Frosted Sugar Cookie Bars.

Soft and chewy sugar cookie bars loaded with extra sprinkles and topped with thick vanilla frosting. And more sprinkles… of course.

Frosted Sugar Cookie Bars - soft baked and heavy on the sprinkles! Recipe by sallysbakingaddiction.com

These gorgeous pastel sugar cookie bars are about 5 years in the making. I’ve been dying to make sugar cookie bars with light ‘n sweet frosting for ages now. And I finally got around to it this past weekend. Let’s just call it my TV celebration treat. 🙂

In all their soft-baked, mile high frosting, sprinkles-to-the-max goodness… I can honestly say that these charming little treats were well worth the wait. I mean, just look at ’em.

The frosting is as thick as the cookie!! Have mercy.

Frosted Sugar Cookie Bars - soft baked and heavy on the sprinkles! Recipe by sallysbakingaddiction.com

Today’s recipe is as soft as my favorite soft-baked cookie, as chewy as my favorite blondie, and as sprinkly as my entire cookbook. You’ll find sprinkles in the cookie bar base AND on top of the frosting. Is there such a thing as too many sprinkles? Because I’m pretty sure we test those limits here on my blog.

To make the frosted sugar cookie bars ultra soft, I add a touch of cornstarch. Trust me on this! Think about it: often used as a thickening agent, cornstarch gives your gravy, pie fillings, soups, and glazes a more bodied and full texture. The same goes for your cookie dough – cornstarch will help your dough remain soft, thick, and puffy during the baking process. The small 1.5 teaspoons used is certainly a heavy lifter in this recipe!

To make the cookie bars ultra chewy, I add an extra egg yolk. I do this with a few of my cookie recipes because that little extra yolk adds so much moisture, tenderness, and chew to the cookie. And it does the same thing to the sugar cookie bar base in this recipe. You’re going to love their rich, tender texture.

Frosted Sugar Cookie Bars - soft baked and heavy on the sprinkles! Recipe by sallysbakingaddiction.com

What’s great about this recipe is that you don’t have to chill the cookie dough. Just press the dough into the pan and bake right away. Bake the bars in a square baking pan – 8 inch or 9 inch is fine. Only about 25 minutes. You want to slightly underbake the cookie bars in order to avoid the edges from getting too crispy and brown.

Allow the bars to cool completely before frosting. This will feel like an eternity.

Frosted Sugar Cookie Bars - soft baked and heavy on the sprinkles! Recipe by sallysbakingaddiction.com

If you’re the kind of person who eats cake just for the frosting, you’re going to love this recipe. And we would also get along very well. I may or may not have eaten the frosting off this cake before actually getting to the cake underneath. Uh, can you blame me?

You’ll use my basic vanilla frosting recipe for these bars. Classic, fluffy, and simple. I like to add a touch of salt to cut the frosting’s sweetness. With the sweet sugar cookie bar underneath, that tiny pinch of salt will help tame a sugar rush. Don’t get me wrong, these bars are still plenty sweet! Don’t bring them to your dentist.

And as you can see, the frosting layer is just as thick as the cookie layer. In some spots, even thicker – those were the best bites. The frosting recipe as written makes a ton, so don’t be afraid to frost the bars with a heavy hand.

Don’t want that much frosting? It’s ok, I forgive you. Feel free to halve the frosting recipe.

Frosted Sugar Cookie Bars - soft baked and heavy on the sprinkles! Recipe by sallysbakingaddiction.com

Super easy Frosted Sugar Cookie Bars are everyone's favorite. Really, they are so so good!

Ordinary ingredients can produce extraordinary desserts. Only simple, straightforward items used in this recipe and yet, the results will blow your mind!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Frosted Sugar Cookie Bars

Yield: 16 bars

Prep Time: 25 minutes

Total Time: 50 minutes, plus cooling

Print Recipe

Simple sugar cookie dough, basic vanilla frosting, and a whole lotta sprinkles. You'll fall in love with each soft-baked, tender bite and never want the pan to end!

