Frosted Sugar Cookie Bars Recipe — Soft, Chewy Dessert Bars

The best soft, chewy, melt-in-your-mouth frosted sugar cookie bars topped with an easy vanilla buttercream. No chilling, rolling, or cutting required — just spread in a 9×13 pan and slice for an instant crowd-pleaser.

Making these for Christmas? Use the method in the Christmas tree sugar cookie bars post to transform these into festive little trees.

Over the years I’ve been asked how to turn my cut-out sugar cookie recipe into easy bars, and this is the answer: luscious, frosted, soft sugar cookie bars that taste like a homemade version of the classic store-bought soft sugar cookie bars — but better. They bake in a single pan and are simple to customize with colors or sprinkles.

Why these are the best sugar cookie bars:

1. So soft: These bars are melt-in-your-mouth, buttery-soft. Topped with vanilla buttercream they become a delightfully tender, chewy treat.
2. Quick to make: No rolling, chilling, or individual cookie cutters required — press the dough into a 9×13 pan and bake.
3. No cutters needed: Perfect when you want sugar cookie flavor without the extra tools or time.

Tip: For birthdays, bake in a round pan to make a homemade sugar cookie cake.

Ingredients for Soft Sugar Cookie Bars

• Unsalted butter (not margarine)
• Granulated sugar
• 1 large egg
• Vanilla extract and almond extract
• Baking powder
• Salt
• All-purpose flour
• Powdered sugar (for frosting)
• Milk (for frosting)
• Food coloring and sprinkles (optional)

How to Make Frosted Sugar Cookie Bars

Step 1: Make the sugar cookie dough

1. Preheat oven to 350°F (175°C).
2. Cream together 1 cup softened unsalted butter and 1 cup granulated sugar on medium speed for 20–30 seconds. If your butter isn’t softened, microwave for 10 seconds to slightly soften.
3. With the mixer on medium, add 1 large egg, 2 teaspoons vanilla extract, and 1 teaspoon almond extract. Mix until combined.
4. Add 1½ teaspoons baking powder, ½ teaspoon salt, and 2¼ cups all-purpose flour in ½-cup increments on low speed. Measure flour using the spoon-and-level method to avoid a dry dough.
5. Mix just until the flour is incorporated — about 20–30 seconds. The dough should resemble playdough and be only slightly tacky.

Dough should look like the photo below. When pinched it should hold together and not be overly sticky.

Step 2: Prep pan and press dough

Spray a metal 9×13-inch pan with cooking spray and line it with parchment paper (placing a bit of grease under the paper helps it stay put).

Drop dough by tablespoonfuls into the pan, then press with your hands or a spatula until it evenly covers the pan. If the dough is sticky, place another sheet of parchment over the top and press. Fold parchment sides down and press to get clean edges.

Tip: Using parchment over the dough helps prevent sticking and makes it easier to lift the whole slab out after chilling.

Step 3: Bake

Bake at 350°F for 14–16 minutes. Remove the bars the moment you see the tiniest hint of brown around the edges — the center may look slightly underdone, but the bars will finish setting as they cool in the hot pan.

Cool completely before frosting. Placing the pan on a cooling rack in the fridge will speed this up.

Step 4: Make the frosting

Once the bars are completely cool, spread with buttercream. If using sprinkles, add them right away so they stick before the frosting sets.

Frosting: In a large bowl, beat ½ cup softened unsalted butter on medium speed for 1–2 minutes until light and creamy. With the mixer on medium, slowly add 2 teaspoons vanilla extract, ½ teaspoon almond extract, and 2 cups powdered sugar. Increase to high speed and beat 2 minutes until fluffy. Add 1 tablespoon milk and beat 30 seconds; add the second tablespoon if needed to reach spreading consistency.

