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Sugar Cookie Bars are all the chewy goodness of your favorite sugar cookies but in an easy-to-make bar form! Top them with sweet buttercream frosting and your favorite sprinkles for a fun dessert everyone will love.

Two sugar cookie bars stacked on a white plate with a bite taken out of the corner of the top one

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We are a family of sugar cookie lovers. Chewy sugar cookies, soft sugar cookies, lemon sugar cookies – if it’s a sugar cookie, my family is going to love it.

But I am not always down with the time it actually takes to make sugar cookies, especially cut-out or frosted ones.

But these Sugar Cookie Bars? They hit our sugar cookie sweet spot and they’re quick to make.

I have made these countless times since I first shared this recipe back in the early days of My Baking Addiction and they have remained a favorite. They’re super versatile since you can top them with any seasonal sprinkles you like or color the frosting for everything from Halloween to the 4th of July.

I know your family will love these Sugar Cookie Bars just as much as mine does! 

Wet ingredients for sugar cookie bars in a ceramic mixing bowl

Sugar cookies…if you are like me, you love the taste and texture of them, but are not so keen on the prep work involved. 

I have always been a huge fan of sugar cookies and certainly make recipes like my Snowflake Sugar Cookies for special occasions, but sometimes I wish I could whip up a chewy, thick cookie and not have to spend half the afternoon preparing them!

If you feel the same way, consider your wish granted with these Sugar Cookie Bars!

The cookie base of these bars is thick and chewy, with the perfect amount of sweetness. Topped with a simple buttercream frosting, they are absolute heaven.

Whisking together the dry ingredients for sugar cookie bars in a glass bowl

Since the dough for these bars doesn’t have to be chilled or rolled out and cut, they’re super easy to make! This recipe also easily makes 24 nice-sized cookie bars, so it feeds a crowd.

Ingredients you’ll need

For the cookies, you’ll want to grab:

  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 5 cups flour
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking soda

If you forget to set your butter out ahead of time, I have a few ways to soften butter quickly.

You’ll also want to know how to measure flour so these bars turn out perfect every time!

Sugar cookie bar dough in a ceramic mixing bowl

Tools you’ll need

Aside from your standard measuring cups, bowls, and a stand mixer, you’ll need to make sure you have the right pan for these cookie bars.

You’ll want to grab a half sheet pan that measures about 13×18 inches. This will make the cookie bars the perfect thickness. It’ll also make it easy to cut them into 24 generously sized bars!

Baked sugar cookie bars in a sheet pan, fresh from the oven

Making this recipe

If you’ve made other bar cookie recipes, such as Monster Cookie Bars or Funfetti Cookie Bars, then you probably already know how easy this is!

In your stand mixer with the paddle attachment, cream together the butter and sugar. You want them to be fluffy, so don’t try to rush this. Let them mix for at least a few minutes.

Add the eggs, one at a time, making sure to mix well after each addition. Then add the vanilla and mix until that is combined.

Buttercream frosting for sugar cookie bars in a white mixing bowl on a gray countertop

Whisk together the dry ingredients: flour, salt, and baking soda. Add these to the wet ingredients and mix just until the flour is mixed in.

Spread the cookie dough onto your greased half-sheet pan. You can line the bottom of the pan with parchment paper if you’d like. 

Bake your giant cookie for 12-17 minutes – it’s done when it is golden brown and a toothpick inserted into the center comes out clean.

Let the cookie cool completely before frosting and decorating.

Overhead view of sliced sugar cookie bars topped with a rainbow of sprinkles


My favorite way to top Sugar Cookie Bars is with a simple buttercream frosting. The sweetness of the frosting pairs so well with the thick and chewy cookie.

I really like the look of white frosting topped with a rainbow of colorful sprinkles, but that’s just me! Feel free to add a few drops of food coloring to your frosting to make it any color (or colors!) that you desire.

Spatula holding up a cut sugar cookie bar topped with colorful sprinkles

You could even turn this into a giant cookie cake by breaking out your piping bags and piping tips and piping on some rosettes or writing a message on the top of the bars. 

If you have kids, divide the pan into sections and let each kid decorate their section. It’s a fun way to do a cookie decorating party without spending hours cutting out individual cookies! 

Sugar cookie bars scattered around a countertop next to a glass of milk


These cookie bars will store well in an airtight container for up to 3-4 days. I like to place a piece of parchment paper between layers if I have to stack them in the container, just to keep the frosting a bit neater.

You can also freeze Sugar Cookie Bars if you’d like. Here’s how I’d freeze them if making them ahead of time for a party:

  • Bake and cool the cookie bar in the pan. Leave the cookie in the pan or remove it in one piece.
  • Wrap the cookie bars well in two layers of plastic wrap and a layer of foil. Freeze for up to 1 month.
  • Let the cookie thaw at room temperature before frosting and decorating.
  • If you’d like to prep the frosting early, make it and freeze it in an airtight container. Let the frosting thaw in the refrigerator overnight. Bring to room temperature then whip with a mixer before using.

Leftover frosted cookie bars can be frozen as well. Freeze them in an airtight container, with layers of parchment paper between layers, for up to 1 month.

Two sugar cookie bars stacked on a white plate with more bars in the background
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By: Jamie
4.44 from 67 ratings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 24 cookie bars
Sugar Cookie Bars are all the chewy goodness of your favorite sugar cookies but in an easy-to-make bar form! Top them with sweet buttercream frosting and your favorite sprinkles for a fun dessert everyone will love.


  • 1 cup unsalted butter room temperature
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoon pure vanilla extract
  • 5 cups flour
  • 1 teaspoon fine sea salt
  • ½ teaspoon baking soda

For the frosting:

  • 1 cup unsalted butter room temperature
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 4 cups powdered sugar
  • 4-5 tablespoon milk
  • food coloring if desired
  • Sprinkles if desired


  • Preheat oven to 375°F. Grease a half sheet pan (13×18 inches). Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. 
  • In a separate bowl, combine flour, salt & soda & stir with a whisk to combine. Add to the wet mixture and mix just until combined. Spread on the prepared baking sheet.
  • Bake for 12-17 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost. 

Make the frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat the butter until smooth. Add vanilla and salt. 
  • Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. If desired, add food coloring. 
  • Spread over cooled cookie. Top with sprinkles. Cut into bars or triangles and serve.



Serving: 1cookie bar, Calories: 386kcal, Carbohydrates: 57g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 134mg, Potassium: 48mg, Fiber: 1g, Sugar: 36g, Vitamin A: 516IU, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Ronald says:

    This is a fabulous idea. Sugar cookies spread with real buttercream? Step aside, please. I want double handfuls, & maybe more.

  2. Sheila G says:

    If you make these and use a 1 to 1 GF flour, be advised that they might turn out too dry. GF flour is typically more absorbent and my cookies were too dry. Solution is to use less GF flour than it calls for, typically 75-80%.
    Otherwise the flavor was great.

    1. Jamie says:

      Great to know, Sheila! Thanks for stopping by and sharing your feedback. Happy baking!

  3. Kristen KC says:


    Am I the only one who thinks 5 cups of flour is too much? Or the fat ratio to flour is off? I even added almond & vanilla. Little extra sugar and butter.

    I made these (and am not a novice bake), but all I taste/smell is four (unfrosted).

    What the heck did I do? Or what is wrong – ugh- I need these for Xmas and think I need to start all over. :0(

    Thanks so much!

    1. Natalya says:

      @Kristen KC, It will but it turns out fine