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The Ultimate Sugar Cookie Bar Recipe: Soft, Buttery, and Ready in 30 Minutes
I still remember the first time I made my sugar cookie bar recipe in a hotel room. Yep, you read that right. I was traveling for a food event and staying in a place with just a hot plate and a borrowed toaster oven.
Someone mentioned they’d kill for homemade cookies, and I thought, why not? I grabbed ingredients from a corner store, pressed the dough into a disposable aluminum pan, and baked what became the softest, most buttery cookie bars anyone at that event had ever tasted.
That’s when I realized this sugar cookie bar wasn’t just a recipe. It was a lifesaver for anyone who loves the taste of classic sugar cookies but doesn’t have the time, space, or patience for rolling and cutting dough.
If you’re someone who loves easy cookie recipes but dreads the cleanup, the chilling time, and the million cookie sheets you have to rotate through your oven, you’re going to love this. This is my go-to when I need something sweet, fast, and foolproof.
No cookie cutters required. No dough stuck to the counter. Just mix, press, bake, and frost. It’s basically all the flavor of those soft sugar cookie recipe classics you grew up with, but in one simple pan.
Why This Sugar Cookie Bar Recipe Works Every Time
I’ve tested this easy sugar cookie recipe in every possible scenario. Tiny apartment ovens. Glass pans when I forgot my metal one. Even that one time my mixer broke mid-batch and I had to finish it by hand. Every single time, these bars turned out soft, chewy, and absolutely delicious. Here’s why this recipe is so reliable:
One-Bowl Wonder: I mix everything in one bowl. Butter and sugar first, then eggs and vanilla, and finally the dry ingredients. Less dishes means more time to actually enjoy these bars.
No Chilling Required: Traditional sugar cookie recipe methods make you chill dough for hours. Not here. I press this dough right into the pan and it goes straight into the oven.
Forgiving Bake Time: These bars tell you when they’re done. The edges turn slightly golden and the center looks just set. Even if you’re a minute or two over, they stay soft because of how thick they are.
Scales Beautifully: Need to feed a crowd for christmas baking recipes season? Double this and use a half sheet pan. Just me and my partner? I cut it in half and use an 8×8 pan.
I learned early on that the secret to truly soft bars is not overbaking them. When I pull mine out of the oven, they look almost underdone in the center. But as they cool in the pan, they finish setting perfectly. That’s the trick nobody tells you about easy things to bake.
Ingredient Breakdown: What You’ll Need and Why
Let me walk you through exactly what goes into these sugar cookie bars and why each ingredient matters. I’ve learned through years of testing that understanding the “why” behind ingredients helps you troubleshoot when things don’t go as planned.
Unsalted Butter (1 cup, softened): This is the foundation of flavor. I always use unsalted so I can control the salt level. The butter needs to be soft enough to leave a thumbprint but not melted or greasy. I usually leave mine on the counter for about 30 minutes before I start baking.
Granulated Sugar (1 1/2 cups): This sweetens the bars and helps create that slightly crispy edge I love. When you cream it with butter, it also incorporates air that makes the bars lighter.
Eggs (2 large, room temperature): These bind everything together and add moisture. Room temperature eggs mix more easily into the batter. I learned this when I once used cold eggs straight from the fridge and ended up with lumpy batter.
Vanilla Extract (2 teaspoons): The star flavoring. I use pure vanilla extract, not imitation, because the flavor is so much better. This is one ingredient where quality really shows.
Almond Extract (1/2 teaspoon, optional): This adds depth to the vanilla flavor. It’s subtle but makes people ask “what’s that amazing flavor?” If you don’t have it or don’t like almond flavor, just skip it.
All-Purpose Flour (3 cups): The structure of your bars. I spoon it into my measuring cup and level it off with a knife rather than scooping directly from the bag, which can pack in too much flour and make the bars dry.
Baking Powder (1 1/2 teaspoons): This gives the bars a slight lift and keeps them tender rather than dense. Make sure yours isn’t expired or the bars won’t rise properly.
Salt (1/2 teaspoon): Balances the sweetness and enhances all the other flavors. I use fine sea salt, but regular table salt works great too.
For the Frosting: I use unsalted butter (1/2 cup), powdered sugar (3 1/2 cups), vanilla extract (2 teaspoons), and milk or cream (3-4 tablespoons). The milk thins the frosting to spreadable consistency while the butter and powdered sugar create that classic buttercream texture.
Step-by-Step Instructions (The Way I Actually Make Them)
Step 1: Set Up Your Space
I preheat my oven to 350°F and line my 9×13 pan with parchment paper, letting it hang over the sides like handles.
This makes it so easy to lift the bars out later for clean cutting. If you don’t have parchment, grease the pan really well with butter or cooking spray.
Step 2: Cream the Butter and Sugar
I add the softened butter and granulated sugar to my large mixing bowl. Using my hand mixer on medium speed, I beat them together for exactly 2 minutes. I set a timer because it’s tempting to stop early.
After 2 minutes, the mixture should look pale, fluffy, and almost doubled in volume. This step is crucial for getting that soft sugar cookie recipe texture.
Step 3: Add the Wet Ingredients
I crack in the eggs one at a time, beating well after each addition. The mixture might look a little curdled after the first egg, but it comes together after the second one.
Then I pour in the vanilla extract and almond extract (if using) and mix for another 30 seconds. The batter should look smooth and creamy now.
Step 4: Mix the Dry Ingredients
In a separate medium bowl, I whisk together the flour, baking powder, and salt. I do this by hand with a fork or whisk for about 15 seconds.
This distributes the baking powder and salt evenly so you don’t get pockets of salty or bland spots in your bars.
Step 5: Combine Everything
I dump all the dry ingredients into the wet ingredients at once. Then I switch my mixer to low speed and mix just until I can’t see any white streaks of flour anymore. This usually takes about 30 seconds.
The dough will be thick and sticky, almost like playdough consistency. If I overmix here, the bars get tough, so I stop as soon as everything is combined.
Step 6: Press Into the Pan
Here’s where my technique makes a difference. I drop spoonfuls of dough all over the pan rather than trying to spread one big blob. Then I use my hands to press it down evenly.
To get a really smooth top, I place a piece of parchment paper over the dough and use my palms to flatten and smooth it out. This keeps the dough from sticking to my hands. I press all the way into the corners and make sure the layer is even thickness throughout.
Step 7: Bake (This Is Important!)
I put the pan on the middle rack of my preheated oven and set a timer for 14 minutes. At 14 minutes, I open the oven and gently press the center with my finger. If it feels soft but set (not liquidy), I pull them out. If it still jiggles like liquid, I give them another 1-2 minutes.
The edges should be just barely starting to turn golden and the center should look pale and slightly puffed. Remember, they’ll keep cooking in the hot pan as they cool, so don’t wait until they look completely done.
Step 8: Cool Completely
This is the hardest part for me because I want to eat them immediately. But I leave the pan on the counter for at least 30 minutes, sometimes up to an hour.
The bars need to cool completely or the frosting will melt. I use this time to wash my mixing bowl and make the frosting.
Step 9: Make the Buttercream
I put the softened butter (for the frosting) in my clean mixing bowl and beat it on medium speed for about 1 minute until it’s creamy and smooth.
Then I add the powdered sugar one cup at a time, mixing on low speed after each addition to avoid a sugar explosion in my kitchen.
Once all the sugar is incorporated, I add the vanilla extract and 3 tablespoons of milk. Then I turn the mixer to high and beat for a full 2 minutes.
The frosting should be light, fluffy, and almost white in color. If it’s too thick to spread easily, I add milk one teaspoon at a time. If it’s too thin, I add more powdered sugar a tablespoon at a time.
Step 10: Frost and Decorate
I use my offset spatula to spread the frosting over the cooled bars. I start in the center and work my way out to the edges.
I like a thick layer of frosting (about 1/4 inch), but you can use more or less depending on your preference. Once it’s frosted, I immediately add sprinkles before the frosting sets up. If I wait too long, the sprinkles won’t stick as well.
Step 11: Cut and Serve
For the cleanest cuts, I lift the whole thing out of the pan using the parchment paper “handles” and place it on a cutting board. Then I run a large sharp knife under hot water, wipe it dry, and make my first cut.
I wipe the knife clean and run it under hot water again before each cut. This gives me those perfect bakery-style edges.
I cut the bars into 24 squares (6 rows by 4 rows), but you can make them bigger or smaller depending on your needs.
