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Soft Frosted Sugar Cookie Bars

Soft Frosted Sugar Cookie Bars taste just like your favorite sprinkle topped sugar cookies, only there’s no rolling or chilling required!

Dessert bars are a quick and easy treat, and a big hit in our home. While we LOVE these Frosted Sugar Cookie Bars, we’re also big fans of M&M Cookie Bars and Graham Cracker S’mores Bars.

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

a quick alternative

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!

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?

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!

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

PREP. Preheat oven to 375 degrees. Line a 9×13-inch metal baking pan with parchment paper, set aside.

WET INGREDIENTS. 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.

DRY INGREDIENTS. 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.

BAKE. 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).

*Tip*: 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 mixing bowl full of soft frosted sugar cookie bar dough.

Frosting the Bars

Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment:

CREAM. 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.

FROST + DECORATE. 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.

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

Recipe tips + Variations

You are going to love how easy it is to make these soft and fluffy frosted sugar cookie bars – they’re sure to be an instant hit with your family! Here are a few tips before you get baking:

  • Make your own cake flour for this recipe by measuring out 2 cups of all purpose flour and then removing 4 Tbsp. Then add 4 Tbsp of cornstarch in its place and sift or mix it all together. Cake flour is necessary for your cookie bars to get that nice fluffy texture.
  • To cut these bars into shapes we recommend freezing them for 30 minutes first.
  • For extra fun cookie bars add some colorful sprinkles into your cookie dough before baking.
  • Add a little more powdered sugar if your frosting is too thin, and a little more heavy cream if you find it’s too thick.
  • For nice clean slices when cutting your bars wipe your knife off with a clean paper towel between cuts.
  • Heavy cream or half and half is best for the fluffiest frosting, but whole milk can also be used in a pinch.
  • These cookie bars are perfect to customize with different food colorings in the frosting and varieties of sprinkles on top to serve at any holiday event!
A 9x13-inch pan of soft frosted sugar cookie bars cut into squares.

Storing Info

STORE cookie bars at room temperature for up to 2 days or in the fridge for up to 5 days.

FREEZE unfrosted cookie bars in an airtight container in the freezer for up to 3 months. Bars can also be wrapped with plastic wrap followed by aluminum foil before freezing.

Thaw frozen bars in the fridge overnight and then frost and cut them before serving.

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

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

Frosted Sugar Cookie Bars Recipe

Soft Frosted Sugar Cookie Bars taste just like your favorite sprinkle topped sugar cookies, only there's no rolling or chilling required!
4.80 from 5 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: 12
Calories: 751kcal
Author: Natalie Dicks
Print Recipe

Ingredients

  • 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

Instructions

  • Preheat oven to 375 degrees. Line a 9×13-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.

NOTES

-You can add food coloring to the frosting if desired. I prefer using AmeriColor, just a drop gives the perfect tint without being overwhelming.
Nutrition Facts
Frosted Sugar Cookie Bars Recipe
Serving Size
 
12 serving
Amount per Serving
Calories
751
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
91
mg
30
%
Sodium
 
157
mg
7
%
Potassium
 
148
mg
4
%
Carbohydrates
 
116
g
39
%
Fiber
 
1
g
4
%
Sugar
 
78
g
87
%
Protein
 
7
g
14
%
Vitamin A
 
919
IU
18
%
Vitamin C
 
1
mg
1
%
Calcium
 
47
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can’t wait to see your version!

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Comments:

  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!!