Sugar Cookie Bars Recipe

Let me tell you about my all-time favorite quick dessert – these magical sugar cookie bars recipe that taste like childhood in every bite. I first whipped up a batch for my daughter’s school bake sale, and let me tell you, those bars vanished faster than you can say “seconds please!” What makes them so special? Imagine the softest sugar cookie you’ve ever had, but in bar form – no rolling, no cutting, just mix, spread, and bake. In about 40 minutes total (yes, really!), you’ll have a pan of buttery, vanilla-kissed perfection topped with fluffy frosting.

The best part? These sugar cookie bars are practically foolproof. Whether you’re baking with kids who want to dump in the sprinkles or need a last-minute dessert for book club, this recipe never lets me down. That crispy golden edge with the chewy center gets me every time. And when people ask for the secret? I just wink and say “more butter, always more butter.” Now grab your mixing bowls – I’ll show you how to make dessert magic happen in no time flat.

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Why You’ll Love This Sugar Cookie Bars Recipe

Let me count the ways these bars will become your new go-to dessert:

• That perfect soft-but-slightly-chewy texture that makes you keep coming back “just for one more bite”
• No cookie cutter fuss – just press the dough into the pan and bake (I call this “lazy baker’s genius”)
• Kid-approved magic – my little ones love decorating with extra sprinkles on top
• Foolproof for parties – you can make them ahead and they stay delicious for days
• That nostalgic sugar cookie taste, but way easier than rolling out dough

Trust me, once you try this method, you’ll never go back to fussy cut-out cookies again!

Sugar Cookie Bars Recipe Ingredients

Here’s everything you’ll need to make these irresistible bars – I’ve grouped them neatly so you can tackle this recipe like a pro:

For the Cookie Base:

• 1½ cups (180g) all-purpose flour – spooned and leveled, please!
• 2 teaspoons cornstarch – our secret weapon for softness
• 1 teaspoon baking soda
• ½ teaspoon salt – trust me, it balances the sweetness
• ½ cup (113g) unsalted butter, melted – I always use the good stuff
• ¾ cup (150g) granulated sugar
• 2 large eggs – room temperature works best
• 2 teaspoons vanilla extract – the real deal, not imitation
• ⅓ cup sprinkles – totally optional but oh-so-fun

For the Buttercream Frosting:

• ½ cup (113g) unsalted butter, softened – patience is key here
• 2 cups (240g) powdered sugar, packed – sift if you’re feeling fancy
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or cream – start with 2, add more as needed
• Pinch of salt – cuts the sweetness perfectly

See? Nothing fancy – just pantry staples transformed into something magical. The sprinkles are optional, but in my house, we believe more sprinkles = more happiness!

How to Make Sugar Cookie Bars Recipe

Okay, let’s get baking! These sugar cookie bars come together so easily – just follow these simple steps, and you’ll have a pan of pure happiness in no time. I’ll walk you through each part, from mixing that perfect dough to spreading on that dreamy frosting.

Preparing the Cookie Base

First things first – preheat that oven to 350°F (177°C). While it’s heating up, grab your 8″ baking pan and give it a good greasing. I like to use butter and a light dusting of flour, but baking spray works great too.

Now, let’s mix the dry ingredients – flour, cornstarch (our little secret for ultra-soft bars), baking soda, and salt. Whisk them together in a medium bowl and set aside.

In a larger bowl, whisk together the melted butter and sugar until they’re best friends. Then add the eggs one at a time, followed by the vanilla. Oh, that vanilla smell already has me drooling!

Here’s the key – add the dry ingredients to the wet ingredients gradually, mixing just until combined. Overmixing is the enemy of tender bars! Gently fold in those cheerful sprinkles last, saving a few for decorating the top later if you’re feeling fancy.

Baking and Cooling

Spread the dough evenly in your prepared pan – a rubber spatula works perfectly here. Pop it in the oven and set your timer for 23 minutes, but start checking at 20. You’ll know they’re done when the edges turn a beautiful golden brown and the center springs back lightly when touched.

Now comes the hardest part – waiting! Let the bars cool completely in the pan on a wire rack. I know it’s tempting, but don’t even think about frosting them while they’re warm, or you’ll have a melty mess. About 45 minutes should do the trick.

