Irresistible Soft & Chewy Sugar Cookie Bars with Dreamy Buttercream Frosting
Prepare to be absolutely delighted by these incredible Sugar Cookie Bars! They are remarkably easy to whip up, boasting an unbelievably soft and chewy texture, and infused with the most exquisite flavor profile. What truly elevates them to a league of their own is a generous layer of my all-time favorite Buttercream Frosting for Cookies. This combination is pure magic, guaranteed to win over every single person who takes a bite!
While these bars are a fantastic solution for a quick and satisfying sweet treat, we also have a selection of other beloved sugar cookie recipes if you’re in the mood for traditional cut-outs or specific holiday themes. For classic cut-out cookies that never disappoint, try my No Fail Sugar Cookies – a guaranteed success every time! If you’re looking for festive options, our Sugar Coated Cookies are both simple and fun to personalize for any holiday. Or, for those who adore a thicker, softer, and utterly delicious cookie, our Classic Sugar Cookies recipe is a must-try. But for sheer ease, amazing flavor, and that perfect bar texture, these Sugar Cookie Bars are undeniably the way to go!
Why This Sugar Cookie Bar Recipe is a Must-Try
- Unrivaled Flavor: This isn’t just another sugar cookie bar recipe – it’s truly the best! The secret to its incredible depth of flavor lies in a unique combination of vanilla extract and almond extract in the cookie dough. This blend creates a wonderfully nuanced taste that goes beyond simple sweetness, adding a sophisticated, irresistible quality that will have everyone asking for the recipe. Trust me, once you try it, you’ll understand!
- Perfectly Soft and Chewy Texture: Beyond the amazing flavor, these bars boast an incredibly soft and delightfully chewy texture. They are never dry or crumbly, maintaining that ideal balance of tender goodness that makes every bite a pleasure. The texture is a key element that makes these bars so addictive and a standout among other sugar cookie recipes.
- Signature Buttercream Frosting: Capping off these perfect bars is our sensational Buttercream Frosting. This isn’t just any frosting; it’s a smooth, perfectly sweet, and incredibly flavorful masterpiece crafted with three different flavor extracts that harmonize beautifully. It complements the cookie bars perfectly, adding a rich, creamy finish that takes the whole experience to the next level. You’ll fall in love with this frosting!
Essential Ingredient Notes for Perfect Sugar Cookie Bars
Each ingredient plays a crucial role in achieving the perfect flavor and texture for these sugar cookie bars. Here’s what you need to know to ensure your baking success:
- Unsalted Butter: Always use room temperature butter! This is crucial for proper creaming with the sugar, which creates air pockets that contribute to the bars’ light and soft texture. Cold butter won’t emulsify correctly, leading to a denser, less tender cookie.
- Granulated Sugar: This fine sugar is essential for both sweetness and texture. It creams beautifully with the butter, creating the foundation for a tender crumb.
- Vanilla Extract & Almond Extract: This dynamic duo is our secret weapon! While vanilla provides a classic sweetness, the almond extract adds a subtle, complex depth that truly makes these the best sugar cookie bars you’ll ever taste. Don’t skip the almond if you want that signature flavor!
- All-Purpose Flour: The right flour-to-fat ratio is key to achieving that desirable ultra-soft and chewy texture. Make sure to measure your flour correctly (using a kitchen scale is best, or spoon and level method) to avoid dense or dry bars.
- Baking Powder: Though the dough might seem like a thin layer in the pan, baking powder is the leavening agent that will help these cookie bars rise beautifully and achieve their fluffy, tender height in the oven.
- Salt: A small amount of salt is vital. It doesn’t just add flavor; it balances the sweetness of the sugar and enhances all the other flavors in the cookie, preventing them from tasting overly sweet or bland.
- Buttercream Frosting for Cookies: You’re in for a treat with this frosting! It’s my absolute favorite and perfectly complements these bars. Its smooth consistency and ideal sweetness make it the ultimate topping.
Easy Step-by-Step Instructions for Perfect Sugar Cookie Bars
Follow these simple steps to create a batch of delightfully soft and sweet sugar cookie bars that everyone will adore. Precision and patience are your best friends here!
