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

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

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

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

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

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!


Frosted Sugar Cookie Bars

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!

Yield: 16 cookie bars

Prep Time: 25 minutes

Total Time: 50 minutes, plus cooling


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg + 1 egg yolk*
  • 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)*

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-half*
  • 1 teaspoon vanilla extract
  • salt, to taste


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


For the bars: Preheat oven to 350F degrees. Line an 8-inch or 9-inch square baking pan with aluminum foil, making sure to leave enough overhang on the sides. Set aside.

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.

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).

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.

For 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 powdered 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.

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.

Additional Notes:

*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.

*Please 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.

*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.

*You may double this recipe and bake in a 9x13 pan. I am unsure of the baking time.

© 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.


Try my favorite sugar cookie recipe next.

Soft-Baked Funfetti Sugar Cookies


PS: One tiny drop of red liquid food coloring tinted my frosting light pink.

Soft-Baked and chewy Frosted Sugar Cookie Bars

Or you can add 4 drops of green food coloring to make festive green frosting. Color the frosting any color you want!

Christmas Funfetti Sugar Cookie Bars




179 Responses to “Frosted Sugar Cookie Bars.”

  1. #
    Amy C.posted April 9, 2014 at 1:57 pm

    Oh my goodness! I can’t wait to try these! I love anything sugar cookie related!


  2. #
    Jess @ On Sugar Mountainposted April 9, 2014 at 6:36 pm

    Mile high is EXACTLY how high frosting should be, IMHO. :D Sally these cookie bars are lovely and I need to add them to my baking wish list ASAP. !


  3. #
    Amanda Stoutposted April 10, 2014 at 12:12 pm

    I made these last night and shared with staff today, and they were a hit. I made mine with light green frosting and put butterfly sprinkles on top! Perfect for spring!


  4. #
    Emily @ Life on Foodposted April 10, 2014 at 3:41 pm

    Holy frosting. I so wish I could stick my finger in the screen to get some.


  5. #
    Laura (Tutti Dolci)posted April 10, 2014 at 4:02 pm

    These bars are so pretty for spring, love the frosting!


  6. #
    Bree from Bree's Kitchenposted April 10, 2014 at 8:47 pm

    ohhhhh how I’d love to dig into one of those right now :P


  7. #
    Alyssa Burnthorneposted April 11, 2014 at 2:11 am

    Amazing. I’ve made probably 90% of the recipes on this incredible blog. Only one I trust! Sally, I’m your biggest fan! I’m constantly telling people about sallys baking addiction ;)
    These super soft sugar cookies are delicious! Keep me comin Sally !!


    • Sallyreplied on April 11th, 2014 at 8:44 am

      Hi Alyssa! What a sweet comment, so happy you said hi. That’s a ton of baking. Sounds like you enjoy being in the kitchen as much as I do!


      • Alyssa Burnthornereplied on April 11th, 2014 at 1:39 pm

        I don’t know why I’ve never commented before LOL. I’ve been making your recipes for a very long time. Every morning when I get up I see if you put something new! I got all excited that you answered me back LOL.. Thank you so much for these incredible recipes. ( My personal favorite, your very vanilla cupcakes. I have to make them At Least twice a month ). You’re the best! And congrats on your tv appearance !!!

  8. #
    pillaposted April 11, 2014 at 3:09 am

    Looks like a perfect to do in the weekend project!


  9. #
    kellyposted April 11, 2014 at 7:24 pm

    Oh. My. Gosh. I just made these and they are AMAZING!! I got so many complements you would not believe it! Thanks so much Sally! (p.s congrats on your tv appearance, you totally deserve it!!!)


    • Sallyreplied on April 11th, 2014 at 8:11 pm

      Thanks Kelly! And I”m so glad these were a huge hit. I have no doubt they were!


  10. #
    Meganposted April 12, 2014 at 12:15 am

    These were amazing and disappeared fast! Just remember to wait for them to COMPLETELY cool before frosting even though its slightly painful… my frosting was sliding and melting because I


  11. #
    Amy @ Amy's Healthy Bakingposted April 12, 2014 at 10:27 pm

    Sally, these are SO cute — and totally you! The pretty pink frosting, the super soft cookies, the 3 different types and massive amount of sprinkles… You’re totally right: they’re worth the wait and the perfect TV star celebration treat! It’s funny you mentioned not giving them to a dentist. While I was in elementary school, my dentist coached his daughter’s basketball team, and he actually brought sugar cookies as one of their post-game treats! As soon as we finished them, he told us to go home and brush our teeth. Gotta compromise somehow! ;)


    • Sallyreplied on April 13th, 2014 at 2:40 pm

      Hahahaha “go home and brush your teeth” – I’m cracking up Amy. That is too funny. These bars are so sweet!


