Easy Sugar Cookie Bars
These easy sugar cookie bars are just as delicious as regular sugar cookies with hardly any work! Super soft, super yummy!
For me and my chocolate loving soul, sugar cookies are a surprisingly huge favorite. Like, they might be my favorite cookie ever. There is something totally dangerous and irresistible about them.
Left alone with a sugar cookie in any form will always, always prove to be my undoing.
It’s no surprise that I’ve devised several ways over the years to get a sugar cookie fix without having to roll and cut out the dough. I mean, I’ll always love a good, classic sugar cookie recipe, but when time (and sanity) are at risk, there are definitely easier and just as yummy ways to get sugar cookies into your life.
Easy Sugar Cookie Recipes
Here are a few of my go-to easy sugar cookie recipes that are super fast and super delicious (and don’t require cookie cutters):
- The Best Swig Sugar Cookies (and a lemon version)
- Easy Soft and Chewy Sugar Cookies (no rolling out)
And then, of course, these easy sugar cookie bars. They might be my favorite of them all.
The batter for these sugar cookie bars is a direct knockoff from one of my favorite classic sugar cookie recipes. The dough is next-level delicious (in the cookies and in these bars).
And it’s ridiculously easy. A one-bowl wonder.
This is important
The key to a really soft and tender sugar cookie bar is to only mix the dough until the flour is just combined. Over mixing means the sugar cookie bars may not be quite as soft and tender.
Press the dough into a greased or parchment-lined (and greased) metal pan. If using a glass or ceramic pan, you might want to decrease the oven temperature by 25 degrees.
Super Quick Baking Time
These sugar cookie bars have a super fast baking time. In my oven, ten minutes max.
You can tell from the picture below that I over baked them just slightly (blaming the children who all of a sudden needed help on their math homework, and in the end, I was no help to them at all #commoncoremathprobs).
You really don’t want hardly any color around the edges.
They should just be soft baked. Not ooey gooey and doughy, but just barely set. If your oven tends to bake hot and fast, decrease the oven temperature by 25 degrees.
Glorious frosting
While the bars cool, whip up the frosting. It’s even easier than the sugar cookie dough.
- butter
- powdered sugar
- vanilla
- milk or cream (go for the cream)
If your butter is properly softened and your powdered sugar not overly clumpy, you can live life on the edge like I do and just throw everything into a bowl and go to town with the mixer.
It’ll come together and the longer you whip, the more gloriously fluffy it will be. Also, life lesson #436: sprinkles hide a lot of flaws.
Sprinklemania
Sprinkle the guts out of the frosted sugar cookie bars.
And then make an exit plan quickly (for you or the bars). Because once you cut into them, these easy sugar cookie bars are not easy to resist. At all.
Sugar cookie bars are crazy customizable
The loveable thing about these sugar cookie bars is that they are appropriate for all seasons and all holidays.
Change up the color of frosting. Use different shapes of sprinkles (holy moly, sprinkle options aren’t what they used to be – so many crazy choices these days!).
Heck, you could even color the dough a funky shade to match the holiday.
The options are endless.
Next time you don’t know what to bake for your office party or neighborhood potluck or take-in meal, I hope these easy sugar cookie bars come to mind.
They have saved me on so many occasions.
Including the two times in the last year or so I forgot I was on sugar cookie duty for my kids’ classroom parties and literally, blessedly remembered with only about 45 minutes to spare. (Ahem, please note I’m not even mentioning the other time I forgot completely.)
I had these sugar cookie bars made, frosted, and to the school on time. With only a little bit of frosting in my hair (and a whole lot of gratitude for my freezer which helped cool the baked sugar cookie bars fast).
Sugar cookie bars for the win.
