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The Best Soft Frosted Sugar Cookie Bars

A close-up of a square slice of soft, yellow sugar cookie bars topped with thick white frosting.
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Make these easy sugar cookie bars for a soft, chewy dessert that tastes like classic cut-out cookies without the fuss. Top them with creamy vanilla buttercream frosting.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • For the Frosting: 4 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2–4 tablespoons milk
  • Optional: Sprinkles for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  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 and almond extracts.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Pour the milk into the dough and mix until a soft dough forms. Do not overmix.
  7. Press the dough evenly into the prepared 9×13 inch pan.
  8. Bake for 20 to 25 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out clean.
  9. Let the cookie bars cool completely in the pan on a wire rack before frosting.
  10. To make the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the vanilla, almond extract, and milk until you reach a smooth, spreadable consistency. Add milk one tablespoon at a time to adjust thickness.
  11. Spread the vanilla buttercream frosting evenly over the cooled cookie bars.
  12. Sprinkle with festive sprinkles, if using.
  13. Once the frosting is set, use the parchment paper overhang to lift the bars from the pan. Cut into squares or rectangles.

Notes

  • For a thicker cookie bar, use a 9×9 inch pan instead of a 9×13 inch pan, but reduce the baking time slightly.
  • You can skip the almond extract if you prefer a pure vanilla flavor, but almond adds a classic sugar cookie taste.
  • These chewy sugar cookie squares freeze well before frosting for later use.

Nutrition

Find it online: https://cookingbycarla.com/sugar-cookie-bars/