How do I store Sugar Cookie Bars?

Store your frosted Sugar Cookie Bars in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration, and keeping them cold also helps maintain their soft texture.

Can I freeze Sugar Cookie Bars?

Absolutely! Let the bars cool completely but don't cut them yet. You can freeze them frosted or unfrosted—just wrap them tightly in plastic wrap, then aluminum foil. They'll keep well in the freezer for up to one month. Thaw completely in the refrigerator before cutting and serving.

Can I make these in a 9x13 pan instead?

Yes! Simply halve the recipe and use a 9x13-inch baking dish. The baking time will be similar, but start checking around 12 minutes. The bars should be set in the center with lightly golden edges when done.

Sugar Cookie Bars: The Easiest Crowd-Pleasing Dessert

Name: Sugar Cookie Bars
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: — The Cookie Base —; 1 cup (2 sticks) unsalted butter, softened to room temperature; 1 1/2 cups granulated sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; — The Buttercream Frosting —; 1/2 cup (1 stick) unsalted butter, softened; 2 1/2 cups powdered sugar (confectioners’ sugar); 1 teaspoon vanilla extract; 1-2 tablespoons heavy cream or milk (to adjust consistency); Pinch of salt; Food coloring (optional); Sprinkles (for garnish)

Ingredients

— The Cookie Base —

1 cup (2 sticks) unsalted butter, softened to room temperature

1 1/2 cups granulated sugar

2 large eggs, room temperature

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

— The Buttercream Frosting —

1/2 cup (1 stick) unsalted butter, softened

2 1/2 cups powdered sugar (confectioners’ sugar)

1 teaspoon vanilla extract

1-2 tablespoons heavy cream or milk (to adjust consistency)

Pinch of salt

Food coloring (optional)

Sprinkles (for garnish)

Instructions

1. **Preheat:** Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with non-stick spray or line it with parchment paper for easy removal.

2. **Cream Butter & Sugar:** In a large bowl or stand mixer, beat the 1 cup of softened butter and granulated sugar together on medium speed until light and fluffy (about 2–3 minutes).

3. **Add Wet Ingredients:** Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. **Combine Dry Ingredients:** Reduce the mixer speed to low. Gradually add the flour, baking powder, and salt. Mix just until the flour creates a soft, thick dough. Do not overmix, or the bars will be tough.

5. **Press into Pan:** Transfer the dough to the prepared baking pan. Use a spatula (or your hands—lightly floured if sticky) to press the dough into an even layer covering the bottom of the pan.

6. **Bake:** Bake for 12–15 minutes. The edges should be very light golden brown, but the center should still look soft and pale. **Do not overbake!** They will continue to set as they cool.

7. **Cool:** Remove from the oven and place the pan on a wire rack. Let the bars cool completely in the pan before frosting (about 1 hour). If you frost them while warm, the butter in the frosting will melt.

8. **Make Frosting:** While the bars cool, beat the 1/2 cup butter for the frosting until smooth. Add the powdered sugar, vanilla, and 1 tablespoon of cream/milk. Whip on high speed for 2 minutes until fluffy. Add more milk if it’s too thick, or more sugar if it’s too thin. Tint with food coloring if desired.

9. **Assemble:** Spread the frosting evenly over the cooled cookie bars. Top immediately with sprinkles.

10. **Serve:** Cut into squares and serve. Store leftovers in an airtight container.

Notes

Softness Secret: The key to soft bars is underbaking them slightly. If the edges turn dark brown, they will be crunchy rather than soft and chewy.

Room Temperature Ingredients: Ensure your butter and eggs are at room temperature so they emulsify properly, creating a smooth, uniform dough.

Flavor Variations: You can add almond extract or lemon zest to the dough for a different flavor profile.

Clean Cuts: For sharp, clean squares, chill the frosted bars in the fridge for 20 minutes before cutting with a sharp knife.

Author: Anna Lovae
Prep Time: 15
Cook Time: 15
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian