Sugar Cookie Bars
About These Sugar Cookie Bars with Buttercream Frosting
These Sugar Cookie Bars are OUTRAGEOUS. The texture is soft, chewy, buttery, and a little over-the-top thanks to added white chocolate chunks. The homemade vanilla buttercream frosting is rich, creamy, and truly melt-in-your-mouth. These bars taste like a bakery sugar cookie meets a frosted sheet cake in the best possible way — and they’re always a massive hit anywhere you bring them.
They’re also incredibly customizable: add food coloring, flavor extracts, sprinkles, seasonal toppings, or leave the white chocolate out entirely for a classic version. This is the ultimate base recipe you’ll want to keep on hand for every holiday and event.
Why You’ll Love This Recipe
Soft, thick, chewy sugar cookie texture
Extra-flavorful with white chocolate chunks (optional but delicious)
Rich, fluffy homemade buttercream frosting
Perfect for parties, potlucks, holidays, and bake sales
Easy to customize with colors, sprinkles, or themed decorations
Cuts into perfectly clean bars when chilled
Foolproof and great for beginners
Ingredients You’ll Need
Cookie Bars
Butter
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Salt
White chocolate chunks or chips (optional)
Buttercream Frosting
Butter
Powdered sugar
Heavy cream
Vanilla extract
Pinch of salt
Sprinkles (optional)
How to Make It
Cream the butter and sugar until fluffy, then mix in the eggs and vanilla. Fold in the dry ingredients and white chocolate, spread the thick dough into a 9×13 pan, and bake until just set. Make the buttercream by beating butter, powdered sugar, vanilla, salt, and heavy cream until light and fluffy. Once the bars are fully cooled, frost, decorate with sprinkles, chill for clean cuts, and slice into perfect squares.
Tips for Success
Don’t overbake — they should look pale with lightly golden edges
Chill fully before cutting for bakery-style clean slices
Use room-temperature butter for the fluffiest frosting
Start with 1 tbsp heavy cream and add more only if needed
Add food coloring to the frosting for themed bars
White chocolate chunks are optional but SO good
Frequently Asked Questions
Can I leave out the white chocolate?
Absolutely. The bars are delicious with or without it. You can also swap in sprinkles, chopped almonds, or omit mix-ins entirely.
Can I add almond extract?
Yes! ¼–½ teaspoon gives these bars a nostalgic bakery sugar cookie flavor.
Do I have to chill them before slicing?
For the cleanest, prettiest cuts — yes. At least 1 hour in the fridge (or overnight) is ideal.
Can I use salted butter?
Yes. If using salted butter in the dough or frosting, reduce or omit the added salt based on your preference.
Can I make these ahead?
Definitely. They keep beautifully when chilled and actually cut better the next day.
Can I freeze them?
Yes! Freeze frosted bars individually, then thaw in the fridge for best texture.
What to Serve With Sugar Cookie Bars
Coffee or iced lattes
Fresh berries
Vanilla ice cream
A dessert board at parties
Spring or holiday spreads
Other Recipes You’ll Love
Sugar Cookie Bars with Buttercream Frosting
Ingredients
- 1 cup (2 sticks) unsalted butter, room temp
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chunks or chips
- 3/4 cup (1 1/2 sticks) unsalted butter, room temp
- 2 1/2 cups powdered sugar, sifted
- 1–2 tbsp heavy cream (start with 1)
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
- Optional: Sprinkles
Instructions
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy lifting, or grease well.
- In a large bowl, cream together the butter and sugar (about 2–3 minutes) until light and fluffy.
- Beat in the eggs, one at a time. Add vanilla and mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly add the dry ingredients into the wet mixture, mixing just until combined.
- Fold in the white chocolate chunks by hand.
- Spread dough evenly into prepared pan (it’ll be thick — use an offset spatula or damp hands).
- Bake for 20–25 minutes or until edges are just barely golden and center is set (don’t overbake!).
- Let cool completely in the pan before frosting.
- In a bowl, beat the butter and salt until creamy.
- Add in the powdered sugar on low in multiple batches, letting it incorporate between every batch while also scraping down the sides with a spatula.
- Add in vanilla and heavy cream, starting with 1 tablespoon of heavy cream and mix on medium until you have a fluffy consistency. Add more heavy cream 1 teaspoon at a time if you want a fluffier and more spreadable consistency.
- Frost the completely cooled cookie bars.
- Add Easter sprinkles while the frosting is still soft.
- Chill for at least an hour for clean cuts, then slice into bars and enjoy!
Some Cooking Essentials:
Pyrex Glass Bowls
All Clad Measuring Cups
Kitchen Aid
Staub Baking Dishes
Offset Spatula
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