Sugar Cookie Bars

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

Yield: 24-48 bars, depending on how large you slice them

Soft and sweet sugar cookies made easier! No chilling or rolling required.


    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
  • 1/2 teaspoon baking soda
  • For the buttercream frosting:
  • 1/2 cup (92 grams) vegetable shortening
  • 1/2 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.
  4. To make the frosting:
  5. 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.
  6. 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.