  12. #
    Joie Fataleposted April 13, 2014 at 9:57 pm

    OMG! These look super sweet and cute!


  13. #
    Loriposted April 14, 2014 at 9:47 am

    Made these yesterday and O.M.G. they are good. Yes the whole 9″ pan is gone already. I did give a few to the neighbors and they texted me “Delicious!”

    I did not put sprinkles in though because DH does not like them.


  14. #
    Kimposted April 14, 2014 at 5:22 pm


    I made these today for my son’s birthday treats at school. They are wonderful!

    How big were your bars? They look pretty big in the picture, but I only managed to get 20 bars and I doubled the recipe!


    • Sallyreplied on April 14th, 2014 at 6:48 pm

      Glad they were enjoyed! I didn’t measure the bars, but I got about 16 from the batch – one of the end rows was a little smaller.


  15. #
    Raquelposted April 16, 2014 at 8:57 pm

    These look insanely good!!! OMG, I need to bake them soon. Maybe for Easter.


  16. #
    Madisonposted April 18, 2014 at 7:39 pm

    Let me just say that this looks absolutely DELICIOUS! I am constantly looking through the recipes on your site and I get so excited when I receive emails saying that you’ve posted a new recipe. I’ve taken note of all of the recipes that I would like to try! My friend and I are planning on making these sugar cookie bars for our other friend’s birthday on friday. Can’t wait to see how they turn out! Love love LOVE your site!


  17. #
    Jamiposted April 19, 2014 at 11:26 pm

    I made these yummy, festive bars for our Easter celebration for my entire family. Even the “sugar skeptics” that don’t like too much frosting, ate them up. Thank you,Sally, for all you helpful hints when baking. It has really given me more confidence with my baking. My kids and I love to bake your recipes together.


    • Sallyreplied on April 20th, 2014 at 8:00 am

      It is so, so nice to read that you and your kids enjoy baking my recipes together. That truly means the world to me. Happy these were a hit!


  18. #
    Kellyposted April 24, 2014 at 10:21 am

    I made these for Teacher Appreciation Week. My cookie bars turned out as beautiful as the pictures (that NEVER happens!!!) You truly have a gift and provide such attention to detail in your recipes that make a world of difference in the end result. Cleaning your knife in between cuts…who knew?!! I always wondered why my bars always came out so ugly, lol. Thanks! I’m a subscriber now!!


    • Sallyreplied on April 24th, 2014 at 12:07 pm

      Thanks Kelly. So happy these were a hit. I appreciate the sweet comment!


  19. #
    Kodeeposted April 30, 2014 at 9:53 am

    I’m a doctoral student and baking is one of my stress relievers. I made these for a class and of course, had to try them to make sure they passed the test. To be honest, they almost didn’t make it to my classmates they were so amazing! These are some of the best frosted cookies I’ve ever eaten, thank you so much for posting this recipe!


  20. #
    Tracey Setzeposted May 1, 2014 at 8:25 pm

    Made these this morning and they are FANTASTIC!! Thank you :)


  21. #
    Vanessaposted May 4, 2014 at 8:36 pm

    I just wanted to pop in really quick to say that these sugar cookie bars ARE LIKE CRACK!! I’m not even a frosting fan normally….I do cut the frosting in half for these…but I’m about to make them for the THIRD time in as many weeks! Your recipes should really come with a warning label….;-)


    • Sallyreplied on May 5th, 2014 at 9:07 am

      Sounds like you love these frosted sugar cookie bars as much (maybe more!!) than I do.


  22. #
    Soniaposted May 5, 2014 at 9:50 pm

    Is it okay if I use a baking glass pan? or is the dark pan better for this recipie? If I do end up going with the baking glass pan how much should I put the heat up to and for how long?


    • Sallyreplied on May 6th, 2014 at 3:23 pm

      Hi Sonia, I have used both glass and dark metal pans with this recipe and the baking times are similar.


      • Soniareplied on May 6th, 2014 at 10:00 pm

        Thanks Sally for this great recipie, I baked these scrumptious cookie bars today after work. The icing didn’t look as appealing as yours but I think thats because I applied the icing too soon …doesnt matter still were delicious. I had my family and boyfriend try it out and they really enjoyed them too! First time I have discovered your website and I gotta say I’m pretty impressed!

