Sugar Cookie Bars

Yield: 24 bars

Sugar Cookie Bars

Sugar Cookie Bars

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

Prep Time 10 minutes
Cook Time 17 minutes


Sugar Cookie Bars

  • 2Β½ cups (320g) plain (all-purpose) flour, sifted
  • Β½ tsp baking powder
  • Β½ tsp salt
  • Β½ cup/1 stick (113g) butter, softened
  • 1 cup (200g) granulated sugar
  • 1 egg
  • 1Β½ tbsp sour cream
  • 1 tsp vanilla extract

Vanilla Frosting

  • Β½ cup/1 stick (113g) butter, softened
  • 4 cups (500g) icing (confectioners’) sugar, sifted
  • ΒΌ 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.

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49 Comments on “Sugar Cookie Bars”

  1. Paula @ Vintage Kitchen β€” February 26, 2013 @12:59 am Reply

    Oh, this is a neat idea Lisa! Wonderful twist on sugar cookies.

    1. Lisa {Sweet 2 Eat Baking} β€” February 28, 2013 @5:37 pm Reply

      Thanks Paula. :)

  2. Dorothy @ Crazy for Crust β€” February 26, 2013 @2:06 am Reply

    I looooove sugar cookie bars Lisa! SO MUCH EASIER. These are gorgeous!

    1. Lisa {Sweet 2 Eat Baking} β€” February 28, 2013 @5:44 pm Reply

      Thanks Dorothy. :)

  3. Anna @ Crunchy Creamy Sweet β€” February 26, 2013 @2:13 am Reply

    So pretty! And Springy! And cheerful! LOVE IT!!! Pinned :)

    1. Lisa {Sweet 2 Eat Baking} β€” February 28, 2013 @10:19 pm Reply

      Thanks for pinning, Anna. :)

  4. Liz β€” February 26, 2013 @2:35 am Reply

    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! :)

    1. Lisa {Sweet 2 Eat Baking} β€” February 28, 2013 @10:21 pm Reply

      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.

  5. Jennie @themessybakerblog β€” February 26, 2013 @2:41 am Reply

    I would love to indulge in a few of these. They look so good. Love the pretty pink frosting!

    1. Lisa {Sweet 2 Eat Baking} β€” March 1, 2013 @3:38 pm Reply

      Thanks Jennie.

  6. Jocelyn (Grandbaby Cakes) β€” February 26, 2013 @2:58 am Reply

    These look like the cutest most darling things ever! That cute pink color is amazing!

    1. Lisa {Sweet 2 Eat Baking} β€” March 1, 2013 @3:43 pm Reply

      Aww thanks Jocelyn.

  7. Loretta | A Finn In The Kitchen β€” February 26, 2013 @4:50 am Reply

    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!

    1. Lisa {Sweet 2 Eat Baking} β€” March 1, 2013 @3:48 pm Reply

      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. :lol:

      Have a sweet day.

  8. Sue {munchkin munchies} β€” February 26, 2013 @5:32 am Reply

    All that pretty, pink frosting on top of that thick, sugary goodness looks wonderful!

  9. Ambreen (Simply Sweet 'n Savory) β€” February 26, 2013 @10:47 am Reply

    Fabulous bar cookies! How can you not love that?

  10. Happy Valley Chow β€” February 26, 2013 @4:25 pm Reply

    Holy cow these look amazing! I cannot wait to try these, thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  11. Elaine @ Cooking to Perfection β€” February 26, 2013 @5:11 pm Reply

    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!!

  12. Jess @ OnSugarMountain β€” February 27, 2013 @2:51 am Reply

    I fancy ALL OF THESE!! :D 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!

  13. Winnie β€” February 27, 2013 @7:10 am Reply

    I love sugar cookies, and these look soooooooooooooooo beautiful!!
    The color catches the eye immoderately :)

  14. Brianne @ Cupcakes & Kale Chips β€” February 27, 2013 @1:23 pm Reply

    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.

  15. Sarah E β€” February 27, 2013 @3:26 pm Reply

    Those look unbelievably good! I love sugar cookies :)
    Stopping by & following from the 14 Feb GYB Blog Hop

  16. mindy β€” February 28, 2013 @12:57 pm Reply

    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

  17. Theresa @DearCreatives β€” March 1, 2013 @5:16 pm Reply

    I love sugar cookies. Looks so yummy I might have to try these bars.

  18. Ala β€” March 2, 2013 @8:42 am Reply

    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!

  19. Prewchatterly β€” March 2, 2013 @10:08 am Reply

    Wow thats looks yummmmmmmmmmmy!!! Can you share no bake dessert recipes? :)

    Bloghopping from :
    http://crazylittlethingcalledblog.comΒ - Mommy by Day Fashionista By Night
    http://prewchatterly.comΒ - Everything Mommy and Girly
    http://moneycharmer.comΒ - Blogging and Monetizing Tips

  20. Tumbleweed Contessa β€” March 2, 2013 @3:49 pm Reply

    Pretty and Pink! Have to make these for Maddie my Granddaughter. I am featuring these at My Weekly Rays of Sunshine.

  21. Elizabeth β€” March 3, 2013 @1:50 am Reply

    These looks so much quicker and easier than cookies and are made better by that amazing pink frosting! YUM!

  22. Vera Zecevic – Cupcakes Garden β€” March 3, 2013 @7:14 pm Reply

    Sugar cookies in a bar.sounds like a great idea. I love their pink color, so bright and perfect for a party

  23. Cara β€” March 10, 2013 @2:46 am Reply

    Oh yum, I love sugar cookies with tons of frosting! These look yummy!

  24. Cindy Harris β€” March 12, 2013 @5:47 pm Reply

    This looks like one delicious treat. I need to try it soon.

  25. Alvaro (@mister_socio) β€” March 16, 2013 @5:38 pm Reply

    They look gorgeous! My mouth is watering with the texture of the pink

  26. Mandy β€” March 26, 2013 @10:00 pm Reply

    These bars were fantastic! It is very hard not to devour the entire pan.. My children loved them too !

  27. Jennifer β€” April 17, 2013 @12:31 am Reply

    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!

  28. Sarah- the magical slow cooker β€” May 10, 2013 @5:28 am Reply

    These bars look amazing! I can't wait to try them. The frosting looks divine!

  29. Lori Souter β€” May 23, 2013 @7:48 pm Reply

    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!

    1. Lisa Crunkhorn β€” May 26, 2013 @1:24 pm Reply

      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.

  30. Peter Mathis β€” March 2, 2015 @5:35 pm Reply

    1/2 & 1/2 in ingredients list, but sour cream in directions?

    1. Lisa | Sweet 2 Eat Baking β€” March 2, 2015 @9:47 pm Reply

      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.

  31. Nicole β€” September 29, 2015 @12:56 am Reply

    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?

    1. Lisa | Sweet 2 Eat Baking β€” November 17, 2015 @6:15 pm Reply

      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.

  32. Melissa β€” December 18, 2015 @3:10 pm Reply

    why can I not seam to find the recipe for the Frosted Sugar Cookie Bars?

    1. Lisa | Sweet 2 Eat Baking β€” December 19, 2015 @6:13 pm Reply

      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.

  33. Donna β€” June 18, 2016 @6:15 am Reply

    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.

    1. Lisa | Sweet 2 Eat Baking β€” June 22, 2016 @4:56 pm Reply

      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.


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