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Soft and Chewy Frosted Sugar Cookie Bars

A close-up of a thick slice of sugar cookie bars topped with white frosting and colorful sprinkles.
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Make these easy sugar cookie bars that taste just like classic cut-out cookies but bake in one pan. They are soft, buttery, and topped with simple buttercream frosting and sprinkles for a perfect festive dessert.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk or heavy cream
  • Pinch of salt
  • For Decoration:
  • 1/2 cup festive sprinkles

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. 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 softened butter and granulated sugar until the mixture is light and fluffy. This step builds texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the 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 milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix the dough.
  6. Press the cookie dough evenly into the prepared 9×13 inch pan.
  7. Bake for 20 to 25 minutes, or until the edges are lightly golden brown and the center is set. You want them soft, so avoid overbaking.
  8. Let the bars cool completely in the pan on a wire rack. This cooling time is important before frosting.
  9. Prepare the frosting: Beat the softened butter until smooth. Gradually add the powdered sugar, vanilla extract, milk, and salt. Beat on medium speed until the frosting is light and fluffy.
  10. Spread the buttercream frosting evenly over the cooled cookie bars.
  11. Immediately sprinkle the top generously with your festive sprinkles before the frosting sets.
  12. Once the frosting is firm, use the parchment paper overhang to lift the bars from the pan. Cut into squares.

Notes

  • For the best soft texture, measure your flour by scooping it lightly into the measuring cup and leveling it off, rather than packing it down.
  • You can make these ahead of time. Store the unfrosted bars tightly covered at room temperature for up to two days. Frost just before serving.
  • If you want a thicker bar, use a 9×9 inch pan instead, but reduce the baking time slightly and check for doneness sooner.

Nutrition

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