I love how these sugar cookie bars turn out thick, soft, and chewy with a buttery vanilla flavor. They’re topped with a smooth, fluffy frosting and colorful sprinkles, making them as fun as they are delicious.

Sugar Cookie Bars

Why You’ll Love This Recipe

I find this recipe perfect when I want sugar cookies without all the hassle. There’s no chilling or rolling dough—instead, I just press it into a pan and bake. The bars come out soft and cake-like, and the frosting adds a creamy, sweet finish that feels just like a bakery treat. They’re also easy to decorate for holidays and parties.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bars:

½ cup unsalted butter, room temperature
½ cup shortening
1¼ cups granulated sugar
2 large eggs, room temperature
1 teaspoon almond extract (or substitute vanilla extract)
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

For the frosting:

½ cup unsalted butter, room temperature
2 cups powdered sugar
1 tablespoon heavy cream (or milk/half-and-half)
2 teaspoons clear vanilla extract (or 1 teaspoon pure vanilla extract)
Sprinkles for topping

Directions

I preheat my oven to 350°F and line an 8×8-inch baking pan with parchment paper.
I beat the butter, shortening, and sugar together until light and fluffy.
I add the eggs one at a time, mixing in the almond extract with the second egg.
In another bowl, I whisk together the flour, baking powder, and salt, then mix it into the wet ingredients just until combined.
I press the dough evenly into the prepared pan and bake for 25 to 30 minutes, until the edges just start turning golden.
After cooling completely, I make the frosting by beating the butter, powdered sugar, cream, and vanilla until smooth and fluffy.
I spread the frosting over the cooled bars, top with sprinkles, and slice to serve.

Servings and timing

This recipe makes 16 bars.

Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes

Variations

I like to switch the sprinkles based on the season or celebration—red and green for Christmas, pastels for Easter.
Sometimes I tint the frosting with food coloring to match a party theme.
If I’m in the mood for something richer, I swap in a cream cheese frosting.

Storage/reheating

I keep the bars in an airtight container at room temperature for up to 2 days.
In the fridge, they stay fresh for 4 days.
To freeze, I wrap the unfrosted bars tightly and freeze them for up to 3 months. I thaw and frost when ready to serve.

FAQs

What if I don’t have shortening?

I use all butter instead. The texture comes out slightly different but still delicious.

Can I use vanilla instead of almond extract?

Absolutely. I like almond for a bakery-style flavor, but vanilla is just as good.

How do I know when they’re done baking?

I check the edges—they should be lightly golden, and a toothpick should come out with a few moist crumbs.

Can I double this recipe for a crowd?

Yes, I double it and bake in a 9×13-inch pan. I just add a few extra minutes to the baking time.

Can I freeze them with frosting on?

I prefer freezing the bars unfrosted. Then I thaw and frost them fresh for the best texture.

Conclusion

These sugar cookie bars are my go-to when I crave something sweet, soft, and festive without the extra work of rolling dough. They always bring smiles, and I love how easy they are to customize for any event or holiday.