I love making Sugar Cookie Bars that are thick, chewy, and bursting with sweet charm. I blend unsalted butter and granulated sugar with vanilla extract and eggs, then top it off with a cream cheese frosting made with extra butter and powdered sugar. It is a delicious take on a classic dessert bar recipe.

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I recently decided to mix up my dessert game with these sugar cookie bars that are nothing short of amazing. I’ve always loved sugar cookies but turning them into thick, soft, chewy bars really amps up the fun.

I started by creaming 1 cup of unsalted butter with 2 cups of granulated sugar until it was light and fluffy, and then added 2 large eggs and a teaspoon of vanilla extract. The smell that filled my kitchen was out of this world!

After mixing in 3 cups of all-purpose flour with a pinch of salt and some baking powder, the dough had a perfect consistency. I even whipped up a frosting with 4 ounces of cream cheese, 1/4 cup butter, 2 cups powdered sugar, and another touch of vanilla extract, topped with sprinkles.

Whether its a dessert bar recipe for Valentine’s Day or a weeknight treat, these tasty sugar cookie bars are my new go-to.

Why I Like this Recipe

I like this recipe because first, it makes these soft and chewy cookie bars that always hit the spot when I’m craving something sweet even on my worst days. Second, the cream cheese frosting is so creamy and tangy and it really makes the cookies pop in flavor which i find really awesome. Third, i love how the whole kitchen fills with a warm vanilla scent when they’re baking, it makes the whole experience feel so cozy and inviting. Lastly, the sprinkles on top add a fun touch that makes every bite feel like a little celebration.

Ingredients

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Unsalted butter adds life-full flavor, moisture, and richness to both dough and frosting.
Granulated sugar gives sweet taste and structure while boosting the cookie’s chewy texture.
Eggs provides protein, moisture, and kinda help bind ingredients making the dough soft and cohesive.
All-purpose flour offers carbs and structure required for thick, chewy cookie bars.
Cream cheese gives a tangy twist to the frosting, balancing out the sweetness perfectly.
Powdered sugar creates smooth frosting with extra sweetness, finishing the treat with a delicate texture.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

4 ounces cream cheese, softened (for the frosting)

1/4 cup unsalted butter, softened (for the frosting)

2 cups powdered sugar, sifted (for the frosting)

1 teaspoon vanilla extract (for the frosting)

Sprinkles, as needed (for topping)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13 inch pan or line it with parchment paper.

2. In a large bowl, cream together 1 cup softened unsalted butter and 2 cups granulated sugar until it’s light and fluffy.

3. Beat in 2 large eggs and 1 teaspoon vanilla extract until they are well mixed.

4. In another bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt; then slowly add to the butter mixture and mix until just combined.

5. Press the dough evenly into your pan and bake for about 20-25 minutes, or until the edges start to turn light golden.

6. While the cookie base cools in the pan, make your frosting by beating 4 ounces softened cream cheese with 1/4 cup softened unsalted butter until smooth.

7. Gradually mix in 2 cups sifted powdered sugar and 1 teaspoon vanilla extract until the frosting is creamy.

8. Once the baked cookie bars have cooled completely, spread the frosting evenly over them.

9. Top with sprinkles as much as you like for that fun, festive look.

10. Cut into bars and enjoy your soft, chewy sugar cookie treat for any occasion!

Equipment Needed

1. An oven (preheated to 350°F)
2. A 9×13 inch pan or parchment paper to line the pan
3. Two mixing bowls – one large for creaming butter and sugar, and one for whisking the dry ingredients
4. An electric mixer (or a sturdy whisk if youre doing it by hand)
5. Measuring cups and spoons for all your ingredients
6. A rubber spatula to help mix and scrape the bowl
7. A sifter to gently sift the powdered sugar for the frosting
8. A sharp knife to cut your cookie bars once they’ve cooled enough to handle

FAQ

Can I use salted butter instead of unsalted?
Using salted butter may make the bars too salty so it's best to stick with unsalted butter if you can.

How do I know when the cookie bars are done?
The edges should look lightly golden and a toothpick inserted in the center will come out with a few moist crumbs, not raw batter.

Can I add mix-ins like chocolate chips or nuts?
Sure, you can experiment by folding in some chocolate chips or walnuts into the batter for some extra flavor and texture.

How do I get the frosting smooth and spreadable?
Make sure both the cream cheese and butter are really softened before you mix them together with the powdered sugar and vanilla.

How should I store these cookie bars?
Keep them in an airtight container at room temperature for a couple of days or in the fridge for a longer keep, just let them come to room temperature before serving.

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

For unsalted butter, you can use salted butter instead but reduce the salt in the recipe by about 1/4 teaspoon to keep the flavor in check.
For granulated sugar, try using half brown sugar and half granulated sugar. This can add a bit of moisture and a richer flavor, but it might change the texture a little.
If you cant find cream cheese for the frosting, mascarpone cheese is a good alternative. It gives a slightly different taste but still works great.
For powdered sugar in the frosting, you can blend granulated sugar in a food processor until it gets fine enough if you’re in a pinch.

Pro Tips

1. Make sure the butter and cream cheese are soft and at room temp before you start. If they’re too cold, your mix might not blend properly and create a lumpy frosting.
2. When pressing the dough in your pan, try to smooth it out really evenly so the bars bake uniformly. Even little differences can make some parts overdone while others are raw.
3. Sift the powdered sugar before making your frosting. This step might seem extra, but it really helps prevent a gritty texture and makes your frosting super smooth.
4. Let your cookie base cool completely before spreading the cream cheese frosting. If it’s even slightly warm, the frosting might melt and slide off, ruining that nice festive look with the sprinkles.