I’m sharing a ridiculously easy Sugar Bars recipe with one surprising pantry swap that cuts out chilling and produces frosted, sprinkle-topped cookie bars perfect for any occasion.

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I can’t stop making these sugar cookie bars, I know that’s dramatic but it’s true. They bake up thick and chewy, and one little tweak I stole from a Food Nanny Sugar Cookie Bars post made them hold together without turning cakey.

I chased versions online, even a New York Times Sugar Cookie Bars riff, tweaked and tweaked till the texture was wrong in good ways. The simple dough with all purpose flour and a splash of vanilla extract tastes nostalgic but somehow sharper, like a secret version of the cookie you loved as a kid.

You wont believe how easy they are.

Ingredients

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All purpose flour: Gives structure and bulk, mostly carbs, low fiber, so bars hold their shape
Unsalted butter: Lots of fat, adds rich flavor and chew, helps browning and texture
Granulated sugar: Sweetens, helps spread and crisp edges, pure carbs and no protein
Brown sugar: Adds moisture and caramel notes, a bit more depth than white sugar
Eggs: Provide protein and structure, help leavening a bit, bind ingredients together
Sour cream or plain yogurt: Adds tang and moisture, makes bars soft, small boost of protein
Powdered sugar frosting: Ultra sweet and smooth, mostly sugar, gives creamy sweet finish and shine
Sprinkles optional: Purely decorative, tiny sugar bits, adds color not nutrition, fun for parties

Ingredient Quantities

2 1/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter softened

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs room temp

2 teaspoons vanilla extract

1/4 cup sour cream or plain yogurt room temp

4 cups powdered sugar

1/2 cup (1 stick) unsalted butter softened

2 to 4 tablespoons whole milk or heavy cream

1 teaspoon vanilla extract

pinch of salt

1/4 cup rainbow sprinkles optional

How to Make this

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1. Preheat oven to 350°F and line a 9×13 inch pan with parchment or spray it well so bars come out easy.

2. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl.

3. In a mixer cream 1 cup (2 sticks) unsalted butter softened with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2-3 minutes.

4. Add 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract and 1/4 cup sour cream or plain yogurt at room temp, scrape the bowl down.

5. Add the dry ingredients to the wet in two additions and mix just until combined, dont overmix or you’ll get tough bars.

6. Press the dough evenly into the prepared pan using an offset spatula or slightly damp hands, try to get the thickness even so baking is uniform.

7. Bake 18-22 minutes or until edges are lightly golden and the center looks set, a toothpick should come out with a few moist crumbs not raw batter. Cool completely in the pan before frosting.

8. For the frosting beat 1/2 cup (1 stick) unsalted butter softened until smooth, then add 4 cups powdered sugar, 1 teaspoon vanilla extract, a pinch of salt and 2 to 4 tablespoons whole milk or heavy cream until you get a spreadable consistency. Start with 2 tablespoons then add more if needed.

9. Spread frosting over cooled bars, sprinkle 1/4 cup rainbow sprinkles on top if using, then chill 10-15 minutes to set and slice with a sharp hot knife for clean squares. Small tips: use room temp eggs and butter, spoon and level your flour not scoop, and dont overbake for chewy bars.

Equipment Needed

1. 9×13 inch baking pan (lined with parchment or sprayed well so bars come out easy)
2. Electric mixer (stand or hand) for creaming butter and making frosting
3. Mixing bowls (one large, one medium) for dry and wet ingredients
4. Measuring cups and spoons for accurate flour, sugars, and leaveners
5. Whisk for dry ingredients and a rubber spatula to scrape the bowl
6. Offset spatula or slightly damp hands to press the dough evenly into the pan
7. Cooling rack and a toothpick to test doneness
8. Sharp knife (warmed under hot water) for clean slices and a small bowl for sprinkles

FAQ

Q: What pan size and oven temp should I use and how long do they bake? A: Use a 9×13 inch pan, bake at 350°F for about 18 to 22 minutes. The edges should be just turning golden and the center will look set but still a little soft. Don't overbake or they'll turn dry, rotate the pan once halfway for even browning.

Q: Can I swap ingredients like sour cream, butter or use salted butter? A: Yep. Plain yogurt works fine instead of sour cream. If you only have salted butter just skip or cut back on the added salt. Try not to substitute margarine though, it changes texture. And always use softened butter and room temp eggs so everything mixes smooth.

Q: How do I get soft, chewy bars instead of cakey ones? A: Don't overmix after you add the flour, more brown sugar and a little underbake helps chewiness, and keeping the sour cream/yogurt in the batter gives moisture. Let them cool mostly in the pan so they stay tender.

Q: How do I get the frosting right and when do I add sprinkles? A: Start with 2 tablespoons of milk or cream and add up to 4 tablespoons until your frosting spreads easily. For piping use less liquid. Frost while the bars are fully cooled so frosting doesn't melt. Add sprinkles right after you spread the frosting so they stick.