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg + 1 egg yolk1
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) spoon & leveled all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 cup (80g) rainbow sprinkles (not nonpareils)2

Vanilla Frosting

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 2 and 1/4 cups (270g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream or half-and-half3
  • 1 teaspoon vanilla extract
  • salt, to taste

Optional

  • food coloring for frosting (I used 1 drop red for this pink frosting)
  • extra sprinkles for decorating on top

Directions:

  1. Make the bars: Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with aluminum foil, making sure to leave enough overhang on the sides. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
  3. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).
  4. Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink - that's normal.
  5. Make the frosting: If you don't want a super thick layer of frosting as pictured, halve the frosting recipe. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I usually add anywhere between 1/8 - 1/4 teaspoon of salt. Beat in food coloring, if using.
  6. Remove cooled bars from the baking pan using the aluminum foil overhang on the sides. Frost the bars with a thick layer of frosting and decorate with extra sprinkles if desired. Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts. Store bars in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
  7. Make ahead tip: You can make these bars and the frosting 1 day in advance-- store the bars, covered, at room temperature overnight and store the frosting, covered, in the refrigerator. Frost before cutting and serving. You can also freeze the unfrosted bars for up to 3 months. Thaw overnight in the refrigerator, frost, cut, and serve.

Additional Notes:

  1. Room temperature egg and egg yolk preferred. To bring the egg to room temperature quickly, place in a warm glass of water for about 10 minutes as you get the other ingredients ready. Or just set out when you set out the butter to soften 1 hour ahead of time.
  2. Use regular sprinkles (aka "jimmies") in the cookie bar base. Nonpareils (the little balls) will bleed their color and turn the sugar cookie dough green/purple/brown. I order my sprinkles in bulk here.
  3. Cream or half-and-half is preferred for creamiest, fluffiest frosting. Keeping that in mind, milk would be an OK substitute if you do not have either on hand.

Larger batch: You can double this recipe and bake in a 9x13 pan; the bake time is about 35 minutes.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Soft-Baked and chewy Frosted Sugar Cookie Bars

For a Christmas treat, add 4 drops of green food coloring to make festive green frosting. You can color the frosting any color you want!

Christmas Funfetti Sugar Cookie Bars

Try my favorite sugar cookie recipe next!

Soft-Baked Funfetti Sugar Cookies

 

   

206 Responses to “Frosted Sugar Cookie Bars.”

  1. #
    121
    lisa g.posted June 20, 2015 at 4:22 pm

    Wow those look good! I was thinking of baking the cookie, then sprinkling chocolate heath toffee bits on top while its still warm. Then after the cookie cools I would spread a no-bake cheesecake filling on top. And if feeling nawty maybe more choc toffee bits to finish it off. Then fridge it until cold and set. What do you think?

    Reply

  2. #
    122
    Hollyposted June 28, 2015 at 4:52 pm

    These were delish! I added just a touch of raspberry extract to the frosting and it was delightful! I will be making these again for sure! Thank you for sharing! 

    Reply

  3. #
    123
    Kierstenposted July 3, 2015 at 9:52 am

    I am going to try these! They look so yummy!! Question, will the flat sprinkles work okay in the dough?

    Reply

    • Sallyreplied on July 3rd, 2015 at 7:51 pm

      Yes, definitely!

      Reply

  4. #
    124
    Nehaposted July 18, 2015 at 1:10 pm

    Hi Sally

    Do you just use a spatula to apply the frosting on the cookies?
    These look so pretty!!

    Reply

    • Sallyreplied on July 19th, 2015 at 11:34 am

      Sometimes. I also sometimes use an icing knife.

      Reply

  5. #
    125
    Keshiaposted July 19, 2015 at 4:10 pm

    I use this site to find recipes all the time. I recently ventured off to another site and made a recipe similar to this. I was very disappointed in it. The recipes on this site never let me down. This recipe turned out great! I would definitely recommend it. 

    Reply

  6. #
    126
    Graceposted July 21, 2015 at 6:32 pm

    thank you! These were absolutely delicious!

    Reply

  7. #
    127
    Nikiposted November 2, 2015 at 9:44 am

    I made these for a party this past weekend and used Halloween sprinkles and tinted the icing green, orange and purple.  They were so good.  I think my 4 year-old would eat them for breakfast, lunch and dinner if I let her!  thanks for another great recipe.