One Year Ago: Quick and Easy Egg Roll Skillet Meal
Two Years Ago: One-Bowl Fudgy Brownie Cookies
Three Years Ago: Double Chocolate Mousse Torte
Four Years Ago: Truffle Brownies {With M&M’s…or Not}
Five Years Ago: Beef and Sweet Potato Stew with Corn and Green Chiles {Slow Cooker}
Six Years Ago: Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles
Seven Years Ago: Black Bean and Sweet Potato Burritos
Eight Years Ago: Broccoli Beef
Sugar Cookie Bars
Ingredients
Bars:
- ¾ cup (170 g) salted butter, softened to cool room temperature
- ¾ cup (159 g) granulated sugar
- ¼ cup (29 g) powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ tablespoon fresh lemon zest, (optional; but delicious)
- 2 ¼ cups (320 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Frosting:
- 6 tablespoons salted butter, softened
- 2 ½ cups (285 g) powdered sugar
- 3 tablespoons milk or cream
- ¼ teaspoon vanilla extract
- Sprinkles, optional
Instructions
- Preheat oven to 375 degrees F.
- For the bars, in a large bowl, cream together the butter, granulated sugar and powdered sugar until light and fluffy. Add the eggs and vanilla and mix for 1-2 minutes. Stir in the lemon zest (optional), flour, baking powder and salt. Mix until combined.
- Lightly grease a 9X13-inch baking pan with cooking spray or line with parchment paper and grease. Press the sugar cookie dough into an even layer in the bottom of the pan.
- Bake for 10-13 minutes. Don’t overbake! The bars should have hardly any color around the edges and barely be set in the middle. Let the bars cool completely before frosting.
- For the frosting, cream together the butter and powdered sugar until smooth (if the mixture has trouble coming together, add a drop or two of milk). Add in the vanilla, milk or cream, and food coloring (if using), and mix until the frosting is light and fluffy, 1-2 minutes.
- Spread the frosting over the cooled bars and top with sprinkles.
Recommended Products
Recipe Source: Mel’s Kitchen Cafe
Recipe originally posted April 2013; updated February 2020 with new photos, recipe notes, etc.
173 Comments on “Easy Sugar Cookie Bars”
I struggled to get the inside of these completely cooked. The outside edges started showing some color so I pulled it out, but the inside still looks “wet” and doughy. I went 15 mins. Any recommendations?
Hi Jennifer, you can add more time if needed. What kind of pan are you using? If it’s glass or dark-coated, it might be helpful to reduce the oven temperature by 15-25 degrees and cook a few minutes longer.
I struggled to spread the dough in the pan easily. I tried a buttered spatula that didn’t work well I ended up hand pressing it with a piece of parchment paper. Any suggestions for something easier?
Hi Heather, I often end up pressing it lightly with my hands, too!
So easy and delicious. I used Gel food coloring for the frosting and easter sprinkles. So festive that you can change the color decorations for any occassions. They were a hit a party and all gone!!
My cookies were not thick like yours. 9×13 pyrex seemed too large and resulted in very thin cookies. May remake in a smaller pan. Thoughts?
You could definitely use a smaller pan for thicker bars!
I make this regularly for crowd/company events. 200% approval ratings every time. It’s delicious, quick and delicious.
Wondering if these would be good cut into squares and iced with royal icing?
Sure, I think you could do that.
These were so easy and look amazing! We made these, your chocolate chip bars, and some pecan pie bars for our neighbors and they looked so impressive together! They were all so easy to make in one day! Thanks so much for sharing such amazing recipes!
Absolutely delicious and so easy!
Thanks so much for this recipe! It was so good, everybody thinks I am a rockstar now:) I love your stuff and your insight, your the best. You got me to roll a perfect dough ball with great satisfaction!
I made this recipe, and it was GREAT!! Super simple and yummy! Instead of making frosting, I pressed dark chocolate chunks into the top of the dough before baking. Holy yum.
I just made these and they smell amazing. For some reason, mine took twice as long to cook. They still turned out great!
Would these be good without frosting? My daughter doesn’t like frosting but requested these for her birthday, and i thought i could just add colorful sprinkles on top.
I think they would be yummy that way!
Perfection! Made the bars for Christmas, used almond extract and added red and green sprinkles to the batter.
Kept the frosting white and again, used red and green sprinkles on top.
My dearest mother-in-law would be so proud.
