Sugar Cookie Bars

Sugar Cookie Bars

Yield: 24 bars

Prep Time: 10 minutes

Cook Time: 17 minutes

Super thick and fluffy Frosted Sugar Cookie Bars topped with deliciously rich and creamy vanilla buttercream frosting.


Sugar Cookie Bars

  • 2½ cups (320g) plain (all-purpose) flour, sifted
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup/1 stick (113g) butter, softened
  • 1 cup (200g) granulated sugar
  • 1 egg
  • 1½ tbsp sour cream
  • 1 tsp vanilla extract

Vanilla Frosting

  • ½ cup/1 stick (113g) butter, softened
  • 4 cups (500g) icing (confectioners’) sugar, sifted
  • ¼ cup single cream or half and half (see notes)
  • 2 tsp vanilla extract
  • pinch of salt
  • paste or gel food colouring (optional)


Sugar Cookie Base

  1. To make the cookie base, preheat the oven to 190°C/375°F/Gas Mark 5, and grease a 9×13 inch baking pan. Set aside.
  2. Cream the butter and sugar together until light and fluffy - for around 3-5 minutes. The lighter, the fluffier the cookies.
  3. Stir in the egg, sour cream and vanilla and mix until blended. Then slowly add the flour, baking powder and salt stirring until well combined.
  4. Very gently (almost patting) press the dough to the greased baking pan and bake for 17-20 minutes or until a toothpick inserted comes out clean, and the edges are lightly golden.
  5. Allow to cool completely in the baking pan.

Vanilla Frosting

  1. To make the frosting, cream the butter, adding a little of the icing (confectioners’) sugar, in additions [to prevent sugar smog!] until all the sugar has been incorporated.
  2. Add the single cream (half and half), vanilla, salt, and mix throughly. If tinting, add a drop of gel/paste food colouring until desired shade is achieved.
  3. Spread the buttercream frosting evenly over the cooled sugar cookies and allow to set before cutting into bars.


For international users, half and half is an american milk/cream product which can be replicated by using half full fat milk and half double (heavy) cream. It's commonly known as single cream in the UK. It may also be known as light cream in other countries.
The recipe yield entirely depends on how big or small you cut your bars. If you’re anything like me, and make gigantic bars, you will obviously have a lower yield.

High Heels and Grills adaptation of Cooking Classy's recipe.


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  1. says

    Lisa, these are so pretty (they remind of Springtime)!. I love sugar cookies but never had them in a bar. I’m pinning this and will make one day soon! :)

    • says

      Oh don’t worry Loretta, I’ve been terrible this year. I just can’t seem to find the time anymore and the fact that I used to comment in bed late each night (that was my routine) but the giant man-baby put a stop to my late night tapper tapptity taps. 😆

      Have a sweet day.

  2. says

    Love these! Sometimes you just don’t want a piece of cake…but a great frosted cookie would be great!
    May I reprint this recipe (with attributions, of course) on

  3. says

    I always opt for making bar cookies rather than cookies when I can…I won’t admit it’s because I *really* love indulging in chopping little pieces off of the bars in an attempt to “even them out” (and these pieces inevitably make it to my mouth. Silly things!). I can’t wait to try this recipe the next time instead of my standard sugar cookie fare! Thanks!

  4. Jennifer says

    I simply cannot say enough about these bars! They are soooo awesome! Have to run out to get half and half and making a batch tonight! Thanks much!

  5. Lori Souter says

    I have made these cookies twice with this recipe. It is AWESOME! This doesn’t last a day when I make it!! That is a good recipe!

    Thanks a bunch!

    • says

      Thanks so much, Lori. They are pretty awesome aren’t they? They don’t last 2 minutes in our house neither with 3 hungry little girlies and a giant man-baby! But, the credit goes purely to Cooking Classy though. :)

      Thanks for stopping by.

    • says

      There’s both half and half and sour cream in the ingredients. The sour cream is for the sugar cookie base, and the half and half is for the creamy frosting.

      I’ve updated the recipe directions so it’s much clearer now. I hope that helps? Thanks for stopping by, Peter.

  6. Nicole says

    Just wondering how the icing does once refrigerated? I am making these bars for my art preschool class and I was going to have the kids mix colors with the icing but I want to make the icing in advance. Will it harden to much if refrigerated?

    • says

      Hi Nicole, I’m sorry my reply is so late – I have taken a hiatus from the site for personal reasons.

      I guess you figured this out already, but I’m going to respond on the off-chance you haven’t and for others’ wondering too. I have made icing in advance before and it will be fine as long as you ensure it is kept in an air-tight container. It will go hard in the fridge since the butter will firm up again, but as long as you give it at least an hour in advance for it to go back to room temperate and soften, then you can remove it from the container and beat in your food colouring.

      I hope that helps. Thanks for stopping by.