frosted sugar cookie bars

I can’t believe I waited this long to try these sugar cookie bars! They’ve been all over blog land forever, but somehow I just never got around to making them. I made them last weekend to munch on while we were watching the closing ceremonies of the Olympics, and they were super yummy! Sugar cookies are some of my very favorite cookies, and these bars make them even easier to make. No rolling and cutting, so easy to frost, and super delicious!

The bars themselves are soft and not overly sweet, and the vanilla frosting is sweet and creamy. I think the frosting to cookie ratio is just perfect! I also love that by making them in bars the frosting covers the whole cookie from edge to edge. They’re also incredibly adorable with some cute little sprinkles on top. The whole family loved these (Geoff ate most of them while I was working late a few nights this week) and they can’t wait for me to make them again!

Frosted Sugar Cookie Bars
adapted from Cooking Classy (the queen of sugar cookies and one of my favorite blogs)

for the bars:
1/2 cup butter, softened
1 cup sugar
1 egg
1 egg white
1 1/2 tablespoons sour cream
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt

for the frosting:
1/4 cup butter, softened
2 cups powdered sugar
2-3 tablespoons half and half or milk
1/2 teaspoon vanilla
pinch of salt
food coloring (optional)
sprinkles (optional)

Preheat oven to 375. Line a 9 x 13 pan with foil and spray lightly with cooking spray, and set aside. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the egg and egg white, sour cream, vanilla, and almond extract, and mix until well combined. Stir in the flour, baking powder, and salt to form a crumbly dough. Press the dough into the prepared pan to form an even layer, and poke the dough every few inches with a fork so it will bake evenly. Bake17-20 minutes or until lightly browned around the edges. Cool completely.

To make the frosting, beat together the butter, powdered sugar, and half and half until light and fluffy. Add the vanilla, salt, and food coloring, and beat again until fluffy. Spread over cooled cookies and add sprinkles. Cut into squares (I did 24 squares, but you can make them as big or small as you would like). Enjoy!

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  1. I make this every year and we love it. Only I use evaporated milk instead of half and half for the frosting. I like the flavor better. I love the hint of almond in the cookie layer. These are great for Valentine's day. I also double and use a sheet pan. Depending on the humidity of the day, I have to add powdered sugar to the frosting or more milk, but the recipe is pretty point on for proportions.

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