These delicious and very easy cookie bars do not need a special occasion. I’ll be baking them often
An these sugar cookies be frozen ?
Yes!
These are amazing! Hope you are well.:). Thanks for all the great recipes! Many have become family favorites,
These really are So Easy to pull together fast. Perfect treat to celebrate the first week of school. We love them with the lemon zest added- and my kids have asked if we can make them again already. Thanks so much- another big hit!
So good! This is now my families ‘ go-to dessert. So much faster and just as good as normal sugar cookies!
Yum, Yum…tasty and so easy to make. I love sugar cookies, but I think this recipe will be my new favorite for a quick version of them.
Is this the same recipe as the other ones you had on here?! With light pink frosting and round sprinkles?!
Yep! Just new pictures.
I made these for my daughter’s birthday. I didn’t have any food coloring so I used one tablespoon of maraschino cherry juice. It worked perfectly! Delicious bars.
I’m afraid to bake until pale looking, in case they come out gluey and doughy? I’ve seen pictures where the bars are under baked.
Just made these during our mandatory extended break from school in Ohio with my kids. It served as our science and math lesson for the day! They are so delicious and easy to make!
Question: since the frosting has butter and milk, will I need to refrigerate these or are they okay to sit in my cookie pedestal with the lid?
I usually refrigerate them…
Delicious! Did a little less lemon zest (1/2 tsp instead of tbsp) and it was just right.
These are delicious! It’s true that once you cut into them they’re very hard to resist! Glad I found your site, I’ve tried several recipes, all with great results.
Thanks so much, Kim!
Thank you thank you!Have never made sugar cookies as a bar before. So much faster! How did you cool them fast? Put the pan in the freezer?
Yes!
Scrumptious! I used the lemon frosting I had left over from making your lemon swig cookies and put the zest in the bars. I foresee making these again soon.
Lemon frosting – YUM!
Is this recipe a high altitude recipe? Thanks!
I live at around 2,500 feet and that’s the elevation the recipes are tested at
These are so good! Thank you Mel! These cookies melt in your mouth! Made them for Valentine’s day and they were a hit! You are so kind and generous to share so much! May God bless you and your family with a sweet and happy day!
Thank you, Nicole!
I doubled them in a jelly roll pan for a worship night at church last night. We did a Valentine’s theme, calling it “First Love Encounter.” So, that meant sugar cookie bars with pink frosting and Valentine sprinkles. They were perfect!! I would never have had time for sugar cookies, but this was fast, easy, and delicious. I used vegan butter to make them dairy free. I’ll make them again and again!! Thanks for the awesome recipe which made the perfect sweet treat for an amazing night of worship!!
These are SO GOOD! I requested them for my wedding reception buffet two weeks ago and everyone raves about them! Then, because no one eats at their own wedding, I made them last night because I was so sad I hadn’t had one yet. One of my favorites!!!
Congrats on your wedding!
Do you have any tips on spreading the batter? I had a really hard time since it kept sticking to my rubber spatula. Finally just used wet fingers but it ended up with a finger-printy top (which I guess will get covered with frosting) and I wondered if there was another trick I was missing. Thanks!
Hey Katie – I usually do the same except I’ll spray the palms of my hands with cooking spray and lightly press the dough into the pan
I had this issue too–my dough was really sticky but I didnt want to add flour as I went by the flour weight measurement. Should I have added some flour, or is the dough meant to be super sticky? Thanks!
Hi Hannah – did the bars turn out once baked? The dough resembles a sugar cookie dough – sticky but not overly wet.
Made this today – so delicious and easy! The lemon zest adds brightness and cuts the sweetness a bit. I cut them into hearts using a cookie cutter – note to self: push them out from the bottom cookie side not the icing side (only took me about 10 before realizing this way was much better – and my fingerprints weren’t shmooshed in the frosting!) Thanks for another thumbs up recipe!
Cute idea cutting them into hearts, Patricia!
