These Sugar Cookie Bars are truly the best — soft, chewy, buttery, and finished with a silky buttercream and plenty of sprinkles. They deliver classic sugar cookie flavor without becoming cakey, and they’re simple to make.
I just turned 30 and wanted to celebrate with something special, so I revisited this crowd-favorite recipe. Originally shared at Christmastime, it proved so popular I had to feature it again. For my birthday I used an all-purpose rainbow sprinkle blend that works any day of the year. These bars stay moist and tender — not dry or crumbly — and the buttercream is the perfect finishing touch.
These bars are easy to customize and ideal for any occasion. Tint the frosting to match team colors, baby showers, wedding showers, or holidays. Swap sprinkles for chopped nuts, dried fruit, or miniature candies to change the look and flavor.
Key elements that make these bars exceptional:
- Salted Butter: Adds depth of flavor and balances the sweetness.
- Vanilla Extract: Essential for classic sugar cookie taste.
- Optional Flavor Add-ins: A splash of almond extract gives a cake-batter-like note, while fresh lemon or orange zest brightens the dough. Lemon zest pairs beautifully with vanilla for a fresh, elevated flavor.
What makes these the Best Ever Sugar Cookie Bars is how simple they are: no chilling, no rolling, no cutting shapes, and no royal icing. Press the dough into a pan, bake briefly so the center stays tender, cool, and then frost. They’re beautiful, versatile, and reliable.
Print Recipe
Best Ever Sugar Cookie Bars
Ingredients
- 1 cup (2 sticks) salted butter softened
- 1 cup granulated white sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1/2 tsp almond extract OR lemon zest optional but I love the addition of lemon zest
- 1 tsp baking powder
- 1 Tbsp cornstarch
- 2¼ cups all-purpose flour
Buttercream Frosting:
- 1/2 cup (1 stick) unsalted butter softened
- 2 tsp vanilla extract
- 1/4 cup heavy whipping cream or milk
- 2¼ cups confectioners’ sugar
- Pink food coloring
- Rainbow sprinkles
Instructions
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Preheat the oven to 350°F. Line a 13×9 light metal baking pan with foil or parchment, leaving an overhang for easy removal. Spray the foil or parchment with cooking spray and set the pan aside.
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In a stand mixer bowl, cream the softened salted butter and granulated sugar until smooth and creamy, about 1 minute. Beat in the eggs one at a time, then add the vanilla and any optional add-in (almond extract or lemon zest). Scrape the bowl as needed. Add the baking powder, cornstarch, and flour, mixing until just combined.
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Press the dough evenly into the prepared pan. Bake 14–16 minutes, until the edges are a light golden brown and the center still looks slightly underbaked. The bars will finish setting as they cool. Allow them to cool completely before frosting.
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For the buttercream: In a clean mixer bowl, beat the softened unsalted butter and vanilla until fluffy, about 1 minute. Add the confectioners’ sugar one cup at a time, alternating with the heavy cream or milk, until the frosting is light and spreadable. Tint the frosting if desired.
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Spread the buttercream evenly over the cooled bars and sprinkle with rainbow sprinkles. Slice into bars and serve.
Notes
Sprinkles are optional. Substitute with dried fruit, chopped nuts, or mini candies like mini M&M’s for variety.
Buttery, soft, chewy and absolutely delicious — these bars are a keeper.
Have a super sweet day!
xo, Hayley