Sugar Cookie Bars

These sugar cookie bars are soft and sweet with a smooth layer of icing that is sprinkled on top. Perfect for your next party!

Anyway a sugar cookie is made is my favorite! If you love sugar cookies these Lofthouse style sugar cookies have the sweetest touch that everyone loves!

Pink frosted sugar cookie bars

Sugar Cookie Bars Recipe

There is one thing that this baby has loved this pregnancy. Sugar and fruit. Especially sugar cookies! I live so close to a Sweet Tooth Fairy, and whenever I pass by I seem to always have to stop for a sugar cookie! Probably hasn’t been too good for the scale at the doctors office. And I am sure going to miss the sugar cookie runs once the baby gets here. Then I will be resorting to salads and water. 

I have made these sugar cookie bars over a dozen times! I know several blogger friends have the same recipe on their blog, but it was time to add it to mine. This particular recipe came from Cooking Classy and it is absolutely fantastic! I love to make sugar cookies, but they can require a lot of work. You guys. These are so simple! They are so easy to whip up a batch and have a delicious sugar cookie in a bar! A soft and chewy sugar cookie with delicious frosting on top. And it makes enough to feed a crowd! You are going to love these and they will become a major hit wherever you take them!

What is a Sugar Cookie Bar?

 A sugar cookie bar is everything a good sugar cookie is: soft, chewy, and sweet but not too sweet. Traditional sugar cookies can be time consuming. But these sugar cookie bars are easy and bake in under 20 minutes. 

What do you need to make sugar cookie bars?

  • Unsalted butter softened
  • Granulated sugar
  • Egg
  • Egg white
  • Tablespoon sour cream
  • Teaspoon vanilla extract
  • Flour
  • Baking powder
  • Salt


  • Unsalted butter
  • Powdered sugar
  • Tablespoon half and half
  • Vanilla extract
  • Any food coloring of choice (optional)

How do you make a Sugar Cookie Bar?

 Here’s how, after mixing the dough you press into a 9 x 13 pan and bake, cool, frost, then enjoy.

  1. Preheat the oven to 375 degrees. (best if done 30min before baking so it’s truly the right temperature.)
  2. Grease a 9 x 13 inch pan. (use parchment paper for easy removal)
  3. Combine all the flour, baking powder, and salt in a separate bowl and set aside.
  4. Cream butter and sugar using a stand or electric hand mixer. (about 3 min)
  5. Then add egg, and egg white, sour cream, and vanilla extract, mix until fully combined.
  6. Slowly add the dry ingredients mix until just combined..
  7. Lightly press dough into a greased pan.
  8. Bake for 17-20 minutes. They are done when the edges are slightly golden and the toothpick comes out clean.
  9. While the cookies are baking make the frosting by combining the butter, powdered sugar, and half and half until fluffy.
  10. Add in vanilla extract and optional food coloring. 
  11. When toothpick comes out clean and edges are slightly golden take out of oven 
  12. Let cool completely.
  13. Frost and slice to enjoy.

Sugar cookie layer on the bottom with no frosting.

Are there any variations with Sugar Cookie Bars?

The sugar cookie bar recipe is easy to customize for holidays, birthdays, family parties, and barbecues. You can add different colors to the frosting, festive sprinkles.

Drizzle melted white chocolate. Sprinkle with chopped nuts or shredded coconut.

 Try adding lemon extract or almond extract to the cookie dough or the frosting. You can add fresh fruit just before serving for a version of fruit pizza. 

You can cut these up easily in squares, rectangles, diamonds, and even in triangles.

 For diamonds cut lengthwise lines 1 ½ inches apart. Then cut straight lines 1 ½ inches apart diagonally across the pan. 

For triangles cut the cookies into 2 ½ inch squares then in half diagonally.

Pink frosting in a glass bowl with a mixer.

Tips for making the best sugar cookie bars:

  • Butter: use unsalted butter softened at room temperature not melted.
  • Baking powder: make sure it’s fresh and replace it every 6 months.
  • Flour: fluff your flour before you measure so you don’t have dense or dry cookies.
  • Sour cream: this ingredient keeps the cookies moist and also helps give the sugar cookie bars that signature cake-like texture. Use full fat for more rich and tender cookies.
  • Powdered sugar: sift if you want the frosting to be smooth.
  • Sticky dough: refrigerate until your butter hardens up making it easier to place in the pan.
  • Do not over bake:  take the pan out of the oven as soon as the edges are slightly golden and the toothpick comes out clean.
  • Let them cool completely before frosting: hardest part in my opinion. 

What can you serve with Sugar Cookie Bars?

Serve these sugar cookie bars after this delicious salmon or these bbq chicken sandwiches for dinner. After this salad for a lunch with friends.  Or with this frosted lemonade, or this strawberry version for the perfect afternoon snack.                                                  

Additional Sugar Cookie Bar FAQs:

  • How to freeze your sugar cookie bars? You should slice into squares or rectangles and place into a gallon freezer bag in a single layer. Squeeze as much air out as possible and seal.  Do not layer multiple bags on top of each other as the frosting will stick. When the cookie bars are completely frozen the bags may be stacked. To serve, allow them to come to room temperature for at least 20 minutes.
  • How long can I store sugar cookie bars? In an airtight container they can be stored for 2 weeks on the counter, my personal preference to eat them within the first week. In the freezer they can be stored for up to 3 months.
  • What if the dough is too sticky to put in the greased pan? You can chill the dough for 20 minutes in the refrigerator. If it is still hard to manage add a tablespoon flour dusting it across the dough and gently pat it in.

Sugar cookie bars stacked on top of each other with sprinkles on a white plate.

More Cookie Bar Recipes:

Sugar Cookie Bars

Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Author Alyssa Rivers
Servings 12 Bars


These are so simple! They are so easy to whip up a batch and have a delicious sugar cookie in a bar!

Course Dessert
Cuisine American
Keyword bar recipes, cookie bars, sugar cookie bars


  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 egg white
  • 1 1/2 Tbsp sour cream
  • 1 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Vanilla Frosting:

  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2-3 Tbsp half and half
  • 1/2 tsp vanilla
  • Any color of food coloring optional


  1. Preheat oven to 375 degrees. Grease a 9x13 inch pan and set aside. In a large mixing bowl combine flour, baking powder and salt and set aside.
  2. In a stand mixer or with beaters, cream together butter and sugar until fluffy. About 3 minutes. Combine egg, egg white, sour cream and vanilla. Mix together until fully incorporated. Add the dry ingredients until all if fully combined.
  3. Gently press the dough into the bottom of your 9x13 inch pan. Bake for 17-20 minutes until the edges are lightly golden and toothpick entered in the center is clean. Let completely cool and frost.
  4. To make the frosting, Whip together butter, powdered sugar, and half and half until fluffy. Add vanilla. Add food coloring if using. Spread on the top of the cooled bars.

Recipe Notes

Updated on April 8, 2020

Originally Posted on May 18, 2014

Nutrition Facts

Serves: 12

Calories353kcal (18%)Carbohydrates57g (19%)Protein4g (8%)Fat13g (20%)Saturated Fat8g (40%)Cholesterol46mg (15%)Sodium178mg (7%)Potassium61mg (2%)Fiber1g (4%)Sugar36g (40%)Vitamin A393IU (8%)Calcium23mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I think our unknown born children are on the same wave length (I’m 10 weeks pregnant). I’m craving these cookies bars like no other … I think once I muster up the energy I’m heading out to the ingredients and baking away!

  2. oops…that was supposed to be unborn not “unknown.” I’m suffering from pregnant mama brain!

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