⏱️ Recipe Card
Sugar Cookie Bar Recipe: Soft, Buttery, and Ready in 30 Minutes
Course: DessertCuisine: AmericanDifficulty: EasyServings
24
BarsPrep time
15
minutesCooking time
15
minutesCalories
210
kcalThe softest, most buttery sugar cookie bars you’ll ever make. These bars are thick, chewy, and topped with sweet vanilla frosting. Perfect for easy cookies when you don’t have time for traditional cookie methods.
Ingredients
- For the Cookie Bars:
1 cup unsalted butter, softened
1 & 1/2 cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
3 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
- For the Vanilla Buttercream:
1/2 cup unsalted butter, softened
3 & 1/2 cups powdered sugar
2 teaspoons vanilla extract
3-4 tablespoons milk or cream
Food coloring (optional)
Sprinkles for decorating
Directions
- Preheat your oven to 350°F. Line a 9×13 inch pan with parchment paper or grease it well.
- In a large bowl, beat the softened butter and sugar together with a hand mixer for about 2 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture and mix on low speed just until combined. The dough will be thick and slightly sticky.
- Drop spoonfuls of dough evenly across the prepared pan. Press down with your hands to spread it into an even layer. For a smooth top, place parchment paper over the dough and press with your palms.
- Bake for 14-16 minutes. The bars should be just barely golden at the edges and look slightly underdone in the center. They will continue to cook as they cool.
- Let the bars cool completely in the pan, about 30 minutes.
- While the bars cool, make the frosting. Beat the softened butter until creamy, about 1 minute. Add the powdered sugar one cup at a time, mixing on low to avoid a sugar cloud.
- Add the vanilla extract and 3 tablespoons of milk. Beat on high for 2 minutes until light and fluffy. If the frosting is too thick, add more milk one teaspoon at a time. If it’s too thin, add more powdered sugar.
- Spread the frosting over the cooled bars using an offset spatula. Top with sprinkles if desired.
- Cut into 24 squares using a sharp knife. For clean cuts, wipe the knife between each cut.
Notes
- These bars taste even better the next day after the flavors have had time to develop. Store in an airtight container at room temperature for up to five days. You can also freeze unfrosted bars for up to three months.
Chef Amina’s No-Chop Hack
When I’m making these bars after a long day, I don’t want to fuss with measuring spoons or complicated steps. Here’s my hack: I use softened butter straight from the counter (not melted, not cold, just soft enough to leave a thumbprint).
I cream it with sugar using my hand mixer for exactly two minutes. That’s it. Not three minutes, not five. Just two. This creates the perfect light and fluffy base without overworking the dough.
I also never sift my flour. Instead, I spoon it into my measuring cup and level it off with a knife. This keeps the bars tender without making them dense. These simple cookie recipe shortcuts save me at least ten minutes every single time.
🍪 3 Tools That Make Sugar Cookie Bars Even Easier
1. USA Pan Bakeware 9×13 Rectangular Cake Pan
Why I Use It: I’ve burned through cheap pans that warped in the oven or made my bars stick no matter how much I greased them. This USA Pan changed everything. The nonstick coating actually works, and the heavy-gauge aluminized steel distributes heat so evenly that I don’t get those annoying burnt edges with raw middles anymore.
Best For: Anyone who wants professional results without the guesswork. The corrugated surface lets air circulate under your bars, which means they bake evenly every time.
Safety Feature: The nonstick Americoat coating is PFOA-free, so I don’t worry about weird chemicals touching my food. Plus, it’s oven-safe up to 450°F.
Accessibility Feature: The wide rim gives you a solid grip when pulling it from the oven, even with oven mitts on. No more awkward juggling.
USA Pan 9×13 Bakeware on Amazon
2. Hamilton Beach 6-Speed Electric Hand Mixer
Why I Use It: I used to have a fancy stand mixer, but when I moved into my first tiny apartment, I had to leave it behind. This Hamilton Beach hand mixer became my new best friend. It’s powerful enough to cream butter and sugar without straining, but light enough that my arm doesn’t get tired.
Best For: Small batch baking and anyone with limited counter space. The 250-watt motor handles thick cookie dough like a champ.
Safety Feature: The QuickBurst button gives you a power boost when you need it, but the soft-start feature prevents splattering when you first turn it on.
