Sugar Cookie Bars

When you can’t decide if you want a cookie or cake for your birthday (or, honestly, any day of the week), I have the solution for you; this Sugar Cookie Bars recipe is the budget-friendly best of both worlds! You get the soft, buttery flavor of a sugar cookie with the ease of baking it all in one pan like a cake. Frosted, festive, and totally customizable, I think these bars are perfect for parties, potlucks, or anytime you want a low-effort treat that still feels a little special.

Easy Recipe for Sugar Cookie Bars

Why are these called “sugar cookie bars” and not regular old funfetti cake? Because they are denser, a little crumbly, and firm in comparison—similar to a sugar cookie! However, you could totally bake this in a cake pan and serve it in slices if you wanted to! It’s not as light and fluffy as your typical vanilla cake, but it’s a fun and easy way to make a hybrid of two of my favorite sweet treats. Plus, the vanilla frosting and rainbow sprinkles on top make them look like a party, no matter the day!

Recipe Success Tips

1. Use both salted and unsalted butter, as noted. I use salted butter in the batter for the bars because it enhances the flavor and balances the sweetness. But when it comes to frosting, unsalted butter is the way to go. It gives you more control over the flavor, so your frosting stays sweet and buttery without any unexpected saltiness. And don’t forget—both kinds of butter should be at room temperature so they mix in smooth and creamy!
2. Grease your baking dish well. A little butter or cooking spray will do the trick. It keeps the bars from sticking and helps them lift out cleanly once cooled.
3. Smooth the batter before baking. Once the batter’s in the pan, take a second to level it out with a spatula. This helps it bake evenly so you don’t end up with high peaks or sunken centers. It also creates a smooth surface for frosting!
4. Let the bars cool completely before frosting. I let my sugar cookie bars cool in the baking dish before frosting. Be patient here! If the bars are still warm, the frosting will melt, and you won’t get clean slices when you cut into them.
5. Avoid overmixing the batter. Mix until just combined. Overmixing can develop the gluten in the flour too much, which can make the bars a little tough instead of soft and tender.

Storage Instructions

These homemade sugar cookie bars can be stored in an airtight container in the fridge, where they’ll stay fresh for about a week (although I’d enjoy them within 3–4 days for the best texture). Let them sit out for a few minutes before serving so the frosting softens up a bit.

You can also freeze these bars for up to 2–3 months. Slice them, chill in the fridge to firm up the frosting, then wrap them tightly in plastic wrap and place in a freezer-safe container. They’ll keep for up to 2–3 months. I like to freeze them unfrosted and add the frosting fresh when I’m ready to serve, but either way works!

Sugar Cookie Bars 

​These frosted Sugar Cookie Bars are baked in one pan and topped with vanilla frosting and sprinkles. Perfect for birthdays, holidays, or as an any-day treat!

Save to Pinterest Print Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings 15slices

Ingredients

• Cookie Bars
• 1 Tbsp + 1 tsp rainbow sprinkles, divided ($0.86)
• 1 cup sugar ($0.34)
• 1 tsp baking powder ($0.04)
• 2 cups all-purpose flour ($0.33)
• 2 tsp vanilla extract ($0.48)
• 1 large egg ($0.41)
• 1 stick salted butter + more to grease the pan*, room temperature ($0.99)
• 1 cup whole milk ($0.27)
• Frosting
• 1 stick unsalted butter, room temperature ($0.99)
• 1 tsp vanilla extract ($0.24)
• 2 cups powdered sugar ($1.10)
• 2 Tbsp whole milk** ($0.01)

Instructions

1. Gather ingredients and preheat your oven to 350℉. Leave both sticks of butter out to reach room temperature. Grease a 9×13” baking dish with cooking spray or a little butter.
2. Combine 1 Tbsp rainbow sprinkles, sugar, baking powder, and flour in one bowl. Combine 2 tsp vanilla and egg in another smaller bowl.
3. Mix together dry ingredients in the first bowl and then add softened salted butter. Mix with a hand mixer until combined.
4. Then, add egg and vanilla mixture.
5. Once combined, pour in 1 cup milk and mix.
6. Pour batter into prepared baking dish and smooth it out so it’s level with a spatula.
7. Bake for 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. Let cool completely before frosting.
8. While your cookie bars are cooling, make frosting by combining softened unsalted butter, 1 tsp vanilla, powdered sugar, and 2 Tbsp whole milk with a hand mixer until smooth.
9. Frost the cooled cookie bars. I used an offset spatula.
10. Top with the remaining 1 tsp rainbow sprinkles. Slice and enjoy!

Notes: *You can use cooking spray or butter, whatever you have on hand.

**Heavy cream or half and half also works in place of the whole milk in the frosting.