I don’t have a lot to say about these sugar cookie bars, other than they are very yummy and extremely simple to make. What more do you want in a cookie anyway? That was all it took for me and I made them within hours of finding the recipe. There wasn’t any option in my mind not to, it just had to be done.

Making the cookie dough

These bars have all of the delicious sugary goodness of a sugar cookie, but without all of the extra hassle of chilling the dough, rolling it out, and cutting cookies. You can have these done and ready to eat in under 30 minutes. No joke! They’re that easy.

And have I mentioned how good they are? Whoever first invented the frosted sugar cookie is a genius. The cookie is soft and crumbly, the buttercream frosting is light and sweet, and together they are magical. I became very popular when I shared these with friends. Very popular. And I couldn’t stop eating them too. I’d have eaten them all by myself with a tall glass of milk if my waistline, and my friends, would have allowed it.

Sugar Cookie Bars
Soft and sweet sugar cookies made easier! No chilling or rolling required.
Yield: 24-48 bars, depending on how large you slice them
For the bars:
  • 1 cup (226 grams) unsaltes butter, at room temperature
  • 2 cups (400 grams) sugar
  • 4 largeeggs
  • 2 teaspoons vanilla extract
  • 5 cups (625 grams) all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
For the buttercream frosting:
  • ½ cup (92 grams) vegetable shortening
  • ½ cup (113 grams) unsalted butter, at room temperature
  • 4 cups (454 grams) confectioners sugar
  • 1 tablespoon vanilla extract
  • 4-5 tablespoons milk
  • Pinch of salt
To make the bars:
  1. Preheat oven to 375 degrees. Grease a 13 x 18 inch sheet pan and line with parchment paper.
  2. In a medium bowl, combine the flour, salt and baking soda and set aside. In the bowl of an electric mixture, beat together the butter and sugar until light and fluffy, about 3 minutes on medium high. Add the eggs one at a time, mixing after each. Add the vanilla. Add the flour mixture in 2 additions, mixing until just combined.
  3. Press the cookie dough into the sheet pan, using a greased spatula or parchment paper to spread it evenly. Bake for 10-15 minutes until lightly golden and a toothpick inserted into the middle comes out clean. Cool completely.
To make the frosting:
  1. In the bowl of an electric mixer, beat together the shortening and butter until combined and smooth. Add the vanilla and salt and mix until combined. Add the confectioners sugar 1 cup at a time, mixing after each addition. Beat together on medium high for about a minute. Add the milk 1 tablespoon at a time, mixing until smooth. I only needed 4 tablespoons of milk to get a light spreadable consistency, but you may find you need more.
  2. Spread frosting onto cooled bars. Slice into squares and serve. Store in an airtight container at room temperature, the bars will keep for about 5 days.
Note: In the buttercream, you may substitute more butter for the shortening.

Recipe adapted from The Repressed Pastry Chef.

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24 Responses to Sugar Cookie Bars

  1. Mandy says:

    mmmm…those look amazing!

  2. Memória says:

    I agree. These cookie bars are really good. I remember making them a while ago. Your bars look beautiful. I love the color of your frosting.

  3. Heavenly Housewife says:

    These are so pretty, what a lovely treat they would make. THey look very "spring time".
    Hope you have a wonderful weekend.
    *kisses* HH
    p.s. please stop by my blog and enter my giveaway for £50 or $75 worth of Amazon vouchers 😀 I've just unveiled my new blog and am doing a give away to celebrate 😀

  4. Joudie's Mood Food says:

    These look so simple and delicious. I want to dive in to the page and have one…..or two

  5. lisaiscooking says:

    Sugar cookies are my all-time favorite cookies, and I love that this is a quicker version of them. They look fantastic!

  6. Valen says:

    I love the way these cookies look so much! I love how the sugar cookie is thick and the fact that there is buttercream on top with sprinkles! I also like that these are easy, I wish I thought of doing this years ago.

  7. Tami says:

    I made these today. I baked them longer than the 10-15 minutes. The toothpick came out clean after 20-25 minutes. But they are like dough- even my teen guy said they were a no go.
    The frosting is great and they are pretty but too doughy.
    Next time I'll leave them in much longer…

  8. Annalise says:

    Tami- I'm sorry they didn't work out for you. Did you use a 13 x 18 inch sheet pan? Because the first time I made these, I misread the recipe and baked them in a 9 x 13 inch pan and had the same problem. The middle was all dough. Then I realized my mistake and tried again with the sheet pan and had success. The dough needs to be spread thin enough to bake completely.

    I hope you'll try these again, they're worth it! Good luck!

  9. Bake-A-Holic says:

    Made this today. Was fabulous with a cup of coffee (especially since it's snowing her in Utah).

    I halved the recipe and baked it in a 10-in fluted tart pan. Came out gorgeous. The crust tastes like a big soft sugar cookie and the frosting is perfectly sweet with a nice vanilla flavor (I halved the frosting as well, but still used 1 T of vanilla).

    Had company over and everyone loved it!

  10. Annalise says:

    Bake-A-Holic- I know, what's with the snow???

    I love the idea of using a tart pan and cutting the cookies into wedges. I'm going to have to give that a try.

    So glad you liked them!

  11. Melisa says:

    I'm about to put a half-batch in the oven. I'm using a Demarle silicone pan that is about 9½" square. I hope that's thin enough! Will have to watch my time for sure! I substituted half of the vanilla extract with almond and I used spray on my hand to pat the dough out! I'm very eager to try these!!

  12. Allix says:

    I made these a couple weeks ago and they were heaven! I ran out of vanilla extract halfway through, but replaced it with almond and they were delicious! I can't wait to make these again 🙂 Thanks for all the great recipes!

  13. Joanna says:

    You must have had me in mind when coming up with these! Yum yum! I'm making these for my bday treat 🙂

  14. Jen-CraftOManiac says:

    Hello there- I wanted to make something special for my hubs for Fathers Day today. I needed to make something with stuff I had at home, I had all these ingredients. I just pulled the cookie bars out of the oven… they look great. I can't wait to frost them and dive in. So glad I found you through googleing easy sugar cookie recipe. This totally beats the chilling and rolling part of sugar cookies. Thanks again, Winks-Jen

  15. Jen-CraftOManiac says:

    shared this recipe on my craftomaniac fb page!

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  22. karen says:

    I wanted to add red and green M&Ms to the dough and just make the cookie bars without frosting. Has anyone tried that? I’m hoping they won’t be too dry.

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