I bought the long time needed pan and made this giant cookie, decorating it with red frosting and red and white round sprinkles. It is for the grands for Valentine’s Day. Using parchment, it came out of the pan BEAUTIFULLY as a whole cookie , which I wanted. I have celiac disease so could not taste it. . Tried to send a photo, but couldn’t figure out how. Christie
What brand is your pan in the photos? It looks different than the Amazon link.
It’s the USA brand but it’s no longer made (they only make the one in the Amazon link now).
Oooh my gosh. I’ve been craving sugar cookies ever since I took 1 bite out of my daughters “grandmas cookie” after her gymnastics the other day. Can’t help myself-at least I only had 1 bite. I’m baking these tomorrow for sure. And that frosting is so pretty!! Love the bright spring color.
Oh gosh these have been a favorite since the original post in 2013. So easy and too delicious! Everyone loves them here.
Thanks, Janet!
This is a general question as I have no questions about these delicious bars! We never have cream or even whole milk on hand. We use skim bc of digestive issues…anyway! Does it work to freeze small quantities of cream or can evaporated mild be used?
Cream can get a little grainy after it’s been frozen and defrosted (but it should still work in small quantities in recipes).
Anyone try to make these with gluten free flour?
These sugar cookie bars have been a family favorite for many years and I was thrilled to see them brought to the forefront again because the world needs more joy! Your recipes never disappoint, Mel! I no longer use Google for recipes, just your website. 🙂 Thank you for all you do.
That really made my day – thanks, Natalie!
I totally agree with Natalie! Your site is where 99% of all my recipes come from-I’m never disappointed!!
Thanks, Brittany! Means so much for you to comment and let me know that.
Your pictures are always so beautiful. I love looking at all of them.
That was so nice – thank you, Brenna!
Thank you, Brenna!
Getting ready to make and was wondering if I can grease the pan with butter instead of using cooking spray?
I think so!
Do I need to adjust the oven temperature for a 9×13 glass Pyrex?
Yes, I usually suggest 25 degrees lower for a glass pan.
Just finished making these – start to finish they took me just over an hour (including frosting the bars and clean up!), which is super fast, in my book. I halved the recipe and used an 8×8 pan, baked for 10 minutes and came out great. I also subbed in a bit of almond extract in the dough since I love it. Looking forward to trying these with a cream cheese frosting, too! They cut really neatly and would be a great fast recipe for a group or party since there’s not much fussing and you can use whatever frosting recipe is your favorite (though the provided recipe is great). My husband said they taste like Christmas! They’re definitely sweet, so if you’re looking for something less so…maybe stay away from frosted sugar cookie recipes in general, haha.
I made these for the first time for a baby shower and they came out great. They doubled just fine and I only extended cook time by one minute. They were quick and easy and I will definitely make them again and again! Thank you so much for the recipe.
These sugar cookies are wonderful! Made 8 double batches for a church event, everyone loved them. I don’t think they are overly sweet at all. A double batch fits in a half sheet pan perfectly; iced, sprinkled, wrapped well with plastic wrap and foil and froze them for a few weeks before. You should defrost them while wrapped up, before uncovering to serve. They also keep for a long time whether you freeze them or not! I did not add the lemon zest, used heavy cream for the frosting, did not color the frosting, and baked for 13 minutes.
Thank you! I knew someone would tell me about doubling with a half sheet! Bless you!
Hi, yes, I just made these and had no problems. They are supposed to be sweet, they are sugar cookies after all. And the worsting is your typical sweet American buttercream. I thought they were very yummy and I cut mine into longer rectangular “bars” so there were for my guests. Thanks these will go into my rotation.
These turned out very well! I’m not sure how some people had problems, this recipe is very straightforward and delicious! Try it!!
Came out perfect and tasted amazing! Everyone loved them. Super easy to make too!
Could you use cookie cutters to cut different shapes out of the bars?
Do you mean after they are baked?
Do you think I could bake ahead and freeze these??
Yes! They freeze pretty well frosted, too.
Ooh there the answer to my question, I was wondering if these bars froze well made 2 days in advance. Thank you misc person for answering my question.
We have love the recipes we have made so far.