- Prepare Your Pan: First, preheat your oven to 350°F (175°C). Then, prepare a 9×13-inch baking dish. You can line it with parchment paper (leaving an overhang on the sides for easy lifting), aluminum foil sprayed with cooking spray, or simply spray the pan directly with a nonstick cooking spray that contains flour. Lining with parchment or foil makes removal and cutting incredibly easy.
- Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and an electric hand mixer), combine 1 cup of softened unsalted butter and 1 cup of granulated sugar. Cream them together on medium speed for 1-2 minutes until the mixture is light, fluffy, and pale in color. This process incorporates air, contributing to the bars’ soft texture. Next, beat in 1 large egg, followed by 2 teaspoons of vanilla extract and 1/4 teaspoon of almond extract. Mix until all ingredients are just combined, scraping down the sides of the bowl as needed.
- Incorporate Dry Ingredients: To the wet ingredients, add 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix on low speed until the dry ingredients are just barely combined with the wet ingredients. It’s crucial not to overmix the dough at this stage, as overmixing can develop the gluten in the flour, resulting in tough, dry cookie bars. Stop mixing as soon as no dry streaks of flour remain.
- Spread Dough Evenly: Transfer the sugar cookie dough into your prepared baking pan. Using your hands or a rubber spatula (you can lightly spray either with nonstick spray to prevent sticking), press and spread the dough into an even layer across the bottom of the pan. Ensure it’s uniformly distributed for even baking.
- Bake to Perfection: Place the pan in the preheated oven and bake for 20-25 minutes. The edges should appear set and lightly golden brown, and the center should no longer look shiny. A slight underbake is better than overbaking, as they will continue to set as they cool. Remove the pan from the oven and let the cookie bars cool completely to room temperature in the pan before frosting. This is crucial; frosting warm bars will cause the frosting to melt.
- Prepare the Signature Frosting: While the cookie bars are cooling, prepare a batch of my renowned Buttercream Frosting for Sugar Cookies. Follow the instructions provided in that recipe for the best results – it’s designed to be smooth, stable, and perfectly delicious for these bars!
- Frost and Serve: Once the sugar cookie bars are completely cool, use an offset spatula to spread the luscious buttercream frosting evenly over the top. For a festive touch, feel free to add sprinkles! If you used parchment paper or aluminum foil, gently lift the bars out of the pan, then place them on a cutting board. Cut into squares or rectangles of your desired size. Serve immediately and enjoy the delightful combination of soft cookie and creamy frosting!
Pro Tips for Flawless Sugar Cookie Bars
Achieving bakery-quality sugar cookie bars at home is easier than you think with these expert tips:
- Mixer Alternatives: No stand mixer? No problem! An electric hand mixer and a large mixing bowl will work perfectly. Just ensure you’re creaming the butter and sugar thoroughly until light and fluffy.
- Pan Choice Matters: While a 9×13-inch glass pan was used in this recipe, a metal pan of the same size will work just as well. Metal pans tend to conduct heat more quickly, so keep an eye on your baking time to prevent overbaking.
- Effortless Dough Spreading: The sugar cookie dough can be a bit sticky. To make spreading it into the pan much easier, lightly spray your rubber spatula or your hands with a bit of nonstick cooking spray. This simple trick prevents sticking and helps you achieve a smooth, even layer.
- Don’t Fear Thin Dough: You might notice that the dough forms a relatively thin layer at the bottom of the pan. Don’t worry about this! The baking powder in the dough is designed to work wonders, giving these cookie bars a fantastic rise and lift during baking, resulting in the perfect thickness you see in the pictures.
- The Golden Rule: Do Not Overbake! This is perhaps the most crucial tip for soft, chewy cookie bars. Overbaking is the enemy of tenderness; it will result in dry and crumbly bars, which is definitely not what we’re aiming for! When checking for doneness, look for edges that are set and lightly golden, with a center that no longer appears wet or shiny. A toothpick inserted into the center should come out with a few moist crumbs clinging to it, not wet batter. If you’re unsure, it’s always better to slightly underbake than to overbake, as the bars will continue to set as they cool in the pan.
- Measuring Flour Accurately: For optimal texture, it’s vital to measure your flour correctly. Avoid scooping flour directly with your measuring cup, as this can compact it and lead to too much flour. Instead, spoon the flour into your measuring cup and then level it off with the back of a knife. Better yet, use a kitchen scale for the most accurate measurement.