  23. #
    Krissyposted May 9, 2014 at 1:08 pm

    I made these for Easter, they were delish!

    I have a question…every time I’ve made some sort of light colored bar, like these, the candy bar blondies, white chocolate chip blondies, etc, the middle sinks in when cooling. Any way to prevent this? It always tastes great, but it’s not so pretty! :)


    • Sallyreplied on May 9th, 2014 at 4:05 pm

      No way to avoid it – mine do as well! You can try to bake for longer, but then the bars won’t be as soft.


      • Krissyreplied on May 9th, 2014 at 5:10 pm

        Doh that’s what I thought! And we all know we need soft bars! :)

  24. #
    joniposted May 16, 2014 at 4:47 pm

    I didn’t have any cream so I used a tablespoon of sour cream for the frosting. Delicious!


  25. #
    Kathy Bradfordposted May 18, 2014 at 9:50 pm

    These sound wonderful! would like to make them for the Fourth of July – all red, white & blue!!


  26. #
    Debbie Oliverposted May 21, 2014 at 10:02 pm

    Ohmigosh….these are the prettiest things I have ever seen! You have the most amazing and creative recipes! Is this recipe also one that is in your new cookbook? I haven’t had the money to purchase it but I soooo want to very soon! You inspire me to be in the kitchen more and embrace my love of baking. As a single Mom of 3 little ones with no help who works full-time and goes to school full-time and co-leads a ministry at church, I have found myself not taking time for “me” and the things I love and have a passion for…which is baking (and reading). You make me always want to take that time and enjoy every moment when I am crafting something with my hands out of love that will feed my family and friends. So thank you so very much for being an inspiration for me to enjoy and take time out for what I love to do, and encouraging my creativity.


    • Sallyreplied on May 22nd, 2014 at 12:28 pm

      Thanks for the kind comment Debbie! I’m so happy that you enjoy my blog and recipes – and even more that you are enjoying your “me time” making recipes for your loved ones. That is the very reason why I love to bake! this recipe is not in my cookbook – just here!


  27. #
    Shannonposted May 23, 2014 at 1:22 pm

    I made these for my son’s preschool’s potluck and they were GONE in 10 minutes. Of course, brightly colored frosting and sprinkles are like beacons for 4-year-olds! I used half the frosting and that was still more than enough. My son asked me to please make them again. :-)


  28. #
    Nickiposted May 30, 2014 at 11:54 pm

    A friend of mine just shared these on fB and said they were the bomb! We are gluten free here and most of your recipes I’ve been able to modify for us as long as we keep it to 2.5 cups of flour or less. :) but we have corn allergies here too…what do u think I could try as a sub to keep the texture just right? Ideas?


    • Sallyreplied on May 31st, 2014 at 12:26 pm

      Try simply leaving the cornstarch out. Maybe baking for a minute or two less to ensure extra softness.


  29. #
    Michelle @ Elegance & Enchantmentposted May 31, 2014 at 6:13 pm

    Sally, I’m SO happy I found your blog! This recipe reeled me in and I can’t wait to try some of your other recipes. PS, your site is just as beautiful as the photos of your yummy food!


    • Sallyreplied on June 1st, 2014 at 8:27 am

      Thanks Michelle! I really appreciate that.


  30. #
    Lisa LaRoccoposted June 10, 2014 at 3:21 pm

    These are one of the most beautiful cookies I have ever seen. They would be just perfect for a little girls birthday party. It is true that simplest ingredients can make the most beautiful desserts. You are so talented and inspiring with all the other desserts on this website.

    Thanks for sharing,


  31. #
    Sam G.posted June 14, 2014 at 6:44 pm

    Hi Sally! These look absolutely amazing! I’m going to make a mini cupcake version of these later today!
    I just wanted to say that I love your blog SO much! You have inspired me to make my own baking blog! (I’m 14 by the way)
    Thanks for being such an inspiration!


    • Sallyreplied on June 15th, 2014 at 2:25 pm

      Thanks Sam! And congrats on your new blog! How exciting.


  32. #
    Courtneyposted June 15, 2014 at 11:10 pm

    They were delicious but mine were more cakey than chewy. What do you think I did wrong?


    • Sallyreplied on June 16th, 2014 at 12:28 pm

      Hi Courtney. You may be over measuring the flour – that results in a cakey product. The cookie bars should have the texture of thick cookies or even dense blondies.


  33. #
    Kaylaposted June 27, 2014 at 7:19 am

    I made these bars last night for my co-worker. OMG they are one of the most amazing desserts I’ve ever made. Totally better than the Lofthouse kind! Thank you so very much for your wonderful recipes and the launch of your new book :) Keep it up girl!


