Soft Buttery Sugar Cookie Bars

The smell of butter and sugar creaming together still takes me back to my first apartment kitchen, where I discovered that pressing cookie dough into a pan instead of rolling it out changed everything. These bars emerged from a lazy Saturday when I wanted sugar cookies but dreaded the flour-covered counter and cookie sheet rotation. They turned out so soft and thick that I never went back to traditional cutouts for parties.

I brought these to a office potluck last year and watched three different people ask for the recipe before they even finished their first square. Something about the frosting-to-cookie ratio feels more indulgent than a standard cookie, and people instinctively reach for seconds.

Ingredients

• Unsalted butter: Using room temperature butter creates the perfect creamy base for both cookie and frosting layers
• Granulated sugar: Cream this thoroughly with butter for that tender melt-in-your-mouth texture
• Large egg: Bind everything together while adding richness and structure
• Pure vanilla extract: Do not skimp here because real vanilla makes these taste bakery-quality
• All-purpose flour: Measure correctly by spooning and leveling for consistent results
• Baking powder: Gives just enough lift without making the bars too cakey
• Salt: Balances the sweetness and enhances all the flavors
• Powdered sugar: Sifting first prevents lumps in your silky smooth frosting
• Milk: Adjust this amount to reach your ideal frosting consistency

Instructions

Preheat and prep your pan:

Line your 9x13-inch baking pan with parchment paper, leaving those overhangs like handles because lifting the whole slab out later makes cutting so much easier.

Cream the butter and sugar:

Beat the softened butter and granulated sugar for a full 2 to 3 minutes until the mixture turns pale and fluffy, creating those tiny air pockets that make the bars tender.

Add the egg and vanilla:

Mix in the egg and vanilla extract until everything is thoroughly combined and the batter looks smooth and glossy.

Whisk the dry ingredients:

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

Combine everything:

Gradually stir the dry mixture into the wet ingredients, mixing only until you no longer see flour streaks because overmixing makes tough bars.

Press and bake:

Press the dough evenly into your prepared pan and bake for 18 to 20 minutes until the edges turn barely golden and the center is set.

Make the frosting:

Beat the softened butter until creamy, then gradually alternate adding powdered sugar and milk until you reach a spreadable consistency.

Frost and finish:

Spread the frosting over the completely cooled bars and add sprinkles immediately while the frosting is still soft so they stick.

Slice and serve:

Use the parchment paper handles to lift the entire slab onto a cutting board, then cut into 24 squares.

Save Pin

My niece now requests these for every birthday instead of cake, and honestly, I get it. The bars feel somehow more festive and easier to eat while mingling at a party.

Getting the Texture Right

The secret to perfectly soft bars is pulling them from the oven when the center still looks slightly underbaked. They continue cooking on the hot pan and set into that tender, dense texture everyone loves.

Frosting Like a Pro

Sifting your powdered sugar might feel like an extra step, but it is the difference between silky smooth frosting and one with tiny sugar specks. I learned this the hard way after serving grainy-frosted bars to guests.

Make Them Your Own

These bars are incredibly forgiving and adapt well to whatever flavor mood you are in. The base recipe is beautifully simple, which makes it perfect for experimentation.

• Try lemon zest in the dough and cream cheese frosting instead of buttercream
• Swap half the vanilla for almond extract in both layers for a bakery-style twist
• Layer crushed candy cane pieces on top for an instant holiday variation

Save Pin

These bars have become my go-to for everything from school bake sales to casual dinner parties because they disappear fast and people always ask for seconds.

Recipe FAQs

→ Can I make sugar cookie bars ahead of time?

Yes! Prepare the bars up to 2 days in advance. Store unfrosted bars in an airtight container at room temperature, then frost before serving. Frosted bars keep well for 3 days.

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

The edges should be lightly golden and the center set. A toothpick inserted in the middle should come out clean. Avoid overbaking to maintain softness.

→ Can I freeze these cookie bars?

Absolutely. Freeze unfrosted bars wrapped in plastic and foil for up to 3 months. Thaw overnight at room temperature before frosting and serving.

→ What's the best way to frost the bars?

Ensure bars are completely cooled before frosting. Use an offset spatula to spread the buttercream evenly. For a smooth finish, let the frosting set briefly before adding sprinkles.

→ Can I use different frosting flavors?

Yes! Swap vanilla extract for almond, lemon, or coconut extract. Add cocoa powder for chocolate frosting, or incorporate fruit zest for citrus variations.

→ Why did my bars turn out hard?

Overbaking is the most common cause. Check at 18 minutes and remove when edges are just golden. Overmixing the dough can also create toughness.