Soft Sugar Cookie Bars (Printable)

Soft, buttery bars topped with creamy frosting—perfect for parties and celebrations.

# What You Need:

→ Cookie Bars

01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 1 large egg
04 - 2 teaspoons pure vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt

→ Frosting

08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2–3 tablespoons milk
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
13 - Food coloring, optional
14 - Sprinkles, optional

# How-To:

01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
03 - Beat in the egg and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, baking powder, and salt.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
06 - Press the dough evenly into the prepared baking pan.
07 - Bake for 18–20 minutes, until edges are lightly golden and center is set. Cool completely in the pan.
08 - Beat the softened butter until creamy. Gradually add powdered sugar, alternating with milk, beating until smooth and fluffy.
09 - Mix in vanilla extract and salt. Add food coloring if desired.
10 - Spread frosting evenly over cooled bars. Add sprinkles if using.
11 - Lift bars from pan using parchment overhang. Slice into 24 squares.

# Expert Tips:

01 -
  • The texture is impossibly soft, almost like a cross between a cake and a cookie that melts in your mouth
  • You get the nostalgic flavor of a classic sugar cookie without the hassle of rolling out dough or wrestling with cookie cutters
02 -
  • Wait until the bars are completely cool before frosting or the buttercream will melt into a sad, glossy mess
  • Pressing the dough into the pan with slightly damp hands prevents it from sticking to your fingers and gives you a perfectly even layer
03 -
  • Use the back of a measuring cup to press the dough into the pan for an absolutely even layer that bakes uniformly
  • Chill the frosted bars for 15 minutes before slicing to get those clean, professional looking edges

Go Back