The Best Sugar Cookie Bars (thick, chewy, + soft)
**Introduction**
Imagine the perfect sugar cookie—soft-baked, chewy at the edges, and meltingly tender in the center—transformed into an effortless, shareable bar. These are The Best Sugar Cookie Bars: a one-pan wonder that captures the iconic flavor of a classic sugar cookie in a foolproof, no-chill, no-roll format. They boast a rich, buttery vanilla flavor with a delightful texture that is simultaneously thick, soft, and satisfyingly chewy. Topped with a creamy vanilla buttercream that’s perfectly sweet, they are the ultimate treat for anyone who loves that nostalgic cookie jar flavor without the fuss of individual scooping and baking. These bars are perfect for potlucks, bake sales, birthday parties, or simply satisfying a sudden sweet tooth with minimal effort and maximum reward.
**Perfect for:**
* Bake Sales & Potlucks
* Birthday Parties & Celebrations
* Holiday Cookie Trays (decorate with festive sprinkles!)
* After-School Snacks
* Quick Dessert Cravings
**Why You’ll Love This Sugar Cookie Bars Recipe**
**No-Chill, No-Roll Dough:** The dough comes together in minutes and spreads directly into the pan. There’s no waiting for dough to chill and no tedious rolling and cutting required.
**Perfect Texture Every Time:** The precise balance of ingredients guarantees a consistently thick, soft, and chewy bar with lightly golden edges. It’s the ideal sugar cookie texture, baked uniformly.
**Incredibly Easy to Decorate:** A smooth layer of buttercream on a flat surface is infinitely easier to decorate than dozens of individual cookies. Use a simple offset spatula and your favorite sprinkles for a stunning, professional look.
**Feeds a Crowd:** One batch baked in a standard pan yields 24 generous bars, making it the most efficient way to serve a classic cookie to a group.
**Preparation and Cooking Time**
**Total Time:** 1 hour (including cooling)
**Preparation Time:** 20 minutes
**Cooking Time:** 22-25 minutes
**Servings:** 24 bars
**Calories per serving:** Approximately 280-300 calories
**Nutritional Information (Per Serving – Estimate):**
* **Calories:** 280-300 kcal
* **Protein:** 2g
* **Carbohydrates:** 40g
* **Fat:** 13g
* **Fiber:** 0g
* **Sugar:** 28g
**Nutritional Disclaimer**
aileenrecipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
**For the Cookie Bars:**
* 1 cup (2 sticks) unsalted butter, softened to room temperature
* 1 ½ cups granulated sugar
* 2 large eggs, at room temperature
* 1 tablespoon pure vanilla extract
* ½ teaspoon almond extract (optional, but recommended)
* 3 cups all-purpose flour, spooned and leveled
* 1 ½ teaspoons baking powder
* ½ teaspoon salt
**For the Vanilla Buttercream Frosting:**
* ¾ cup (1 ½ sticks) unsalted butter, softened to room temperature
* 3 cups confectioners’ sugar, sifted
* 3 tablespoons heavy cream or milk, plus more as needed
* 1 ½ teaspoons pure vanilla extract
* Pinch of salt
* Sprinkles, for decorating
**Step-by-Step Instructions**
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Grease a 9×13 inch metal baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. **Cream Butter and Sugar:** In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter and granulated sugar together on medium-high speed for 2-3 minutes until light, fluffy, and pale in color.
3. **Add Wet Ingredients:** Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl. Mix in the vanilla and almond extracts.
4. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the flour, baking powder, and salt.
5. **Form the Dough:** With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until combined and no dry streaks of flour remain. Do not overmix.
6. **Press and Bake:** Transfer the dough to the prepared pan. Using lightly floured hands or the bottom of a measuring cup, press the dough into a smooth, even layer. Bake for 22-25 minutes, or until the top is set and the edges are a light golden brown. The center should spring back lightly when touched. Do not overbake.
7. **Cool Completely:** Place the pan on a wire rack and allow the cookie base to cool completely in the pan. This is crucial before frosting.
8. **Make the Buttercream:** While the base cools, prepare the frosting. In a clean mixer bowl, beat the softened butter on medium speed until smooth and creamy. Gradually add the sifted confectioners’ sugar, one cup at a time, on low speed to avoid a dust cloud. Add the vanilla, salt, and 2 tablespoons of cream. Beat on medium-high speed for 2-3 minutes until very light and fluffy. Add the remaining cream if needed to reach a spreadable consistency.