Making the Buttercream Frosting

While the bars cool, let’s make that luscious frosting. Start with room-temperature butter – if it’s too cold, you’ll end up with lumpy frosting. Beat it until it’s smooth and creamy, then add the vanilla and a pinch of salt.

Here’s my pro tip – add the powdered sugar gradually, about ½ cup at a time, beating well after each addition. Start with 2 tablespoons of milk, then add more as needed until you reach that perfect spreadable consistency. Too thick? Add a teaspoon more milk. Too thin? A bit more powdered sugar will fix it.

Once your bars are completely cool, spread that glorious frosting over the top with an offset spatula or butter knife. Now’s the time to add those extra sprinkles we saved earlier!

Tips for Perfect Sugar Cookie Bars Recipe

After making these bars more times than I can count (okay fine, I stopped counting after batch #20), I’ve picked up some foolproof tricks:

• Parchment paper is your best friend – line the pan with it hanging over the edges for super easy removal and picture-perfect cuts
• Chill that dough if it’s sticky – 15 minutes in the fridge makes spreading it in the pan a breeze
• Scrape that bowl! – When mixing frosting, stop halfway to scrape down the sides so no butter gets left behind
• Underbake slightly – Take them out when the edges are just golden but the center still looks slightly underdone for ultimate chewiness
• Frosting too soft? Pop the frosted bars in the fridge for 10 minutes before slicing for cleaner edges

These little tricks make all the difference between “good” bars and “oh-my-gosh-I-need-the-recipe-NOW” bars!

Sugar Cookie Bars Recipe Variations

One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried over the years:

• Citrus twist: Add a tablespoon of lemon or orange zest to the frosting for a bright, fresh flavor
• Chocolate lover’s dream: Swap sprinkles for mini chocolate chips – my kids go crazy for this version
• Nutty delight: Fold in ½ cup chopped toasted pecans or almonds for extra crunch
• Gluten-free option: Use your favorite 1:1 gluten-free flour blend – just be sure it contains xanthan gum
• Funfetti magic: Use colored sugar instead of sprinkles for a more uniform rainbow look

The possibilities are endless – once you’ve mastered the basic recipe, don’t be afraid to get creative!

Storing and Serving Sugar Cookie Bars

These bars stay wonderfully fresh at room temperature for about 3 days – just keep them in an airtight container (if they last that long!). I like to slip a slice of bread in the container to help maintain that perfect soft texture. For serving? Well, in my house, we believe a tall glass of cold milk is non-negotiable – it’s the perfect partner for these sweet, buttery treats. Pro tip: If you want to freeze them, do it without the frosting and add that fresh when you thaw them out!

Sugar Cookie Bars Recipe FAQs

After years of making these bars and answering all my friends’ baking questions, here are the things everyone wants to know:

Can I freeze sugar cookie bars?
Absolutely! Just freeze them without the frosting first. Wrap cooled bars tightly in plastic wrap, then aluminum foil. They’ll keep for up to 3 months. When you’re ready, thaw at room temperature and frost them fresh – the texture stays perfect this way.

Why did my bars turn out dry?
Oh no! This usually means they baked just a tad too long. Next time, check them at 20 minutes – the edges should be golden but the center might still look slightly underdone. And don’t skip the cornstarch – it’s our secret moisture keeper!

Can I substitute margarine for butter?
I wouldn’t recommend it, friend. Real butter gives that irreplaceable rich flavor and perfect texture. Margarine can make the bars spread too much and the frosting taste… well, not like frosting. Spend the extra dollar – your taste buds will thank you!

Can I make these bars ahead of time?
You bet! The unfrosted bars stay fresh for up to 2 days at room temperature when wrapped tightly. Or bake them, let cool completely, and freeze as mentioned above. The frosting keeps well in the fridge for 3 days – just let it come to room temp and give it a quick stir before spreading.

Nutritional Information

Just so you know what you’re indulging in (not that it stops me from having seconds!), here’s the scoop per bar: 272 calories, 12g fat (7g saturated), 38g carbs, and 2g protein. Remember, these estimates can vary based on your specific ingredients – my extra-heavy sprinkle hand might add a calorie or two!

I can’t wait to see your sugar cookie bar creations! Snap a photo and tag me – I live for seeing those crumb shots and sprinkle explosions. And if you loved this recipe as much as we do, drop a rating below to let others know it’s a winner. Happy baking, friends – may your bars be buttery and your sprinkles plentiful!

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