- Cool Completely Before Frosting: Patience is a virtue when it comes to frosting. Ensure your cookie bars are entirely cooled to room temperature before you apply the buttercream. Frosting warm bars will cause the buttercream to melt and slide right off, creating a messy situation.
- Seasonal & Holiday Variations: These sugar cookie bars are incredibly versatile and perfect for any holiday season! The base recipe remains the same, but you can easily customize the frosting. For instance, for Christmas, divide the frosting and dye it red and green. For the Fourth of July, use red and blue food coloring. Think pink and red for Valentine’s Day, or black, orange, purple, or green for Halloween. Different shades of green are perfect for St. Patrick’s Day. Simply changing the color of your buttercream frosting transforms these delicious bars into a festive treat for any celebration!
Make Ahead, Storing, and Freezing Sugar Cookie Bars
These sugar cookie bars are fantastic for making ahead or enjoying later. Here’s how to keep them fresh:
- Storing Frosted Bars: Once frosted, store the cookie bars in an airtight container at room temperature for up to 2 days. For extended freshness, you can refrigerate them for 4-5 days. Be sure the container is tightly sealed to prevent them from drying out.
- Storing Unfrosted Bars: If you prefer to frost them just before serving, unfrosted sugar cookie bars can be stored at room temperature in an airtight container for up to 4 days.
- Freezing Unfrosted Bars: To freeze unfrosted bars, double-wrap them tightly in plastic wrap, then wrap again in aluminum foil. They can be frozen for up to 3 months. When ready to enjoy, remove them from the freezer and let them thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.
- Storing Leftover Frosting: Any leftover buttercream frosting can be stored in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. To use, thaw overnight in the fridge, then let it come to room temperature on the countertop. Give it a quick whip with your mixer to return it to a smooth, spreadable consistency.
- Freezing Frosted Bars: Yes, you can freeze frosted sugar cookie bars! To do so, first flash freeze the cut bars on a baking sheet until the frosting is firm (about 15-30 minutes). This prevents the frosting from sticking to the wrapping. Once firm, wrap each individual sugar cookie square tightly in plastic wrap, then in aluminum foil. Store the wrapped bars in an airtight container or freezer-safe bag in the freezer for up to 2 months. To serve, remove from the freezer and let them thaw overnight in the refrigerator. Unwrap them in the morning to prevent condensation from making the frosting soggy.
Sugar Cookie Bars: Frequently Asked Questions
Dry cookie bars can stem from a few common issues. Firstly, ensure you’re not over-packing your flour when measuring; heavily packed flour can add too much to the recipe, throwing off the delicate flour-to-fat ratio. Always spoon flour into your measuring cup and level it off. Secondly, avoid overmixing the dough. Once the ingredients are just combined and no dry streaks remain, stop mixing to prevent developing the gluten and making the bars tough. Lastly, overbaking is a frequent culprit. Use an oven thermometer to verify your oven’s true temperature, as many ovens run hotter or colder than indicated. Bake until the edges are set and the center is just barely firm, with a few moist crumbs clinging to a toothpick.
While frosted sugar cookie bars are fine at room temperature for up to 2 days in an airtight container, refrigerating them will extend their freshness and shelf life significantly, especially if your kitchen is warm or if they contain dairy-based frosting. For longer storage, refrigeration is recommended (up to 4-5 days).
Absolutely! Both frosted and unfrosted sugar cookie bars freeze beautifully. My Make Ahead, Storing, and Freezing section above provides detailed instructions on how to properly freeze these delicious bars to enjoy them at a later date, ensuring they retain their wonderful taste and texture.
Thankfully, these sugar cookie bars are baked in a 9×13-inch pan, which inherently prevents them from spreading excessively or losing their shape as they are contained. However, with traditional cut-out sugar cookies, spreading and shape loss often occur due to an incorrect fat-to-flour ratio (too much butter or too little flour), or if the dough isn’t properly chilled before baking. Rest assured, these bars are designed for consistent success in their pan!
To check for doneness, gently insert a toothpick into the center of the bars. If it comes out with a few moist crumbs clinging to it, they are perfectly baked. The edges should look set and slightly golden brown, and the center should no longer appear wet or overly shiny. Remember, it’s better to slightly underbake than overbake, as they will continue to set as they cool completely in the pan. Avoid overbaking to keep them soft and chewy!