Accessibility Feature: The snap-on storage case keeps all the beaters and attachments organized in one place. No more digging through drawers.
Hamilton Beach Hand Mixer on Amazon
3. OXO Good Grips Bent Icing Knife (Offset Spatula)
Why I Use It: Frosting these bars used to frustrate me until I got this offset spatula. The angled blade keeps my knuckles out of the frosting, and the grippy handle makes it so easy to smooth buttercream into those perfect swirls.
Best For: Anyone who wants bakery-quality frosting at home. The 28-degree angle is just right for reaching into corners without your hand cramping.
Safety Feature: The rounded plastic handle won’t slip even if your hands are slightly greasy from butter.
Accessibility Feature: The medium-length blade (about 6.5 inches flat surface) fits perfectly in a 9×13 pan without being too bulky to control.
My Personal Tips for Perfect Bars Every Time
Room Temperature Ingredients Matter: I used to think this was just fancy baker talk, but it’s true. When your butter and eggs are room temperature, they blend together smoothly without lumps. I set my eggs in warm water for five minutes while the oven preheats.
Don’t Overmix: Once I add the flour, I mix just until I can’t see any white streaks. Overmixing makes the bars tough instead of tender.
Press Evenly: I drop spoonfuls of dough all over the pan first, then press it down with my hands. To get a really smooth top, I put a piece of parchment over the dough and use my palms to flatten it out.
Cool Completely Before Frosting: I learned this the hard way when my frosting melted into a puddle. Let the bars cool for at least 30 minutes. I usually just leave them on the counter while I clean up.
Cut with a Hot Knife: For clean cuts, I run my knife under hot water, wipe it dry, and then cut. This gives you those beautiful bakery-style edges.
Why This Beats Traditional Sugar Cookies
I love classic soft sugar cookie recipe methods, but let’s be honest: rolling out dough is a pain. Your counter gets covered in flour. The dough sticks to everything. You have to keep re-rolling scraps. And then you’re washing seventeen different cookie sheets.
These bars give you the exact same flavor and texture, but in about half the time with a quarter of the mess. When I make these for christmas dessert recipes gatherings, nobody knows they took me less than an hour from start to finish. They just know they taste amazing.
Plus, bars are easier to transport. I can frost them right in the pan, cover them with plastic wrap or the pan lid, and bring them anywhere. Try doing that with delicate cut-out cookies.
How to Customize Your Sugar Cookie Bars
Flavor Swaps: I add a teaspoon of almond extract along with the vanilla for a more complex flavor. You can also try lemon zest, orange extract, or even a tiny bit of maple extract.
Frosting Options: While I usually make vanilla buttercream, these are amazing with cream cheese frosting, chocolate buttercream, or even just a dusting of powdered sugar.
Holiday Versions: For holiday baking recipes, I tint the frosting with food coloring and match the sprinkles to the occasion. Red and green for Christmas. Pastels for Easter. Orange and black for Halloween.
Add-Ins: Sometimes I press mini chocolate chips or chopped nuts into the top before baking. Just don’t overdo it or they’ll sink to the bottom.
Chef Amina’s Speed Hack
When I’m really pressed for time (like that hotel room situation), I skip the homemade frosting entirely. I buy a tub of good-quality vanilla frosting from the store, whip it with my hand mixer for 30 seconds to make it fluffy, and spread it on. Nobody has ever noticed the difference. The bars themselves are so good that the frosting is really just the sweet finishing touch.
Storage and Make-Ahead Tips
I store these in an airtight container at room temperature for up to five days. If your kitchen is really warm, pop them in the fridge. They actually taste even better cold because the frosting firms up and the bars get a little denser.
Want to make them ahead? Bake the bars and freeze them unfrosted for up to three months. The morning of your event, thaw them on the counter, make fresh frosting, and nobody will know they weren’t baked that day.
Common Mistakes and How I Fixed Them
Dry Bars: This happened to me when I accidentally added too much flour. Now I always measure by spooning flour into the cup rather than scooping. Big difference.
Burnt Edges: My old oven ran hot. I started checking these at the 12-minute mark instead of waiting the full 15 minutes. Know your oven.
Frosting Too Thin: If your kitchen is hot, your butter-based frosting can get runny. I pop it in the fridge for ten minutes, whip it again, and it firms right up.
