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Two sugar cookie bars topped with pink frosting and sprinkles stacked on top of each other.
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4.6 from 20 votes

Sugar Cookie Bars

These Sugar Cookie Bars are soft and tender and topped with frosting and sprinkles.
Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 18
Calories 342kcal


For the bars:

  • ¾ cup unsalted butter softened
  • 4 oz cream cheese softened
  • 1 cup granulated sugar
  • cup powdered sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
  • cups all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

For the frosting:

  • ¾ cup unsalted butter softened
  • cups powdered sugar plus more, if needed
  • 1 tablespoon milk or half and half plus more, if needed
  • 1 teaspoon pure vanilla extract
  • teaspoon almond extract
  • a few drops of food coloring optional
  • sprinkles



  • Preheat oven to 350°F. Line a 9x13 baking pan with foil and lightly grease or spray it.
  • Using a hand mixer or stand mixer with the paddle attachment beat butter and cream cheese until smooth and creamy. Add granulated sugar and powdered sugar and beat until smooth and creamy. Beat in egg and extracts, scraping the sides and bottom of the bowl as needed.
  • 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.
  • Scoop the dough into the prepared pan and use your fingers to evenly press it into the pan. The dough will be thick and sticky, I recommend that you lightly moisten your fingertips with water to help press the dough into the pan.
  • Bake for 22-25 minutes, until the top appears dry and the edges are just starting to turn light brown. Make sure not to over bake. Place the pan on a wire rack and cool completely before frosting them.


  • Using a hand mixer or stand mixer with the paddle attachment, beat butter until smooth. Add half the powdered sugar, beating until combined. Beat in remaining powdered sugar followed by milk, extracts, and food coloring (if using). Turn the speed to high and beat for a full minute, until fluffy. If necessary, you can adjust the consistency by adding more powdered sugar to thicken or more milk to thin. Use an offset spatula or butter knife to spread the frosting over the cooled bars. Top with sprinkles and slice into squares.



Store tightly covered in the refrigerator for up to 4 days. Bring to room temperature before serving.
Leftover bars can be frozen for up to 2 months. Note they might be on the softer side once thawed.


Calories: 342kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 59mg | Potassium: 49mg | Fiber: 1g | Sugar: 30g | Vitamin A: 572IU | Calcium: 21mg | Iron: 1mg