sugar cookie bars

Vanilla sugar cookie bars topped with buttercream frosting are perfect for birthday parties (or just because).

sugar cookie bars

Chewy vanilla sugar cookie bars topped with a thick layer of delicious frosting, these cookies are super easy to make.

Soft, rich, and decadent, my new favorites!

more bar cookies we love

how to store leftover cookie bars

Store the bar cookies in an air tight container at room temperature for 2 to 3 days OR in the refrigerator for 5 days.

I prefer to keep the cookies in the refrigerator so the frosting sets well.

tools you'll need

You'll need an 8 x 8 inch baking pan. For even heating, I suggest a metal pan.

I also suggest lining your baking pan with parchment paper. You can easily remove the bar cookies by lifting the paper.

If you want to color the frosting, I like gel paste food coloring. Here, I used Electric Pink. You need only a drop or two.

You may also want to top with sprinkles of your choice.

tips for making sugar cookie bars

• We recommend using an oven thermometer to make sure your oven is at the right temperature.
• We also recommend weighing ingredients with a digital scale.
• For soft cookies, do not overbake! The cookies are ready when the top is very lightly browned.
• An off-set spatula is handy for spreading frosting.
• I always use salted butter, although most bakers prefer unsalted.

Let's make sugar cookie bars!

printable recipe

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Yield: 16 bars

sugar cookie bars

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The best vanilla sugar cookie bars! Soft, chewy, topped with a thick layer of buttercream frosting.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• COOKIE LAYER
• 2 cups all-purpose flour (256 grams)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup butter, slightly softened (113 grams)
• 1 cup sugar (201 grams)
• 1 large egg
• 2 teaspoons pure vanilla extract
• FROSTING LAYER
• ¾ cup butter, slightly softened (170 grams)
• 2 ¼ cups confectioner's sugar (250 grams)
• 3 tablespoons milk
• 1 teaspoon pure vanilla extract
• Pinch salt
• Food coloring (optional)
• Sprinkles (optional)

Instructions

1. Preheat the oven to 350 degrees F.
2. Line an 8 x 8 inch square baking pan (I recommend metal) with parchment paper.
3. In a large bowl, briefly whisk the flour, baking powder, and salt.
4. In a bowl with a hand mixer or in the bowl of a standing mixer, place the butter. Briefly beat. Add the sugar and beat until fluffy.
5. Beat in the egg and vanilla extract.
6. Gradually mix in the flour mixture until well combined.
7. Scrape the dough into the baking pan and press evenly with your hands.
8. Bake for 20 to 25 minutes or until the top is very lightly browned.
9. Let the cookie bars cool completely.
10. To prepare frosting, place the butter and about half the confectioner's sugar in a large bowl or standing mixer. Beat well.
11. Add the milk and vanilla extract and mix while adding the remaining sugar.
12. Mix in a pinch of salt.
13. For thicker frosting, add more confectioner's sugar. For thinner frosting, add more milk.
14. If desired, tint frosting with food coloring.
15. Spread the frosting evenly over the cookies. Top with sprinkles, if using.
16. If desired, refrigerate the cookies to firmly set the frosting.
17. Cut into 16 squares.

Notes

We recommend using an oven thermometer to make sure your oven is at the right temperature.

We also recommend weighing ingredients with a digital scale.

For soft cookies, do not overbake! The cookies are ready when the top is very lightly browned.

An off-set spatula is handy for spreading frosting.

I always use salted butter, although most bakers prefer unsalted.

To color frosting, I suggest gel pastes. Americolor Electric Pink is used here.

You will need a metal 8 x 8 inch baking pan and parchment paper.

Store in an air tight container at room temperature for 2 to 3 days or in the refrigerator for 5 days.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 320Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 50mgSodium: 236mgCarbohydrates: 43gFiber: 0gSugar: 30gProtein: 2g

HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.

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Meaghan Mountford

Hi! I’m Meaghan, the creator behind the edible art and recipes at TheDecoratedCookie.com. I’m the author of two food craft cookbooks: SUGARLICIOUS and COOKIE SENSATIONS. I’ve teamed up with Beth for more fun in the kitchen making easy, sweet treats.

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