    Reply

  8. #
    128
    Marcyposted January 15, 2016 at 9:18 am

    I used this recipe to make a Crunchberries cookie bar. I made the sugar cookie bar base but instead of sprinkles used 1/2 cup of crushed Captain Crunch Crunchberries and 1/2 cup of whole Captain Crunch Chrunchberries. I topped it with the frosting and sprinkles. They were amazing. I’ve made this recipe twice and for some reason the egg yolk thing threw me both times. The first time I forgot it completely so it just had one egg…tough around the edges but still amazing to eat. The second time I forgot to only add the yolk so it ended up with two whole eggs. Still amazing. I love your site and have added your cookbooks to my birthday want list. 🙂

    Reply

  9. #
    129
    Marianaposted January 23, 2016 at 11:24 am

    Is there a way I could replace the cornstarch? Love your recipes!

    Reply

  10. #
    130
    Reginaposted February 9, 2016 at 9:04 pm

    I made these today for Valentine’s Day and they are perfect!  I sampled one and YUM!  They will be a great surprise for my boys. 

    Reply

  11. #
    131
    Maggieposted February 12, 2016 at 8:14 am

    Hi Sally! Just wondering – how do you determine how many days these will keep?  Does it have to do with freshness or is it because of the ingredients in the frosting?  They turned out great btw, another Sally’s Baking Addiction home run!

    Reply

    • Sallyreplied on February 12th, 2016 at 11:06 am

      Just based on past experience with similar foods. Happy you love these frosted sugar cookie bars!

      Reply

  12. #
    132
    Darbyposted March 2, 2016 at 12:33 pm

    Hi Sally! I want to make these for a bake sale at work and I’m going to double the recipe. Do I need to double the frosting recipe too? Also, I am going to make with gluten free all purpose flour, any recommendations? Has anyone used cup4cup? 

    Reply

    • Sallyreplied on March 2nd, 2016 at 3:40 pm

      I would 1.5x the frosting– doubling would be a little much.

      Reply

      • Darbyreplied on March 2nd, 2016 at 3:43 pm

        Thanks! I look forward to making these! 

      • Darbyreplied on March 4th, 2016 at 3:45 pm

        I have another question..if my GF all purpose flour blend already has cornstarch in it, am I ok to add the same amount of cornstarch to this? 

  13. #
    133
    Leeposted March 18, 2016 at 3:54 pm

    Hi Sally, I’m planning on making a double batch of these for a party this weekend and I was just wondering if I would be able to stack the bars on top of each other like in that top photo?  Or would the frosting on the bottom bar get messed up and I should just keep them in one layer?  I need to transport these and I want them to be as pretty as yours!

    Reply

    • Sallyreplied on March 19th, 2016 at 9:17 am

      Hi Lee. The frosting would get a little messed up after traveling– stacking isn’t ideal for a long period of time.

      Reply

      • Leereplied on March 19th, 2016 at 1:16 pm

        Thank you Sally! They are in the oven right now and smell amazing.

  14. #
    134
    Kyla Hookeyposted March 24, 2016 at 7:45 pm

    I just made these to travel for Easter Weekend (2 years after the original post, I know – this was on my Bucket List) and they turned out really well! I’ve never had a cookie bar before – it reminds me of a sugar cookie + funfetti cake + a blondie.  Luckily I doubled the batch so there was a surplus to taste (but I did not double the frosting).   These are a great idea for anyone baking for little ones, looking for something other than Angel Food Cake or whatever other boring traditional desserts that are the usual go-to.  Good job, Sally!

    Reply

  15. #
    135
    Maryposted April 12, 2016 at 10:45 am

    I made these and they were amazing! Do you think that this recipe could be used for cake pops? 

    Reply

    • Sallyreplied on April 12th, 2016 at 8:11 pm

      I’m not sure they’d hold up well for cake pops. I’ve made them with this cake before and they’re really good!

      Reply

  16. #
    136
    madisonHposted April 26, 2016 at 2:59 pm

    Can i replace almond milk for the heavy cream in the frosting?

    Reply

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