These soft and buttery Frosted Sugar Cookie Bars are ready in just 40 minutes! Skip the rolling and cutting–these easy bars are packed with a sweet vanilla flavor and topped with the dreamiest cream cheese frosting.
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If you’re anything like me, you want all the delicious taste of sugar cookies without the endless rolling, cutting, and a flour-covered kitchen (I’m one busy mama). You will welcome these surprisingly easy sugar cookie bars. They’re soft, chewy, and topped with a luscious layer of frosting. It’s like the best of cutout cookies and vanilla cake combined into a perfect dessert bar.
The Three Layers of Frosted Sugar Cookie Bars
If you’re a fan of birthday cake blondies or crave the timeless appeal of sugar cookies, you’re going to love these bars. Why settle for just one layer of deliciousness when you can have three! They combine texture, buttery flavor, and fun into every bite:
- Cookie Bar Layer: Soft, chewy, and perfectly sweet, this layer is the foundation of the bars. It’s everything you love about the flavor of vanilla store-bought cake mix, but 100% made from scratch!
- Cream Cheese Layer: Tint with a pop of color to match your mood or the season, this frosting layer is smooth, creamy, and slightly tangy. It’s reminiscent of the filling in my funfetti cookie sandwiches, adding a decadent richness that perfectly complements the cookie base.
- Sprinkle Topping: No frosted sugar cookie bar is complete without a generous handful of sprinkles! They add a playful crunch and make these bars look as amazing as they taste.
Ingredients Notes and Substitutions
- Butter. You’ll need to bring the butter to room temp. If you’re out of unsalted butter, salted works too–just reduce the added salt by half.
- Oil. Just a bit of vegetable or canola oil keeps the bars moist and tender. You can swap for melted coconut oil too.
- Eggs. One large egg plus one yolk adds structure and richness. Don’t forget to bring them to room temp (or you can set the eggs in a bowl of warm water for 10 minutes for a quick fix!).
Please see the recipe card below for the complete list of ingredients and measurements.
Favorite Variations
- Almond extract: Swap half the vanilla extract for almond extract. It adds a subtle, nutty flavor that pairs beautifully with the creamy frosting and gives them a sophisticated twist.
- Frosting frenzy: While cream cheese frosting is always a winner, you could also try a rich fudge frosting for a decadent vibe or extra fun sprinkle buttercream frosting for a bakery-worthy finish.
- A la mode: For the ultimate dessert experience, serve these bars warm with a scoop of vanilla ice cream.
What Pan Sizes Can You Use?
One of the best things about these sugar cookie bars is how adaptable they are to different pan sizes. Here’s what you need to know:
- Square pan: This recipe is designed for an 8x8 or 9x9 square pan, making it perfect for small gatherings or an everyday family treat. These sizes give you the ideal thickness for soft, chewy bars.
- Doubling the recipe: Need to serve a large group? Double the recipe and bake in a 9x13 pan. You’ll still get that same soft texture but in a quantity that’s perfect for entertaining or sharing with neighbors. Just remember to increase your baking time slightly.
Step-By-Step Instructions
Step 1: Combine dry ingredients - Give the flour, cornstarch, baking powder, and salt a good whisk.
Step 2: Cream butter and sugar - Beat together with a mixer until light and fluffy.
Step 3: Add oil - Keep the mixer going while you slowly add the oil until combined.
Step 4: Add egg and vanilla - Continue to mix until combined. Make sure to scrape down the sides and bottom of the bowl.
Step 5: Add dry ingredients - Set the mixer to low speed and mix in the dry ingredients just until combined. Don't overmix, as you want to keep these bars soft.
Step 6: Spread and bake - Spread the batter into an even layer in the prepared pan using a small offset spatula or knife. Pop the pan in the preheated oven for about 20-25 minutes until the edges just start to turn a light golden brown.
Step 7: Make the frosting - Beat the cream cheese on high speed, add the powdered sugar and vanilla on low speed, and mix until everything comes together. I add a bit of milk or cream to thin out the consistency and then beat the frosting for 1-2 minutes until it is light and fluffy.
Pro Tip: Cool these sugar cookie bars completely before frosting. The last thing you want is the cream cheese frosting to melt right off these bars. To speed up the cooling process, pop the bars in the fridge.
Experts Tips for Perfect Cookie Bars
- Measure ingredients with a scale: For the most accurate results, use a kitchen scale to weigh your ingredients. This ensures the perfect balance of flavors and textures every time.
- Line your pan with parchment paper: Let the parchment paper hang over the edges of your pan. Not only does this simplify cleanup, but you can lift the bars right out of the pan.
- Slightly underbake your bars: Pull the bars out of the oven just before they’re fully set. This prevents the edges from getting crispy, and the centers stay soft and chewy.
- Use a light-colored pan: To prevent overbaking, opt for a light-colored aluminum baking pan. Dark-coated pans absorb more heat and can lead to overly browned edges.
Storage & Freezing
- Refrigerate: Keep your frosted sugar cookie bars fresh and chewy by storing them in an airtight container in the fridge for up to 5 days
- Freeze: These bars freeze well! Wrap them in plastic wrap, with or without the cream cheese frosting, then place them in a freezer-safe bag or container and freeze. They’ll stay fresh for up to 3 months. When you’re ready to enjoy them, let the bars thaw at room temp.
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Frosted Sugar Cookie Bars
- Total Time: 40 minutes
- Yield: 16 bars 1x
Description
These soft and buttery Frosted Sugar Cookie Bars are ready in just 40 minutes! Skip the rolling and cutting–these easy bars are packed with a sweet vanilla flavor and topped with the dreamiest cream cheese frosting.
Ingredients
Sugar Cookie Bars
- 217 g ( 1 ⅔ cups) all-purpose flour
- 1 ½ teaspoons cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 113 g (½ cup) unsalted butter, room temp
- 200 g (1 cup) granulated sugar
- 2 tablespoons vegetable oil
- 1 large egg + 1 egg yolk, room temp
- 2 teaspoons pure vanilla extract
Cream Cheese Frosting
- 56 g (¼ cup) unsalted butter, room temp
- 56 g (2 ounces) cream cheese, room temp
- 220 g (2 cups) powdered sugar
- 1 teaspoon pure vanilla extract
- Heavy cream or milk, as needed
Instructions
- Preheat the oven to 350°F/177°C. Line an 8x8-inch square baking pan with parchment paper so that it hangs over the sides.
- In a medium bowl, whisk the flour, cornstarch, baking powder, and salt.
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy.
- With the mixer on medium-low speed, stream in the oil and mix until combined.
- Add the egg, yolk, and vanilla and mix together.
- On low speed, add the dry ingredients and mix until just combined.
- Gently press the cookie dough into the prepared pan and bake the bars for 20-25 minutes until the edges are very lightly golden brown. You’ll want the middle to still be soft.
- Set the hot pan on a wire rack to cool.
Cream Cheese Frosting
- Using a handheld or a stand mixer fitted with the paddle attachment beat the butter and cream cheese on medium-high speed until smooth and creamy.
- Add the powdered sugar and vanilla and mix on low speed until completely incorporated.
- Add enough cream or milk for a spreadable consistency. Increase the mixer to medium-high speed and beat for 1-2 minutes until light and fluffy.
- Spread the frosting over the completely cooled bars.
Notes
Double the recipe: Bake in a 9x13 baking pan. Add a few minutes to the baking time.
Storage: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap with plastic wrap and place in a freezer-safe container. Freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Brownies & Bars
- Method: Baking
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