Soft Buttery Sugar Cookie Bars

The smell of butter and sugar creaming together still takes me back to my tiny first apartment kitchen, where I discovered that cookie bars were the ultimate cheat code for feeding a crowd without the hassle of individual dough scoops.

I brought these to a last minute game night once, and my friend Sarah actually asked if I bought them from a bakery which I took as the highest possible compliment coming from someone who knows her way around dessert.

Ingredients

• Unsalted butter: Room temperature butter creams into sugar like magic creating that tender melt in your mouth texture that makes these bars impossible to stop eating
• Granulated sugar: Sweetens and helps create the perfect slightly crisp edge while keeping the center soft and cakey
• Large egg: Binds everything together and adds structure so the bars hold their shape when you slice them
• Vanilla extract: Pure vanilla makes all the difference here giving both the cookie and frosting that classic comforting flavor everyone recognizes
• All purpose flour: The foundation that gives these bars their structure without making them tough or dry
• Baking powder: Just enough lift to make the bars light and tender rather than dense or heavy
• Salt: Balances the sweetness and makes all the flavors pop rather than tasting flat
• Powdered sugar: Creates that silky smooth frosting that spreads like a dream and sets up beautifully
• Milk: Thins the frosting to the perfect spreading consistency and adds a subtle creaminess

Instructions

Get your oven ready:

Preheat to 350 degrees F and line a 9x13 inch pan with parchment paper letting some hang over the sides like little handles which will make lifting the whole thing out so much easier later

Cream the butter and sugar:

Beat the softened butter and granulated sugar together for a good 2 to 3 minutes until the mixture looks pale and fluffy which is the secret to getting that bakery style texture

Add the egg and vanilla:

Beat in the egg and vanilla extract until everything is well combined and the mixture looks smooth and glossy

Whisk the dry ingredients:

In a separate bowl whisk together the flour baking powder and salt so they are evenly distributed before you add them to the wet ingredients

Combine everything:

Gradually mix the dry ingredients into the wet ingredients just until you no longer see streaks of flour being careful not to overmix which could make the bars tough

Press into the pan:

Use your hands or the back of a spoon to press the dough evenly into the prepared pan making sure it is the same thickness throughout so they bake uniformly

Bake to perfection:

Bake for 18 to 20 minutes until the edges are just barely turning golden and the center is set keeping a close eye on them during those last few minutes because overbaked bars lose their signature softness

Make the frosting:

Beat the softened butter until creamy then gradually add the powdered sugar alternating with milk until you have a smooth spreadable frosting then stir in the vanilla and a pinch of salt

Frost and decorate:

Spread the frosting evenly over the completely cooled bars adding any food coloring or sprinkles you like because sprinkles make everything more fun

Slice and serve:

Use the parchment paper overhang to lift the whole sheet out of the pan then cut into 24 squares and try not to eat three before anyone else sees them

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These became my go to contribution for every office potluck after my coworker literally chased me down the hall demanding the recipe and now I cannot show up without them.

Making Them Your Own

I have found that adding lemon or orange zest to the dough gives these bars such a bright fresh twist that works especially well in spring and summer when everyone wants something lighter.

Storage Secrets

These bars actually taste even better on day two when the frosting has had time to slightly soften the cookie layer underneath creating the most perfect texture combination.

Serving Ideas

Cutting them into smaller squares makes them perfect for dessert tables where people want to try a little of everything without committing to a full portion.

• Package them in clear bags tied with ribbon for the cutest party favors
• Try swapping the vanilla extract for almond in the frosting for a completely different flavor profile
• Keep them in the refrigerator if your kitchen runs warm because the frosting holds up better chilled

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There is something so satisfying about a sheet pan full of frosted bars sitting on the counter just waiting to make someone is day a little sweeter.

Recipe FAQs

→ How do I know when the cookie bars are done baking?

The bars are ready when the edges are lightly golden and the center appears set. The top should not be shiny or wet-looking. Avoid overbaking, as this can dry out the texture.

→ Can I make these bars ahead of time?

Yes, bake the bars up to 2 days in advance and store unfrosted in an airtight container. Frost and slice on the day of serving for the freshest taste and texture.

→ Why is my frosting too thick or thin?

Adjust frosting consistency by adding more milk, 1 teaspoon at a time, if too thick. If too thin, gradually add more powdered sugar until you reach spreadable consistency.

→ Can I freeze sugar cookie bars?

Freeze unfrosted bars wrapped tightly for up to 3 months. Thaw at room temperature before frosting. Frosted bars can be frozen individually with parchment between layers.

→ What size pan works best for this recipe?

A 9x13-inch pan creates bars with ideal thickness. Using a larger pan yields thinner squares that may bake faster, while smaller pans produce thicker bars requiring additional baking time.

→ How should I store leftover bars?

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week, though bring to room temperature before serving for best texture.