These soft, chewy frosted sugar cookie bars are quick to prepare and require no chilling. All the classic sugar cookie flavor in an easy-to-make bar—faster than baking a sheet of cookies. If you have vanilla bean paste, use it for the best flavor. A simple vanilla bean buttercream and sprinkles finish these bars perfectly.
Frosted sugar cookies are my favorite, so I turned that flavor into a no-chill bar recipe for a simpler treat that still feels special.
Why We Love These Frosted Sugar Cookie Bars
These tender, soft sugar cookie bars are a go-to: kid-friendly and beloved by adults. They’re easy to make and fun to decorate, and little helpers can join in the process.
These Frosted Sugar Cookie Bars:
- are simple to prepare
- have bright flavor from vanilla bean paste and a touch of almond extract
- look festive—perfect for birthdays or celebrations
- require no chilling, rolling, or complicated steps
- are an easy cookie-style bar recipe that’s great when you want convenience
Ingredient Notes
- Vanilla bean paste: I prefer vanilla bean paste for its concentrated, real vanilla flavor. Vanilla extract will work if you don’t have paste.
- Flour: All-purpose flour is used here. I haven’t tested a gluten-free substitute.
- Cream cheese: Use full-fat cream cheese for the best texture and flavor in the bars.
Ways To Vary This Recipe
- Stir 2–3 tablespoons of sprinkles into the dough for confetti bars.
- Swap almond extract for lemon extract or add lemon zest for a citrus twist.
- Add white chocolate chips to the dough for extra sweetness.
- Change sprinkle and frosting colors for holidays or team colors.
- Cut cooled bars into shapes with cookie cutters for themed treats.
Step-By-Step Instructions
Step 1: Preheat the oven to 350°F. Whisk together the flour, baking powder, baking soda, and salt in a small bowl. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (3–5 minutes).
Step 2: Add the eggs, vanilla bean paste (or extract), almond extract, and softened cream cheese. Beat until fully incorporated.
Step 3: Gradually add the dry ingredients and mix on low just until no streaks of flour remain. If adding sprinkles, fold them in with the last of the dry ingredients. Avoid over-mixing.
Step 4: Don’t over-mix—stop as soon as the dough is combined.
Step 5: Line a 9×13-inch pan with parchment and press the sticky dough evenly into the pan. Lightly oiling your hands or laying parchment over the dough helps with pressing it smooth.
Step 6: Bake 17–22 minutes, until the edges are lightly golden and the center is set but may still look slightly underdone. The bars firm up as they cool. Cool completely before frosting.
Step 7: For the frosting, beat softened butter until smooth. Add vanilla, a pinch of sea salt, and almond extract, then mix. Gradually add 2 cups of powdered sugar and beat to combine. Add 1–2 tablespoons of heavy cream, one tablespoon at a time, and beat until the buttercream is creamy and fluffy.
Step 8: Spread the frosting over cooled bars with an offset spatula and top with sprinkles. Let the frosting set before slicing into bars.
Recipe Tips
Butter and cream cheese should be room temperature but not melted. They should be cool to the touch but slightly yielding—about 65°F–67°F internally.
Do not overbake. Remove the bars when the edges are just turning light golden brown. The center may look slightly underdone but will set as it cools; overbaking dries them out quickly.
Weigh ingredients for best results. Scooping flour can lead to inconsistent amounts; weighing ingredients prevents dry or greasy results.
Sprinkle caution: Some naturally dyed sprinkles can bleed or change color during baking. Test colors if appearance is important.
Storage
Store bars at room temperature in an airtight container for 3–4 days; they often soften slightly on day two. Refrigerate for 5–6 days and let sit about 15 minutes before serving.
To freeze, freeze unfrosted bars in a freezer-safe container for up to 3 months. If freezing after frosting, freeze in a single layer for about an hour, then stack with parchment between layers.
Common Questions
Dry, crumbly bars usually come from too much flour (improper measurement), overmixing after adding dry ingredients, or overbaking. Weighing flour is most accurate; if measuring by cup, stir and spoon flour into the cup and level it. Remove the bars when the edges are just turning light golden to prevent drying.
Greasiness is often caused by butter that was too warm when creamed or by not using enough flour.
A tough or cake-like texture is usually due to overmixing after adding dry ingredients or incorrect measurements of leavening agents.
Other Cookie Recipes
Cookies
Funfetti Birthday Cake Cookies
Desserts
Mini Egg Cheesecake Cookie Bars
Cookies
Lemon Sugar Cookies
Desserts
Gluten Free Blondies
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Frosted Sugar Cookie Bars
Ingredients
Cookie Bars:
- 2½ cups all-purpose flour (312 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼–½ tsp salt
- 1⅓ cups sugar (267 g)
- 1 cup unsalted butter, room temperature (226 g)
- 2 large eggs, room temperature
- 4 oz cream cheese, softened
- 1½ tsp vanilla bean paste or vanilla extract
- ½ tsp almond extract
Frosting:
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
- ¼ tsp almond extract
- Pinch of sea salt
- 1–2 Tbsp heavy cream, more as needed
- Sprinkles for topping
Instructions
- Preheat oven to 350°F.
- Make the cookie bars: Whisk flour, baking powder, baking soda, and salt in a small bowl. In a large bowl, cream the butter and sugar until light and fluffy (3–5 minutes). Add eggs, vanilla, almond extract, and cream cheese; beat to combine. Gradually add dry ingredients and mix on low until no streaks remain. Fold in sprinkles if using. Do not overmix.
- Line a 9×13-inch pan with parchment and press the dough evenly into the pan (it will be sticky).
- Bake 17–22 minutes until edges are lightly golden and the center is set. Cool completely before frosting.
- Make the frosting: Beat softened butter until smooth. Add vanilla, sea salt, and almond extract, then slowly add powdered sugar. Add heavy cream a tablespoon at a time and beat until fluffy.
- Frost cooled bars, add sprinkles, and allow the buttercream to set before slicing.
Notes
Do not overbake: Remove when the edges turn light golden; the center may still look slightly underdone and will firm up while cooling.
Storage: Room temperature airtight container for 3–4 days, or refrigerate for 5–6 days (bring to room temp before serving). Freeze unfrosted up to 3 months; if freezing frosted bars, freeze in a single layer first and separate layers with parchment.
Room temperature ingredients: Butter and cream cheese should be cool to the touch but slightly yielding.
Weigh your ingredients: For consistent results, weighing ingredients—especially flour—is recommended.
Nutrition
, Carbohydrates: 33 g
, Protein: 2 g
, Fat: 13 g
Nutrition information is an approximation.
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