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Sugar Cookie Bars made in a 9x13 pan that are soft, sweet and topped with the best (not too sweet) frosting and sprinkles! Change up the frosting color and sprinkles for any occasion.
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Sugar Cookie Bars

Sugar Cookie Bars made in a 9x13 pan that are soft, sweet and topped with the best (not too sweet) frosting and sprinkles! Change up the frosting color and sprinkles for any occasion.
Course Dessert
Cuisine American
Keyword sugar cookie bars
Prep Time 20 minutes
Cook Time 12 minutes
Servings 24 sugar cookie bars
Calories 224kcal
Author Jessica

Ingredients

Sugar Cookie Bars

  • 1/2 cup (1 stick) butter softened
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1/4 cup + 2 tablespoons powdered sugar
  • 1/4 cup + 2 tablespoons canola oil OR vegetable oil
  • 1 tablespoon water
  • 1 large egg
  • 1 teaspoon vanilla extract
  • cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon granulated sugar (for the top of bars before baking)

Frosting

  • 4 tablespoons butter softened
  • 2 tablespoons sour cream
  • ¼ teaspoon almond extract
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream (less if you use lower fat milk)

Instructions

  • Heat oven to 350°. Spray a 9x13 baking pan with cooking spray or line with parchment paper.
    *I prefer to line with parchment paper because then I can lift the bars out, frost them, and cut them easier.
  • In the bowl of a stand mixer, or use a mixing bowl and a handheld blender, add the butter, sugar, powdered sugar, and oil. Beat until creamy, combined, and lighter in color.
  • Add water, egg, and vanilla extract. Mix until combined.
  • Add flour, salt, baking powder, and baking soda. Mix on LOW speed (to avoid a flour puff) and increase speed as needed, just until dough is combined and no flour streaks remain.
    *The dough will look like it's crumbled, but that's ok, this dough is a different dough than traditional.
  • Dump dough into the prepared pan and use your fingers/hands to spread it out evenly, while pressing down gently on the dough. Sprinkle 1 tablespoon of sugar over top.
  • Cook for 11-13 minutes. The edges should be a very pale golden brown while the middle of the bars will still be very pale.
    *Obviously every oven cooks differently. I never cook mine for longer than 12 minutes. If yours need more time, then let it bake longer. Watch carefully because you don't want to overbake these.
  • Let the sugar cookie bars cool completely in the pan.
  • MAKE THE FROSTING: Beat together the butter, sour cream, powdered sugar, and almond extract until combined. Add in the cream, starting with 1 tablespoon, and add more if needed. You want the frosting to be thicker so it will stay on top the bars. It's ok if you don't use the full amount of heavy cream or milk listed in recipe.
    * If you use anything that's less fat than heavy cream you will need less of it. Start with a small amount and add as needed.

Notes

This recipe has been tested and made with salted butter. If you use unsalted butter you may want to add additional salt if preferred. 
The dough is supposed to be large moist crumble pieces. It won't look like traditional cookie dough. It's ok. As you press it into the pan it will come together. 

Nutrition

Calories: 224kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 115mg | Potassium: 27mg | Fiber: 1g | Sugar: 20g | Vitamin A: 212IU | Calcium: 11mg | Iron: 1mg