If I double this, will it work in a jelly roll pan?
What size is your jelly roll pan?
I’m wondering the same thing about a baker’s half sheet? 13×18? would you adjust the cooking time at all?
Hey Meghan – for a half sheet pan, I’d keep the bake time the same – or at least check on it around the same time and add a few minutes if needed.
I have made these over and over. My personal fave is to cut the vanilla by half and add half tsp of almond extract to the bar part. Then, to add some almond extract to the frosting, too. People were telling me to start selling them. Thanks for a great recipe!
Oh my heck, I’ve made these for my church class, my kids for their classes at school & they are a hit ever time. So good and a total dessert fake out. Seems like they would take longer to make than they do. Which isn’t favorite.
Thanks Mel!!
As usual, your recipe’s are awesome. Made these yesterday, without the frosting, they are delicious. Perfect sugar cookie taste in a bar.
Thanks, Margie!
Super easy and delicious! Made these last night for a YM/YW activity and they were gone in a flash. I’ve made this recipe many times and they never stick around very long.
My kids love these, and I do too! Delicious and easy to make, and they look so pretty. They’re also easy to decorate seasonally by changing the color of the frosting and the garnish. Thanks for a great recipe; we’re making them again today!
I just baked this in a round glass pie pan. I’m concerned the center isn’t cooked enough. It still feels spongey. I baked it for 14 minutes.
I made these a few years ago for Christmas, and my family decided that they’re a bigger hit than regular sugar cookies. I’ve made them several times since then, and they’ve been a huge hit every time. Huzzah! Thank you, Mel!
I love these sugar cookie bars! (I’m far too lazy to roll/cut sugar cookies most of the time.) I do prefer them without the lemon zest and a whipped cream cheese frosting… Oh, and don’t forget the rainbow sprinkles!
Mel I’m looking for a sugar cookie recipe to make ice cream sandwiches from a sheet cake for a big gathering do you think these would work
I think so if you made them much thinner by baking them in a larger pan.
Hey Mel, is there anyway to turn these into chocolate sugar cookie bars? Adding cocoa powder to it? Or no? I just love these and have seen a chocolate sugar cookie bar before but since I love this recipe I thought I’d ask 🙂 let me know what you think! Thank you!
I’ve never made these into a chocolate version, Nikki – and would be hesitant to recommend without experimenting myself. have you tried googling for a chocolate version?
Ummmm…these were AMAZING and dangerous all in one. We’ll just leave at–these cookies have changed my life! Thanks for yet another delicious recipe. Mel! I’m making your truffle brownies and bacon jalapeno popper cheeseball for a baby shower I’m hosting on Thursday, and I know that they will not disappoint.
Made these according to recipe, but baked them 15 minutes. They were still raw and I’m very disappointing. What a waste of ingredients. The only thing that worked out well was the frosting.
I made these to take to a party and doubled the recipe. I baked them in a jelly roll pan ( giant cookie sheet from costco) and they turned out great, They needed a bit more time baking than stated – more like 16 minutes for me. The frosting was fabulous and creamy! Thanks!
My family is loving all the recipes we are testing out from your site! I love it! It feels like the blog I always wanted. Thanks for the time, effort and thoughfulness you put into it!
Can these be made a day ahead? Or should I choose a different cookie bar?
I think one day ahead is fine for these bars.
These bars are super delish! I’ve made them before and they were yummy but this time I didn’t leave out the lemon zest and I used Madagascar Tahitian bourbon vanilla and they were wonderful!
Hi Mel! I have tried 3 or 4 different cookies bar recipes, although they were all very good, they did not come close to these in deliciousness! This is THE cookie bar I will make forever!!! Thank you!!!
I make a birthday “cake” for my nephews each year. I have one nephew who doesn’t like cake, he’s a sugar cookie lover. This year, I want to make him a basketball court cake and I came across this recipe. If I made this recipe for the court, is it like one huge cookie? Or, is it like a blondie/brownie? He loves chewy sugar cookies so if this recipe makes a large, chewy sugar cookie that I can frost with Royal Frosting it just might be the answer! Can anyone tell me how thick these are and if they are chewy or cakey? THANK YOU!
