Easy Frosted Sugar Cookie Bars

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Easy frosted sugar cookie bars are made from scratch and as delicious as traditional cut-out sugar cookies, but without all the work! These handheld bars are tasty, easy to serve, and simple to customize with colorful sprinkles.

close up of stack of sugar cookie bars with colorful sprinkles

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I’ve mentioned this before, but I’m often too lazy to make cut-out sugar cookies. Waiting for the dough to chill, rolling them out, then making multiple batches just sounds like a lot of work. I often opt for Amish sugar cookies, soft & chewy M&M sugar cookies, or sugar cookie cups.

But, when you turn sugar cookie dough into easy sugar cookie bars, then you spark my interest.

This recipe takes everything you love about traditional sugar cookies, but puts it into super simple, from scratch, bar form.

plate full of stacked frosted sugar cookie bars


For the sugar cookie bars

  • Butter – Unsalted butter, softened to room temperature so it’s easy to work with.
  • Sugar – Granulated white sugar.
  • Eggs – Two large eggs, at room temperature.
  • Vanilla Extract – Try to use real vanilla extract, even though it’s expensive right now. I buy it in bulk at Sam’s Club or Costco. If you want to switch up the flavor of these bars, you can also opt for almond or lemon extract instead.
  • Flour – All purpose white flour.
  • Salt – For balance.
  • Baking Powder – For rise.

For the frosting

  • Butter – I personally like to use salted butter in frosting to balance the sweetness, but most people opt for unsalted.
  • Powdered Sugar – Also referred to as confectioners’ sugar.
  • Vanilla Extract – Again, reach for the pure vanilla extract, not imitation, for the best flavor.
  • Salt – Pinch of salt. I add another pinch even when I use salted butter, but I don’t like overly sweet things so this is a personal preference.
  • Milk – You just need a bit, use what you have on hand. We always have 2%.
overhead shot of ingredients laid out to make sugar cookies


Mixing Bowls – My favorite mixing bowls with the grippy bottoms.
9 x 13 Pan – I like that this one has a lid for storing leftovers.
Offset Spatula – This makes frosting the bars in the pan really easy.
SPRINKLES – There are so many fun combos right on Amazon now.

STEP ONE: To a large mixing bowl, cream together the butter and sugar into light & fluffy. One at a time, add the eggs and beat in between until incorporated. Mix in the vanilla extract.

STEP TWO: To a small mixing bowl, whisk together the flour, salt, and baking powder.

STEP THREE: Pour the flour mixture into the wet ingredients and fold with a spatula just until combined. Don’t overmix.

STEP FOUR: Press the dough into a greased 9 x 13 pan and bake for 20 minutes at 350 degrees for 20 minutes or until the edges are just golden. You don’t want them to brown. Remove from oven and let cool.

STEP FIVE: While the bars are cooling, make the frosting by beating the softened butter in a large mixing bowl until creamy. Pour in the powdered sugar and beat. It will look crumbly. Pour in the vanilla, pinch of salt, and 1 Tablespoon of milk. Mix. If it’s soft & spreadable, you’re done. If it looks dry, drizzle in more milk until it’s the consistency you’re after.

STEP SIX: Frost the cooled bars right in the pan with an offset spatula or knife. Top with sprinkles then slice into bars.

collage of process shots for making sugar cookie dough


One of the best parts about this recipe is how easily customizable the bars are.

Making them for Christmas? Throw some red food coloring in the frosting and top with Christmas sprinkles (these are adorable).

Making them for Halloween? Orange food coloring & black & orange sprinkles (& eyeballs!).

Whatever the occasion, these bars are down to help you celebrate.


This sugar cookie bars recipes makes a 9 x 13 pan. How generous you cut them is up to you. At the very least, it should make 12 bars. If you cut them smaller, you can get 15-20 and still have very nice sized portions.

sliced sugar cookie bars on parchment paper


I store these bars covered, at room temperature, for 3-4 days, but they never last that long.


Yep, you can freeze them. They even freeze well frosted. Just wrap them in plastic wrap, drop them into a freezer bag, and freeze for up to a couple months. To thaw, set them on the counter at room temperature when you’re ready to eat them.

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View my full collection of bar and brownie recipes here.

stack of sugar cookie bars with colorful sprinkles and text overlay


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close up of stack of sugar cookie bars with colorful sprinkles

Easy Frosted Sugar Cookie Bars

Melissa Williams | Persnickety Plates
Easy frosted sugar cookie bars are made from scratch and as delicious as traditional cut-out sugar cookies, but without all the work! These handheld bars are tasty, easy to serve, and simple to customize with colorful sprinkles.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 20 bars
Calories 213 kcal


For the Sugar Cookie Bars

For the Frosting

  • ½ cup butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • pinch salt
  • 2-3 Tablespoons milk


To make the Sugar Cookie Bars

  • Preheat your oven to 350˚and line a 9 x 13 baking pan with parchment paper & lightly spray with non-stick spray. Set aside.
  • To a large mixing bowl, cream the butter and sugar together until light and fluffy.
  • One at a time, beat the eggs scraping the bowl between additions.
  • Add in the vanilla extract and mix until combined.
  • To a small mixing bowl, whisk together the flour, salt, and baking powder.
  • Pour the flour mixture into the wet mixture and fold with a spatula until just combined. Try to avoid overmixing.
  • Press the dough evenly into the prepared pan.
  • Bake at 350˚ for 20 minutes or until the edges are golden. You don't want it to brown.
  • Remove from the oven and cool completely in the pan on a wire rack.

To make the frosting

  • While the bars are cooling, add the softened butter to a large mixing bowl and mix until smooth and creamy.
  • Add in the powdered sugar and mix. It will look crumbly.
  • Add the vanilla, a pinch of salt, and one tablespoon of the milk. Mix. If it still looks dry, drizzle in another tablespoon of milk. Once it is soft & spreadable, you are done.
  • Frost the cooled bars with an offset spatula and slice into bars.


If you’d like to switch up the flavors, substitute the vanilla extract for 1/2 teaspoon of lemon or almond extract. 
Easily switch up the theme of the bars by adding food coloring to the frosting or switching the sprinkles for whichever holiday you’re after. 
Store bars covered at room temperature for up to 4 days. 
Bars will freeze well frosted. Wrap tightly in plastic wrap then store in a freezer bag for up to a month. When ready to use, thaw on the counter at room temperature. 


Serving: 1gCalories: 213kcalCarbohydrates: 34gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 37mgSodium: 126mgPotassium: 48mgFiber: 1gSugar: 22gVitamin A: 240IUCalcium: 18mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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