Frosted Sugar Cookie Bars

These Frosted Sugar Cookie Bars are soft, chewy and topped with homemade buttercream frosting and sprinkles. These cookie bars are made in a sheet pan and can easily feed a crowd.

I am a huge fan of sugar cookies.  However, I hate how long it takes to make them.

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.

I love that I can use a sheet pan for these Frosted Sugar Cookie Bars because it’s easy clean up and makes enough to feed a crowd.

These Sugar Cookie Bars are perfect to bring to a party or potluck and you can change the color of the frosting and sprinkles, depending on the time of year or holiday.

Looking for another delicious recipe? Try our Homemade Twix Bars!


These are the BEST Frosted Sugar Cookie Bars I have ever tasted.  They are perfectly soft and chewy and the frosting is light and fluffy.

How To Make Sugar Cookie Bars:

You won’t believe how easy it is to make these Frosted Sugar Cookie Bars.

The only equipment I really use to make these is a mixing bowl, hand mixer, rubber spatula and a half sheet pan.

While your oven is preheating to 375 degrees F, cream together butter and sugar until light and fluffy.

Next, beat in 4 eggs one at a time, mixing after each egg is added.

Add vanilla extract and mix until well combined.

Rather than sifting the dry ingredients together, you can simply add the flour, salt and baking soda directly to the bowl at the same time and mix until well combined.

Press the dough into a half baking sheet that has been sprayed with nonstick cooking spray.  The dough will be thick so, using your hands is usually the best way to do that.

Bake for 10-12 minutes, or until the bars are barely golden brown.

While the bars are cooling, make the frosting by combining all the frosting ingredients and use a hand or stand mixer to beat until light and fluffy.

Spread the frosting in an even layer on top of cooled sugar cookie bars and top with sprinkles, if desired.

Cut into bars and serve.

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Other delicious sugar cookie recipes:

Serves: 24

Frosted Sugar Cookie Bars

Thick and chewy sugar cookie bars topped with frosting and sprinkles.

30 minPrep Time

12 minCook Time

42 minTotal Time

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    Sugar Cookie Bars:
  • 1 cup butter (softened)
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 4 3/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • Frosting:
  • 1/2 cup butter (softened)
  • 3 Tablespoons milk
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar
  • Pink food coloring
  • Sprinkles, for topping


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, cream together butter and sugar until fluffy.
  3. Add eggs, one at a time, mixing after each egg.
  4. Mix in vanilla.
  5. Beat in flour, salt and baking soda until well combined.
  6. Spread and press dough onto a half sheet pan (18"x13"x1") sprayed with nonstick cooking spray.
  7. Bake for 10-12 minutes, or until just golden brown; let cool completely.
  8. In a large bowl using a hand mixer or a stand mixer, combine all frosting ingredients and beat until light and fluffy.
  9. Spread frosting in an even layer on cooled cookie bars and top with sprinkles, if desired.



7221 cal


189 g


1362 g


80 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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57 Responses to “Frosted Sugar Cookie Bars”

  1. My husband loved these; I didn't frost them and decreased the salt to just a dash and increased the baking soda to 1 tsp. They took 20 mins to cook in my oven and they were delicious!
    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!!
  2. Made these tonight, they tasted yummy. I followed the directions to a T, but the whole cookie turned out dry. I only left it in the oven for 10 minutes. Next time I'll take them out sooner. Also, I followed the icing recipe to a T and put all 4 cups of powdered sugar in and it was sooooo runny. It made the cookie bars a mess to eat because they were so runny. I would have added more sugar to it but I had just 4 cups exactly and I had already run to the store for milk. As I said, tasted excellent! My hubby and I will be snacking on these all week! Quick question, did you store them in the fridge because of the milk and butter in the icing?
  3. I made these today and they were SO good. I feel ill because I ate so much. Cooked for 25 minutes and still were gooey in the middle, just perfect. Was going to makes ome for a friend but didn't know if I should refridgerate them overnight or can they sit out given the butter in the frosting? Thanks!
  4. I made these and they were SUPER dry... I like my cookies and all baked goods for that matter to be nice and chewy..These were definitely unlike any sugar cookies I'd ever had. More on the shortbread side I'd say.

