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The Ultimate Soft & Chewy Frosted Sugar Cookie Bars

A close-up view of a thick, moist slice of sugar cookie bars topped with creamy white frosting, held by a hand.
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Make these easy sugar cookie bars for a soft, chewy dessert that tastes like your favorite cut-out cookies without the fuss. Top them with simple vanilla buttercream frosting for a perfect treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • For the Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk or heavy cream
  • Optional: Sprinkles for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
  6. Press the dough evenly into the prepared 9×13 inch pan.
  7. Bake for 20 to 25 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out clean or with moist crumbs attached.
  8. Let the cookie bars cool completely in the pan on a wire rack before frosting. This step is important for a clean slice.
  9. To make the frosting, beat the softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until combined.
  10. Add the vanilla extract and 2 tablespoons of milk or cream. Beat on medium speed until light and fluffy. Add more milk or cream, one teaspoon at a time, until you reach a smooth, spreadable consistency.
  11. Spread the vanilla buttercream evenly over the cooled sugar cookie bars.
  12. Immediately top with sprinkles, if using.
  13. Once the frosting is set, lift the bars out of the pan using the parchment paper overhang and cut into squares or rectangles.

Notes

  • For the softest cookie bars, avoid overbaking. They should look slightly underdone in the center when you remove them from the oven.
  • If you want a cream cheese frosting instead, substitute 4 ounces of softened cream cheese for half of the butter in the frosting recipe.
  • You can chill the dough for 30 minutes before pressing it into the pan to help prevent spreading during baking.

Nutrition

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