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    Home » Cookies » Sugar Cookies

    Sugar Cookie Bars

    4.89 from 9 votes
    20 Comments

    Jun 6, 2020

    (updated Nov 14, 2024)

    by Kimberlee Ho

    Jump to Recipe

    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!

    sugar cookie bars with funfetti sprinkles on a piece of parchment paper

    Please note: As an Amazon Associate I earn from qualifying purchases made by clicking the links in my post.

    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.

    stack of 3 sugar cookie bars with sprinkles in them

    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!

    sugar cookie bars on a tray some on their sides showing the interior
    overhead of sugar cookie bars cut into squares with funfetti in them

    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!)
    ingredients to make sugar cookie bars with labels

    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!
    sugar cookie bars with sprinkles on a tray with milk behind it

    Useful Kitchen Tools for Making Sugar Cookie Bars

    8x8-inch Square Baking Pan

    Parchment Paper

    Stand Mixer

    sugar cookie bars stacked on a tray

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

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    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    sugar cookie bars stacked on a tray with sprinkles

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    sugar cookie bars with funfetti sprinkles on a piece of parchment paper

    Sugar Cookie Bars

    These sugar cookie bars are perfectly chewy with a slightly crisp top and a super soft, tender interior.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Course: All Recipes, Dessert, Snacks
    Cuisine: American
    Servings: 16 servings
    Calories: 190kcal
    Author: Kimberlee Ho
    US Customary - Metric

    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
    US Customary - Metric

    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

    Calories: 190kcal | Carbohydrates: 24.6g | Protein: 2g | Fat: 9.4g | Saturated Fat: 5.6g | Cholesterol: 46.1mg | Sodium: 83.1mg | Fiber: 0.3g | Sugar: 15.9g
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    Filed Under

    Bars & BrowniesSugar CookiesSmall BatchBeginnerBirthday
    « Chocolate Chip Blondies
    Chewy Chocolate Chip Cookies with Buttery Toffee Chunks »

    Reader Interactions

      4.89 from 9 votes (3 ratings without comment)

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      Comments

    1. Rebecca

      June 11, 2020 at 4:46 pm

      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!

      Reply
      • Kim

        June 11, 2020 at 8:04 pm

        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!

        Reply
    2. Tasia ~ two sugar bugs

      July 03, 2020 at 6:28 pm

      Oh girl!! You know sugar cookies are one of my love languages and these look AMAZING!!! I definitely need to bake a batch STAT!

      Reply
      • Kim

        July 04, 2020 at 2:17 pm

        Yesssss! So happy to hear this!

        Reply
    3. Lillian

      February 06, 2021 at 8:52 am

      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 😊

      Reply
      • Kim

        February 06, 2021 at 2:43 pm

        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!

        Reply
    4. Maria

      July 04, 2022 at 10:30 am

      5 stars
      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.

      Reply
      • Kimberlee Ho

        July 09, 2022 at 5:00 pm

        Such a great idea for the holiday!!

        Reply
    5. Molly

      August 17, 2022 at 3:42 pm

      5 stars
      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.

      Reply
      • Kimberlee Ho

        August 18, 2022 at 7:08 am

        Wonderful! This will definitely help others looking to make the recipe gluten-free. Thanks for sharing!

        Reply
    6. Kathy

      June 03, 2023 at 7:05 pm

      5 stars
      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!

      Reply
      • Kimberlee Ho

        June 06, 2023 at 6:08 pm

        I am gonna have to steal the Reese's Pieces idea - genius!

        Reply
    7. Kat

      December 08, 2023 at 11:27 am

      4 stars
      My kind of dessert - chewy, sugar cookie bars. Mine turned out very greasy so my tip would be to chill the dough for at least a few hours for the flour to absorb the butter and then it would also be easier to push it into the pan. I’ll try less sugar next time as well and hope that doesn’t change the consistency too much because they are quite sweet (for me). Thank you for the fun recipe.

      Reply
      • Kimberlee Ho

        December 08, 2023 at 3:17 pm

        Great tip, Kat! Thanks so much for sharing!

        Reply
    8. Michele

      September 27, 2024 at 9:00 pm

      5 stars
      I left the sprinkles off the top, and told my son they were inside out sugar cookies. They are perfect when the cookie mess must be kept at a minimum.

      Reply
      • Kimberlee Ho

        September 29, 2024 at 4:05 pm

        Sounds perfect!! Thanks for sharing 😀 .

        Reply
    9. Donna Waller

      December 17, 2024 at 5:02 pm

      5 stars
      My daughter made these and we gobbled them up! Delicious and easy with ingredients we had already. Thank you for a great recipe.

      Reply
      • Kimberlee Ho

        January 02, 2025 at 11:01 am

        How wonderful to hear, Donna!

        Reply
    10. Jeanette

      February 01, 2025 at 3:08 pm

      To quote my stepdad, “these were seriously good. Dang!!” My whole family loved them! Very delicious! I made mine in a heart shaped pan with pink sprinkles for Valentine’s Day ♡. Thank you for this recipe!

      Reply
      • Kimberlee Ho

        February 10, 2025 at 11:53 am

        That's a great review, Jeanette, thanks so much for sharing!!

        Reply

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