This recipe is perfectly scaled for a 9×13-inch pan. If you wish to use a larger cookie sheet (a half sheet pan is significantly larger), I would highly recommend doubling the entire recipe to ensure you have enough dough for adequate thickness. When doubling, check for doneness around the 25-minute mark, but anticipate that they will likely require a little longer baking time due to the increased volume of dough.
More Delightful Bars Recipes You’ll Love
If you’re a fan of the ease and deliciousness of dessert bars, you’re in luck! Here are some more fantastic bar recipes to satisfy your sweet tooth and expand your baking repertoire:
- Classic Chocolate Chip Cookie Bars: All the joy of chocolate chip cookies, made easy in a bar!
- Wholesome Oatmeal Chocolate Chip Cookie Bars: A comforting blend of oats and chocolate in a chewy bar format.
- Spiced Snickerdoodle Bars: The beloved cinnamon-sugar flavor of snickerdoodles, reimagined as a simple bar.
- Bright & Tangy Easy Lemon Bars Recipe: Zesty and refreshing, these lemon bars are a perfect balance of sweet and tart.
- Decadent 7 Layer Bars: A rich and gooey combination of coconut, chocolate, nuts, and more – pure indulgence!
- Seasonal Pumpkin Bars: A moist and spiced treat, ideal for fall gatherings and pumpkin lovers.
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Sugar Cookie Bars
Ingredients
- 1 cup unsalted butter – softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract – optional, but highly recommended for best flavor
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 batch buttercream frosting for sugar cookies – prepared as per recipe instructions
Instructions
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Preheat oven to 350°F (175°C). Line a 9×13” baking dish with foil, parchment paper (leaving an overhang for easy lifting), or spray the pan directly with nonstick cooking spray that contains flour. If using foil, spray the foil surface with nonstick spray to prevent sticking.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the room temperature unsalted butter and granulated sugar on medium speed for 1-2 minutes until the mixture is light, fluffy, and smooth.
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Add the large egg, vanilla extract, and almond extract (if using) to the creamed butter and sugar. Mix until all ingredients are just combined and smooth, scraping down the sides of the bowl as necessary.
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In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients in the mixer bowl. Mix on low speed until the flour is just combined and no dry streaks remain. Be careful not to overmix the dough.
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Scoop the sugar cookie dough into the prepared baking dish. Using your hands or a rubber spatula (lightly sprayed with nonstick cooking spray for ease), press and spread the dough into a flat, even layer across the entire bottom of the pan.
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Bake for 20-25 minutes, or until the edges appear set and lightly golden brown, and the center is no longer shiny or wet. If you insert a toothpick into the center, it should come out with a few moist crumbs, not raw dough. Avoid overbaking, as this will result in a drier and more crumbly cookie bar.
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Remove the pan from the oven and allow the sugar cookie bars to cool completely to room temperature in the pan. It’s essential that the bars are thoroughly cooled before you apply frosting; otherwise, the frosting will melt.
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While the bars are cooling, prepare one batch of our signature buttercream frosting for sugar cookies. Once the bars are completely cool, spread the frosting evenly over the top using an offset spatula. For an extra touch of festivity, top with sprinkles if desired. Carefully lift the cooled, frosted bars out of the pan (using the parchment or foil overhangs) onto a cutting board, then slice into squares or rectangles. Serve and enjoy!
Notes
To freeze frosted cookie bars: first, flash freeze the cut bars on a baking sheet until the frosting is set (5-10 minutes). This prevents sticking. Then, wrap each individual bar tightly in plastic wrap, followed by a layer of aluminum foil. Store these wrapped bars in an airtight container or freezer-safe bag and freeze for up to 2 months. If freezing unfrosted cookie bars, they can be stored for up to 3 months. To thaw, remove from the freezer and let them sit in the fridge overnight. For frosted bars, remove the wrapping in the morning to prevent condensation.
If you plan to make this recipe in a larger cookie sheet (half sheet pan), I strongly recommend doubling the entire recipe to achieve a good thickness. When baking a doubled batch, begin checking for doneness around the 25-minute mark, but expect that you will need to bake them for a longer duration than the standard recipe calls for, due to the increased volume.
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