Indulge in the sweetness of homemade frosted sugar cookie bars with this easy-to-follow recipe. Perfect for any occasion, these bars blend soft, chewy textures with creamy frosting for a delightful treat.

In the world of homemade treats, there’s a sweet spot between the joy of baking and the quest for simplicity.

It’s a place where the warm, comforting scent of vanilla wafts through the air, where the cheerful jingle of sprinkles meets the smooth glide of frosting.

Today, we’re not just visiting this delicious place; we’re setting up camp and baking our way to bliss with a recipe that’s as fun to make as it is to eat: sugar cookie bars, topped with a heavenly layer of fluffy vanilla buttercream and a festive burst of sprinkles.

The nice thing is that this isn’t your average cookie recipe. Forget the rolling pin dramas, the flour-dusted countertops, and the endless cycle of chill-roll-cut-bake.

These sugar cookie bar cookies are the game-changer you’ve been waiting for. They’re chewy yet soft, sweet yet balanced, and—best of all—astonishingly easy to make.

Imagine all the joy of your favorite sugar cookies, but with none of the fuss. That’s what these bars offer.

No chilling means no waiting, and no cutting (until the end) means every piece is as good as the next. It’s cookie uniformity without the monotony, a way to bring a little order to the delightful chaos of baking.

But what would these dessert bars be without their crowning glory? That’s where the sweet and fluffy vanilla buttercream icing comes in, transforming these bars from simply delicious to utterly irresistible.

And let’s not forget the sprinkles—those tiny, colorful bits of happiness. Mixed into the dough and sprinkled on top, they add a crunch, a pop of color, and a dash of whimsy to every bite.

This recipe is an easy, stress-free baking adventure; an invitation to create something beautiful and delicious without the usual hurdles.

Here’s what you’re going to need.

Cookie Bars

1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cornstarch
1/4 teaspoon salt
1/3 cup sprinkles

Frosting

3/4 butter, softened
2 cups powder sugar
1 teaspoon vanilla extract
Pinch of salt, to taste
Pink food coloring
1 tablespoon sprinkles, for garnishing

Tools

Stand mixer with flat beater attachment, or large mixing bowl and handheld electric beaters
Spatula
8 inch square baking tin
Foil or parchment paper

The cookie bars will still be very soft when removed from the oven, but will firm up quickly as they cool.

The frosting can be colored with any color of food coloring. Try red for Christmas, black for Halloween, yellow for Easter . . . you can get holiday sprinkles too!

Store these cookie bars in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

Unfrosted cookie bars can be stored in an airtight container in the freezer for up to 3 months. Thaw at room temperature before frosting.

Get the printable recipe for this delicious dessert below:

Sugar Cookie Bars

These sugar cookie bar cookies are deliciously frosted and perfect for any occasion! Customize them with the frosting and sprinkle colors of your choice.

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Prep Time: 15

Cook Time: 20

Cool Time: 20

Total Time: 55

Servings: bars

Equipment

Ingredients

Cookie Bars

1/2 cup butter softened
3/4 cup granulated sugar
2 egg(s)
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cornstarch
1/4 teaspoon salt
1/3 cup sprinkles

Frosting

3/4 butter softened
2 cups powdered sugar
1 teaspoon pure vanilla extract
Pinch salt to taste
food coloring pink
1 tablespoon sprinkles for garnishing

Instructions

Preheat the oven to 350°F/180°c. Line an 8-inch square baking tin with foil or parchment paper. Set aside.
Add the softened butter and the granulated sugar to the bowl of a stand mixer. Beat on a medium-high speed using the flat beater attachment for 3 minutes, or until pale and creamy.
Add the eggs and vanilla extract to the butter mixture and beat until well combined, scraping the sides of the bowl as necessary.
Add the flour, baking powder, salt, and cornstarch to the bowl. Beat on a low speed until just combined.
Gently fold through the sprinkles until combined.
Spoon the mixture into the prepared baking tin and press down. Bake for 20 minutes, or until just starting to turn golden. Allow to cool completely in the tin.
To make the frosting, add the softened butter to a clean stand mixer bowl and beat on a medium-high speed using a flat beater attachment for 2 minutes, or until pale and creamy. Add the powdered sugar in 2 batches, beating well after each addition, starting on a low speed and gradually increasing to a high speed.
Add the vanilla extract, salt, and food coloring (if using) to the butter mixture and beat until well combined.
Spread the frosting over the cooled cookie bars.
Garnish with the sprinkles and slice before serving.