If you love classic sugar cookies but don’t love rolling dough, chilling batches, and baking tray after tray, this soft sugar cookie bars dessert recipe is about to become your new favorite. These cookie bars deliver everything you adore about traditional sugar cookies—sweet vanilla flavor, tender crumb, buttery richness—but in a simple, sliceable bar form that’s perfect for sharing.
Soft sugar cookie bars are ideal for dessert tables, celebrations, holidays, or anytime you want an easy crowd-pleasing treat. Baking the dough in a pan instead of scooping individual cookies saves time and creates an irresistible texture contrast: slightly crisp edges with an ultra-soft, chewy center. Every bite feels comforting, familiar, and indulgent without being heavy.
What truly makes this dessert special is the frosting. A smooth, creamy buttercream layer spreads effortlessly over the cooled bars, adding sweetness and visual appeal. You can keep it classic and white, tint it with color, or finish with sprinkles to match any occasion. This flexibility makes the recipe endlessly adaptable while staying simple enough for beginner bakers.
Whether you’re making dessert for a party, a bake sale, or a cozy night at home, these soft sugar cookie bars are reliable, easy, and always a hit.
Why You’ll Love These Soft Sugar Cookie Bars
- Simple dessert recipe with no rolling or chilling
- Soft, chewy texture with lightly golden edges
- Easy to frost and decorate for any occasion
- Perfect for a crowd and easy to slice evenly
- Classic sugar cookie flavor in bar form
Ingredients (with Measurements)
Sugar Cookie Bars
- 1 cup (225 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 1 large egg (about 50 g without shell), at room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (320 g) all-purpose flour
- 1 teaspoon fine salt
- ¼ teaspoon baking soda
- 2 tablespoons granulated sugar, for sprinkling the top
Buttercream Frosting
- ¾ cup (170 g) unsalted butter, softened
- 3 cups (380 g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- ½ teaspoon fine salt
- 2 tablespoons milk or cream, plus more if needed
- Gel food coloring (optional)
- Sprinkles (optional, for decorating)
How to Make Soft Sugar Cookie Bars
Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F (180°C). Grease a 9 x 13-inch (20 x 30 cm) baking pan and line it with parchment paper, leaving some overhang on the sides. This makes lifting the bars out after baking much easier.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium-high speed. Mix for 2–3 minutes, until the mixture becomes pale, light, and fluffy. This step helps create the soft texture that defines great sugar cookie bars.
Add the egg and vanilla extract, then mix again until fully incorporated and smooth.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the butter mixture and mix on low speed just until combined. Avoid overmixing, as this can make the bars dense instead of soft.
Step 4: Press and Bake
Transfer the cookie dough to the prepared pan. Use an offset spatula or the back of a spoon to spread the dough into an even layer. Lightly sprinkle the top with 2 tablespoons granulated sugar for a subtle crunch.
Bake for 20–25 minutes, or until the edges are lightly golden and the center looks set. The bars may puff slightly in the oven and will settle as they cool.
Remove from the oven and allow the cookie bars to cool completely in the pan.
How to Make the Buttercream Frosting
In a clean mixing bowl, beat the butter on medium speed until smooth and creamy. Add the powdered sugar, vanilla extract, and salt, then mix until combined.
Add the milk or cream one tablespoon at a time, mixing until the frosting is light, fluffy, and spreadable. If desired, mix in gel food coloring until you reach your preferred shade.
Frosting and Cutting the Bars
Once the cookie bars are fully cooled, lift them out of the pan using the parchment paper. Spread the buttercream evenly over the surface using a spatula or spoon, creating decorative swirls if desired. Finish with sprinkles.
For clean slices, chill the frosted bars for 20–30 minutes, then cut using a sharp knife, wiping the blade between cuts.
Storage Tips
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 5 days for longer freshness
- Best served slightly chilled or at room temperature
