
These frosted sugar cookie bars are going to change your sugar cookie game forever.
Traditional sugar cookies require rolling out the dough, cutting out the cookies, baking, cooling, making frosting and decorating them.
That’s just way too much work for me!
These Frosted Sugar Cookie Bars have all the delicious flavor and texture of traditional sugar cookies, but with a fraction of the work.
Recipe Ingredient Notes
To make Frosted Sugar Cookie Bars, you will need the following ingredients:
Sugar Cookie Bars
- Butter, softened
- Sugar
- Eggs
- Vanilla extract
- Flour
- Salt
- Baking soda
Frosting
- Butter, softened
- Milk
- Vanilla extract
- Powdered sugar
- Pink food coloring
- Sprinkles, for topping
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:


How To Make Frosted Sugar Cookie Bars
- Preheat oven to 375℉.
- In a large bowl, cream together butter and sugar until fluffy.
- Add eggs, one at a time, mixing after each egg.
- Mix in vanilla.
- Beat in flour, salt and baking soda until well combined.
- Spread and press dough onto a half sheet pan (18″x13″x1″) sprayed with nonstick cooking spray.
- Bake for 10-12 minutes, or until just golden brown; let cool completely.
- In a large bowl using a hand mixer or a stand mixer, combine all frosting ingredients and beat until light and fluffy.
- Spread frosting in an even layer on cooled cookie bars and top with sprinkles, if desired.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
Enjoy More Delicious Bar Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here
- Gooey Golden Grahams S’mores Treats
- Congo Bars
- Frosted Graham Cracker Bars
- Chocolate Sugar Cookie Bars

Frosted Sugar Cookie Bars Recipe
Ingredients
Sugar Cookie Bars
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 4 ¾ cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Frosting
- ½ cup butter, softened
- 3 Tablespoons milk
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar
- pink food coloring
- sprinkles, for topping
Instructions
- Preheat oven to 375℉.
- In a large bowl, cream together butter and sugar until fluffy.
- Add eggs, one at a time, mixing after each egg.
- Mix in vanilla.
- Beat in flour, salt and baking soda until well combined.
- Spread and press dough onto a half sheet pan (18"x13"x1") sprayed with nonstick cooking spray.
- Bake for 10-12 minutes, or until just golden brown; let cool completely.
- In a large bowl using a hand mixer or a stand mixer, combine all frosting ingredients and beat until light and fluffy.
- Spread frosting in an even layer on cooled cookie bars and top with sprinkles, if desired.
A mommy's life...with a touch of yellow
tyandwhitneyulrich.blogspot.com
So this morning I decided I wanted to change them to molasses cookie bars (another hubby favorite). So I substituted 1 cup molasses for 1 cup of sugar; omitted vanilla and salt and increased baking soda to 1 tsp. and flour to 6 cups plus added 1 1/2 tsp ground ginger. Sprinkled top with sugar and baked 20 mins. Delicious!!
Now I don't have to roll out sugar or molasses cookies anymore.
Thank you for the recipe!!
The only thing I did differently was make them in a slightly smaller cookie sheet since I didn't have a 13x18x1.
The icing was pretty good though! Be prepared to add more powdered sugar, as it was very runny with just 4 cups.
I was hoping to use this recipe for a fruit pizza! Do you know if I could roll the dough out a little thinner to adapt it for that? Thanks so much!
Rochelle