    • Sallyreplied on June 27th, 2014 at 7:40 am

      Thanks Kayla! I appreciate you reporting back. Hearing they are better than lofthouse kinda makes my day. Love lofthouse!


  34. #
    Sarahposted July 7, 2014 at 11:07 am

    I doubled the recipe and made these into a 9×13 flag cookie cake for my in-law’s 4th of July party. They were absolutely TO-DIE-FOR. It was the first dessert to disappear from a table FULL of other desserts and the last piece was actually fought over. As you warned, the center sunk pretty significantly, but I just cut the edges off (and may or may not have eaten them ALL myself) so I could have a level cookie cake. Thank you so much for the recipe.


    • Angelareplied on August 6th, 2014 at 12:09 pm

      What was the baking time for the 9×13? I see that she said it could be done, but unsure of the baking time.


  35. #
    Heatherposted July 14, 2014 at 12:26 pm


    I finally got around to making these and they did not disappoint! I used my own go-to vanilla frosting recipe and everyone loved them. I posted them on my site and included the original link back to your site. Thanks again for sharing!



  36. #
    Stephanieposted July 30, 2014 at 1:08 pm

    Made these for a meeting at school a while back and everybody loved them!


  37. #
    Kashaposted August 8, 2014 at 1:32 pm

    Hey Sally. These look delicious and I’m going to make them today for my daughters 4th birthday party tomorrow, but I do not have an air tight container big enough to store these in. So I was curious would just putting tin foil over my cake pans and refrigerating them that way be fine?


    • Sallyreplied on August 8th, 2014 at 2:43 pm

      Hi Kasha – yep tin foil (tightly sealed around the edges) on top of the pan is just fine.


      • Kashareplied on August 8th, 2014 at 4:28 pm

        Thank you very much Sally! ^_^ I’ll have to let you know how they go at the birthday party tomorrow.

  38. #
    Rachelposted August 10, 2014 at 5:35 pm

    Sally, the dough base of these bars are soooo irresistible. I must say I didn’t choose the sprinkle life, but the sprinkle life chose me ;)
    lots of love (and sprinkles!) xx


  39. #
    Jeanneposted August 12, 2014 at 8:44 pm

    Hi Sally! Would love to make this recipe (and will soon) but right now out of flour! Is there anyway to turn a white cake mix into sugar cookie bars? Even though I know they won’t be as good!


  40. #
    Christineposted August 24, 2014 at 10:40 pm

    So good! Made them tonight and everyone loved. Salt in both the cookie and the frosting made the difference -also no Crisco junk in the frosting makes it delicious!


  41. #
    Lexyposted September 13, 2014 at 8:30 am

    Tackling these this morning 730 my hands were already in cookie dough. I’m waiting for them to cool now so I can frost them. Blue, not pink as it is for a baby shower. The frosting is divine and I used milk. I used ener-g egg replacer in place of eggs. As I had no eggs, however, I’m a pretty frequent baker and run out of eggs often. Whoops. Maybe I should start buying 2 cartons instead of 1. My daughter (2) helped and loves to lick the beaters and spatula after folding in sprinkles. And folding frosting from the sides.
    They will be delicious. No questions asked.


    • Lexyreplied on September 13th, 2014 at 9:02 am

      Yuhpp. Delicious. I now need a glowing skin smoothie. And then brush my teeth .


  42. #
    Laura Fryposted September 21, 2014 at 4:02 am

    Is there any way to freeze these?


    • Sallyreplied on September 22nd, 2014 at 6:46 pm

      You may certainly freeze without the frosting. Then thaw overnight in the refrigerator and frost before serving.


  43. #
    carrieann redfernposted October 10, 2014 at 6:15 pm

    Love these look so yummy
    Would love to know though why mine have come out quite chunky. There double the hight of these and my tray was bigger so would of expected them to be flat. They have rose kind of like a cake. They do taste yummy. Just dont think they are what they are supposed to be. I have took a photo of them. Love your recipes :)


  44. #
    Dani Conleyposted October 26, 2014 at 11:25 pm

    These were so good! I love how all of your recipes still work even though I am at high altitude. The bars were very sweet and the frosting was amazing. I didn’t end up using the whole batch of frosting because honestly, these bars are so good you wouldn’t even need the frosting for them to be a hit!


  45. #
    Marenposted December 5, 2014 at 11:43 am

    Best sweets recipe ever. These have single-handedly improved the quality of my life.


