Having a recipe like these Sugar Cookie Bars that's super simple to put together, uses typical pantry staple ingredients, and bakes up quickly and perfectly every time is my kinda recipe!
These cookie bars are chewy with a slightly crisp top and a super soft, tender interior. Colorful sprinkles add the finishing touch to these easy beauties, if you choose to add em in!
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What makes these the Perfect Sugar Cookie Bars?
When I was creating this recipe I was going for the following:
- easy
- use only (or mainly) pantry staples
- super tasty
- chewy and not cakey
With a couple of batches of practice, I finally nailed it with this recipe. I found this recipe to have the ideal ratio of granulated sugar to butter to flour to create that slightly crisp top with that perfectly chewy inside.
Omitting leavener such as baking soda or baking powder helps to contribute to the texture of these cookie bars. Adding them in would create more cakey sugar cookie bars, which was not on the list of criteria.
Frosted or Unfrosted Cookie Bars?
I choose not to frost these sugar cookie bars, but instead add sprinkles to the batter. I find that these are sweet but not overly sweet. And, in keeping with bullet point number one in my list above, I wanted to keep these super easy.
You can, of course, frost these if you'd like. Or, switch out the sprinkles for other types of mix-ins, such as nuts, chocolate, or candy. You can also try omitting the sprinkles or mix-ins altogether and go the purist route. The world is your oyster, I'm just hear to provide you the recipes!
Ingredients Needed to Make Sugar Cookie Bars
To make these sugar cookie bars, you'll need the following ingredients:
- Unsalted Butter (at room temperature)
- Granulated Sugar
- 1 Large Egg + 1 Large Egg Yolk
- Vanilla Extract
- Salt
- All-Purpose Four
- Sprinkles (optional, but highly recommended!)
Tips for Making Sugar Cookie Bars
- The best part about these sugar cookie bars is their texture. To maintain that chewy texture and just a hint of crispness on top, I recommend baking these just until they look baked and no more. This means, the edges are just starting to turn golden brown and the center no longer looks wet. Remove them from the oven and allow to cool in the pan, so they continue baking for another couple of minutes
- If you do, however, want cakey sugar cookie bars, I suggest baking these for an additional 5 minutes longer to achieve that texture
- Let these sugar cookie bars be your canvas for creating fun mix-in combos! Feel free to leave out the sprinkles if you're a purist or add in other mix-ins in equal amounts, such as nuts, chocolate, leftover Halloween or Easter candy. Have fun with them!
Useful Kitchen Tools for Making Sugar Cookie Bars
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Looking for more cookie bar recipes? Give these a try:
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Ingredients
- ¾ cup unsalted butter room temperature
- 1 ¼ cups granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour
- ½ cup sprinkles optional
Instructions
- Preheat the oven to 350ºF (177ºC). Line an 8x8-inch square baking pan with parchment paper, leaving some parchment hanging over the edge to allow you to easily lift out the baked cookie bars. Set aside.
- In the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes. Stop the mixer, scrape the sides and bottom of the bowl then add in egg, egg yolk and vanilla. Mix on medium speed for 1 minute until well combined. With mixer off, add in salt and flour. Mix on low just until no dry spots of flour appear. Using a rubber spatula or wooden spoon, fold in sprinkles, if using, making as few turns of the spatula as possible. Scrape batter into prepared baking pan, making sure batter is evenly spread out and smooth the top with a spatula, sprinkling a few extra sprinkles on top for added color, if using
- Bake in preheated oven for 20-25 minutes, or just until edges are turning golden brown and middle no longer looks raw. Do not over bake.
- Allow to cool in pan for 15-20 minutes then remove by lifting the parchment paper overhang and cool completely on a wire rack before cutting into 16 squares.
Notes
- Cooled sugar cookie bars can be stored in an airtight container for up to 5 days
- To freeze, place in a single layer on a parchment-lined or wax paper-lined baking sheet and place in freezer for at least an hour. Place frozen cookie bars in a freezer-safe ziplock bag and store in the freezer for up to 3 months.Defrost at room temperature for at least 30 minutes or place on a microwave-safe dish and heat at 50% power for 1 minute or until desired temperature is reached
- Sprinkle are optional and can be substituted for any other mix-in you desire in equal amounts. Try using white chocolate chips, crushed cookies or leftover Halloween/Easter/Birthday candy
Nutrition
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Comments
Rebecca
Hi Kim!
I love following you and seeing the amazing pictures of all your baked goods. I got really excited about these cookies. I decided to double the recipe and possibly freeze half. I wonder, is the baking time normal for a double batch (9x13 baking dish)? I just took them out of the oven since the edges are starting to brown but the center is still very soft. The center top isn’t wet anymore but the inside is. Would you bake them even longer next time? I am assuming it will keep baking while they cool, so I took them out.
Can’t wait to try them!!!
Thank you!
Kim
Hi Rebecca! Thanks so much for your note! I would probably bake them another couple of minutes then allow them to cool completely in the pan. That way they'll continue baking a bit more in the pan, like you said. I hope they came out okay for you! These bars are so delish 😉 Good luck!
Tasia ~ two sugar bugs
Oh girl!! You know sugar cookies are one of my love languages and these look AMAZING!!! I definitely need to bake a batch STAT!
Kim
Yesssss! So happy to hear this!
Lillian
Hi i was wondering if we can make these with lemon as well. İ made them with your exact recipe and they were amazing. Second time i added chocolate chips as well. This time i wanna try lemon Just dont know how to add it and how much to add 😊
Kim
I'm so happy you like these so much! To make them lemon, I'd try reducing the vanilla to 1/2 teaspoon, adding 1 tablespoon freshly squeezed lemon juice and adding the zest of one medium lemon. Let me know how it works out!
Maria
Made them today with red, white and blue sprinkles for the 4th. They taste great and I'm sure my guests will love them. Thank you.
Kimberlee Ho
Such a great idea for the holiday!!
Molly
This is my second time making these. The recipe is super easy and the cookie is incredible. I eat gluten free so I subbed in King Arthur’s gluten free flour and you wouldn’t be able to know the difference.
Kimberlee Ho
Wonderful! This will definitely help others looking to make the recipe gluten-free. Thanks for sharing!
Kathy
Just made these for a meal I'm sharing with friends tomorrow but, of course, my husband I had to sample them. I made a double batch that I divided between the 2 8x8 pans and I placed Reese's Pieces on top of one batch. Either way, they are so so good! Thank you for this yummy recipe. I would never have thought of making bar cookies without a leavening agent. You're a genius, Kim!
Kimberlee Ho
I am gonna have to steal the Reese's Pieces idea - genius!