Print

Easy Frosted Soft Sugar Cookie Bars (Perfect for Holidays)

A hand holding up a thick, moist slice of sugar cookie bars topped with white frosting and colorful sprinkles.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these soft, buttery sugar cookie bars in one pan. They deliver the classic flavor of cut-out cookies without the rolling or decorating fuss, topped with simple vanilla buttercream frosting. This is your go-to recipe for simple party desserts and Christmas baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons milk or heavy cream (for frosting)
  • Holiday sprinkles, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, cream together the 1 cup of softened butter and 1 1/2 cups of granulated sugar until light and fluffy. This step helps create those melt in your mouth cookie bars.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup of milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Press the dough evenly into the prepared 9×13 inch pan.
  7. Bake for 20 to 25 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out clean. The bars should still look slightly soft.
  8. Let the sugar cookie bars cool completely in the pan on a wire rack.
  9. Prepare the frosting: In a medium bowl, beat the 1/4 cup of softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the vanilla extract and 2 tablespoons of milk or cream until you reach a smooth, spreadable consistency. Add more liquid if needed, one teaspoon at a time.
  10. Once the bars are completely cool, spread the vanilla buttercream frosting evenly over the top.
  11. Immediately decorate with holiday sprinkles before the frosting sets.
  12. Use the parchment paper overhang to lift the entire block of bars from the pan. Cut into squares or festive shapes.

Notes

  • For bakery style cookie bars, chill the dough for 30 minutes before pressing it into the pan. This prevents spreading.
  • If you want a tangier frosting, substitute 1 tablespoon of the milk with cream cheese when making the vanilla buttercream frosting.
  • These frosted dessert squares are excellent for making ahead; store unfrosted bars airtight at room temperature for up to 3 days, or frost and store for up to 2 days.

Nutrition

Find it online: https://hearthbite.com/easy-frosted-sugar-cookie-bars-recipe/