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If you love a thick, soft sugar cookie with a creamy layer of buttercream on top, these Sugar Cookie Bars are going to earn a permanent spot in your dessert rotation. They’re baked in a 9×13 pan, pressed in by hand, and frosted generously — no rolling, no chilling, no cookie cutters.
This is the classic version. If you’re looking for variations, you’ll also love my Sugar Cookie Cake, my bright Lemon Sugar Cookie Bars, and my Chocolate Chip Cookie Cake. You can also browse all of my Cookie Recipes, or explore Dessert options.
For variation, you can substitute Classic Vanilla Buttercream for Lemon Buttercream for a stronger citrus profile or Cream Cheese Frosting for a slightly tangy contrast.
These bars are simple, reliable, and ideal for birthdays, potlucks, or a weeknight treat.
Why You’ll Love This Recipe
- Thick, soft, and chewy texture
- No chilling required
- Bakes in one 9×13 pan
- Easy to frost and decorate
- Perfect base recipe for variations (lemon, cake-style, chocolate chip)
Ingredients
For the Sugar Cookie Bars
- Salted butter
- Granulated sugar
- Large egg
- Vanilla extract
- Baking powder
- Salt
- All-purpose flour
For the Frosting
- 1/2 batch vanilla buttercream
Equipment Needed
- 9×13 Baking Dish – Ensures thick, even bars with clean edges.
- Parchment Paper – Makes lifting and slicing easier.
- Stand Mixer or Hand Mixer – For properly creaming the butter and sugar.
- Silicone Spatula – Helpful for pressing and smoothing dough evenly.
- Offset Spatula, Piping Bag & Decorating Tips – For smooth frosting layers, and bakery-style borders or rosettes. A beginner cake decorating kit works perfectly for this.
How to Make Soft Sugar Cookie Bars
Preheat your oven to 350°F.
Line a 9×13 baking dish with parchment paper, allowing some overhang for easy removal later.
In a mixing bowl, cream together the slightly softened butter and granulated sugar until fully combined and smooth. The butter should be soft but not melted.
Add the egg and vanilla extract. Mix until incorporated.
Add baking powder, salt, and all-purpose flour. Mix just until a thick dough forms. Avoid overmixing.
Drop the dough into the prepared pan in tablespoon-sized portions. Using your hands or a spatula, press the dough evenly into the pan from edge to edge.
If the dough feels sticky:
- Lightly wet your hands and continue pressing, or
- Spray a piece of parchment paper with oil, place it on top of the dough, and press evenly.
Bake for 28–30 minutes, or until the edges are lightly browned. The key is to remove the bars as soon as you see the top beginning to brown around the edges. The center may look slightly underbaked, but it will continue baking in the hot pan as it cools.
Allow the bars to cool completely before frosting.
Once cooled, spread a layer of buttercream frosting evenly over the top. For decorative borders, pipe buttercream along the edges and add sprinkles if desired.
If you prefer clean bakery-style edges, you can trim the outer edges before slicing. This step is optional.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintSoft Sugar Cookie Bars
Thick, soft sugar cookie bars baked in a 9×13 pan and topped with creamy buttercream frosting. Perfect for birthdays, holidays, or an easy dessert for a crowd.
- Prep Time: 15 minutes
- Cook Time: 28-30 minutes
- Total Time: about 45 minutes
- Yield: 16-20 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Sugar Cookie Bars
- 1 cup salted butter, slightly softened (not melted)
- 1 cup granulated sugar
- 1 large egg
- 1 TBSP vanilla extract
- 1 3/4 tsp baking powder
- 1/4 tsp salt (double it if using unsalted butter)
- 2 1/4 cups all-purpose flour
For the Frosting
-
1/2 batch Vanilla Buttercream Frosting, Lemon Buttercream, Cream Cheese Frosting, or other frosting of choice
-
Instructions
- Preheat oven to 350°F.
- Line a 9×13 baking dish with parchment paper, allowing some overhang for easy removal.
- In the mixing bowl of your stand mixer fitted with the beater attachment, cream together the softened butter and granulated sugar until fully combined and smooth. (You can also do this by hand with a hand mixer and large mixing bowl)
- Add the egg and vanilla extract. Mix until incorporated.
- Add baking powder, salt, and all-purpose flour. Mix until a thick dough forms. Do not overmix.
- Drop dough into the prepared pan in approximately 1 TBSP-sized portions.
- Using your hands or a spatula, press the dough evenly into the pan from edge to edge.
- If dough is sticky, lightly wet your hands and continue pressing.
- Alternatively, spray a piece of parchment paper with oil, place it on top of the dough, and press evenly.
- Bake for 28–30 minutes, or until the edges are lightly browned.
- Remove from the oven as soon as the edges begin to turn golden.
-
The center may appear slightly underbaked — it will continue to bake as it cools in the hot pan.
- Allow bars to cool completely before frosting.
- Frost with buttercream frosting and decorate as desired.
- For clean edges, trim the outer edges before slicing (optional).
Notes
- Do not overbake. Slightly underbaked centers ensure soft, chewy bars.
- Wet hands make pressing easier without adding extra flour.
- Bars slice cleanest once fully cooled.
Tips for Success
- Do not overbake — slightly underbaked centers ensure soft bars.
- Butter should be softened, not melted.
- Press dough evenly for uniform thickness.
- Let bars cool completely before frosting to prevent melting.
- For ultra-clean slices, chill briefly after frosting before cutting.
Storage & Reheating
Store:
Store frosted bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze:
Freeze unfrosted bars tightly wrapped for up to 2 months. Thaw at room temperature before frosting.
Reheat:
If you prefer a slightly warm texture, microwave an unfrosted bar for 8–10 seconds.
Frequently Asked Questions
Can I use unsalted butter?
Yes. If using unsalted butter, increase the salt to 1/2 teaspoon.
Why do the centers look slightly underbaked?
That’s intentional. They continue to bake in the hot pan as they cool, which keeps them soft.
Can I turn this into a cookie cake?
Absolutely! For a round version, see my Sugar Cookie Cake recipe.
Can I make a other versions?
Yes! This is totally customizable! Try my Lemon Sugar Cookie Bars for a citrus variation of this base recipe.
Can I add mix-ins?
Yes! This base works well with white chocolate chips or festive sprinkles mixed into the dough.
Final Thoughts
These Sugar Cookie Bars are one of those dependable, foundational dessert recipes. They’re simple, adaptable, and crowd-friendly. Whether you frost them for a birthday, a holiday, or just because, they consistently deliver a soft, chewy texture with that classic sugar cookie flavor.
If you enjoy cookie-style desserts baked in a pan, be sure to check out my Chocolate Chip Cookie Cake and browse the full list of Cookie Recipes for more options.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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