9. **Frost and Decorate:** Once the cookie base is completely cool, spread the buttercream evenly over the top with an offset spatula. Decorate immediately with sprinkles.
10. **Slice and Serve:** Use the parchment overhang to lift the entire slab from the pan. Place on a cutting board and slice into 24 bars with a sharp knife. For clean cuts, wipe the knife blade between slices.
**How to Serve Sugar Cookie Bars**
* As a classic, handheld dessert perfect for parties and gatherings.
* Packed individually in treat bags for a bake sale or as a sweet gift.
* Served on a dessert platter alongside other cookies and pastries.
* With a cold glass of milk or a cup of coffee or tea for an afternoon treat.
**Additional Tips for Sugar Cookie Bars**
* **Room temperature ingredients are non-negotiable** for a smooth, properly emulsified dough and frosting. Cold butter or eggs will not incorporate correctly.
* For the thickest, chewiest bars, use a metal pan. Glass pans can affect baking time and browning.
* The almond extract is a secret weapon for that quintessential “sugar cookie” flavor found in bakeries. Do not omit it if possible.
* Allow the bars to cool fully before frosting. Applying frosting to a warm base will cause it to melt and become a greasy mess.
**Recipe Variations of Sugar Cookie Bars**
* **Lemon Sugar Cookie Bars:** Add 2 tablespoons of fresh lemon zest to the dough. Substitute lemon juice for the cream in the frosting and add 1 teaspoon of lemon zest.
* **Funfetti Bars:** Fold ½ cup of rainbow sprinkles (jimmies, not nonpareils) into the dough before pressing it into the pan. Use additional sprinkles on the frosting.
* **Chocolate Frosted Bars:** Replace the vanilla buttercream with a simple chocolate frosting made with ½ cup softened butter, 3 cups powdered sugar, ½ cup cocoa powder, and 4-5 tablespoons of cream.
* **Brown Butter Bars:** Brown the butter for the cookie base before creaming it with the sugar. This adds a deep, nutty, caramelized flavor.
**Freezing and Storage for Sugar Cookie Bars**
**Storage:** Store frosted bars in a single layer in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Unfrosted bars can be stored at room temperature for up to 3 days, tightly wrapped.
**Freezing:** Freeze unfrosted bars for up to 3 months. Wrap the cooled, uncut slab tightly in plastic wrap and then foil. Thaw overnight at room temperature before frosting and slicing. Frosted bars can also be frozen, though sprinkles may bleed; freeze in a single layer until solid, then wrap and store for up to 1 month.
**FAQ Section about Sugar Cookie Bars**
**Can I use salted butter?**
Yes, but omit the ½ teaspoon of salt from the cookie dough and the pinch of salt from the frosting to avoid an overly salty result.
**Why are my bars dry or cakey?**
This is typically caused by over-measuring the flour. Always spoon flour into your measuring cup and level it off with a knife. Overmixing the dough after adding the flour can also develop too much gluten, leading to a tougher texture.
**My bars are undercooked in the middle. What happened?**
The most common cause is using a glass pan, which heats slower and retains heat differently. If using glass, you may need to add 3-5 minutes to the bake time. Always test for doneness with a light touch; the center should no longer look wet and should spring back.
**Can I double the recipe?**
Yes. Double all ingredients and bake in a standard half-sheet pan (18×13 inches). Baking time may increase slightly; watch for the same visual cues of golden edges and a set center.
**Conclusion of Sugar Cookie Bars Recipe**
These Sugar Cookie Bars are the holy grail for sugar cookie lovers who value incredible flavor and perfect texture but have no time for fussy techniques. They deliver that beloved, buttery vanilla taste in every thick, chewy, and soft bite, topped with a cloud of sweet buttercream. This recipe demystifies the perfect sugar cookie, turning it into a simple, one-pan triumph that is guaranteed to earn compliments and requests for the recipe. Whether you’re decorating for a holiday or simply need a reliably delicious dessert, this is the only recipe you’ll ever need. Bake a batch and taste the proof that the best things often come in simple, bar-shaped packages.