Frosted Sugar Cookie Bars {Easy Recipe}
Easy sugar cookie bars topped with fluffy vanilla cream frosting. And sprinkles! No chilling, no rolling, no cookie cutters required.

Cookie bars the best way to serve a crowd and don't require all the "in-and-out" of the oven as traditional cut-out sugar cookies.
I love sprinkles, so I eagerly added sprinkles into the cookie batter as well as a dose of fun sprinkled on top of the frosting.
Ingredients
Baking Tip:
When measuring your flour, use the spoon and level method rather than scooping the flour with the measuring cup. Use a large spoon to scoop spoonfuls of flour in the measuring cup and then use a straight edge (like a butter knife) to level the measuring cup. If you use your measuring cup as a scoop, there will be too much flour in your recipe and your bars will be dense.
Cookie Bars
- 1 ½ cup salted butter, soft at room temperature
- 1 ½ cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 ½ cups all-purpose flour
- 3 teaspoon baking powder
- ½ cup colored jimmies sprinkles
Vanilla Cream Frosting
(This is my favorite frosting. I use a variation of it for my Candy Cane Kiss Cookie Bars)
- 4 oz cream cheese, soft at room temperature
- ¾ cup salted butter, soft at room temperature
- 2 teaspoon vanilla extract
- 2 tablespoon half and half (or heavy cream)
- 4 ½ cups powdered sugar
- *Optional food coloring
- *Sprinkles for the top
See recipe card for specific instructions.
Quick to make battery sugar cookie dough pressed into a cake pan and baked for 30 minutes to perfect golden brown.
Instructions for sugar cookie bars:
A chewy vanilla cookie without rolling and cutting shapes. All the goodness of a classic sugar cookie. An easy-to-make cookie bar with all the flavor of a big, soft, frosted sugar cookie.
- Preheat oven to 350 degrees. Line a 9x13 cake pan with parchment paper and spray with cooking spray and set aside.
- In the bowl of a stand mixer, cream together the softened butter and sugar using a paddle attachment. Mix on medium speed until light and fluffy.
- Scrape down the sides of the bowl with a rubber spatula and add in eggs, vanilla, and almond extract, and mix on medium speed for a minute until just combined.
- Scrape down the sides of the bowl (and the bottom) and add in flour, baking powder, and colored jimmies sprinkles. Mix until well combined. It will be a very thick and soft dough.
- Drop dough in small pieces evenly through the prepared baking pan and press down rather than trying to spread it out. Sprinkle extra sprinkles over the top of the unbaked dough if you want to add some extra pizzaz!
- Bake at 350 degrees for 30 minutes. The dough will puff up and be golden brown on the top. Let cool completely in the pan and lift out of the pan using the parchment paper.
Instructions for vanilla cream frosting:
- To make the frosting, cream together the cream cheese and butter until fluffy.
- Scrape the sides of your bowl and add in vanilla extract, half and half, and powdered sugar.
- Beat on medium-high speed for 3-4 minutes. It will be very light color with no butter streaks and very fluffy. Turn off the mixer and scrape down the sides and bottom often. Incorporating air will make this so fluffy and dreamy. Just keep mixing at a medium-high speed.
- Spread the fluffy frosting edge to edge in an even layer on your cooled cookie bars and top with more sprinkles. Cut into big bars or, if you are serving a large crowd, smaller bars.
- Enjoy!
Using a mixer:
A stand mixer with a paddle attachment works best for this recipe. The dough will come together nicely. However, if you are using an electric hand mixer the dough will seem more crumbly. So, after it is all mixed well, use your hands to knead it together to form a soft dough.
Lightly sweet frosting is a perfect match for these bars. A bit of cream cheese and salted butter add to the flavor and allows the frosting to not be overly sweet.
At a school class party or a bake sale fundraiser, these are the first to disappear!
Using baking powder in these cookie bars makes them puff up while baking and keeps them very soft and light.
Storage
These chewy sugar cookie bars will. stay soft in an airtight container in the fridge for a week. Serve at room temperature.
Make these simple sugar cookie bars ahead of time and freeze them before cutting and without frosting for up to 2 months. Thaw completely before frosting.
Cookie Bars For A Crowd
Looking for other recipes like this? Try these:
Frosted Sugar Cookie Bars
ByIngredients
Cookie Bars
- 1 ½ cup salted butter soft at room temperature
- 1 ½ cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 ½ cups flour
- 3 teaspoon baking powder
- ½ cup colored jimmies sprinkles
Frosting
- 4 oz cream cheese soft at room temperature
- ¾ cup salted butter soft at room temperature
- 2 teaspoon vanilla extract
- ¼ cup half and half
- 4 ½ cups powdered sugar
- *Optional food coloring
- *Sprinkles for the top
Instructions
- Preheat oven to 350 degrees. Line a 9x13 cake pan with parchment paper and spray with cooking spray and set aside.
- In the bowl of a stand mixer, cream together the softened butter and sugar using a paddle attachment. Mix on medium speed until light and fluffy.
- Scrape down the sides of the bowl with a rubber spatula and add in eggs, vanilla, and almond extract, and mix on medium speed for a minute until just combined.
- Scrape down the sides of the bowl (and the bottom) and add in flour, baking powder, and colored jimmies sprinkles. Mix until well combined. It will be a very thick and soft dough.
- Drop dough in small pieces evenly through the prepared baking pan and press down rather than trying to spread it out. Sprinkle extra sprinkles over the top of the unbaked dough if you want to add some extra pizzaz!
- Bake at 350 degrees for 30 minutes. The dough will puff up and be golden brown on the top. Let cool completely in the pan and lift out of the pan using the parchment paper.
- To make the frosting, cream together the cream cheese and butter until fluffy.
- Scrape the sides of your bowl and add in vanilla extract, half and half, and powdered sugar.
- Beat on medium-high speed for 3-4 minutes. It will. Be very light color with no butter streaks and very fluffy. Turn off the mixer and scrape down sides and bottom often. Incorporating air will make this so fluffy and dreamy. Just keep mixing at a medium-high speed.
- Spread the fluffy frosting edge to edge in an even layer on your cooled cookie bars and top with more sprinkles. Cut into big bars or if you are serving a large crowd, smaller bars.
- Enjoy!