Quick Sugar Cookie Bars Recipe

I can still remember the excitement of spotting those soft, frosted pink cookies at the grocery store bakery during my childhood.

My homemade Sugar Cookie Bars recreate that tender, melt-in-your-mouth texture without any of the rolling or cutting hassle.

What Makes These Sugar Cookie Bars Special

You get all the nostalgic flavor of a traditional cutout cookie in a fraction of the time it usually takes.

The addition of cornstarch gives these Sugar Cookie Bars an incredibly soft crumb that feels like a cross between a cookie and a cake.

I love how easy it is to customize the frosting color and festive sprinkles for birthdays or holidays.

If you enjoyed this treat, try my Savory Sprinkle Cookies Recipe for a fun twist, or bake my Hearty Lemon Meltaway Cookies Recipe for a citrus burst.

Everything You Need for Perfect Sugar Cookie Bars

Here are the pantry staples you will need to bake this treat:

• Unsalted Butter: Provides the rich base flavor and tender texture for both the dough and the frosting.
• Granulated Sugar: Sweetens the cookie base while helping to create a light and fluffy structure.
• Eggs: You need two large eggs to bind the ingredients and add moisture to the dough.
• Vanilla Extract: I use a generous amount to give these bars that classic bakery aroma and taste.
• Almond Extract: This secret ingredient adds that distinct wedding cookie flavor which makes them irresistible.
• All-Purpose Flour: Unbleached flour works best here to provide structure without making the bars tough.
• Cornstarch: A small amount ensures the texture stays soft and prevents the bars from becoming too dense.
• Baking Powder: helps the dough rise just enough to create a puffy and cake-like consistency.
• Salt: Balances the sweetness and enhances the buttery profile of the cookie.
• Powdered Sugar: Essential for creating a smooth and creamy buttercream frosting.
• Heavy Cream: Adds richness and makes the frosting fluffy and spreadable.
• Food Coloring: Optional drops allow you to tint the frosting any shade you like.
• Sprinkles: These add a fun crunch and visual appeal to the finished bars.

My Method for Perfect Sugar Cookie Bars

Let’s get baking with this simple process:

1. Start by preheating your oven to 350 degrees and preparing your 9×13 inch baking pan. I generously butter the pan to ensure the bars release easily, but you can also line it with parchment paper if you plan to lift the entire batch out at once.
2. Whisk the dry ingredients together in a medium bowl, including the flour, cornstarch, baking powder, and salt. This step breaks up any clumps in the cornstarch and ensures the leavening agent is distributed evenly throughout the Sugar Cookie Bars so they rise uniformly.
3. Cream the butter and granulated sugar in a large stand mixer bowl until the mixture is well blended. You do not need to whip it until it is completely pale and airy like a cake, but it should be smooth and free of gritty sugar pockets.
4. Add the eggs one at a time, mixing well after each addition to fully incorporate them into the butter mixture. Scrape down the sides of the bowl with a spatula, then mix in the vanilla extract and almond extract until the batter smells fragrant.
5. Pour the dry flour mixture into the wet ingredients and mix on low speed just until the flour streaks disappear. Be very careful not to overmix at this stage, as working the dough too much will result in tough bars rather than soft ones.
6. Transfer the dough into your prepared baking pan and press it into an even layer. I like to spray my hands with a little non-stick cooking spray to pat the dough down smoothly without it sticking to my fingers.
7. Bake the bars for 14 to 16 minutes until they look puffy and are just set in the center. They should remain pale with very little browning on the edges, as taking them out early ensures they stay soft and tender as they cool.
8. Allow the bars to cool completely in the pan on a wire rack for about 90 minutes. It is critical that the base is cool to the touch before you apply the frosting, otherwise the butter in the frosting will melt and slide off.
9. While the bars cool, whip the butter, powdered sugar, cream, and vanilla together until the frosting is pale and fluffy. Spread the frosting over the cooled bars and immediately top with sprinkles before the surface crusts over.

My Best Tips for Perfect Sugar Cookie Bars

Using room temperature butter and eggs is the secret to a smooth batter that bakes evenly every time.

Keep a close eye on the oven because these Sugar Cookie Bars stay softest when you pull them out while they still look slightly underdone.

I always let the pan cool completely before adding the frosting so the butter does not melt and slide right off.

How to Serve This Sugar Cookie Bars

I prefer to slice these into neat squares and serve them on a white platter to let the colorful sprinkles pop.

You can keep these Sugar Cookie Bars in an airtight container on the counter for a few days to maintain that perfect soft texture.

Join me on Pinterest for more easy baking inspiration and delicious dessert ideas.

Sugar Cookie Bars

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• Author: Amelia Bryan
• Total Time: 34 min
• Yield: 24 bars
• Diet: Vegetarian

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Description

Soft, thick, and buttery sugar cookie bars topped with a creamy vanilla almond frosting. An easy no-roll dessert perfect for any celebration.

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Ingredients

• 1 cup (200g) granulated sugar
• 1 cup (225g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 1/4 cups (315g) all-purpose flour
• 1 Tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (113g) unsalted butter (for frosting)
• 2 1/4 cups (270g) powdered sugar
• 2 Tbsp heavy cream
• 1 tsp vanilla extract (for frosting)
• Food coloring (optional)
• Sprinkles (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and thoroughly grease a 9×13 inch baking pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined and lump-free.
3. Using a stand mixer or hand mixer, cream the 1 cup of softened butter and granulated sugar together until smooth and blended.
4. Beat in the eggs one at a time, followed by the vanilla and almond extracts, scraping down the bowl as needed.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined; do not overmix.
6. Press the thick dough evenly into the prepared baking pan using greased hands or a spatula.
7. Bake for 14-17 minutes, or until the center is just set and the edges are barely starting to color (do not overbake).
8. Allow the bars to cool completely in the pan on a wire rack for at least 90 minutes.
9. For the frosting, whip the remaining 1/2 cup butter, powdered sugar, cream, and vanilla until light and fluffy.
10. Spread the frosting over the cooled bars, add sprinkles if desired, and cut into squares.

Notes

Store bars in an airtight container at room temperature for up to 3 days. For cleaner cuts, wipe your knife with a warm damp cloth between slices.

• Prep Time: 18 min
• Cooling Time: 1 hr 30 min
• Cook Time: 16 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 245
• Sugar: 20g
• Sodium: 58mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 50mg

Keywords: sugar cookie bars, easy dessert recipe, frosted cookie bars, homemade sugar cookies, soft baked goods