These soft-frosted sugar cookie bars are simple to make, delightful to eat, and perfect for sharing. A tender, flavorful cookie base topped with a smooth homemade frosting and cheerful sprinkles captures everything you love about classic frosted sugar cookies—without the rolling and cutting.
These bars are a go-to when I need a dessert for a crowd or want a fun baking project with kids. They’re easy—no chilling, rolling, or shaping required—yet they deliver a soft, bakery-style cookie texture. The base is tender and flavorful, the frosting is creamy, and the sprinkles add a festive touch.
Why We Love These Sugar Cookie Bars
- Super quick and easy. One bowl, one pan, no chilling or individual cutting required.
- Made from scratch. Real, everyday ingredients for great homemade flavor.
- Festive and fun. Customizable sprinkles let you adapt these bars for any occasion.
Red, white, and blue sprinkles make these especially charming for patriotic gatherings, but you can swap them for any color scheme to suit birthdays, holidays, or everyday treats.
Ingredient Notes
- Butter. Adds rich flavor and keeps the cookie base tender; it’s also part of the frosting.
- Cream cheese. Adds body and a subtle tang to the dough.
- All-purpose flour, baking powder, and salt.
- Granulated and powdered sugar. Using both helps create the soft, cake-like crumb.
- Almond and vanilla extracts. Almond adds extra warmth to the dough; substitute extra vanilla if you don’t have almond extract.
- Egg and milk. Simple binders that keep the texture tender.
- Sprinkles of your choice. Pick colors to match the event.
Pro Tip
To keep frosting very white, use clear imitation vanilla extract. A small bottle can be handy in your baking supplies for bright white frostings.
How To Make Soft Sugar Cookies in Bar Form
If you love soft frosted sugar cookies but want a faster, easier approach, this bar version uses the same dough baked in a 9×13-inch pan. It saves time and lets you cut bars to whatever size you need. Below is a concise overview of the method—full measurements and step-by-step instructions follow in the recipe card.
- Cream together the wet ingredients: butter, cream cheese, granulated and powdered sugars, egg, and almond extract until light and fluffy.
- Mix in the dry ingredients: sprinkle in flour, baking powder, and salt and mix just until a soft dough forms.
- Bake: press the dough evenly into a parchment-lined 9×13-inch pan and bake until the edges are just golden and a tester comes out with a few crumbs.
- Frost: after the bars cool to room temperature, beat the frosting ingredients until smooth and spread in an even layer. An offset spatula helps.
- Finish: add sprinkles, lift the rectangle from the pan using the parchment, cut into bars, and enjoy.
Storage & Freezing Tips
Store the bars tightly covered at room temperature for up to 5 days. They stay soft when protected from air. If stacking, place parchment or waxed paper between layers to keep the frosting neat.
Freezing: You can freeze the uncut baked cookie. Remove the cooled rectangle from the pan, double-wrap it in plastic wrap, then wrap in foil or place in a large freezer bag. Freeze up to 3 months. Thaw at room temperature, then frost and decorate.
Red, White, and Blue Sugar Cookie Bars
Ingredients
Cookie Dough
- 3/4 cup butter, softened
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
Frosting
- 1/3 cup butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk (any kind)
- 1 teaspoon vanilla extract
- Sprinkles, as desired
Instructions
- Line a 9×13-inch baking pan with parchment paper. Preheat the oven to 375°F.
- Using an electric mixer, cream together butter, cream cheese, granulated sugar, powdered sugar, egg, and almond extract. Beat until light and fluffy.
- Sprinkle the flour, baking powder, and salt over the mixture and mix on low until a soft dough forms.
- Scrape the dough into the lined pan and gently press into an even layer, reaching all corners.
- Bake 20–25 minutes, until edges are just golden and a toothpick comes out with a few crumbs. Cool to room temperature on a wire rack.
- Make the frosting by beating butter, powdered sugar, milk, and vanilla until smooth and light.
- Spread frosting evenly over the cooled bars, add sprinkles, then lift the rectangle from the pan with the parchment and cut into squares.
Notes
- Frosting Tip: Use clear imitation vanilla if you want a very bright white frosting.
- Slicing Tip: For clean slices, chill briefly after frosting, use a very sharp knife, and wipe it between cuts.
- Storage: Store covered at room temperature up to 5 days. Place parchment between stacked layers to protect frosting.
- Freezing: Freeze the uncut baked rectangle double-wrapped for up to 3 months. Thaw at room temperature, then frost and decorate.
Nutrition Estimate
More Bars & Bites
If you enjoy bar cookies, try other favorites like caramelita bars, candy bar blondies, or brown butter Rice Krispie treats. Swap sprinkles and flavorings to make these bars fit any celebration or season.