Q: What's the best way to cut clean squares? A: Chill the bars for 20 to 30 minutes after frosting so the icing firms up, then use a sharp knife warmed under hot water and wiped dry between cuts for neat edges. You can also score while slightly chilled for less crumbs.

Q: How should I store or freeze these bars? A: Store in an airtight container at room temp for up to 3 days, or in the fridge up to a week. To freeze, freeze unfrosted bars wrapped tight for up to 3 months, thaw fully then frost. You can flash-freeze frosted bars on a tray, then layer with parchment once firm.

The BEST Sugar Cookie Bars (easy!) Recipe Substitutions and Variations

All purpose flour: swap for a 1:1 gluten free all purpose flour blend that includes xanthan gum for a gluten free bar. Texture will be a bit crumblier, but you can chill the dough to help it hold together.
Unsalted butter (dough or frosting): use salted butter cup for cup and just skip or cut the recipe salt by about 1/4 teaspoon. If you want dairy free, use solid coconut oil 1:1 but expect a slight coconut taste and a softer, more tender crumb.
Light brown sugar: make your own by mixing granulated sugar with molasses — for 1/2 cup light brown sugar use 1/2 cup granulated sugar plus about 1 1/2 teaspoons molasses. Or grab dark brown sugar if you want a deeper, richer flavor.
Sour cream or plain yogurt: swap with 1/4 cup whole milk plus 1/2 teaspoon lemon juice or vinegar (let sit 5 minutes) for a quick buttermilk stand-in, or use 1/4 cup Greek yogurt for a thicker, tangier result.

Pro Tips

1) Let the butter and eggs actually come up to room temp, they mix so much better that way and you get a lighter crumb. If youre in a hurry cut the butter into small cubes or put the eggs in warm (not hot) water for 5-10 minutes, but dont melt the butter.

2) Measure flour right — spoon it into the cup and level, or even better use a scale. Too much flour = dry, cakey bars. If the dough seems a little stiff add a tablespoon of sour cream or yogurt, just one at a time until it feels pliable.

3) Get an even press for uniform baking, press the dough with an offset spatula or the bottom of a measuring cup so the thickness is the same all over, then let the pan cool completely before frosting. Chill the pan 10-15 minutes after frosting so the topping firms and slicing is way cleaner.

4) For silky frosting sift the powdered sugar and beat the butter first until it is smooth, then add sugar and start with the least milk needed. When cutting use a sharp knife warmed under hot water and wiped dry between cuts for sharp squares. Store covered in the fridge for a few days, bring to room temp before serving so its not too firm.

The BEST Sugar Cookie Bars (easy!) Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing a ridiculously easy Sugar Bars recipe with one surprising pantry swap that cuts out chilling and produces frosted, sprinkle-topped cookie bars perfect for any occasion.

Servings

servings

Calories

340

kcal

Equipment: 1. 9×13 inch baking pan (lined with parchment or sprayed well so bars come out easy)
2. Electric mixer (stand or hand) for creaming butter and making frosting
3. Mixing bowls (one large, one medium) for dry and wet ingredients
4. Measuring cups and spoons for accurate flour, sugars, and leaveners
5. Whisk for dry ingredients and a rubber spatula to scrape the bowl
6. Offset spatula or slightly damp hands to press the dough evenly into the pan
7. Cooling rack and a toothpick to test doneness
8. Sharp knife (warmed under hot water) for clean slices and a small bowl for sprinkles

Ingredients

2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs room temp
2 teaspoons vanilla extract
1/4 cup sour cream or plain yogurt room temp
4 cups powdered sugar
1/2 cup (1 stick) unsalted butter softened
2 to 4 tablespoons whole milk or heavy cream
1 teaspoon vanilla extract
pinch of salt
1/4 cup rainbow sprinkles optional

Directions

Preheat oven to 350°F and line a 9×13 inch pan with parchment or spray it well so bars come out easy.
Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl.
In a mixer cream 1 cup (2 sticks) unsalted butter softened with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2-3 minutes.
Add 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract and 1/4 cup sour cream or plain yogurt at room temp, scrape the bowl down.
Add the dry ingredients to the wet in two additions and mix just until combined, dont overmix or you'll get tough bars.
Press the dough evenly into the prepared pan using an offset spatula or slightly damp hands, try to get the thickness even so baking is uniform.
Bake 18-22 minutes or until edges are lightly golden and the center looks set, a toothpick should come out with a few moist crumbs not raw batter. Cool completely in the pan before frosting.
For the frosting beat 1/2 cup (1 stick) unsalted butter softened until smooth, then add 4 cups powdered sugar, 1 teaspoon vanilla extract, a pinch of salt and 2 to 4 tablespoons whole milk or heavy cream until you get a spreadable consistency. Start with 2 tablespoons then add more if needed.
Spread frosting over cooled bars, sprinkle 1/4 cup rainbow sprinkles on top if using, then chill 10-15 minutes to set and slice with a sharp hot knife for clean squares. Small tips: use room temp eggs and butter, spoon and level your flour not scoop, and dont overbake for chewy bars.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.