Our easy Sugar Cookie Bars recipe has a soft and chewy cookie bar topped with cream cheese frosting. It's all the flavor you love, without the chilling, rolling, or cutting, so they're perfect for potlucks, parties, and holidays.
Effortless Sugar Cookies Bars
Effortless Sugar Cookies Bars These easy Sugar Cookie Bars are my go-to potluck dessert! They are easy to transport, and easy to serve right out of the same pan. You can color the frosting and coordinate the sprinkles for any holiday or event, and they always disappear fast. I've even made them in advance and frozen them until the day before I want to serve them.
But mostly, I love how quick these are to make! As much as I love classic Sugar Cookies, these have the same great flavor and texture, without having to chill the dough, roll and cut the cookies, and bake multiple batches. Win-win-win!
How to make Sugar Cookie Bars:
Make Cookie Dough: Cream butter and sugar in a mixing bowl until it's light and creamy. Add eggs, mixing after each. Add vanilla and almond extract. Combine the flour, baking soda, and salt in a separate bowl then pour into the wet mixture and mix until combined.
Bake: Spray a 13×18 half sheet pan lightly with non-stick cooking spray and spread and press the cookie dough into the pan evenly. Bake at 375°F for 12-16 minutes, until they are set and the edges are just lightly golden. They will continue to set up as they cool.
Frost and Serve: Mix the butter and cream cheese until smooth and creamy. Mix in the vanilla then gradually add the powdered sugar just until it's a good frosting consistency. Mix for a few minutes until very creamy, then spread over cooled sugar cookie bars. Cut frosted sugar cookie bars into squares and enjoy!
Storage and Freezing Instructions:
To Store: Transfer to an airtight container and refrigerate for up to one week.
To Freeze: Let these sheet pan sugar cookies cool completely, but do not cut. They can be frozen frosted or unfrosted, just make sure you wrap them tightly in plastic wrap then aluminum foil. Keep in the freezer for up to one month. Let them thaw completely in the fridge before cutting into bars.
More “Bar” Recipes:
- Snickerdoodle Bars
- M&M Cookie Bars
- Magic Bars
- Key Lime Pie Bars
- Ice Cream Sandwiches
- Scotcheroos
- Chocolate Brownies
- Lemon Bars
- Butterscotch Blondies
- S'mores Bars
- Butterfinger Bars
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Recipe
Sugar Cookie Bars
Equipment
- Stand Mixer optional
Ingredients
- 1 cup unsalted butter (227g) *room temperature
- 2 cups granulated sugar (400g)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 3/4 cups all-purpose flour (594g)
- 1 teaspoon baking soda
- 1 teaspoon salt
Cream Cheese Frosting:
- 1/2 cup unsalted butter (113g), room temperature
- 8 ounces cream cheese , room temperatire
- 4-5 cups powdered sugar (480g-600g), (more or less depending on how thick you want your frosting)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 13×18'' half sheet pan with non-stick cooking spray. (Or, cut the recipe in half if using a 9×13'' pan).
- Add the butter and sugar to a mixing bowl and mix well until light and creamy. Add eggs, beating after each addition. Add vanilla and almond extract and mix well.
- In a separate bowl combine the dry ingredients: flour, baking soda and salt. Add the dry ingredients into the batter and mix until combined. Spread and press the mixture into the prepared pan.
- Bake at 375 degrees F for about 12-16 minutes or until the center is set, and the edges are just starting to be golden. Remove from oven and allow to cool. Once cooled completely, frost and cut into squares.
- Cream cheese frosting: In a mixing bowl, beat the butter and cream cheese together until smooth and creamy. Add the vanilla and mix. Add the powdered sugar a little at a time until, mixing well until smooth. You may not need all of the powdered sugar–just add enough to make a good frosting consistency, and taste it to see if you want to add more.
- Store bars, covered well, in the refrigerator for up to 5 days.
Notes
Nutrition
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I originally shared this recipe in April 2015. Updated March 2018 and May 2022 and March 2025.
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This recipe mixed up so quickly, and baked perfectly! I can’t understand the few negative reviews.SUCH a time saver for making a desert for a big crowd. Thank you!
Really appreciate,
I made a half pan of these cutting the recipe in half as instructed. The dough was so wet and sticky that I had to add significantly more flour to make it come together as a dough. They baked up alright, but there was no way to press the wet mush out into the pan as it was. I double checked my half measurements and they appear correct, not sure what went wrong.
Loved them! They worked great with my gluten free flour mix which is similar to Cup4Cup.
Easy and delicious
Can you make two 9×13 instead
Yes, sure!
I made this as one of Easter desserts and people couldn’t get enough, it was amazing
Absolutely LOVE LOVE LOVE this recipe!! Plus, it’s SUPER easy!! Ovens vary, experience varies, but you gotta get the timing down. Try inserting a toothpick (deep, in a few places near center); if there’s a lot of wet batter on it when you take it out, it’s not done. If it’s not moist AT ALL, most likely overdone. You want toothpick to be slightly moist with some crumbs on it. Also, watch the color, especially at the edges. When you see the SLIGHTEST change in color at edges, it’s prob done (or seconds from being done). Sounds extreme, but even 30 seconds too long can make or break the taste and texture of what you’re baking. Keep practicing and each time it’ll get easier!
Baked for 16 minutes as directed. They seemed done so I let them cool. I frosted them and went to try a piece to only find them really undercooked/raw.
I couldn’t save them since I frosted already. Really disappointed.
Love these! My first batch came out a bit under cooked I was afraid of over cooking them but second time perfect. I love sugar cookies and this is a great recipe to make for a party.