I discovered a unique dessert that instantly became a favorite. My sugar cookie bars deliver an irresistible blend of soft, chewy cookie base topped with creamy frosting and playful sprinkles. I love how each bite feels like a jubilant celebration of flavor that makes every moment special for any occasion.

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I’ve been experimenting with dessert bars for a while now and I think I’ve finally nailed the perfect sugar cookie bar recipe. These thick, chewy, and soft treats pack all the flavor of a classic sugar cookie into a delicious bar form.

Picture this: a base made with 1 cup unsalted butter (softened to perfection), 1 cup granulated sugar, a room temperature egg, and a touch of vanilla extract mixed into 2 1/2 cups all-purpose flour, a bit of baking powder and salt. The real fun begins when you top these bars with a creamy frosting made from 2-3 cups powdered sugar, 1/2 cup unsalted butter, a splash of milk, and a hint of vanilla extract, finished off with lots of colorful sprinkles.

I know it sounds almost too good to be true, but trust me, this recipe is a total game-changer when you’re craving a quick and tasty dessert.

Why I Like this Recipe

1. I love that the recipe is super simple to follow, even if I’m not the best at baking, and it always turns out pretty tasty.
2. I really dig how the cookie base is soft and chewy while the frosting gives it a creamy, buttery kick that makes every bite fun.
3. I like that the ingredients are pretty common and easy to find, so I don’t gotta stress about hunting for fancy stuff.
4. I enjoy decorating it with colorful sprinkles because it makes the dessert look festive and perfect for sharing with my friends.

Ingredients

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Unsalted butter adds rich flavor and moisture, making the bars soft and chewy.
Granulated sugar gives sweet taste and helps create a nice golden color.
Egg provides protein and binds the ingredients, making the cookie perfect.
All-purpose flour gives structure with its carbohydrates, essential for a firm base.
Powdered sugar takes the frosting to a sweet, smooth finish that kids love.

Ingredient Quantities

1 cup unsalted butter, softened (for the cookie base)

1 cup granulated sugar

1 large egg, at room temperature

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

2-3 cups powdered sugar (for the frosting)

1/2 cup unsalted butter, softened (for the frosting)

2-3 tbsp milk (or as needed for your frosting consistency)

1/2 tsp vanilla extract (for the frosting)

Colored sprinkles (to top off the bars)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13 inch pan lightly.

2. In a large bowl, cream 1 cup of unsalted butter with 1 cup granulated sugar until light and fluffy.

3. Beat in 1 large egg and 1 tsp vanilla extract until well mixed.

4. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.

5. Gradually stir the dry ingredients into the butter mixture until just combined; be careful not to overmix.

6. Press the dough evenly into the prepared pan and bake for about 18-20 minutes or until the edges are lightly golden.

7. While the cookie base is cooling, prepare the frosting by beating 1/2 cup unsalted butter with 2-3 cups powdered sugar, adding 1/2 tsp vanilla extract and 2-3 tbsp milk gradually until you get a smooth, spreadable consistency.

8. Once the cookie base has cooled completely, spread a generous layer of frosting on top.

9. Top the frosted bars with lots of colored sprinkles.

10. Let the bars sit for a few minutes so the frosting can set before cutting them into squares and serving. Enjoy!

Equipment Needed

1. Preheated oven
2. A 9×13 inch baking pan
3. A large mixing bowl for the butter and sugar
4. A separate smaller bowl for the dry ingredients
5. An electric mixer or hand whisk for creaming and beating
6. Measuring cups and spoons for all the ingredients
7. A spatula or wooden spoon for stirring and mixing
8. A cooling rack or flat surface for the cookie base to cool
9. A knife to cut the bars into squares

FAQ

How do I know when the sugar cookie bars are done?

The edges wont be too soft anymore and will start to lightly turn golden. Make sure not to overbake, so you keep them thick and chewy.

Can I use salted butter instead of unsalted?

Ya, you can but just reduce the added salt a bit in the recipe since salted butter can make the bars too salty.

How long will these cookie bars last if stored properly?

Store ’em in an airtight container at room temp, and they should be good for up to 4 days. If you need them longer, pop 'em in the fridge.

Can I freeze the sugar cookie bars?

Sure, you can freeze them for up to 3 months. When you're ready to eat, let them thaw at room temp and, if you like, warm 'em lightly in the oven.

When should I add the colored sprinkles?

It's best to add the sprinkles after you spread the frosting, when it's thick but still a bit soft so that the sprinkles stick nicely.

The Best Sugar Cookie Bars (thick, Chewy, + Soft) Recipe Substitutions and Variations

If you only got salted butter, you can use that in place of unsalted butter for the cookie base, just reduce the salt in the recipe a bit.
You can try swapping granulated sugar with coconut sugar, but it might give the bars a slightly different flavor.
If you dont have a large egg, you can use 1/4 cup of unsweetened applesauce instead. It works pretty well in most cookie recipes.
Instead of all-purpose flour, you can use cake flour though the bars might turn out a little lighter than usual.
For the frosting milk, feel free to substitute almond milk or another non-dairy milk if youre looking for a dairy free option.

Pro Tips

1. Make sure your butter is at room temp before you start, coz if it’s too cold, the dough won’t mix evenly and your cookies might turn out lumpy.
2. When you mix the flour with the butter mixture, don’t overdo it – just stir until you see no dry bits to keep the cookies soft and not tough.
3. For the frosting, add the milk slowly and keep tasting; sometimes it’s hard to tell when it’s just right, so adjust it gradually.
4. Let the cookie base cool completely before slapping on the frosting, otherwise the frosting can melt and ruin the look and texture.