These soft frosted sugar cookie bars taste just like your favorite sprinkle topped sugar cookies, only they’re much easier to make. No rolling or chilling required!
We love making frosted sugar cookies, but they can be a time consuming process. In an effort to simplify things, I turned one of our favorite thick, chewy sugar cookie recipes into easy to make bars. These are NOT dry or crumbly. They are moist and super fluffy. Practically perfect in every way!
These soft frosted sugar cookie bars are made in a metal 9×13-inch pan. Why metal? Because it’s a great heat conductor and bakes more evenly. You wouldn’t bake cookies in a glass pan, so why use it for bars?
You’ll want to line it with parchment paper for easy removal and even easier clean up.
Make the dough in a large mixing bowl with a hand mixer or in the bowl of a stand mixer. Cream the butter until creamy, then beat with the sugar until pale and fluffy.
The combination of quality vanilla extract and almond extract gives these bars a buttery, sweet bakery flavor. P.S. just a little almond goes a long way.
Add an egg and an egg white. Then mix in the dry ingredients.
Dry ingredients for soft frosted sugar cookie bars include:
- Cake flour
- All-purpose flour
- Baking powder
- Cream of Tartar
The dough will be soft and sticky. Spread (or press) it into the bottom of the prepared ban. I find using my small offset spatula works best to get it into the corners and in a smooth, even layer.
Place in the oven and bake for 15-18 minutes. They will be pale, but should be fully set.
The bars will take a good 30 minutes to cool. Do not attempt to frost them if they are warm. The buttercream will melt and will make the bars soggy. If you find that the bars are still warm to the touch after 30 minutes, try placing them in the freezer for 10 minutes.
Spread the frosting over the sugar cookie bars, then top with sprinkles. They’re totally optional, but definitely festive!
I almost always use sprinkles from Sweetapolita, she has the cutest mixes!!
To get clean, crisp cuts, chill the bars for 30 minute or until the frosting is firm. Use a long, sharp kitchen knife and cut to desired size.
These super soft, fluffy frosted sugar cookie bars are perfect for any occasion. Both kids and adults will love them. At least they do over here! ?
LOOKING FOR MORE SUGAR COOKIE RECIPES? TRY THESE:
- Perfect Roll-Out Sugar Cookies
- Soft Chocolate Sugar Cookies
- Sugar Cookie Fruit Pizzas
- Frosted Animal Cookies
- Funfetti Sugar Cookies
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Soft Frosted Sugar Cookie Bars
- 3/4 c. butter - room temperature
- 1 c. granulated sugar
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract - optional
- 1 egg + 1 egg white
- 2 c. cake flour
- ½ c. all-purpose flour
- 1½ tsp. baking powder
- ¼ tsp. cream of tartar
- ¼ tsp. salt
For the frosting:
- 1 c. unsalted butter - softened to room temperature
- 3 c. powdered sugar
- 2-3 tbsp. heavy cream
- 1 1/2 tsp. vanilla extract
- Pinch of salt
- Sprinkles - optional
- Preheat oven to 375 degrees. Line a 9x13-inch metal baking pan with parchment paper, set aside.
- In the bowl of a stand mixer, cream sugar and butter until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract and the whole egg. Mix, then add the egg white and mix until combined.
- In a small mixing bowl whisk together cake flour, all-purpose flour, baking powder, cream of tartar and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain.
- Press into the bottom of the prepared baking pan. Make sure it is a smooth, even layer of dough.
- Bake for 15-18 minutes or until firm. Remove from the oven and let cool in the pan for 30 minutes or until no longer warm (note: if the bars are still warm, try popping them into the freezer for 10 minutes before frosting them).
- Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, cream butter until it becomes light and smooth, about 2 minutes. With mixing speed on low, gradually add the powdered sugar, then the heavy cream, vanilla, and salt. Bring mixing speed up to medium and beat until fluffy, about 1 minute.
- Spread over the cooled bars. Top with sprinkles, if desired. To cut clean, crisp bars, refrigerate for 30 minutes before removing the bars from the pan and setting them onto a large cutting board. Remove the parchment from underneath them. Cut using a long, sharp knife.