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overhead view of sugar cookie bars that are cut and close together, frosting with pink frosting and pastel circle sprinkles
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5 from 4 votes

Sugar Cookie Bars

This Sugar Cookie Recipe stands the test of time. Crisp on the outside, but buttery soft on the inside, this is a family favorite!
Prep Time15 mins
Cook Time10 mins
Cooling Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: baking from scratch, dessert
Servings: 24 cookie bars
Author: Lisa Longley


For Cookie Bars

  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 14 tablespoons unsalted butter room temperature
  • 2 teaspoons vanilla extract
  • 2 large eggs


  • 1/2 cup unsalted butter room temperature
  • 4 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup milk room temperature
  • red food coloring
  • sprinkles


How to Make Sugar Cookie Bars

  • Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray or line with parchmeant paper.
  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  • With your mixer on medium, mix together the butter and sugar until light and fluffy.
  • Mix in the eggs (one at a time) and then the vanilla until well combined.
  • Add the flour mixture to the wet ingredients. Mix on low until combined enough it won't fly everywehre. Then turn up the mixer to high just long enough that you don't see streaks of flour. Scrape down the bowl and on the bottom to ensure that all the flour is added. Only mix long enough to combine the flour. (See more detailed instructions in the post.)
  • Press the batter into the prepared baking dish. Bake for 25 to 27 minutes or until the edges are golden brown.
  • Remove from the oven and allow to cool for 1 hour.

How to Make Frosting

  • Using a hand mixer or a stand mixer beat the butter. Add in one cup of the powdered sugar, scraping down the bowl as necessary.
  • Beat in the milk and the vanilla extract.
  • Add the powdered sugar in a cup at a time untilt you get the consistency you are looking for. I used 4 1/2 cups.
  • Finally add in the red food coloring, a few drops at a time, until you get the color you are looking for.

Frosting the Bars

  • As soon as you are done making the frosting, spread it on the cooled bars. An off set spatula works best to create a nice even layer.
  • Immediately after spreading the frosting, add the sprinkles before the frosting begins to harden.
  • Cut the bars into 24 equal squares.


  • For best presentation of frosting, do not stack the cookie bars, but store them in single layers.