These frosted sugar cookie bars are truly one of my all-time favorite treats! They’re incredibly simple to make yet unbelievably delicious! Dense, soft, and chewy with just the right amount of sweetness. Each bite has a subtle hint of almond and is topped with a thick layer of rich, creamy cream cheese frosting, making them completely irresistible.
If you’re craving homemade frosted sugar cookies but don’t have the time (or patience) to scoop and bake individual cookies, these sugar cookie bars are the perfect solution. The dough comes together quickly, bakes in one pan, and delivers all the classic flavors you love. These bars are dense, soft, chewy, and perfectly sweet, finished with cream cheese frosting and, of course, decorated with the cutest sprinkles. They taste just like a classic frosted sugar cookie, only easier and in bar form!
These sugar cookie bars are also ideal for sharing. Whether you’re hosting a party, bringing a dessert to a gathering, need a quick treat for a special occasion, or simply want to satisfy your sweet tooth, this recipe has you covered. They’re fun, festive, and always a crowd-pleaser. So gather your ingredients, preheat your oven, and let’s bake up a batch of these scrumptious sugar cookie bars!
WHY YOU’LL LOVE THESE SUGAR COOKIE BARS
- These Sugar Cookie Bars are the easiest and yummiest dessert!
- They’re dense, soft, perfectly sweet, have a hint of almond, and topped with cream cheese frosting!
- This recipe is quick and easy! The dough comes together quickly in one bowl and bakes for only 15 minutes.
- Skip the tedious cookie-cutting process. Simply spread the dough in a pan, bake, and frost.
- Topped with frosting and sprinkles, making the best dessert for any occasion. Especially when you’re hosting a party! The perfect dessert to share!
- One batch makes plenty of bars, so they’re ideal for feeding a crowd.
INGREDIENTS NEEDED & NOTES
Butter – I always use unsalted butter for baking, but salted butter works if that’s what you have on hand. Just reduce or skip the added salt in the recipe to prevent the bars from being too salty.
Cream Cheese – You’ll need this to make the frosting. I recommend using full-fat, original cream cheese for the best flavor and texture, but since it’s only for the frosting, cream cheese spread will work too. If you’re not a cream cheese fan, feel free to make or use a store-bought vanilla buttercream instead.
Eggs – Be sure to use large eggs at room temperature. If you forget to take them out ahead of time, simply place them in warm water for about 10 minutes to bring them to room temp quickly.
Flour – No fancy flour needed here, regular all-purpose flour works perfectly.
Leavening Agent – This recipe uses baking powder to help the cookie dough rise slightly and create a soft, tender texture.
Sugar – The cookie dough is made with granulated sugar only, but you can substitute ¾ granulated sugar and ¼ brown sugar for a slightly chewier texture with a hint of molasses flavor. You’ll also need powdered sugar (confectioners’ sugar) for the frosting.
Salt – Salt helps balance and enhance all the flavors in the bars.
Vanilla Extract – Just a small amount of vanilla extract enhances the overall flavor.
Almond Extract – Be sure to use pure almond extract, not almond syrup. This ingredient is totally optional, but a little almond extract adds a subtle, nutty depth that really elevates the flavor—I highly recommend it. You can also swap it for lemon extract for a bright, citrusy twist.
Sprinkles – Also optional, but highly recommended for the cutest finishing touch!
TOOLS & EQUIPMENT YOU’LL NEED
- Electric mixer
- Mixing bowls
- Rubber spatula
- 9×13 inch baking pan
- Cooling rack
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE SUGAR COOKIE BARS
(Be sure to check the printable recipe card below)
Sugar Cookie Dough:
226g (2 sticks) unsalted butter, soft at room temperature
250g (1+1/4 cups) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
312g (2+1/2 cups), spoon and level method) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Cream Cheese Frosting:
113g (1 stick) unsalted butter
226g (8oz) cream cheese
240g (2 cups) powdered sugar
1/2 teaspoon vanilla extract
a pinch of salt
gel food coloring
STEP 1: Bake the Cookie Bars
Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, allowing the excess to hang over the sides to create a sling. This will make it easy to lift the cookie bars out of the pan once baked.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a hand-held electric mixer), beat the softened butter, sugar, eggs, vanilla extract, and almond extract until light and fluffy, about 4 minutes on medium speed.
Gradually add the flour mixture, about 2 tablespoons at a time, mixing on medium-low speed just until combined. Be careful not to overmix the dough. Transfer the dough to the prepared baking pan and gently spread it into an even layer.
Bake on the middle rack for 15–17 minutes, or until the edges are set and lightly golden. Avoid overbaking, as this can dry out the bars. Keep in mind that they will continue to bake and set slightly in the hot pan after being removed from the oven. Place the pan on a wire rack and allow the bars to cool completely before frosting.
