These Frosted Sugar Cookie Bars combine all the soft, buttery, and sweet flavors of classic sugar cookies with the ease of a bar cookie. Perfect for parties, holidays, or when you want to whip up a dessert for a crowd, this recipe is simple to make and yields irresistible results every time.
Why You’ll Love This Recipe
- Quick and Easy: Skip the rolling and cutting of traditional sugar cookies—just press the dough into a pan and bake.
- Soft and Chewy: The buttery, tender texture will have everyone reaching for seconds.
- Perfect for Sharing: Makes a large batch that’s great for parties or bake sales.
- Customizable: Add food coloring, sprinkles, or seasonal decorations for any occasion.
- Family-Friendly: A fun recipe to make with kids who love decorating!
Ingredients
For the Cookie Bars:
- 2 cups butter, softened to room temperature
- 2 cups sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp almond extract
- 6 cups flour (750g, weighed or lightly spooned into the measuring cup)
- 1 tbsp baking powder
- 1 tsp table salt
For the Frosting:
- 1 cup butter, softened to room temperature
- 3 cups powdered sugar
- 1 tsp almond extract
- ½ tsp vanilla extract
- 2–3 tbsp milk (whole or evaporated recommended, or more if needed)
- Food coloring and sprinkles (optional)
Kitchen Equipment Needed
- Stand mixer or handheld mixer
- Half-sheet baking pan (13x18x1″)
- Parchment paper or non-stick cooking spray
- Spatula
Step-by-Step Directions
Step 1: Prepare the Cookie Dough
- Preheat your oven to 350°F (175°C). Line a half-sheet baking pan with parchment paper or spray with non-stick cooking spray.
- In the bowl of a stand mixer, cream together the softened butter and sugar on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter mixture, mixing until just combined.
Step 2: Press and Bake the Dough
- Drop spoonfuls of dough evenly across the prepared pan. Use clean hands or a spatula to press the dough into an even layer. For smooth results, place a piece of parchment paper on top and use your hands to flatten the dough.
- Bake for 20–25 minutes, or until the edges are just starting to turn golden and the center looks pale but set. Avoid overbaking to keep the bars soft.
- Remove from the oven and allow to cool completely in the pan.
Step 3: Make the Frosting
- In the bowl of a mixer, whip the softened butter on medium speed until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the almond and vanilla extracts, and then slowly add milk, one tablespoon at a time, until the frosting reaches your desired consistency. If using food coloring, add it now and mix until evenly distributed.
Step 4: Frost and Decorate
- Once the cookie bars are completely cooled, spread the frosting evenly over the surface. Use a spatula or offset knife for a smooth finish.
- Immediately sprinkle with colored sprinkles or other decorations if desired.
Step 5: Slice and Serve
- Cut the frosted bars into squares or rectangles. These bars are rich, so smaller portions are perfect. You can get 24 large squares or over 40 smaller servings.
- Serve and enjoy!
Serving and Storage Tips
- Serving: Serve at room temperature. Pair with coffee, tea, or milk for a classic treat.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted bars in an airtight container for up to 3 months. Frost after thawing.
Variations
- Holiday-Themed: Use festive sprinkles and food coloring to match the season (e.g., red and green for Christmas, orange for Halloween).
- Citrus Twist: Add 1 tsp of lemon or orange zest to the frosting for a bright, tangy flavor.
- Chocolate Lover’s Version: Sprinkle mini chocolate chips over the frosting or add cocoa powder to the dough for a chocolate sugar cookie base.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
Helpful Notes
- Weighing your flour (750g) ensures accuracy and avoids dry cookie bars. If you don’t have a scale, fluff the flour in its container before lightly spooning it into the measuring cup and leveling with a knife.
- For easier slicing, chill the bars for 10–15 minutes after frosting to firm up the top layer.
Tips from Well-Known Chefs
- Ina Garten: “Room-temperature ingredients are key to smooth, even baking results.”
- Sally McKenney: “Always cream the butter and sugar well to create a light and fluffy base.”
- Ree Drummond: “Add a pinch of salt to the frosting to balance the sweetness and bring out the flavors.”
Frequently Asked Questions
1. Can I make these bars ahead of time?
Yes! Bake the bars and frost them the day before serving. Store in an airtight container at room temperature or in the fridge.
2. How do I prevent the dough from sticking when spreading it in the pan?
Use parchment paper on top of the dough to help press and smooth it out without sticking to your hands.
3. Can I substitute almond extract?
Absolutely! If you’re not a fan of almond extract, use an additional teaspoon of vanilla extract instead.
4. How do I avoid overbaking?
Remove the bars as soon as the edges begin to turn golden and the center is just set. They’ll firm up as they cool.
5. Can I halve this recipe?
Yes! Use a 9×9-inch baking pan and halve all the ingredients for a smaller batch.
These Frosted Sugar Cookie Bars are soft, chewy, and topped with creamy, rich frosting—perfect for any occasion. Easy to make and even easier to eat, they’ll quickly become a family favorite!
