Frosted Sugar Cookie Bars are the easiest, yummiest sugar cookies you’ll ever bake. No rolling or cookie cutters needed! A chewy sugar cookie base topped with a tangy cream cheese frosting that is sure to please any crowd!
Dessert for a Crowd!
These Frosted Sugar Cookie Bars Bars are great for serving a crowd! They’re perfect for birthday treats, big family get togethers or cookouts with the neighbors. With a chewy, sweet sugar cookie base and a tangy, smooth cream cheese frosting, they’re sure to please everyone!
The Easiest Sugar Cookies You’ll Ever Make
Delicious doesn’t have to mean difficult! Case in point, these scrumptious sugar cookie bars. The dough is a snap to make. And there’s no rolling pin or cookie cutters needed! Just press into a sheet pan and bake. And tada! Perfectly chewy sugar cookies.
Don’t Forget the Cream Cheese Frosting!
Y’all, this smooth, tangy cream cheese frosting makes the perfect complement to the sweet sugar cookie bars. It’s one of my favorite frostings to make. Throw on some colorful rainbow sprinkles and you have yourself a cookie bar that’s ready to party!
What Do I Need to Make Frosted Sugar Cookie Bars
- Unsalted butter, softened
- White granulated sugar
- Milk
- Pure vanilla extract
- Eggs
- All-purpose flour
- Baking powder
- Kosher salt
- Cream cheese, softened
- Powdered sugar
- 16×12-inch sheet pan
More Sheet Pan Treats You’ll Love
- Sheet Pan Chocolate Chip Cookie Bars: Serve up dessert for a crowd with these Sheet Pan Chocolate Chip Cookie Bars. Soft, chewy and out of the oven in 20 minutes, they’re perfect for parties, playdates and more!
- Chocolate Sheet Cake with Chocolate Pecan Icing: A super moist chocolate sheet cake covered in a rich chocolate pecan icing that’s out-of-this-world delicious!
- Homemade Strawberry Sheet Pan Pop Tart: The perfect slumber party or birthday breakfast treat. What an unforgettable and fun way to start a special day!
- Pumpkin Sheet Cake: Pumpkin and spice and all things nice baked into a moist Pumpkin Sheet Cake that will serve a crowd and is crowd-pleasing!
- 6-in-1 Sheet Pan Cookie Bars: One batch of cookie dough baked into 6 different flavors, in the same sheet pan make 6-in-1 Sheet Pan Cookie Bars. The most delicious cookie bars that will make everyone happy!
How to Make Frosted Cookie Bars
- Preheat the oven to 350°F.
- Spray a 16×12-inch sheet pan with nonstick cooking spray and then line with parchment paper.
- To make the cookie bars: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy.
- Beat in the milk and vanilla extract and then the eggs, one at a time, until the mixture is well combined.
- Add the flour, baking powder and salt.
- Press the dough evenly into the prepared sheet pan.(2138)
- Bake until golden brown all over and starting to crack in the middle, about 22-24 minutes, rotating the pan halfway through the baking time.
- Remove the cookie from the oven and let cool completely before frosting.
- To make the frosting: In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and cream cheese together until smooth.
- Add the salt and vanilla. Beat in the powdered sugar, 1 cup at a time, until well combined. Add 1 tablespoon milk and beat on medium-high speed until frosting is fluffy and of spreading consistency.
Quick Tip: Add additional milk if the frosting is too thick or additional powdered sugar if the frosting is too thin to spread.
- Spread frosting in even layer over the cookie bars.
- Garnish with rainbow sprinkles, if desired.
- Cut into 24 equal squares. Serve and enjoy!
How to Store Frosted Sugar Cookie Bars
To store sugar cookie bars, place in an airtight container on the counter for up to three days. If you need to keep them longer, transfer to the refrigerator for another 3-4 days.
To freeze frosted cookie bars, place them on the sheet pan in the freezer for 1 hour to let the icing get firm. Then put cookies in a freezer safe bag with a sheet of parchment between each square. For extra freezer burn protection, place the baggie in a freezer safe container before freezing.
Thaw loosely covered at room temp for several hours before serving.
If you make these Frosted Sugar Cookie Bars, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Frosted Sugar Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 24 cookie bars
Description
Frosted Sugar Cookie Bars are the easiest, yummiest sugar cookies you’ll ever bake. No rolling or cookie cutters needed! A chewy sugar cookie base topped with a tangy cream cheese frosting that is sure to please any crowd!
Ingredients
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups white granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 large eggs
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
Icing:
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla
- 4–5 cups powdered sugar
- 1–2 tablespoons milk
Decorations:
- Rainbow sprinkles
Instructions
- Preheat the oven to 350°F.
- Spray a 16×12-inch sheet pan with nonstick cooking spray and then line with parchment paper.
- To make the cookie bars: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy.
- Beat in the milk and vanilla extract and then the eggs, one at a time, until the mixture is well combined.
- Add the flour, baking powder and salt. Mix on low speed until a thick dough forms.
- Press the dough evenly into the prepared sheet pan.
- Bake until golden brown all over and starting to crack in the middle, about 22-24 minutes, rotating the pan halfway through the baking time.
- Remove the cookie from the oven and let cool completely before frosting.
- To make the frosting: In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and cream cheese together until smooth.
- Add the salt and vanilla. Beat in the powdered sugar, 1 cup at a time, until well combined. Add 1 tablespoon milk and beat on medium-high speed until frosting is fluffy and of spreading consistency. Add additional milk if the frosting is too thick or additional powdered sugar if the frosting is too thin to spread.
- Garnish with rainbow sprinkles, if desired.
Making this now! I’ll let you know how it turns out!
Hi, Nessa! Oooh, I can’t wait to hear! Enjoy!