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The Ultimate Soft & Chewy Frosted Sugar Cookie Bars (No Roll Recipe)

Two squares of thick, soft sugar cookie bars topped with white frosting and colorful rainbow sprinkles.
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You can make delicious sugar cookie bars easily for your holiday get-togethers. These soft, sweet bars are perfect for sharing because they are less messy than cutting out individual cookies. This recipe delivers buttery cookie bars with a fluffy vanilla frosting.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • For the Frosting:
  • 4 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3–4 tablespoons milk
  • Pinch of salt
  • Sprinkles for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix.
  6. Press the sugar cookie dough evenly into the prepared baking pan.
  7. Bake for 20 to 25 minutes, or until the edges are lightly golden. The center should look set but still soft.
  8. Let the cookie bars cool completely in the pan on a wire rack.
  9. To make the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  10. Spread the vanilla frosting evenly over the cooled cookie bars.
  11. Decorate with sprinkles, if using. Once frosted, cut into squares or rectangle sugar cookies.

Notes

  • For the softest sugar cookie bars, avoid overbaking. They should be slightly underdone when you remove them from the oven.
  • If you want a thicker bar, use a 9×9 inch pan instead of a 9×13 inch pan, and adjust the baking time accordingly.
  • Chill the frosted bars for 15 minutes before cutting for cleaner slices.

Nutrition

Find it online: https://cookingbyjade.com/sugar-cookie-bars-no-roll-recipe/