  46. #
    Jessicaposted December 26, 2014 at 10:28 am

    Oh my gosh! These are amazing. I made them for Christmas day and they were a big hit. They practically melt in your mouth! Love all your recipes.


  47. #
    Ruthieposted January 6, 2015 at 8:22 am

    These were delicious! After cooling, mine sunk everywhere except for the edges… What could i have done wrong to cause this to happen ?


    • Sallyreplied on January 6th, 2015 at 9:08 am

      Hi Ruthie! That’s completely normal. Mine do as well. Cut and frost the bars and no one notices!


  48. #
    Meganposted January 8, 2015 at 8:20 pm

    These came out amazing! I was nervous mine were to under-baked but as I let them cool the texture became dense gooey and crazy addicting! I am a frosting fanatic so I obviously was in love, but even my brother who hates frosting commented on how good the frosting was! Your blog is so fun and your recipes are amazing! Thank you so much!


  49. #
    katie Arnoldposted January 21, 2015 at 3:04 pm

    Do these bars freeze well without the frosting ? Also would it make a difference if I make them in a round pan ? Want to make them look like pizza slices that’s why I ask


  50. #
    Amanda @ Diary of a Semi-Health Nutposted January 28, 2015 at 2:43 pm

    Oh my gosh I need to make these ASAP! Pinning!


  51. #
    Libbieposted January 29, 2015 at 7:42 pm

    Just made these tonight for my daughter’s 4th birthday and holy yum! Thanks for sharing the recipe!


  52. #
    Sunnieposted February 1, 2015 at 5:44 pm

    Will they still turn out without using sprinkles? I haven’t been able to find any “soft” sprinkles. I cannot stand the crunchy ones :(


    • Sallyreplied on February 1st, 2015 at 8:59 pm

      You may leave out the sprinkles


  53. #
    Jennaposted February 3, 2015 at 1:12 am

    These are soooo good! I have made these twice now for 100 (sorority) gals both times and have had great success!
    This time around I ran out of vanilla so I substituted maple syrup in the batter and maple extract in the icing, I threw a little cream cheese in there too.

    AND I tripled the batch so I could do it in a 13×9 (I made 3 of those) and they all turned out so awesome! Super thick which I love but will make note it only need 2.5x instead of 3 and the time was 32 minutes .
    I did the same color icing and had these adorable star sprinkles and they were so fun/cute and delicious so thankyou !


  54. #
    Jennaposted February 3, 2015 at 1:15 am

    Oh and I also made a single batch substituting namaste gluten free flour blend and it was perfect!!! My gluten free girls loved them:)


  55. #
    Jenniferposted February 12, 2015 at 12:11 pm

    These will be perfect for my mom’s night out tonight! yummmy! and all things I have on hand which is perfect bc I can’t get to the store! yay for basics and deliciousness. I’m pretty sure my kids will have to have a little taste too! Thanks for making so many awesome recipes!


  56. #
    Patti Leisureposted March 13, 2015 at 8:24 am

    Love, love, love these!! Absolutely a perfect recipe. The cookie dough has perfect texture with the wonderful icing. My husband and boys are very happy. I also made your chocolate chip muffins. Those are also delicious. The chocolate chips kept they shape and didn’t melt, just like the bakery. I’m a big fan of your recipes and can trust that whatever I make will be wonderful. I also love sprinkles!!!


  57. #
    Floraposted March 18, 2015 at 3:49 am

    Hey Sally,

    I was just wondering how long these would last? I’m planning to make them for my friend’s birthday but I need to make them 5 days in advance. Do you think that would be okay?


    • Sallyreplied on March 18th, 2015 at 12:26 pm

      Hi Flora, see the last recipe instruction. Store bars in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.


  58. #
    Julie Aposted March 18, 2015 at 8:19 pm

    Thanks for the great recipe! I translated it to gluten free by using a GF All-Purpose Flour and 2 tsp Xantham Gum plus increased the corn starch to 2 tsp. Might try it with 1 tsp Xantham next time so that it’s denser. Thanks again!!!!!


  59. #
    Nicoleposted April 20, 2015 at 5:06 pm

    You are my go to gal for amazing recipes! Thank you so much for sharing them with us. I made these today and I ate like 4 right away. I wonder if you would know a rough estimate on calories for 1 bar? These will definitely be a staple in this house!


    • Sallyreplied on April 20th, 2015 at 6:16 pm

      I don’t sorry! Perhaps a free online tool can help calculate. So glad you made them!


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