These bake up about an inch thick (as thick as the pictures in the post). I’d say they are more on the cake side than chewy. Like a really soft sugar cookie in bar form.
Thank you!! I’m definitely going to give them a try! I’ll bake them for myself first and even if I can’t use them for the project, I’m sure they’ll be yummy!
What kind of texture does this sugar cookie frosting have, does it harden on the cookies?
as once their cooled & cut I plan to store them stacked one on top of each other in a covered container in the refrig, would this frosting hold up to stacking? as I live in a very humid tropical climate. Can you recommend a good cookie icing that will harden on the cookies but that also tastes good?
monica – This frosting is on the soft side so I wouldn’t recommend stacking the bars after they are frosted. Unfortunately every recipe I’ve tried for frosting that hardens is not very tasty so I don’t have one that I love and use. Perhaps a google search may help you (but I’ve learned over the years I’m much more partial to soft, creamy frosting). Good luck!
Made these yesterday and they turned out FANTASTIC! Thanks!
I made these yesterday afternoon as was craving a good sugar cookie. Amazing bar, these totally hit the spot! I am not sure I can have these in my house they are so good. My son took them to youth group, a big success with the kids and leaders. Super easy to throw together and I always have the ingredients in my house.
These bars are so scrumptious. Made them yesterday morning to take to my son’s 8th grade reception last night. They were the first to go. I did them exactly how you did, sprinkles and all, added just one drop of red coloring, and they were the perfect shade of light pink. I cut them with my trusty Pampered Chef heavy duty spatula and I got perfect squares. They are very easy to cut and present so nicely. Love this recipe, so delicious. Thanks again–everyone wanted the recipe.
These are perfect…perfect cookie to frosting ratio…perfect frosting (with cream….I’m a big fan of cream in frosting- it makes a huge difference). I did add a little almond extract to the dough and frosting, because I love almond. I used a little paring knife to cut and they turned out nice, even the corner.
These are delicious and easy to make – a dangerous combination! Like one of the comments above, I used a large kitchen knife and got pretty clean slices. I also baked them with parchment paper underneath so I could lift them out cleanly to slice. Thank you, Mel, for all your great recipes!
Każdy z nas zetknął się z tematem, polecam zaznajomienie się z tematem.
This recipe is probably one of the most addictive desserts I’ve ever had. I’m not even big on sugar cookies. But this just tastes like sugar cookie dough–absolutely amazing! I’m pretty embarrassed to say that I’ve actually had to vow never to make them for just our family again. I have to make sure they are only made for large gatherings, so I can guarantee that others eat them. I probably gained 5 pounds the past few days because I kept sneaking bites. Your website is my go-to place for recipes!
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In reading through the comments I see the question about cutting them neatly. A plastic knife will cut just about any bar neatly. I keep those plastic bagel knives for just that.
Could I try blue food coloring? I don’t have any red/pink, and would it look nice plain?
Viktoriya – Any color food coloring would work and even white icing would be fine – especially with a few sprinkles.
Would this recipe work well for fruit pizza…for the crust?
Katie – It’s worth a try. You could also use this Fruit Pizza recipe since it’s already been tested as fruit pizza crust. Good luck!
People have mentioned doubling the recipe on these and using a jelly roll pan. A 9 x 13 cookie sheet is actually a half size cookie sheet. Full size cookie sheets are 18 x 26, so the person that said they used a large pan and doubled it probably had an 18 x 26 pan. Just an FYI!
My jelly roll pans, which are the standard size, are 12×17, which has slightly less area than 2 9×13 pans, which would make them slightly thicker if you double and use a jelly roll pan. Either way, it minor and they will probably turn out amazing.
I’m going to skip the frosting and add some cookie butter and a drizzle of cocoa powder= Um, yes.