Step 5: Cut and serve

Cutting tips for clean bars:

1. Chill the frosted bars in the fridge for 30 minutes so the frosting firms up.
2. Lift the slab out using the parchment overhang if desired — be careful, bars can be fragile.
3. Use a large chef’s knife and make a single clean cut (no sawing). Wipe the knife between cuts to prevent frosting from dragging.
4. For 24 evenly sized bars: cut the slab in half horizontally, then each half into three; repeat vertically to split into two and then two again.

If you don’t have parchment, spray the pan well and cut directly in the pan following the same method for clean cuts.

Scavenger Hunt Answer

We’re hosting a scavenger hunt on Instagram to celebrate the launch of my cookbook!

Answer: (type this phrase into the box): “SUGARSUGAR”

Frequently Asked Questions

Can you freeze these sugar cookie bars?

Yes — these bars freeze beautifully and are often enjoyed frozen straight from the freezer. Store cut bars in an airtight container or freezer bag for 1–2 months for best texture.

Decorate for any occasion

• Simple: Keep the buttercream white and add sprinkles.
• Baby shower: Tint frosting a soft pink or blue for a themed tray.
• 4th of July: Divide frosting into three bowls, tint red, white, and blue, then swirl for a tie-dye look.
• Christmas: Tint frosting green and cut into triangles to resemble trees.
• Birthdays: Make extra frosting to pipe decorative edges and turn a round pan into a sugar cookie cake.

Want to use cream cheese frosting instead?

You can swap the buttercream for cream cheese frosting. Use a slightly thicker cream cheese frosting and spread it over the cooled bars. Because cream cheese frosting is softer, refrigerate the bars to help the frosting set and store them in the fridge.

Cream cheese frosting requires refrigeration and is best eaten within a few days.

4.91 from 165 votes

Frosted Sugar Cookie Bars

Makes: 24 bars

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Prep Time: 15 mins

Cook Time: 13 mins

Total Time: 30 mins

The best soft, chewy, melt-in-your-mouth Frosted Sugar Cookie Bars topped with an easy vanilla buttercream. No chilling, rolling, or cutting required — spread in the pan and slice for the ultimate crowd favorite.

Recipe by Melissa Rose

Ingredients

Sugar Cookie Bars:

• 1 cup unsalted butter (2 sticks), softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1½ teaspoons baking powder
• ½ teaspoon salt (omit if using salted butter)
• 2¼ cups all-purpose flour

Buttercream Frosting

• ½ cup unsalted butter (1 stick), softened
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• 1–2 tablespoons milk
• Food coloring, optional

⭐️ Before you begin! If you make this, please leave a review and rating — it helps support this site and lets others know how it turned out for you.

Instructions

1. Preheat oven to 350°F.
2. Cream softened butter and sugar, then add egg, vanilla, and almond extract.
3. Mix in baking powder, salt, and flour (½ cup at a time) until just combined. Dough should be slightly tacky but hold together.
4. Spray a metal 9×13 pan, line with parchment, and press dough evenly into the pan.
5. Bake 14–16 minutes, removing when edges show the tiniest bit of brown. Allow to cool completely before frosting.

To make frosting:

1. Beat softened butter until light, then add vanilla, almond extract, and powdered sugar.
2. Beat on high 2 minutes until fluffy, add 1 tablespoon milk and beat 30 seconds. Add the second tablespoon if needed to reach spreading consistency.
3. Spread on cooled bars and add sprinkles immediately if using.

Cutting & storage:

1. Chill frosted bars 30 minutes for clean cutting. Lift using parchment overhang if desired.
2. Use a sharp knife, wipe between cuts, and slice into 24 bars by dividing the slab as described above.
3. Store in an airtight container in the refrigerator for 2–3 days, or freeze for 1–2 months.

Notes from Melissa

Cream cheese frosting option: Use a thicker cream cheese frosting if swapping for buttercream. Refrigerate bars once frosted and store in the fridge.

Nutrition

Calories: 221 kcal,
Carbohydrates: 28 g,
Protein: 2 g,
Fat: 12 g

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