sides begin to pull away. Cool completely before frosting.
Buttercream Frosting
- Beat the butter until smooth, then add the cream cheese (cut into cubes first for easier mixing).
- Add 2 cups powdered sugar, vanilla, almond extract, salt, and any food coloring. Beat on low to combine.
- Gradually add the remaining powdered sugar, 1/2–1 cup at a time, and add cream 1 tablespoon at a time until you reach desired thickness and sweetness.
Decorating
- Frost the fully cooled bars with an offset spatula or knife and add sprinkles if desired.
- Chill at least 20 minutes to slightly firm the frosting for cleaner cuts.
- If lined with parchment, lift the bars from the pan and slice on a cutting board with a sharp knife. If only greased, slice in the pan.
Notes
- Small Batch: Use an 8×8 inch pan and halve the ingredients. Bake 20–25 minutes.
- Storage: Store in an airtight container at room temperature up to 3 days or refrigerate up to 5 days.
- Nutrition: Nutrition values are estimates for one frosted square assuming 18 pieces per pan.