Frosted Sugar Cookie Bars (original) (raw)
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Our easy Sugar Cookie Bars recipe has a soft and chewy cookie bar topped with cream cheese frosting. It's all the flavor you love, without the chilling, rolling, or cutting, so they're perfect for potlucks, parties, and holidays.
Effortless Sugar Cookies Bars
These easy Sugar Cookie Bars are my go-to potluck dessert! They are easy to transport, and easy to serve right out of the same pan. You can color the frosting and coordinate the sprinkles for any holiday or event, and they always disappear fast. I've even made them in advance and frozen them until the day before I want to serve them.
But mostly, I love how quick these are to make! As much as I love classic Sugar Cookies, these have the same great flavor and texture, without having to chill the dough, roll and cut the cookies, and bake multiple batches. Win-win-win!
How to make Sugar Cookie Bars:
Make Cookie Dough: Cream butter and sugar in a mixing bowl until it's light and creamy. Add eggs, mixing after each. Add vanilla and almond extract. Combine the flour, baking soda, and salt in a separate bowl then pour into the wet mixture and mix until combined.
Bake: Spray a 13×18 half sheet pan lightly with non-stick cooking spray and spread and press the cookie dough into the pan evenly. Bake at 375°F for 12-16 minutes, until they are set and the edges are just lightly golden. They will continue to set up as they cool.
Frost and Serve: Mix the butter and cream cheese until smooth and creamy. Mix in the vanilla then gradually add the powdered sugar just until it's a good frosting consistency. Mix for a few minutes until very creamy, then spread over cooled sugar cookie bars. Cut frosted sugar cookie bars into squares and enjoy!
Storage and Freezing Instructions:
To Store: Transfer to an airtight container and refrigerate for up to one week.
To Freeze: Let these sheet pan sugar cookies cool completely, but do not cut. They can be frozen frosted or unfrosted, just make sure you wrap them tightly in plastic wrap then aluminum foil. Keep in the freezer for up to one month. Let them thaw completely in the fridge before cutting into bars.
More “Bar” Recipes:
▢ 1 cup unsalted butter, (227g) *room temperature
▢ 2 cups granulated sugar, (400g)
▢ 4 large eggs
▢ 1 teaspoon vanilla extract
▢ 1 teaspoon almond extract
▢ 4 3/4 cups all-purpose flour, (594g)
▢ 1 teaspoon baking soda
▢ 1 teaspoon salt
Cream Cheese Frosting:
▢ 1/2 cup unsalted butter, (113g), room temperature
▢ 8 ounces cream cheese, , room temperatire
▢ 4-5 cups powdered sugar, (480g-600g), (more or less depending on how thick you want your frosting)
▢ 1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Lightly grease a 13×18'' half sheet pan with non-stick cooking spray. (Or, cut the recipe in half if using a 9×13'' pan).
Add the butter and sugar to a mixing bowl and mix well until light and creamy. Add eggs, beating after each addition. Add vanilla and almond extract and mix well.
In a separate bowl combine the dry ingredients: flour, baking soda and salt. Add the dry ingredients into the batter and mix until combined. Spread and press the mixture into the prepared pan.
Bake at 375 degrees F for about 12-16 minutes or until the center is set, and the edges are just starting to be golden. Remove from oven and allow to cool. Once cooled completely, frost and cut into squares.
Cream cheese frosting: In a mixing bowl, beat the butter and cream cheese together until smooth and creamy. Add the vanilla and mix. Add the powdered sugar a little at a time until, mixing well until smooth. You may not need all of the powdered sugar–just add enough to make a good frosting consistency, and taste it to see if you want to add more.
Store bars, covered well, in the refrigerator for up to 5 days.
Yield: 30 bars. Serving Size: 1 bar.
Butter: You can use salted or unsalted butter. If using salted butter, only use ½ teaspoon of salt.
Storing Instructions: Transfer to an airtight container and keep in the refrigerator for up to one week.
Freezing Instructions: Let sugar cookie bars cool completely, but do not cut. They can be frozen frosted or unfrosted, just make sure you wrap them tightly in plastic wrap then aluminum foil. Keep in the freezer for up to one month. Let them thaw completely in the fridge before cutting into bars.
9×13 Pan Sugar cookies bars: Only make half of the recipe and use a 9×13″ baking dish. Bake them for around the same time, until the center is set and the edges are golden.
Lemon Sugar Cookie Bars: Skip the almond extract and use 1 tbsp of lemon juice and a couple teaspoons of lemon zest in the cookie dough.
Christmas Sugar Cookie Bars: Use food coloring to dye the frosting red or green then sprinkle with Christmas sprinkles or crushed candy canes.
Calories: 304kcal, Carbohydrates: 45g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 57mg, Sodium: 149mg, Potassium: 44mg, Fiber: 1g, Sugar: 29g, Vitamin A: 422IU, Calcium: 17mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe in April 2015. Updated March 2018 and May 2022 and March 2025.
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Published March 25, 2025
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.