I also tried doubling the recipe and cooked it in a jelly roll pan. I actually thought they were too thick, haha! So now I take out some of the dough and make it into cookies or a giant cookie in a cake pan. It is difficult to spread the dough. I had to keep spraying my hands with nonstick spray to get it to spread. That’s my two cents, anyway. 😉
I have doubled the recipe and made the bars in a jelly roll pan. They were perfect! I suppose they were slightly less thick than the regular recipe (don’t know since that was the first time I made them) but they were plenty thick. I did have to work at the dough to get it to spread all the way across the whole pan but once I did, they cooked great!
I have doubled the recipe and made the bars in a jelly roll pan. They were perfect! I suppose they were slightly less thick than the regular recipe (don’t know since that was the first time I made them) but they were plenty thick. I did have to work at the dough to get it t
I have doubled the reci
I noticed someone said they doubled the recipe and baked them in a large cookie sheet–I am assuming they meant a jelly roll pan? I am going to try the same, but am nervous because it seems like maybe a little less surface area than two 9×13 pans. Any suggestions/have you tried this Mel? TIA!
Leah – I haven’t tried it, sorry! But if someone else has and it worked, it’s definitely worth a try.
These are the bomb. Kids love them if I leave any for them.
I made these yesterday and they are AMAZING. I needed a recipe that didn’t use chocolate chips because we were all out, and this was definitely the one. I underbaked them a little because I was being cautious of overbaking, and they came out buttery, soft, and delicious! They taste even better than they look… Thanks, Mel!
I made these (for the second time) for a baby shower a little over a week ago. I doubled the recipe and baked it in a large cookie sheet. They turned out awesome and I got so many compliments at the shower! I couldn’t stop eating them myself! Thanks for the great recipe!
I made these bars for my graduation party but died the frosting green. They were dangerously good! I could not stop eating them and many other people were commenting on them. Thanks for the recipe!
So easy, so good! I love that the cookie turned out soft but still tastes like a sugar cookie. The frosting is easy and tasty. This is going to the next potluck!
PS about cutting the bars- I lined my pan with foil so I could lift them out when cool. Frost, then use a big kitchen knife to chop them, rather than cut, without dragging through them.
Made these yesterday they were super! The girls loved them and yes we used sprinkles. So quick and easy and yummy!! Thanks for sharing.
My hubby took one bite and proclaimed that these are his new favorite cookie. I have to agree, these cookies are so, so good! I also love how they are baked in a pan; yay for not having to roll out sugar cookie dough!
I am not even being dramatic here–Sugar Cookie Bars are totally life changing!! My life at this time does not allow devoting an entire day to making and decorating cookies. Unlike you, I may never roll and cut sugar cookies again! I think I discovered these a year ago and have probably made them 30 times. I get asked for the recipe so many times that I have it as a document on my computer so I can easily email it. Love, love, love!!
i love that pretty pink frosting–it makes all the difference to me. 🙂
Oh, Mel….you never disappoint. Can’t wait to try these.
MAKING THESE THIS WEEK! My husband recently got a giant bottle of vanilla from Mexico and hinted he would love to try the special vanilla in sugar cookies. As much as I die over your divine sugar cookie dough, ahem, cookies, I didn’t want to roll em. BARS I CAN HANDLE!!!! Rolling happens only around Christmas time! 🙂 YAY!!!!!
Thanks for the heads up on the site being down! Excited to see the new look!
We’re getting hit by all the winter weather in the Rockies, so I made these yesterday and they were so easy and so awesome! Can’t wait to finish eating them all today since the weather hasn’t cleared up and we’re snowed in 🙂
Love these! They are so good!!!
My mom made something similar to these at Christmas time. They were delicious! I froze the leftovers and they tasted great!
I honestly can’t thank you enough for the time you have spent sharing this blog with everyone. My family is in heaven right now because we’ve had so many phenomenal meals. I love trying to cook with my three girls…and your recipes are helping us all come together more at dinner around a really good meal…seriously, thank you for the time you sacrifice teaching me and so many others.
LeAnne-
Someone told me years ago to use a plastic knife (just a disposable one) to cut brownies- it definitely helps with crumbs/ edges. Something about the crumbs not sticking to the plastic? I don’t know the science, but it does help!
