Dessert

Frosted Sugar Cookie Bars Recipe

ByLila Prescott July 6, 2026July 6, 2026

Introduction

Frosted sugar cookie bars offer a delightful twist on classic sugar cookies, baked in a single pan for easy slicing and sharing. These soft, buttery bars are topped with a creamy vanilla frosting, making them perfect for gatherings or a sweet everyday treat.

A stack of four thick, square cake bars is shown on a white marbled surface. Each bar has a light beige, soft, and dense cake layer at the bottom, topped with a thick, creamy, bright yellow frosting layer. The top frosting layer is decorated with small, round, colorful sprinkles in green, orange, purple, pink, and blue, scattered unevenly. The edges of the frosting are slightly rough and textured, and the bars are stacked unevenly, showing the thickness and softness of the cake and frosting layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter
2½ cups granulated sugar

4 eggs
1 tbsp vanilla extract (for cookie dough)

1 tsp salt
¾ tsp baking soda

5 cups all-purpose flour
1 cup butter (for frosting)
1 tbsp vanilla extract (for frosting)

4 cups powdered sugar
1-2 tbsp heavy cream (for a thinner frosting consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare a 12″x17″ or 13″x18″ cookie sheet by spraying it with cooking spray and set aside.

Step 2: In the bowl of a stand mixer, cream together 1 cup butter and the granulated sugar until light and fluffy, about 2 to 3 minutes.
Step 3: Add the vanilla extract and eggs to the mixture, and mix well until fully incorporated.
Step 4: With the mixer running, add salt and baking soda, then slowly add the flour until the dough is well blended.

Step 5: Pour the dough onto the prepared cookie sheet and spread it evenly. Press down gently; you can sprinkle some flour on top to prevent sticking while pressing.
Step 6: Bake the dough for 20 to 25 minutes, or until the edges are slightly golden brown.
Step 7: While the bars are baking, prepare the frosting. In a mixing bowl, cream together 1 cup butter and 1 tbsp vanilla extract until light and fluffy.

Step 8: Gradually add the powdered sugar while whipping the mixture until smooth and well combined.
Step 9: If the frosting is too thick, add 1 to 2 tablespoons of heavy cream to reach your desired consistency.
Step 10: Once the cookie bars have cooled completely, spread the frosting evenly over the top. Add sprinkles if desired, then cut into bars and enjoy.

Tips & Variations

For extra flavor, add a teaspoon of almond extract to the frosting instead of vanilla.
Use colored sprinkles or chopped nuts to customize the topping for different occasions.
If you don’t have a stand mixer, a hand mixer or vigorous whisking by hand will work for creaming the butter and sugar.

To keep dough from sticking while pressing, lightly flour your hands or sprinkle flour on top as instructed.

Storage

Store the frosted sugar cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze uncut bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw frozen bars in the refrigerator before frosting and serving.