Sugar cookie bars are topped with buttercream frosting and sprinkles. This easy recipe is a fun and sweet dessert perfect for birthdays!

sugar cookie bars with frosting and rainbow sprinkles next to more bars

Things are bright and cheery in my kitchen today with these frosted sugar cookie bars. The sprinkles simply put a smile on my face! I’ve been meaning to perfect a sugar cookie bars recipe for some time now. Baking cookies in one sheet, cutting and serving make things a lot easier! Plus, a pan of cookie bars just calls for frosting.

Why this recipe works: The batter includes cream cheese for extra soft and rich cookie bars. The recipe also calls for almond extract, which provides a uniquely irresistible flavor.

sugar cookie bars ingredients in bowls labeled with text
photo collage demonstrating how to make sugar cookie bar dough in the bowl of a stand mixer
photo collage demonstrating how to add sugar cookie dough to a 9x13 pan
  1. Preheat oven to 350 F.
  2. Make the batter: Whisk together dry ingredients (flour, baking powder, baking soda and salt). Set aside. Beat together wet ingredients (sugar, butter, egg, vanilla and almond extract) using an electric mixer. Add dry ingredients to wet ingredients and mix just until combined.
  3. Bake the bars until for 20 minutes until golden and the edges are set.
  4. Make the buttercream frosting: Beat the butter until fluffy. Add powdered sugar until combined, then add vanilla and milk. Spread frosting over bars, cut and serve.

Pro tip: It is important to beat the butter and cream cheese together until they are a smooth consistency and no clumps. Room temperature ingredients are key.

sugar cookie bar frosting ingredients in bowls labeled with text
photo collage demonstrating how to make frosting for sugar cookie bars

Frequently Asked Questions

How long to bake sugar cookie bars?

This recipe requires 20 minutes of baking, but if your recipe is for 8×8 or 9×9 sugar cookie bars, baking time may be less.

How to freeze sugar cookie bars?

Once the sugar cookie bars have completely cooled, don’t cut and remove the entire block from the baking pan. Securely wrap the sugar cookie bar in plastic wrap first, then aluminum foil. Freeze for up to a month. Defrost in the refrigerator before bringing to room temperature and frosting.

Can you make sugar cookie bars without frosting?

Yes, the frosting is optional. If you’d like a festive touch, add sprinkles to the batter (about 1/2 cup) or sprinkle a few on top before baking.

stack of three sugar cookie bars topped with frosting and rainbow sprinkles next to a milk bottle

If you love sugar cookies, these recipes are a must try. To start, easy cut out sugar cookies is a must for anyone who likes to decorate cookies. If you like chewy cookies, try my classic sugar cookie recipe. One of the most popular recipe on my blog is for sugar cookie truffles. It’s a great use for leftover sugar cookies!

sugar cookie bar topped with frosting and rainbow sprinkles and a bite taken out of the bar

This sugar cookie bars recipe is perfect for birthday parties, girls’ night or simply a weekend treat! What are you making these sugar cookie bars for?

sugar cookie bar topped with buttercream frosting and rainbow sprinkles

Get the Recipe: Sugar Cookie Bars

Sugar cookie bars are topped with buttercream frosting and sprinkles. Make these bars for Christmas or birthdays!
5 (10 ratings)


Sugar Cookie Bars

  • cups (310 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1 1/2 sticks or 170 g) unsalted butter, room temperature
  • ½ cup (4 oz. or 113 g) cream cheese, room temperature
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract*

Buttercream Frosting

  • 1 cup (226 g) unsalted butter, room temperature
  • 2 ½ cups (300 g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Food coloring, optional
  • 1 to 2 tablespoons milk, if needed
  • Sprinkles, optional


Sugar Cookie Bars

  • Preheat oven to 350° F. Grease a 9×13-inch baking pan or line with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer (or using a hand mixer), beat the butter and cream cheese on medium speed until smooth, about 1 minute. Add the sugar and continue to mix until light and fluffy, about 3 minutes. Add the egg, vanilla extract and almond extract and mix to combine, about 1 minute. 
  • Reduce the mixer speed to low and slowly add the flour mixture. Mix just until combined (avoid overmixing). Use a rubber spatula to give the dough a final stir to catch any unmixed ingredients.
  • Transfer dough to prepared baking pan and use a spatula to spread the dough evenly (the dough will be thick). Bake 20 to 25 minutes, or until light golden brown and a toothpick inserted in the center comes out clean. Place the pan on a wire rack to cool completely before frosting (about an hour).

Buttercream Frosting

  • In a large mixing bowl, whip the butter (with a stand mixer or electric hand mixer) until fluffy, about 5 minutes.
  • With the mixer on low speed, gradually add in the powdered sugar until completely incorporated.
  • With the mixer on medium speed, add the vanilla and beat until fluffy, about a minute. Add milk if frosting appears too thick to spread. See more buttercream frosting tips.
  • Using an offset spatula, spread the frosting on top of the cooled bars and add the sprinkles. Cut bars into 4 rows down and 6 rows across to create 24 bars. Enjoy!


Storing sugar cookie bars
Store cookies in an airtight container at room temperature for up to three days (or in the refrigerator for a week).
Sugar cookie bars with almond extract
If you do not like the taste of almond extract or have allergies, omit it and increase the vanilla extract to 2 teaspoons.
Serving: 1bar, Calories: 284kcal, Carbohydrates: 35g, Protein: 2g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 48mg, Sodium: 92mg, Potassium: 44mg, Fiber: 1g, Sugar: 25g, Vitamin A: 487IU, Calcium: 20mg, Iron: 1mg

Inspired by Brown Eyed Baker.

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