Super thick and fluffy Frosted Sugar Cookie Bars topped with deliciously rich and creamy vanilla buttercream frosting.
Making these sugar cookie bars couldn’t be simpler. A fuss-free quick and easy recipe results in that fantastic sugar cookie taste, without the need for chilling, rolling, and cutting out.
Do you ever get that sugar cookie craving?
You know the one… when you’re feeling super lazy and want a quick fix without all the hassle of making cookie dough. The waiting for the dough to chill, the constant rolling and re-rolling scraps and ending up in a flour smog). And then the batch by batch baking.
Just thinking about that makes me tired!
And what does one do when they fancy cookies, yet fancy something a little more indulgent than actual cookies?
I have the perfect idea to bridge both indulgence with that fantastic sugar cookie taste…
How about baking a big slab of cookie bars and completely smothering them with girly pink, creamy and delicious buttercream frosting?
Why yes, of course! #bestofbothworlds
The end result were delicious, thick and fluffy sugar cookie bars, topped with deliciously creamy vanillafrosting. 🙂
I mean, sugar cookies alone are delicious, but sometimes a girl needs that quick sugar cookie taste without the hassle of baking actual sugar cookies – chilling, rolling, cutting out, baking batches, cooling, etc.
In fact, these sugar cookie bars are so quick you’ll think you did something wrong until you enjoy the end result!
They should be named Frosted & Fabulous!
Sugar Cookie Bars
Prep Time: 10 minutes
Cook Time: 17 minutes
Yield: 24 bars
Super thick and fluffy Frosted Sugar Cookie Bars topped with deliciously rich and creamy vanilla buttercream frosting.
Ingredients:
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)
Directions:
Sugar Cookie Base
- 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.
- Cream the butter and sugar together until light and fluffy - for around 3-5 minutes. The lighter, the fluffier the cookies.
- 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.
- 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.
- Allow to cool completely in the baking pan.
Vanilla Frosting
- 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.
- 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.
- Spread the buttercream frosting evenly over the cooled sugar cookies and allow to set before cutting into bars.
Notes
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.
Oh, this is a neat idea Lisa! Wonderful twist on sugar cookies.
Thanks Paula. 🙂
I looooove sugar cookie bars Lisa! SO MUCH EASIER. These are gorgeous!
Thanks Dorothy. 🙂
So pretty! And Springy! And cheerful! LOVE IT!!! Pinned 🙂
Thanks for pinning, Anna. 🙂
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! 🙂
Me too, Liz. I think it’s the tea towel (dish cloth) that’s making me think of warm spring days and the fact it’s actually been quite sunny today [until the rain came in the afternoon].
Thanks Liz.
I would love to indulge in a few of these. They look so good. Love the pretty pink frosting!
Thanks Jennie.
These look like the cutest most darling things ever! That cute pink color is amazing!
Aww thanks Jocelyn.
Sorry I haven’t commented in a while, Lisa! It’s been hard to even look at your stuff without completely going off the deep end when I know I can’t have sugar! These look tasty!
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.
All that pretty, pink frosting on top of that thick, sugary goodness looks wonderful!
Fabulous bar cookies! How can you not love that?
Holy cow these look amazing! I cannot wait to try these, thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
Soft Lofthouse Sugar Cookies are one of my weaknesses. I’ve found copycat recipes, but don’t want to chill the dough, roll it out, and cut it. This recipe is the perfect solution!!
I fancy ALL OF THESE!! 😀 Lisa this is brilliant – I do feel like sugar cookies all the time but my lazy self never wants to roll them out. And that frosting?1 Adorable!
I love sugar cookies, and these look soooooooooooooooo beautiful!!
The color catches the eye immoderately 🙂
I love making these with my 2 year old and letting him have fun with sprinkles, since he doesn’t yet have patience for cutouts.
Those look unbelievably good! I love sugar cookies 🙂
Stopping by & following from the 14 Feb GYB Blog Hop
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 Betterafter50.com?
I love sugar cookies. Looks so yummy I might have to try these bars.
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!
Wow thats looks yummmmmmmmmmmy!!! Can you share no bake dessert recipes? 🙂
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Pretty and Pink! Have to make these for Maddie my Granddaughter. I am featuring these at My Weekly Rays of Sunshine.
These looks so much quicker and easier than cookies and are made better by that amazing pink frosting! YUM!
Sugar cookies in a bar.sounds like a great idea. I love their pink color, so bright and perfect for a party
Oh yum, I love sugar cookies with tons of frosting! These look yummy!
This looks like one delicious treat. I need to try it soon.
They look gorgeous! My mouth is watering with the texture of the pink
These bars were fantastic! It is very hard not to devour the entire pan.. My children loved them too !
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!
These bars look amazing! I can’t wait to try them. The frosting looks divine!
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!
Lori
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.
1/2 & 1/2 in ingredients list, but sour cream in directions?
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.
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?
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.
why can I not seam to find the recipe for the Frosted Sugar Cookie Bars?
Hi Melissa, I do apologise. I had a strange problem crop up with my blog which in turn removed all my recipes on each and every post – eek! I’ve been working tirelessly to fix it, and now they’re up back now. If you cannot see the recipe, for some reason, please do refresh your page. Thanks for stopping by.
So happy I came across this recipe on Pinterest. I’ve tried it twice now for my daughter’ upcoming birthday, and it’s so easy to make and just delish! The ingredient weights are really helpful too. Thanks so much.
So happy to hear you love it, Donna. They are super delicious. I’m glad you find the weight ingredients helpful too. I’m over in the UK and it’s normal for us to weigh instead of measure most ingredients, so that’s why I include both on the recipes. 🙂
Thanks for stopping by.