Easy Frosted Sugar Cookie Bars

stack of frosted sugar cookie bars with rainbow sprinkles.

4.80 from 10 votes

Easy frosted sugar cookie bars are made from scratch and so much easier than traditional cut-out sugar cookies! These handheld bars are soft, perfectly sweet, easy to serve, and simple to customize with colorful sprinkles.

Prep Time 10

Cook Time 20

Total Time 30

Servings bars

Author Melissa Williams

Ingredients

For the Sugar Cookie Bars

¾ cup (167 g) unsalted butter softened to room temperature
1 cup (200 g) granulated white sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
2 ½ cups (300 g) all purpose flour
1 teaspoon salt
1 teaspoon baking powder

For the Frosting

½ cup (113 g) butter softened
2 cups (227 g) powdered sugar
1 teaspoon vanilla extract
pinch salt
1-3 Tablespoons milk

Instructions

To make the Sugar Cookie Bars

Preheat your oven to 350˚F 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.
¾ cup unsalted butter, 1 cup granulated white sugar
One at a time, add the eggs, beating between each addition and scraping down the sides of the bowl as needed.
2 large eggs
Add in the vanilla extract and mix until combined.
1 teaspoon vanilla extract
To a small mixing bowl, whisk together the flour, salt, and baking powder.
2 ½ cups all purpose flour, 1 teaspoon salt, 1 teaspoon 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 Buttercream Frosting

While the bars are cooling, add the softened butter to a large mixing bowl and mix until smooth and creamy.
½ cup butter
Add in the powdered sugar and mix. It will look crumbly.
2 cups powdered sugar
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.
1 teaspoon vanilla extract, pinch salt, 1-3 Tablespoons milk
Frost the cooled bars with an offset spatula and slice into bars.

Notes

Swap vanilla extract for ½ tsp of lemon or almond extract for a new flavor.
Add food coloring to the frosting and use themed sprinkles to match any occasion.
Trim edges for neat bars—leftover scraps make tasty sugar cookie bites!
Store bars covered at room temperature for up to 4 days.
Keep bars covered at room temperature.

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