Want sugar cookies without the hassle of rolling out dough? Meet my Frosted Sugar Cookie Bars. A no-fail recipe the whole family will love! Keep scrolling for the recipe.
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These Frosted Sugar Cookie Bars are what you get when you combine my Chocolate Chip Cookie Bars with my Sugar Cookie Bread. All in all, what you have is the dessert of your sugar cookie-loving dreams. And if you’re a sugar cookie lover like me, then you might also like my grain-free / gluten-free Frosted Sugar Cookies.
Now, sugar cookies can be a *bit* of a hassle. I mean, there’s the rolling the dough, the chilling the dough, the rolling… again. So, I created this recipe that has all the flavors of a classic sugar cookie but none of the difficulty. These bars are a no-fail recipe—perfect for when you want sugar cookies without mess! Kids and adults will love them for the holiday season and all year long.
The cookie base is so soft & chewy, topped with a rich and smooth homemade buttercream frosting. When combined, it’s a bite that’s sweet and satisfying. Plus, you can add lots of festive decor to the icing!
PrintFrosted Sugar Cookie Bars
Want sugar cookies without the hassle of rolling out dough? Meet my Frosted Sugar Cookie Bars. A no-fail recipe the whole family will love!
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the cookie bars:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional) *
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- pinch of salt
For the frosting:
- 1/2 cup unsalted butter, softened to room temperature
- 1 1/2 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- splash of milk (if needed – see below)
- sprinkles for topping (optional)
Instructions
- Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper
- Use a hand mixer or stand mixer to cream butter and sugar, then beat in egg and extracts.
- Add flour, baking powder and salt and combine well
- Spread dough evenly into baking dish and bake for 25 minutes. Set aside to cool completely
- To make the frosting, cream the butter using a hand or stand mixer, then beat in the powdered sugar
- Add a splash of milk only if necessary to help combine. Lastly beat in vanilla extract
- Spread frosting evenly atop cooled cookie bars and add sprinkles. Cut into 12 squares
Notes
* If you don’t like the taste of almond extract or are allergic, you can go ahead and omit it. If so, you could also add an extra 1/4-1/2 teaspoon of vanilla extract
Recipe easy to double. Simply double all of the ingredients and bake for 50 minutes in a 9×13 baking dish
Store in an airtight container at room temperature for up to 5 days, or longer in the fridge
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Ingredients and Substitutions in Frosted Sugar Cookie Bars
Can I make these sugar cookie bars gluten-free?
Of course! Just follow this simple swap: If you want to make gluten-free, then you will substitute the flour. Now, be sure to use a one-to-one gluten-free flour replacement. In this case my favorites are Bob’s Red Mill 1:1 Gluten-Free Baking Flour and King Arthur Measure For Measure.
Frosting alternatives
If you want to make these cookies a little easier, then you can use your favorite store bought frosting. Some of mine are Simple Mills and Miss Jones.
Do I have to use almond extract?
If you don’t like the taste of almond extract or are allergic, you can go ahead and omit it. If so, you could also add an extra 1/4-1/2 teaspoon of vanilla extract.
Personally, I love the flavor of almond extract, it is reminiscent of marzipan. I recommend using a high quality almond extract like this one.
I love to see how you enjoy my recipes, so if you make these Frosted Sugar Cookie Bars or any of my other recipes, be sure to tag me on Instagram @hungry.blonde xoxo GG
You might also like:
Healthier Soft Frosted Sugar Cookies
Almond Flour Snickerdoodles
Gluten-Free Frosted Funfetti Sugar Cookie Bars
Grain-Free Edible Cookie Dough
These turned out PERFECT! My entire family love them and they were so easy to make. Highly recommend over regular sugar cookies. I can’t wait to make them again. Followed recipe exactly. Thank you for the perfect holiday cookie recipe!
★★★★★
So glad to hear it, thanks for this comment and review Amanda! 🙂
Fabulous recipe. Made it once, and second time decided to double the recipe and put in 9×13 as suggested. FYI 50 minutes is WAY too long. I set timer for 45 minutes, checked it at 42 and it was already burned. Had to throw out unfortunately. Wouldn’t double again regardless of time. The 8×8 was perfect.
★★★★★
YES you can double the recipe! I’m not sure why you almost doubled the cook time when the bars were practically the same thickness when using smaller pan? I doubled and used 9×13 and checked at 30 minutes- 35 they were perfect? Try again and check more frequently fyi you would only increase cook time that much if they were much THICKER
★★★★★