Thank you!!!! I am getting my mixer out right now to make theses!
Can’t wait to try these – I giggled at the color of the frosting. I get the feeling all the boys were at school and Cam got her choice! Very nervous to be without you for the weekend – thanks for the heads up.
Oooh, those look delicious – and easy! Thanks! 🙂
I am a sugar cookie monster! These look phenomenal.
These cookies are so very pretty and I know they taste amazing, there’s nothing like an old fashioned sugar cookie! Can’t wait to see your new site!
Mel, These look great as I rarely want to spend the time making sugar cookies. We will try these this week!
Kira – this recipe makes absolutely fabulous lofthouse style cookies – we made them for valentines day and loved them!
http://www.twopeasandtheirpod.com/lofthouse-style-soft-sugar-cookies/
Oh these look so good! Do they taste like a lofthouse type cookie? My mom loves those but we would love to find a homemade version since we are cutting out all processed foods….. either way we will be trying these in the near future. Excited to check out the new design.
Kira – I’ve only had lofthouse cookies a time or two so I can’t really compare these bars to them but these bars are just a delicious, traditional sugar cookie in bar form. Overbaking makes them dry but a short baking time will result in a soft bar cookie if that’s what you are looking for.
The bars look delicious. Do they keep well? Can they be made ahead and frozen (with or without frosting)?
Hi Colleen – these keep just fine for 1-2 days covered at room temp. I’ve never tried freezing them but since regular sugar cookies freeze well, it’s probably worth a try with these.
Hi Mel,
You’re adorable. Where do you get that ‘ever-ready-bunny’ energy level??? Nice blog, I’m glad I bumped into it.
Can’t wait to try these beauties!! And I love your site so much…can’t imagine it getting any better.
These look so fabulous, Mel! Can’t wait to see your delish new design. So excited for you!
I used your sugar cookie recipe/frosting for a fruit pizza last week- it was AMAZING and dangerously delicious. It was after another recipe failed us- my sister believes it was fate that the first one failed so we would find and use yours. It’s a keeper!
Can’t wait to see the new site, Mel! All that hard work will most definitely be worth it. 🙂
xo Nicole
Hey… I love your recipes! This may be a funny question, but how do you cut your bar cookies and get that nice, smooth edge?? Your food looks delicious as well as tastes delicious. When I try to cut brownies and bars, they never turn out so nice and square… lots of rough edges!
LeAnne – hmm, I’m afraid I don’t have any really great tips! I use my long utility knife (it’s like paring knife but with a longer blade) or my bench scraper that has a thin metal edge. And remember that I’m only taking pictures of the pretty ones; I’m fairly sure there were some rough edges!
laura, I struggled with flat cookies (called them paper cookies) for awhile. Check the baking soda/baking powder you are using to see if they are expired/old. Also chilling the dough (about 1 hour in the fridge) helps reduce the “cookie spread.” I’ve also heard of people chilling the cookie sheets, although I’ve never tried it.
I’m definitely making these this week. My hubby and son are choc chip cookie fanatics, but I need change. I think this will bridge the gap, especially if I sprinkle chips on half.
And Mel? Still making your choc chip pumpkin muffins 2x a month. I don’t think we could live without them!!! Looking forward to the redesgin.
I love all these cookie bar recipe you’ve been posting! I love cookies but never make them because mine always turn out super flat-like paper. There bars are the perfect solution to my problem-no more flat cookies!
I’m a huge sugar cookie fan … can’t wait to try these!
I am printing now for the weekend! Can’t wait to see the new site! I love sugar cookies, so this recipe is one of the ones I’m printing.
Thanks for the headsup! I cook from your site on the weekends, so I will print ahead of time!
Love these bars 🙂
I’m excited to see the new site design! Can’t wait!!
I’ve made these cookies once before and loved them. I’ll have to try your take on it! Thank you!
These look great! I love sugar cookies, but I hate the whole process of making them. I cant wait to try these and to ser your new site!