Frosted Sugar Cookie Bars Recipe

A stack of frosted cookie bars with colorful sprinkles on parchment paper.

4.84 from 6 votes

Frosted Sugar Cookie Bars Recipe

Frosted Sugar Cookie Bars are an easy party treat with a thick sugar cookie base and smooth frosting. Topped with rainbow sprinkles, they’re festive, fun, and great for sharing.

Prep Time20

Cook Time25

Additional Time30

Total Time1 15

Course: Brownies & Bars

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 733kcal

Author: Andrea

Equipment

Stand Mixer

Ingredients

3/4 c. butter room temperature
1 c. granulated sugar
2 teaspoon vanilla extract
1/4 teaspoon almond extract optional
1 egg + 1 egg white
2 c. cake flour
½ cup 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

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). 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 haven’t fully cooled, place them in the freezer for 10 minutes to speed things up before frosting).
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

-Add food coloring to the frosting if you'd like. I like using AmeriColor—a single drop adds the perfect tint without overpowering the frosting.

STORE leftover Sugar Cookie Cake Bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To FREEZE, place unfrosted bars in an airtight container or wrap them in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then frost and cut before serving.

Let them sit at room temperature for 15–20 minutes before serving, or warm briefly in the microwave (about 5–10 seconds) to soften the texture slightly.

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