Frosted Sugar Cookie Bars
These Frosted Sugar Cookie Bars are made with a simple butter frosting and can be decorated to fit any theme. They are easy to grab and perfect for parties!
I made these Frosted Sugar Cookie Bars for the dessert table at the Cinderella Birthday Party for Ava’s 4th birthday several years ago. I wanted a dessert other than the Cinderella Cake that guests could easily grab from the dessert table during the party, rather than waiting until the cake cutting.
This recipe for sugar cookie bars consists of a simple dough that comes together quickly, as does the easy butter frosting. To fit the color scheme I was going for, I did not color the frosting but rather chose to add some edible cake sparkles for a sparkly element. I add edible sparkles and shimmer dust to my cakes and cookies as much as possible!
I love that this sugar cookie bars recipe is so versatile. They remind me of the Soft Frosted Sugar Cookies in that the frosting lends itself to endless decorating possibilities. These bars are also soft, similar to the style of Lofthouse sugar cookie bars.
Bar cookies are great for parties because, like cookies, they are easy for guest to grab from a platter, but they take less time to prepare since you can spread the frosting over the entire pan quickly rather than frosting individual cookies. I personally prefer a slightly underbaked cookie, so I like cookie bars because I can go for the middle pieces rather than the edges!
If you like Frosted Sugar Cookie Bars, you’ll love this Chocolate Chip Cookie Cake which can be decorated for any themed party!
Gluten Free Frosted Sugar Cookie Bars
While I haven’t tried it myself yet, I have good luck using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in place of all purpose flour in most baked goods.
Looking for more Sugar Cookie Recipes?
Looking for more Bar Desserts?
Check out these Bar Dessert recipes:
Blueberry Crumb Bars
Seven Layer Bars
Graham Cracker S’mores Cookies
S’mores Cheesecake Bars
Key Lime Bars
Caramel Apple Bars
Chocolate Pumpkin Cheesecake Bars
Pumpkin Chocolate Cheesecake Bars
- 9×13-inch pan
For the bars:
- 1 cup softened butter (2 sticks)
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the frosting:
- 1/2 cup softened butter (1 stick)
- dash of salt
- 1 pound powdered sugar (16 ounces)
- 2 teaspoons vanilla extract
- 3-4 tablespoons milk
- food coloring liquid or gel (if desired)
- edible shimmer dust or sprinkles of choice
Prepare the bars:
- Preheat oven to 350°F.
- Line a 9×13-inch cake pan or baking dish with parchment paper and spray lightly with nonstick cooking spray, then set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. It is important to fluff the flour before measuring to avoid packing it densely in the measuring cup. Set the dry ingredient bowl aside.
- In the bowl of a stand mixer (or in a large bowl if mixing by hand), place butter and sugar and beat on medium speed until light and fluffy.
- Scrape down the sides of the bowl, then add egg, vanilla and almond extracts, and mix on medium speed to incorporate, scraping down sides one more time.
- With the mixer on low, add the dry ingredients to large mixing bowl slowly. Mix until the dough comes together. Do not overmix. Dough will hold shape when pressed together.
- Put the dough into the prepared pan, pressing down to distribute the dough evenly.
- Bake bars for 20-25 minutes or until edges begin to brown. Remove from oven and set aside to cool.
Prepare the frosting:
- Stir butter, salt, powdered sugar, vanilla, and 3 tablespoons of milk together until smooth. You may do this in stand mixer if you prefer. Add more milk if needed to achieve a spreadable consistency. Tint with food coloring/gel as desired.
- Spread frosting over cooled bars. Decorate as desired, and cut into bars.