Sugar Cookie Bars
These sugar cookie bars are soft, chewy, and full of classic vanilla and almond flavor. Finished with a smooth vanilla cream cheese frosting, they’re the perfect dessert for any celebration and easy enough to make anytime a sweet craving hits.
Sugar Cookie Bars
“Pour some sugar on me” might be an 80s rock anthem, but it’s also the perfect way to describe these sugar cookie bars.
With rich vanilla flavor and a hint of almond extract, these bars are thick, chewy, sweet, and nostalgic. Topped with a luscious vanilla cream cheese frosting, they’re the kind of dessert that makes you want to turn the music up and grab another square.
Eat them sometime, anytime, because they are so easy to make. Just watch out because everyone is gonna come a knockin’ on your door for a bite.
They’re guaranteed to satisfy your sweet tooth, so go ahead and embrace the sugar rush.
If you can’t get enough of sugar cookies, check out my classic sugar cookies, lemon sugar cookies, and funfetti sugar cookies.
Why You Will Love This Recipe
- Quick and easy recipe: No rolling, chilling, or complicated steps — just mix, press, and bake.
- Pantry-friendly ingredients: Made with simple staples you likely already have on hand.
- Chewy sugar cookie texture: Soft, thick, chewy sugar cookie texture.
- Creamy vanilla frosting: Smooth and creamy vanilla cream cheese frosting pairs perfectly with the cookie base.
- Customizable: Change the extract, add sprinkles, or tint the frosting for any holiday or celebration.
Recipe Ingredients
Sugar Cookie Bars
- All-purpose flour
- Baking powder + salt
- Unsalted butter – Room temperature.
- Granulated sugar
- Egg – Room temperature.
- Whole milk – Room temperature.
- Vanilla extract + almond extract
Vanilla Cream Cheese Frosting
- Unsalted butter – Room temperature.
- Cream cheese – Room temperature.
- Powdered sugar
- Heavy cream
- Vanilla extract
- Salt
How to Make Sugar Cookie Bars
Make the sugar cookie dough.
Spread the sugar cookie dough into a prepared 8×8 baking pan.
Bake and cool the sugar cookie bars.
Make the vanilla cream cheese frosting.
Frost the sugar cookie bars and decorate with sprinkles.
Cut the sugar cookie bars into squares.
Courtney’s Expert Cookie Bar Baking Tips
- Line the baking pan with parchment paper extending past the sides of the pan for easy removal.
- Don’t overbake the bars. Pull them out when the center looks just set and the edges are lightly golden. This will help the bars stay soft and chewy.
- Bake the bars in the center of the oven for even heat distribution and proper baking.
- Be sure the bars are completely cool before frosting so the vanilla cream cheese frosting does not melt.
- Remove the frosted sugar cookie bars from the pan to make cutting easier. Chill the bars for 1 hour before cutting for clean cuts. Clean the knife and run it under hot water before making each cut to create perfect squares.
Frequently Asked Questions
Yes! You can use all vanilla extract instead. The almond adds classic bakery flavor, but they’re still delicious without it.
Absolutely! Use your favorite type or flavor of frosting to frost the bars. I highly recommend my vanilla, lemon, strawberry, or chocolate buttercream frosting.
Yes, definitely. I recommend using gel food coloring to tint the frosting for the best color without affecting the taste or texture of the frosting.
Yes! You can easily double the recipe to bake the bars in a 9×13 baking pan. Click on the “2X” button in the recipe card to get the measurements. The baking time will increase by a few minutes to about 30 to 32 minutes. The bars are done baking when the edges are light golden-brown and the center is puffed up.
Totally! Add in about 2 tablespoons of your favorite “jimmie” sprinkles to add a pop of color. Use different sprinkle blends to make these festive for different holidays.
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Sugar Cookie Bars
Ingredients
Sugar Cookie Bars
- 1 ¾ cup (220 g) all-purpose flour
- ½ tsp (0.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ½ cup (114 g) unsalted butter (room temperature)
- 1 cup (200 g) granulated sugar
- 1 (1) large egg (room temperature)
- 1 tbsp (15 ml) milk (room temperature)
- 3 tsp (3 tsp) vanilla extract
- ½ tsp (0.5 tsp) almond extract
Vanilla Cream Cheese Frosting
- ½ cup (114 g) unsalted butter (room temperature)
- 2 oz (60 g) cream cheese (room temperature)
- 1 ¾ cup (210 g) powdered sugar
- 2 tsp (2 tsp) heavy cream
- 1 tsp (1 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
Additional Ingredients
- 2 tbsp (20 g) nonpareil sprinkles (use your favorite sprinkles)
Instructions
Sugar Cookie Bars
- Preheat the oven to 350℉ (177℃). Prepare an 8×8 inch baking pan with nonstick cooking spray and parchment paper. Cut the parchment paper so that it extends up past the sides of the pan.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter and granulated sugar for a few minutes until smooth and creamy. Add in the egg, milk, vanilla extract, and almond extract and mix until the mixture is well combined and smooth.
- Add the dry ingredients into the butter mixture and mix on low speed until a soft cookie dough forms.
- Spread the sugar cookie dough into the prepared baking pan to create an even layer of cookie dough.
- Bake the sugar cookie bars for 25 to 28 minutes until they are light golden-brown around the edges and puffed up in the center. Cool the cookie bars in the pan to room temperature while you are making the vanilla cream cheese frosting.
Vanilla Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter and cream cheese on medium speed for 5 minutes until smooth and creamy.
- Add in the powdered sugar and mix on low speed until combined with the cream cheese mixture. Add in the heavy cream, vanilla extract, and salt and continue to mix on low speed.
- Increase the speed on the mixer to medium and whip the frosting for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the frosting for several minutes to remove any air bubbles.
- Optional: To smooth out the frosting and remove any air bubbles, heat ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix on low speed until the frosting is super smooth and creamy.
Assembling the Sugar Cookie Bars
- Once the sugar cookie bars are completely cooled, spread a thick layer of the vanilla cream cheese frosting onto the bars in an even layer using an offset spatula. Decorate the bars with colorful nonpareil sprinkles or your favorite sprinkle variety.
- Cut the bars into 16 squares. To make clean cuts, chill the cookie bars in the refrigerator for 30 to 60 minutes before cutting.
Notes
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- Room temperature: The sugar cookie bars can remain at room temperature in an airtight container for up to 2 hours.
- Refrigerator: Store the sugar cookie bars in an airtight container in the refrigerator for 3 to 4 days. Serve at room temperature for the best taste and texture.
- Freezer: Store the sugar cookie bars in an airtight container in the freezer for up to 3 months. Serve at room temperature for the best taste and texture.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Can you substitute the almond extract for more vanilla extract?
Hi Sara! Yes, absolutely!
Hi..
If I double the recipe…can I use a 13 x 9 pan?
Hi Lori! You could double the recipe and use a 13×9. The baking times might be a bit different so keep your eyes on the oven!
These were really good. A little to sweet for the fam so next I’ll just use less powered sugar for the frosting.
I’m so glad you enjoyed the recipe! I love the idea of adjusting the powdered sugar to your taste! 🙂