Soft and chewy Sugar Cookie Bars topped with vanilla buttercream frosting. The easiest, tastiest sugar cookies ever!
VIDEO below!
Is there anything better than a sugar cookie? Yes, there is. It’s a SUGAR COOKIE BAR topped with buttercream frosting and lots of sprinkles.
These bars are delicious and easy; approximately one billion times easier than rolling out cookie dough and making a big ol’ mess on your countertop.
If you’ve been around here for a while, you know that I love, love, love cookie bars.
Peanut Butter Cookie Bars – Chai Spice Cookie Bars – Coconut Cookie Bars – Nutella Cookie Bars
I just can’t get enough!
Here’s how simple this recipe is:
Sugar Cookie Bars
- Make a quick homemade sugar cookie dough
- Press it into a pan and bake
- Top with frosting and sprinkles (any colors)
This recipe is so simple, it’s practically foolproof. My number one tip for this recipe (and all my cookie recipes, for that matter) is: Do NOT overbake these. Underbake them just slightly so that they’re nice and soft.
I flavor the cookies and the frosting with a combination of both vanilla extract and almond extract. I think this gives the bars the absolute best flavor. That hint of almond really takes them from good to great.
Have fun and get creative with the decorations for these Sugar Cookie Bars. Make them for special occasions: Valentine’s Day! Christmas! 4th of July! Birthdays!
Switch up the frosting and sprinkles to make this a festive treat for any occasion.
NEVER MISS A RECIPE!
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You might also like: Sprinkle Sugar Cookies – Sugar Cookie Fruit Tarts – Easy Sugar Cookies
Soft Sugar Cookie Bars
Soft and chewy Sugar Cookie Bars topped with vanilla buttercream frosting. The easiest, tastiest sugar cookies ever!
Ingredients
For the bars:
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 1/3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the frosting:
- 1/2 cup unsalted butter softened
- 2 heaping cups powdered sugar
- 2 tablespoons milk, half and half or cream
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract
- a few drops of food coloring optional
- sprinkles, M&M's or chocolate chips optional
Instructions
For the bars:
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Preheat oven to 375°F. Line a 9x13 baking pan with foil and grease it.
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Beat butter and sugar for several minutes, until light and fluffy. Add egg, sour cream and extracts and beat until thoroughly combined. The mixture might look slightly curdled.
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In a separate bowl, combine flour, baking powder and salt. With your mixer on low, add flour to the butter mixture, mixing until just combined.
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Dump the dough into the prepared pan and use your fingers to evenly press it into the pan. Bake for about 15 minutes, until the top appears dry and the edges are just starting to turn light brown. I rotate the pan halfway through the baking time. Make sure not to over bake these, as they will continue to cook a little after you remove them from the oven. Cool the bars completely before frosting them.
For the frosting:
-
Beat butter and powdered sugar for several minutes until light and fluffy. Add milk, extracts and food coloring (if using) and beat for several more minutes. Use an offset spatula or butter knife to spread the frosting over the cooled bars. Top with sprinkles and slice into squares.
David @ Cooking Chat says
such great colors! What a simple yet tasty treat!
Melissa King says
I can’t get this frosting out of my head!! Drool!
Taylor Kiser says
These look so delicious! What a fun dessert!
Debbie says
I would like to try these but have friends with nut allergies. How would you suggest I modify the recipe so as not to use almond extract but still be tasty? Thanks!
Celebrating Sweets says
Hi, Debbie. You can absolutely leave out the almond extract. If you’d like you can increase the vanilla by a 1/4 teaspoon or so. Enjoy!
Connie says
Use imitation almond extract. My son had nut allergies so imitation works great for them.
Brenda Hoff says
I love these bars! They are so addicting! I’m curious if anyone has tried freezing them. We have a big event coming up & I would like to make them ahead of time. Also, would it be best to freeze them frosted or unfrosted?
Celebrating Sweets says
I’m glad you like them! I would recommend freezing them unfrosted, then frosting them once they have thawed.
Debra says
These are so good, soft, chewy and easy which was what I was looking for. Reminiscent of lofthouse cookies and will definitely be making again! Thanks for a great recipe!
Celebrating Sweets says
I’m glad you enjoyed them. Thanks for stopping by!
Cheryl says
Do these have to be refrigerator
Celebrating Sweets says
No, they will keep at room temp for a couple of days. Enjoy!
Marissa says
Hi! Is the sour cream totally necessary? Can I leave it out or substitute for something else?
Celebrating Sweets says
I find that it adds moisture and a little chewiness. You can leave it out or swap for full fat plain yogurt. Enjoy!
Lores says
Tastless. Cardboard consistency.
Celebrating Sweets says
Sorry to hear that. If you used real butter (not margarine or shortening), and had the right amount of sugar, vanilla and almond extract they should not have been tasteless. Sorry that they didn’t come out right.