Soft Buttery Sugar Cookie Bars

Last summer my sister called at 5pm asking if I could bring something sweet for an impromptu backyard gathering. These sugar cookie bars saved the day because they come together faster than rolled-out cookies but taste just as buttery and comforting. The whole family hovered around the pan while I frosted them, sprinkles flying everywhere as the kids helped decorate. Now they are my go-to whenever I need something that feels special without the fuss.

I discovered the hard way that pressing the dough into a warm pan creates these irresistibly thick, bakery-style edges that everyone fights over. My neighbor actually texted me the next morning asking for the recipe after trying just one square. Something about that soft center combined with slightly golden edges makes these completely addictive.

Ingredients

• Unsalted butter: Softened butter creates the perfect tender crumb, so leave it out for a full hour before starting
• Granulated sugar: Creaming this thoroughly with butter is what gives the bars their melt-in-your-mouth texture
• Egg: Room temperature eggs incorporate better and prevent the dough from separating
• Vanilla extract: Pure vanilla makes all the difference here—avoid imitation if you can
• All-purpose flour: Measure by spooning into your cup and leveling off for the most accurate results
• Baking powder and salt: These tiny leavening agents create just enough lift without making the bars cakey
• Additional butter for frosting: Softened butter whips into the smoothest base for your creamy topping
• Powdered sugar: Sifting first prevents those dreaded lumps in your frosting
• Milk: Start with 2 tablespoons and add more only if needed for spreadable consistency

Instructions

Preheat your oven and prepare the pan:

Line a 9x13-inch baking pan with parchment paper, letting the edges hang over slightly like handles for easy removal later

Cream the butter and sugar:

Beat the softened butter and granulated sugar together for 2 to 3 minutes until the mixture looks pale and fluffy

Add the wet ingredients:

Mix in the egg and vanilla extract until everything is fully incorporated and smooth

Whisk the dry ingredients:

In a separate bowl, combine the flour, baking powder, and salt so they distribute evenly

Combine the dough:

Gradually add the dry mixture to the wet ingredients, mixing just until no flour streaks remain

Press into the pan:

Use the back of a measuring cup to press the dough evenly into your prepared pan

Bake until golden:

Bake for 18 to 20 minutes until the edges are lightly golden but the center still feels soft

Cool completely:

Let the bars cool completely in the pan before frosting or the icing will melt right off

Make the frosting:

Beat the softened butter until creamy, then gradually add powdered sugar alternating with milk until smooth

Finish and decorate:

Mix in vanilla and salt, then spread the frosting over the cooled bars and add sprinkles if desired

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My daughter now requests these for every school event and birthday, claiming they taste better than any bakery cookie shes ever tried. Watching her carefully arrange sprinkles in perfect patterns while I frost brings back such happy memories of baking with my own grandmother. These bars have become our little tradition, something simple that brings so much joy to so many people.

Getting the Texture Just Right

The key to perfectly soft bars is pressing the dough gently but firmly into the pan. Too light and you will get uneven spots, too heavy and the bars become dense. I use the bottom of a flat measuring cup, pressing in small circles until the dough feels uniform across the entire pan.

Frosting Like a Pro

Work quickly once the bars are completely cooled, as the frosting sets up faster on the large surface area than you might expect. An offset spatula makes the job so much easier, but the back of a spoon works in a pinch. Those little swoops and peaks you create catch the sprinkles beautifully.

Make-Ahead Magic

You can bake the bars a day ahead and store them tightly wrapped at room temperature. Frost them the morning of your event for the freshest taste and brightest appearance.

• Unfrosted bars freeze beautifully for up to 3 months
• Bring bars to room temperature before frosting or the condensation will make everything soggy
• Cut the bars after frosting has set for the cleanest squares

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There is something so comforting about a sheet pan full of frosted cookies waiting on the counter. Hope these bring as much happiness to your kitchen as they have to mine.

Recipe FAQs

→ How should I store the bars?

Keep bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. Bring to room temperature before serving for the best texture and flavor.

→ Can I freeze these bars?

Yes! Freeze unfrosted bars wrapped tightly in plastic and foil for up to 3 months. Thaw overnight at room temperature, then frost when completely cool. Already frosted bars can be frozen but the frosting texture may change slightly.

→ Why did my bars turn out hard?

Overbaking is the most common cause. Remove from the oven when edges are just lightly golden and the center appears set. The bars continue cooking slightly from residual heat. Using room temperature ingredients also ensures proper texture.

→ Can I make these in advance?

Absolutely! Bake the bars up to 2 days ahead, cool completely, and store unfrosted wrapped tightly at room temperature. Frost the day you plan to serve for the freshest appearance and texture.

→ What pan size works best?

A standard 9x13-inch pan creates perfectly thick, soft bars. Using a larger pan will make thinner layers that bake faster, while a smaller pan yields thicker bars requiring longer baking time. Adjust baking time accordingly.

→ Can I use different frosting flavors?

Certainly! Swap vanilla extract for almond, lemon, or coconut extract. Add cocoa powder for chocolate frosting, or mix in fruit preserves for a fruity variation. The base frosting adapts well to many flavor combinations.