Frosted Sugar Cookie Bars

Soft, buttery, and topped with dreamy frosting, these Frosted Sugar Cookie Bars taste like your favorite bakery sugar cookies—only easier. Instead of rolling and cutting dough, everything bakes in one pan, then gets topped with creamy frosting and cheerful sprinkles for the ultimate soft cookie bar.

The texture is what makes these extra special. The centers stay soft and tender while the edges bake up lightly golden. A touch of sour cream keeps the bars moist, while vanilla and optional almond extract create that nostalgic sugar cookie flavor people instantly recognize and love.

Perfect for birthdays, holidays, potlucks, or just because, these easy sugar cookie bars somehow disappear faster than expected.

Recipe Yield: 16 bars

INGREDIENTS

For the Sugar Cookie Bars:
2 ⅔ cups all-purpose flour
1 tbsp cornstarch
¾ tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 large egg yolk
1 ½ tsp vanilla extract
¼ tsp almond extract (optional but recommended)
⅓ cup sour cream
1 tbsp milk

For the Frosting:
½ cup unsalted butter, softened
1 ¾ cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
1 pinch salt
2–3 drops pink food coloring (optional)
3 tbsp rainbow sprinkles

INSTRUCTIONS

1. Prep the pan:
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan, then line with parchment paper, leaving overhang on two sides for easier lifting.

2. Mix the dry ingredients:
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly combined.

3. Cream the butter and sugar:
In a large bowl, beat the softened butter and sugar for 2–3 minutes until light and fluffy. Then add the egg, egg yolk, vanilla extract, almond extract, sour cream, and milk. Mix until smooth and creamy.

4. Finish the dough:
Gradually add the dry ingredients to the wet ingredients. Mix just until no dry flour remains. The dough will be thick and soft.

5. Press into the pan:
Transfer dough into the prepared pan. Lightly dampen fingers or use a small offset spatula to press it into an even layer, especially into the corners for even baking.

6. Bake gently:
Bake for 18–21 minutes, or until the edges are lightly golden and the center looks just set. The middle should not look wet, but it should still feel soft. Avoid overbaking for the best bakery-style texture.

7. Cool completely:
Allow bars to cool completely in the pan before frosting. This prevents melting and keeps the frosting fluffy.

8. Make the frosting:
Beat softened butter until creamy. Gradually mix in powdered sugar, then add heavy cream, vanilla extract, salt, and food coloring if using. Beat for 1–2 minutes until fluffy and smooth.

9. Frost and decorate:
Spread frosting evenly over the cooled bars. Add rainbow sprinkles immediately so they stick before the frosting sets.

10. Slice and serve:
Lift bars out using parchment paper, then slice into 16 squares. For bakery-clean slices, chill for 20 minutes before cutting.

Helpful Tips to Perfect This Recipe

• Do not wait for browning: Sugar cookie bars should stay pale on top. Once the edges are lightly golden and the center looks set, they’re ready.
• Measure flour carefully: Too much flour is the biggest reason sugar cookie bars turn dry. Spoon flour into measuring cups and level it rather than scooping.
• For extra bakery-style flavor: The tiny amount of almond extract adds that nostalgic sugar cookie taste without overpowering the vanilla.