Nothing brightens a day like a batch of frosted sugar cookie bars. They’re soft, tender, and topped with the most rich and creamy frosting.
Each bite delivers a delightful balance of buttery flavor and just the right hint of vanilla and almond.
Better yet, there’s no rolling out dough or fussing with cookie cutters required! Just press the dough into a pan, bake until golden, then slather on that dreamy frosting.
Why You’ll Love These Frosted Sugar Cookie Bars
Easy Preparation: This recipe is straightforward and doesn’t require chilling the dough. So you can have it in the oven in a flash. Even the frosting is simple – just mix then spread. It’s so easy, you can even do it with the kids!
Versatile Decoration: Change the color of the frosting, add sprinkles or chocolate chips to the dough, or swirl some peanut butter into the top. You can also swap out the sprinkles to make them festive for any holiday.
Crowd-Pleaser: These cookie bars are ideal for sharing at parties or gatherings.
Time-Saver: Unlike individual cookies, this recipe allows you to bake and frost an entire batch at once, significantly reducing preparation and baking time.
Ingredients
- All-Purpose Flour: The foundation of the cookie bars, providing structure and texture.
- Cornstarch: Adds tenderness to the cookies, making them soft and chewy.
- Baking Powder: Helps the cookie bars rise, creating a light and fluffy texture.
- Salt: Enhances the flavor and balances the sweetness.
- Butter: Adds richness and moisture to the cookies and creates a creamy base for the frosting.
- Granulated Sugar: Sweetens the dough and helps achieve a light, golden-brown color.
- Egg + Yolks: Provide structure, moisture, and a rich flavor to the cookie bars.
- Sour Cream: Adds moisture and a slight tang, keeping the cookies soft and tender.
- Vanilla Extract: Infuses the cookie bars and frosting with a warm, sweet aroma.
- Almond Extract (Optional): Adds a subtle nutty flavor, enhancing the overall taste.
- Powdered Sugar: Sweetens and thickens the frosting, making it smooth and spreadable.
- Milk: Adjusts the frosting consistency, making it light and fluffy.
- Sprinkles: Adds a festive touch and a bit of crunch to the frosted cookie bars.
How to Make Frosted Sugar Cookie Bars
Topped with a generous layer of smooth frosting and a sprinkle of colorful joy, these cookie bars are as fun to look at as they are to eat.
In fact, they’re almost too pretty to eat… almost!
Here’s how easy they are to whip up.
1. PREP: Preheat the oven to 350°F. Line the 9×13-inch baking pan with parchment paper.
2. MIX: Whisk the flour, cornstarch, baking powder, and salt in a medium bowl. Set aside.
3. BEAT: Beat butter and sugar until light and fluffy. Add the egg, yolks, sour cream, vanilla, and almond extract, mixing well after each.
4. COMBINE: Mix in the dry ingredients by hand with a spatula until just combined. Press the dough into the pan.
5. BAKE: Bake for 15-20 minutes until edges are lightly golden. Cool fully in the pan.
6. FROST: Beat the butter, powdered sugar, vanilla, and salt until creamy. Add the milk, as needed, then spread the frosting over the cooled bars.
7. SET: Let the frosting set for 10-15 minutes. Cut into squares and enjoy.
Tips For the Best Frosted Sugar Cookie Bars
Whether you’re looking for a fun baking project or need a crowd-pleasing dessert, these frosted sugar cookie bars are sure to be a hit.
Trust me, they won’t last long!
Just be sure to check out these tips before you start, and they’ll be incredible.
- Use room temperature ingredients. Get everything out of the fridge 20-30 minutes before you begin to make mixing easier.
- Measure carefully. Spoon and level the flour into the measuring cup or weigh it for better accuracy. Too much flour will make these dense and crumbly.
- Mixing speed. Mix the wet ingredients on medium, then low speed until blended. Then, mix the dry into the dough by hand. This will prevent overmixing, which can lead to tough cookie bars.
- Press evenly. Press the dough evenly into the prepared pan to ensure uniform thickness and even baking. Add a layer of parchment over the top, then press it flat with a measuring cup or the bottom of a glass.
- Add the sprinkles right away. Right after spreading the frosting, add the sprinkles. If you wait a few minutes, it will set on top, and they won’t stick.
- Colorful frosting. For a fun twist, add some food coloring. Use gel colors for the most vibrant finish.
How to Store
Want to make these ahead? You totally can!
Option one is to make the dough and frosting and refrigerate them separately for 2-3 days. Bake the cookie bars then frost.
Another option is to make the cookie dough, press it into the pan, then wrap and freeze. Bake it from frozen (with an extra 3-5 minutes) or thaw overnight and bake as instructed.
And if you have leftovers, here’s the rundown:
To Store: Place the frosted sugar cookie bars in an airtight container and refrigerate for up to one week. Ensure the container is sealed to maintain freshness and prevent the frosting from drying out.
To Freeze: Freeze unfrosted cookie bars wrapped tightly in plastic wrap. Place them in a freezer-safe bag or container for up to three months; thaw completely before frosting and serving.
More Cookies Recipes Your Family Will Love
Lemon Raspberry Cookies
Chocolate Chip Cookie Cake
Sheet Pan Chocolate Chip Cookies
M&M Cookie Bars
Frosted Sugar Cookie Bars
23
servings15
minutes15
minutes282
kcalNothing brightens a day like a batch of frosted sugar cookie bars. They’re soft, tender, and topped with the most rich and creamy frosting.
Ingredients
- For the Cookie Bars
2 1/2 cups all-purpose flour (300g)
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg + 2 yolks, room temperature
1/4 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
- For the Frosting
1 cup unsalted butter, room temperature
2 1/2 cups powdered sugar, sifted
1 tablespoon vanilla extract
pinch salt
1-3 tablespoons milk, as needed
sprinkles for decorating
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
- Make the cookie dough: In a medium bowl, whisk the flour, cornstarch, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Turn the mixer to low and blend in the egg, yolks, sour cream, vanilla, and almond extract, if using. Add them one by one, mixing well between each addition.
- Add the dry ingredients and mix by hand with a spatula until just combined. Press the soft dough evenly into the prepared pan.
- Bake for 15-20 minutes until lightly golden at the edges and just barely brown in the middle. Set aside to cool fully in the pan.
- Make the frosting: In a large mixing bowl, beat the butter until creamy. Slow blend in the powdered sugar, vanilla, and salt. Add the milk, as needed, until it reaches the desired consistently. It should be light, fluffy, and spreadable (not pourable).
- Lift the cookie bars out of the pan and spread the frosting evenly over the top. Add the sprinkles, if desired then leave to set for a 10-15 minutes. . When the frosting is no longer sticky to the touch, cut the bars into squares and enjoy!
Notes
- Spoon and level the flour into the measuring cup or weigh it for better accuracy. Too much flour will make these dense and crumbly.
- Get everything out of the fridge 20-30 minutes before you begin. It’ll make mixing a lot easier.
Oh man…. This is delicious! No idea why you use one egg and two yolks instead of two eggs, but I did!
You are 100% right about these, Bonnie. They are ADDICTIVELY delicious. As for the eggs… egg yolks are mostly fat, while the whites contain more protein. The extra fat from the yolks makes baked goods lighter, moister, and extra rich. Whereas the protein from the whites makes things denser. Adding just the yolk is what gives them their melt-in-your-mouth texture. <3