STEP 2: Make the Cream Cheese Frosting & Assemble
In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy, about 2 minutes. Add the powdered sugar, vanilla extract, and a pinch of salt, then beat again until light, smooth, and fully combined.
Spread the cream cheese frosting evenly over the cooled cookie bars. Top with sprinkles, then slice into 16 bars or 20 smaller squares. Enjoy!
TIPS FOR MAKING THE BEST SUGAR COOKIE BARS
- Use room temperature ingredients – Make sure your butter, eggs, and cream cheese are at room temperature. This helps everything mix smoothly and gives you a softer, more even texture.
- Don’t overmix the dough – Once you add the dry ingredients, mix just until combined. Overmixing can make the bars too dense instead of soft and chewy.
- Line your pan with parchment paper – This makes removing and slicing the bars so much easier and cleaner. Plus, no sticking!
- Spread the dough evenly – This sugar cookie dough is thick, so take a little extra time to spread it evenly into the pan. This helps the bars bake evenly.
- Don’t overbake – The bars should look set on top and lightly brown on the edges, but still soft in the center. Overbaking will dry them out.
- Let the bars cool completely before frosting – If they’re even a little warm, the cream cheese frosting will melt right off. Patience pays off!
- Use full-fat cream cheese for the frosting – This gives you the creamiest, thickest frosting with the best flavor.
- Go easy on the almond extract – A little goes a long way. Too much can overpower the vanilla, so do not add an extra teaspoon of almond extract ok?!
- Chill before slicing for clean cuts – Pop the frosted bars in the fridge for about 1 hour before slicing. You’ll get neat, bakery-style squares.
- Add sprinkles – Sprinkle them on right after frosting so they stick, and don’t be shy, they make everything cuter.
HERE’S HOW TO STORE THE LEFTOVER SUGAR COOKIE BARS
Because these sugar cookie bars are topped with cream cheese frosting, proper storage is key to keeping them fresh and delicious. Once the sugar cookie bars are completely cooled and frosted, store them in an airtight container in the refrigerator (yes they need to be refrigerate, because they’re topped with cream cheese). They’ll stay fresh for up to 6 days. If you prefer to enjoy them at room temperature, you can let the bars sit out for about 20–30 minutes before serving. This softens the bars and frosting and brings out the best flavor.
For longer storage, these sugar cookie bars also freeze well. Slice them into individual bars, then place them in a single layer on a baking sheet to freeze until firm. Once frozen, transfer them to a freezer-safe container or bag, separating layers with parchment paper. They’ll keep good in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw the bars in the refrigerator overnight or on the counter for about an hour. They’ll taste just as soft, sweet, and delicious as the day you made them!
Sugar Cookie Bars
These frosted sugar cookie bars are truly one of my all-time favorite treats! They’re incredibly simple to make yet unbelievably delicious! Dense, soft, and chewy with just the right amount of sweetness. Each bite has a subtle hint of almond and is topped with a thick layer of rich, creamy cream cheese frosting, making them completely irresistible.
Ingredients
Sugar Cookie Dough:
- 226g (2 sticks) unsalted butter, soft at room temperature
- 250g (1+1/4 cups) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, optional
- 312g (2+1/2 cups), spoon and level method) all-purpose flour
- 1 teaspoon baking powder
- 1/3 teaspoon salt
Cream Cheese Frosting:
- 113g (1 stick) unsalted butter
- 226g (8oz) cream cheese
- 240g (2 cups) powdered sugar
- 1/2 teaspoon vanilla extract
- a pinch of salt
- gel food coloring
Instructions
STEP 1: Bake the Cookie Bars
- Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, allowing the excess to hang over the sides to create a sling. This will make it easy to lift the cookie bars out of the pan once baked.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a hand-held electric mixer), beat the softened butter, sugar, eggs, vanilla extract, and almond extract until light and fluffy, about 4 minutes on medium speed.
- Gradually add the flour mixture, about 2 tablespoons at a time, mixing on medium-low speed just until combined. Be careful not to overmix the dough.
- Transfer the dough to the prepared baking pan and gently spread it into an even layer.
- Bake on the middle rack for 15–17 minutes, or until the edges are set and lightly golden. Avoid overbaking, as this can dry out the bars. Keep in mind that they will continue to bake and set slightly in the hot pan after being removed from the oven.
- Place the pan on a wire rack and allow the bars to cool completely before adding frosting.
STEP 2: Make the Cream Cheese Frosting & Assemble
- In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy, about 2 minutes.
- Add the powdered sugar, vanilla extract, a pinch of salt, and gel food coloring, then beat again until light, smooth, and fully combined.
- Spread the cream cheese frosting evenly over the cooled cookie bars., then top with sprinkles,.
- Slice into 16 bars or 20 smaller squares. Enjoy!