Soft Frosted Sugar Cookie Bars

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!

A stack of soft frosted sugar cookie bars with a bite out of one.

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!

A pile of from-scratch soft frosted sugar cookie bars.

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. 

A mixing bowl full of soft frosted sugar cookie bar dough.

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
  • Salt

A bowl of colorful rainbow sprinkles for soft frosted sugar cookie bars.

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.

A 9x13-inch pan of soft frosted sugar cookie bars cut into squares.

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. 

A stack of homemade soft frosted sugar cookie bars topped with brightly colored sprinkles.

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! ?


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Sweet, soft frosted sugar cookie bars are a family favorite.

Soft Frosted Sugar Cookie Bars

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!
4.75 from 4 votes
Pin Rate
Course: Brownies & Bars
Cuisine: American
Prep Time: 20 mins
Cook Time: 25 mins
Additional Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 9 x130-inch pan
Author: Natalie Dicks
Print Recipe


  • 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
  • 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.


-You can add food coloring to the frosting if desired. I prefer using AmeriColor, just a drop gives the perfect tint without being overwhelming.

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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  1. Hello! Do you think these bars could be cut into shapes with a cookie cutter after they’ve been frosted and cooled? …asking for a lazy friend… 😉

    1. Great question. I would suggest freezing them for 30 minutes before you do that. That way you get nice crisp cuts! Good luck, please let me know how it goes.

  2. 5 stars
    These were so good, the kids loved them! They made cute shapes with the sprinkles, it was so fun to make with kids!!