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3.92 from 36 votes
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Sugar Cookie Bars

Created by: Courtney
Prep Time 30 minutes
Cook Time 28 minutes
Cooling Time 30 minutes
Total Time 1 hour 28 minutes
Yield: 16 bars
These sugar cookie bars are soft, chewy, and filled with classic vanilla and almond flavor. Topped with a smooth vanilla cream cheese frosting, they strike the perfect balance of sweet and tangy in every bite. Simple to make and perfect for sharing, they’re a go-to dessert for any occasion.

Equipment

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

Storing & Serving:
    • 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. 
Baking Tools & Supplies (affiliate links): Stand mixer or electric hand mixer| 8×8 inch baking pan| Parchment paper | Offset spatula
Recipe Tips: Scroll up the blog post to see more cookie bar baking tips and frequently asked questions to make the most out of this recipe.
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.
Recipe Update: The recipe was updated in March 2026. The only change to the ingredients was the vanilla extract in the sugar cookie dough increased to 3 tsp from 2 tsp.

Nutrition

Serving: 1bar | Calories: 278kcal | Carbohydrates: 38g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 140mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 428IU | Vitamin C: 0.004mg | Calcium: 20mg | Iron: 1mg

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