    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.
  5. I just finished making these-they are cooling waiting to be frosted! The top layer is a little lumpy and the icing was very runny- I even added more powdered sugar to thicken it up! I snuck a bite of cookie and it is dry not chewy! I am pretty bummed because it does not look anything like the picture! I followed the directions to a T but I must have missed something.... :(
  6. My cousin found your recipe on pintrest and sent it to me. As I was checking out your blog, I realized I know 2 of the sisters. It is Cami. The seamstress from DownEast. Your blog is super fun. I am definitely going to be trying out this recipe. We love sugar cookies at my house. :)
  7. I getting ready to make these for a church picnic (looking for fast and simple). I just thought I'd give my two sense to the ladies who have had trouble with runny frosting and dry dough/cookies. Besides the amount of moisture in the air that also makes a difference (and sometimes altitude) people scoop flour (and powdered sugar) totally differently. I read somewhere (I think in my America's Best Recipes book) that the amount of flour between scoopers could vary up to a 1/4 C per 1 C scoop because of either looseness or packed-ness (I'm surrounded by children and my vocabulary and ability to be brief and concise are totally gone). Anyway, when I scoop flour from my bucket (I do a lot of baking and have a restaurant style food bucket with a snap-on lid) I fluff it up and scoop up the loose flour so that it mounds and give it a good couple shake back and forth so that the flour is level with the top of the cup. Anyway, this comment was $5 big but really only worth 2 cents.
  8. I made a batch of these bar cookies last night with my 3-year old daughter. We had so much fun making them together and they turned out beautifully! I did not make any changes to the recipe and not only did the cookies turn out nice and chewy (I cooked them for 10 minutes), the frosting was not runny at all with 4 cups of powdered sugar. In fact, I had to add about a teaspoon more milk to the frosting to make it a little more spreadable. Thank you for the wonderful recipe! Next time we are going to try the peanut butter bar cookies with chocolate frosting.
  9. Brittany
    Just made these for a cookout. They were def a huge hit. Even my diabetic grandfather snuck one! Replaced the 1/2 tsp of bking soda w/ 2 tsp of baking powder and used maple syrup instead of vanilla extract (because I just didn't have any haha). They were both dense (but not extra doughy) AND fluffy. Had store-bought frosting on hand so I just used that. Thank you so much for sharing!!
  10. karen corey
    I just made these cookies, they turned out great. To the comments about them being so dry. You have to measure flour right. You can't shove a cup into a flour bag and expect to get the same results. You need to have a small scoop & put that into your measuring cup then use a knife to scrap off. Again excellent recipe ladies.
    • Hi Susan. We are not sure if the store bought cookie dough would be enough to cover the whole cookie sheet. You may need to look at the packaging and see if it gives you options in making it in a bar form. We have only followed the recipe as directed. If it wasn't enough dough, you just may need to buy 2 packages. Sorry we aren't more help.
    • Hi Cammee, we had a lot of comments on the bars being too dry, so we tried the recipe again and reduced the flour by 1/4 cup. 4 3/4 to 5 cups will work. How packed your flour is can also make a difference. These are a family favorite!!
  11. Sorry to say, but I made these and did not like them at all. The texture is not like a sugar cookie. The taste is not great either.The proportions are just way off. Maybe too many eggs. The frosting is fine but it is hard to mess up basic buttercream frosting. I would not make this recipe twice. I may throw these away. If I eat them it will just be out of guilt because I hate throwing food away.
    • Hi Christa, I need a little help and I saw that you made these last week! I just made a batch. Baked them at 375 for 12 minutes. They were beautiful on top but very doughy! Too doughy to eat. I live in Utah. It could be an altitude problem. My question—-How long did you bake your bars for? Thanks! Joni

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