Go Back
Stack of two soft Sugar Cookie Bars with pink frosting and rainbow sprinkles on parchment paper.

Classic Soft Sugar Cookie Bars with Vanilla Buttercream

These delightful sugar cookie bars offer all the classic chewiness and sweet flavor of traditional sugar cookies, but in an easy-to-make bar form, topped with a luscious vanilla buttercream frosting. Perfect for parties or a comforting treat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Sugar Cookie Bars
  • 1 cup Unsalted butter 2 sticks, softened
  • 1 1/2 cups Granulated sugar
  • 2 Large eggs
  • 2 tsp Vanilla extract
  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 2 tbsp Milk
For the Vanilla Buttercream Frosting
  • 1/2 cup Unsalted butter 1 stick, softened
  • 3-4 cups Powdered sugar sifted
  • 1 tsp Vanilla extract
  • 2-3 tbsp Heavy cream or milk
  • Pinch Salt

Equipment

  • 9x13 inch Baking Pan
  • Parchment Paper
  • Electric Mixer
  • Large mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Wire cooling rack

Method
 

For the Sugar Cookie Bars
  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly spray with non-stick cooking spray.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick.
  6. Add the milk and mix until just incorporated, ensuring a cohesive dough.
  7. Evenly press the dough into the prepared 9x13 inch baking pan. A lightly greased spatula or your hands can help with this.
  8. Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. The center might still look slightly soft, which is perfect for a chewy bar.
  9. Remove from oven and let the bars cool completely in the pan on a wire rack before frosting, about 1-2 hours.
For the Vanilla Buttercream Frosting
  1. While the bars are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter with an electric mixer until creamy and smooth.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increasing to medium-high until fluffy.
  3. Beat in the vanilla extract and a pinch of salt.
  4. Add the heavy cream or milk, 1 tablespoon at a time, beating until the frosting reaches your desired consistency – smooth and spreadable. If it's too thick, add a little more liquid; if too thin, add more powdered sugar.
Assembly
  1. Once the sugar cookie bars are completely cooled, use the parchment paper overhang to lift them out of the pan and onto a cutting board.
  2. Evenly spread the vanilla buttercream frosting over the cooled sugar cookie bars using an offset spatula or knife.
  3. Optional: Decorate with sprinkles immediately after frosting.
  4. Cut into 24 squares or desired bar shapes. Serve and enjoy!

Notes

**Storage**: Store sugar cookie bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
**Tips**: Ensure butter is truly softened for both the bars and frosting for best results. For extra soft bars, be careful not to overbake. If you want thinner bars, you can use a 10x15 inch jelly roll pan, but baking time will be shorter (around 15-20 minutes).
**Variations**: Add almond extract instead of or in addition to vanilla for an almond sugar cookie flavor. Change up the sprinkles for different holidays or occasions.