Bars Stick to Pan: Even with nonstick pans, I still line mine with parchment paper. It hangs over the edges so I can lift the whole thing out for easier cutting.
❓ Frequently Asked Questions About This Recipe
Can I make these without almond extract?
Absolutely! I actually skip the almond extract about half the time when I’m making these. The almond extract just adds a subtle depth to the vanilla flavor, but these bars are completely delicious without it.
If you want to replace it with something else, try an extra half teaspoon of vanilla extract, or experiment with lemon extract for a bright citrus twist.
I’ve also used butter extract before, which makes them taste even more rich and bakery-like. The sugar cookie bar will taste amazing no matter what you choose.
How do I know when they’re done baking?
This is the question I get asked most often, and I totally get why it’s confusing. These bars should look slightly underdone when you pull them from the oven.
Here’s what I look for: the edges will be set and just barely starting to turn golden (not brown), and the center will look puffed up but still pale. If you gently press the center with your finger, it should feel soft but not liquidy.
The bars will continue to bake in the hot pan as they cool, so don’t wait until they look completely done or they’ll end up dry. I usually pull mine at the 14-minute mark and check them. If they still jiggle like liquid in the middle, I give them another minute or two.
Trust me on this one—slightly underbaked is way better than overbaked when it comes to soft sugar cookie recipe results.
Can I use a different size pan?
Yes, but you’ll need to adjust your baking time. I’ve made these in all kinds of pans depending on what I had available. If you use an 8×8 inch pan, your bars will be thicker, so add about 5-7 minutes to the baking time and watch them closely.
If you use a larger sheet pan (like a 10×15), your bars will be thinner and will bake faster—start checking at the 10-minute mark. I’ve even made these in a 9-inch round cake pan when I was camping and that was the only thing I had.
They turned out great, just a little thicker. The key is to watch for those visual cues I mentioned above rather than relying only on the timer. As long as you’re making easy cookie recipes, flexibility is your friend.
How do I make these gluten-free?
I’ve successfully made gluten-free versions of this sugar cookie recipe many times. The easiest swap is to use a 1:1 gluten-free baking flour blend (I like Bob’s Red Mill or King Arthur Measure for Measure).
Use the exact same amount as the regular flour called for in the recipe—3 cups. The texture will be almost identical, maybe just slightly more crumbly. One tip I learned the hard way: let the batter sit for about 5 minutes after mixing before pressing it into the pan.
This gives the gluten-free flour time to hydrate, which helps the bars hold together better. You might also want to add an extra tablespoon of butter to keep them moist. I’ve brought gluten-free versions to parties and nobody could tell the difference.
Can I use salted butter instead?
Yes, you can use salted butter, but you’ll need to make one small adjustment. If you’re using salted butter, cut the added salt in the recipe down to just a pinch (about 1/8 teaspoon instead of 1/2 teaspoon).
I’ve made these with salted butter plenty of times when that’s all I had on hand, and they turned out perfectly. The difference in taste is pretty minimal. Some people actually prefer a little extra salt because it balances the sweetness nicely.
I once accidentally used salted butter AND the full amount of salt, and they were definitely too salty—but my partner still ate half the pan. So even if you mess up, these easy things to bake are pretty forgiving.
Your Kitchen, Your Rules
The whole point of baking at home is making it work for YOU. Not following some arbitrary ingredient list that assumes you have a perfectly stocked pantry and unlimited time.
You don’t need fancy equipment to make delicious sugar cookie bars.
You need softened butter, basic pantry ingredients, and a pan that fits in your oven.
You probably already have everything you need.
Here’s what to do next:
📌 Save this sugar cookie bar recipe so you have it next time someone asks you to bring dessert
📌 Look in your pantry right now and check off which ingredients you already have
📌 Try these bars this week using whatever pan you have
📌 Adjust the baking time if needed based on your oven
📌 Feel proud that you made something this delicious with your own two hands
Remember: Perfect-looking bakery treats are great, but homemade bars made with love always taste better.
The recipe doesn’t define you. You make the recipe your own.
Happy Baking (With Whatever You Have On Hand)!
— Chef Amina 🍪
P.S. — What’s your favorite way to customize sugar cookies? I once added crushed peppermint candies to the frosting for a Christmas baking recipes twist and everyone lost their minds. Tell me your creative ideas in the comments!
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