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Soft and Chewy Frosted Sugar Cookie Bars

A thick slice of soft sugar cookie bars topped with white frosting and colorful rainbow sprinkles.
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Make these easy, soft sugar cookie bars that taste like classic cut-out cookies but require no rolling or cutting. They are topped with a simple, creamy vanilla buttercream frosting.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk or heavy cream
  • Pinch of salt
  • Optional: Festive sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Press the cookie dough evenly into the prepared 9×13 inch pan.
  7. Bake for 20 to 25 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out clean.
  8. Let the bars cool completely in the pan on a wire rack before frosting. This step is important for clean slices.
  9. To make the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated.
  10. Add the vanilla extract, milk, and salt. Beat on medium-high speed until the frosting is light and creamy. Add more milk, one teaspoon at a time, if the frosting is too stiff.
  11. Spread the vanilla buttercream frosting evenly over the cooled cookie bars.
  12. Immediately top with festive sprinkles, if using.
  13. Once the frosting is set, use the parchment paper overhang to lift the bars from the pan. Cut into squares or rectangles.

Notes

  • For Lofthouse style cookie bars, use a cream cheese frosting instead of the buttercream.
  • You can make these ahead of time; store the unfrosted bars tightly covered at room temperature for up to two days. Frost before serving.
  • If you want a thicker bar, use a 9×9 inch pan instead, but reduce the baking time slightly.

Nutrition

Find it online: https://rosatasty.com/sugar-cookie-bars-soft-chewy-frosted-easy/