Can I make these sugar cookie bars ahead of time?

Yes, sugar cookie bars can be made 1–2 days in advance. Store them in an airtight container at room temperature or refrigerate to keep them fresh.

Do I have to use cream cheese in the dough?

Cream cheese adds softness and richness, but if needed, you can substitute it with an equal amount of sour cream or Greek yogurt. The texture may vary slightly.

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

The edges should be lightly golden, and the center should look set—not jiggly. A toothpick inserted near the center should come out with a few moist crumbs.

The Best Sugar Cookie Bars (thick, chewy, + soft)

Description

These soft and chewy sugar cookie bars are a quick and delightful twist on classic sugar cookies. With a rich vanilla-almond flavor and creamy frosting, they’re perfect for holidays, parties, or casual weekday treats—no rolling or cutting required.

Ingredients

Scale

For the Sugar Cookie Bars:

½ cup butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
3 tablespoons cream cheese, softened
1 teaspoon baking powder
2 cups all-purpose flour

For the Frosting:

¼ cup butter, softened
2 cups powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Pink food coloring gel (optional)
Sprinkles (optional)

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Instructions

Preheat and Prep the Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
Cream the Butter and Sugar: In a large bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy.
Incorporate the Wet Ingredients: Add the egg, vanilla extract, almond extract, and softened cream cheese to the creamed butter mixture. Beat until everything is fully combined, scraping down the sides of the bowl as needed.
Mix in the Dry Ingredients: Gradually add the flour and baking powder to the wet mixture. Mix just until a thick cookie dough forms. Be careful not to overmix to keep the texture soft and tender.
Spread and Bake: Transfer the dough into the prepared pan and press it evenly with a spatula. Bake for 20–25 minutes, or until the top is lightly golden and a toothpick comes out clean or with a few moist crumbs.
Make the Frosting: While the bars are cooling, beat together the softened butter, powdered sugar, milk, and vanilla extract until smooth and fluffy. Add pink food coloring if desired. Adjust thickness by adding more milk or powdered sugar as needed.
Frost and Decorate: Once the bars have cooled completely, spread the frosting generously over the top. Add sprinkles and cut into 16 squares or your preferred shape.

Notes

Chilling the frosted bars for 15 minutes before cutting makes cleaner slices. You can easily change up the frosting and sprinkle colors to match holidays or themes. To make the bars gluten-free, use a 1:1 gluten-free flour substitute.
For a citrus twist, add lemon zest to the dough and lemon juice to the frosting.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 230
Sugar: 20g
Sodium: 110mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 0.5g
Protein: 2g
Cholesterol: 30mg