Easy Frosted Sugar Cookie Bars That Taste Like a Bakery Secret (But Take Half the Effort)

You want dessert that looks impressive, tastes like a childhood memory, and doesn’t hijack your entire afternoon? This is it. Easy Frosted Sugar Cookie Bars deliver everything you love about classic sugar cookies—soft center, buttery edges, fluffy frosting—without chilling dough or babysitting batches.

You press, bake, frost, slice, flex. They’re the kind of treat that disappears at parties and “mysteriously” dwindles at home. Make these once and you’ll never roll out cookie dough again, and yes, that’s a promise you’ll enjoy keeping.

The Secret Behind This Recipe

Sugar cookies are notoriously fussy: chill times, precise rolling, overbaking disasters.

This recipe skips all of that by baking the dough in one pan, creating a thick, even layer that stays tender. No dry edges. No thin spots.

No cookie catastrophe. The frosting is the clincher. A cloud-like, vanilla buttercream gets spread edge-to-edge so every square is fully frosted.

We also use a touch of cornstarch for a truly soft crumb and a mix of vanilla and almond extract for that nostalgic bakery flavor. The result? A bar that’s part cookie, part cake, and entirely addictive.

Ingredients

• For the cookie bars:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract (optional but recommended)
• 2 3/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 cup whole milk or heavy cream
• For the frosting:
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 1/2 to 3 cups powdered sugar, sifted
• 2–3 tablespoons heavy cream or milk
• 1 1/2 teaspoons pure vanilla extract
• 1/8 teaspoon almond extract (optional)
• Pinch of salt
• Food coloring (optional)
• Sprinkles (optional, but highly encouraged)

Instructions

1. Prep your pan. Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.

   Lightly grease the sides. Preheat the oven to 350°F (175°C).

2. Cream the butter and sugars. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, 2–3 minutes.
3. Add eggs and extracts. Mix in eggs one at a time, then add vanilla and almond extract. Scrape the bowl.

   You’re building flavor and structure here.

4. Whisk dry ingredients. In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
5. Combine wet and dry. Add half the dry ingredients to the butter mixture, then the milk/cream, then the remaining dry mixture. Mix just until combined. Don’t overmix unless you enjoy dense sadness.
6. Press into pan. Transfer dough to the prepared pan.

   Use a spatula or damp fingers to spread it evenly to the edges and corners.

7. Bake. Bake 16–20 minutes, until the top looks set, edges are lightly golden, and a toothpick comes out with a few moist crumbs. Err on the side of slightly underbaked for softness.
8. Cool completely. Let bars cool in the pan set on a rack. Warm bars will melt frosting into a sugary slip-n-slide—fun, but not the goal.
9. Make the frosting. Beat butter until creamy, 1 minute.

   Add powdered sugar gradually with vanilla, almond extract, salt, and 2 tablespoons cream. Beat 2–3 minutes until fluffy, adding more cream for spreadability.

10. Color and spread. Tint frosting if desired. Spread generously over cooled bars.

    Add sprinkles like you’re five and it’s your birthday.

11. Slice and serve. Lift bars using parchment, transfer to a board, and cut into squares. Clean the knife between cuts for crispy edges and influencer-worthy photos, FYI.

How to Store

• Room temperature: Keep in an airtight container for 2–3 days. The frosting stays soft and the bars remain chewy.
• Refrigerator: Store up to 5–6 days.

  Let bars sit at room temp 20 minutes before serving for best texture.

• Freezer: Freeze frosted or unfrosted bars (well-wrapped) up to 2 months. Thaw overnight in the fridge, then bring to room temperature.
• Make-ahead: Bake the base a day ahead, cover tightly, and frost the next day. Easy win for parties.

Benefits of This Recipe

• Fast and foolproof: No chilling, no rolling, no batch baking.

  Just one pan and done.

• Bakery flavor, home effort: Almond-vanilla combo plus cornstarch delivers a soft crumb with serious nostalgia.
• Feeds a crowd: A 9×13 yields 16–24 bars, depending on how generous you’re feeling.
• Highly customizable: Vanilla, lemon, funfetti, seasonal colors—go wild.
• Kid- and freezer-friendly: They pack well, freeze well, and vanish well. The trifecta.

Common Mistakes to Avoid

• Overbaking: Pull them when the center is set but still soft. Dry sugar cookies are a crime against dessert.
• Frosting warm bars: The frosting will melt and slide.

  Cool completely—non-negotiable.

• Overmixing the dough: This develops too much gluten and makes the bars tough. Mix just until combined.
• Skipping the cornstarch: It keeps the crumb tender. If you must skip, expect a slightly firmer bite.
• Too little salt: A pinch in the frosting and proper salt in the dough make the flavors pop.

  Bland is banned.

Alternatives

• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Add an extra tablespoon of milk if the dough seems dry.
• Dairy-free: Swap in vegan butter and a neutral non-dairy milk. Frosting may need a touch more powdered sugar for structure.
• Flavor twists:
  • Lemon: Add 1 tablespoon lemon zest to the dough and 1–2 teaspoons lemon juice to the frosting.
  • Funfetti: Fold 1/3 cup rainbow sprinkles into the batter and top with more sprinkles.
  • Chocolate: Add 1/2 cup white chocolate chips to the dough, or make a cocoa frosting by adding 1/4 cup unsweetened cocoa to the buttercream and a splash more cream.
  • Holiday spin: Tint the frosting seasonal colors and add themed sprinkles.

    Instant party trick.

• Smaller batch: Halve the recipe and bake in an 8×8-inch pan. Bake 18–22 minutes, checking early.
• Thicker bars: Use a 9×9-inch pan for extra-thick squares; extend bake time by 3–5 minutes.

FAQ

Can I make these without almond extract?

Yes. The bars will still be delicious with just vanilla.

Almond extract adds that subtle “bakery” note, but it’s optional.

How do I get clean, sharp slices?

Chill the frosted slab for 15–20 minutes, then use a large sharp knife and wipe it clean between cuts. It’s the difference between pro and chaos.

Why add cornstarch to cookie bars?

Cornstarch softens the crumb and reduces gluten development, yielding a tender, melt-in-your-mouth texture. Think bakery softness without the hassle.

My frosting is too thick.

What now?

Add milk or cream 1 teaspoon at a time until it spreads easily. If it gets too thin, add a tablespoon of powdered sugar to bring it back.

Can I make these ahead for a party?

Absolutely. Bake the bars the day before, store covered, and frost the morning of.

They hold beautifully and taste even better after a short rest, IMO.

Do I need a stand mixer?

No, a hand mixer works perfectly. If mixing by hand, cream the butter and sugar extra well to get that light texture.

How do I prevent dry edges?

Don’t overbake, and spread the dough evenly to the corners. If your oven runs hot, start checking at 15 minutes.

In Conclusion

Easy Frosted Sugar Cookie Bars are the shortcut that doesn’t taste like one.

You get soft, buttery cookie layers topped with fluffy vanilla frosting, all made in a single pan with zero drama. They’re perfect for bake sales, birthdays, random Tuesdays, or that “I need dessert now” moment. Make them once and watch them become your go-to crowd-pleaser—because when dessert is this simple and this good, why gatekeep?