These Sugar Cookie Bars are the deliciousness of sugar cookies without all the rolling, cutting, and decorating. They’re tender, chewy and covered with a sour cream/buttercream frosting!
I first posted this recipe back in March 2015 and these sugar cookie bars were good then, but I knew I could make them even better. So I revamped the recipe slightly and now they are even better than they were eight years ago.
If you love sugar cookies like me, then you know that they aren’t the easiest thing to whip up when that craving hits. Thank goodness for these perfectly buttery, chewy sugar cookie bars! They are the deliciousness of sugar cookies in bar form. There is no rolling and cutting out required.
One of my favorite things about these bars is they are completely customizable for any holiday. Just change the color of the frosting and/or sprinkles you use! You can make them for any occasion! You’re going to love these sugar cookie bars!
INGREDIENTS FOR THESE SIMPLE BARS.
- Butter – I always use salted butter, but if you prefer unsalted butter just increase the salt to 1/2 teaspoon.
- Sugar – you only need granulated sugar, not brown sugar
- Vanilla and almond extract
- Whipping cream – you need this for the cookies and the frosting
- Flour: All Purpose is the best – don’t forget to measure it correctly.
- Baking powder
SO SIMPLE TO MAKE.
If you’ve never made sugar cookie bars before then you’re going to love these. Just imagine making your favorite sugar cookie recipe in half the time. Once your dough is made, simply press it into an 8×8 pan and bake them at 350 for 22-28 minutes. Keep an eye on them because you don’t want to over bake these in the slightest.
Once the bars are cooled completely, frost them and throw a few sprinkles on top.
These bars are dense, butter, chewy and slathered in the most delicious buttercream! In the words of Marsha Brady, they’re dreamy!
Several years ago I had made these bars and took some to my friend and she sent me a video of her 4-year old daughter telling me “Jodi, you make the best cookies ever” and her cute almost 2-year boy saying “thank you.” Totally made my day.
If you know me, you know I am a frosting girl! You can never have too much frosting! I think the frosting to cookie ratio on these bars is perfection, but if you don’t love a thick layer of frosting you can cut back on the frosting or slather the rest on some graham crackers (my fav!). If you’ve never had frosting on graham crackers, you’re missing out! When were were kids, if my mom didn’t have any kind of cookie or treat for our lunches, she would whip up a batch of frosting and throw it on some graham crackers and put them in our lunches.
A FEW HELPFUL TIPS FOR MAKING THESE.
- The key to a really soft and tender sugar cookie bar is to mix the dough only until the flour is just combined. If you over mix the dough, that can lead to cookies that won’t be quite as soft and tender.
- If you use unsalted butter when you make these be sure to increase the salt to 1/2 teaspoon.
- I’m not one to usually measure flour the “correct” way when I bake, but for these sugar cookie bars it’s important to measure correctly. Be sure to fluff your flour, spoon it into your measuring cup and level it off. You don’t want to add to much flour.
- Do not over bake these bars! These bars are done when the edges are slightly golden, the center should not have any golden spots on it. Remember, they will continue to cook as they cool.
- Remember you can make these for any holiday/occasion by simply changing the frosting color and the sprinkles you use.
- To store these bars, place them in airtight container or cover them well and store in the refrigerator for up to one week.
These frosted sugar cookie bars really phenomenal and slightly addicting. I can’t wait for you to make them!Print
Recipe Source: 5 Boys Baker –
Originally posted on March 4, 2105, updated photos and recipe July 2023