Frosted Sugar Cookie Bars

Simple and yummy! I mean, who doesn't love sugar cookies? And with frosting? Even better!

 Sugar Cookie Bars

Sugar Cookie Bars

Want to try out this recipe? I think you should! Just don't plan on sharing'll want to eat all of them yourself. I promise!


  • 1/2c unsalted butter, at room temperature
  • 3/4c sugar
  • 1 large egg, plus egg yolk
  • 2 tsp vanilla extract
  • 1 1/2c all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking poser
  • 1/2 tsp baking soda
  • 1 1/2 tsp cornstarch
  • 1/2 c rainbow sprinkles


  • 3/4 c unsalted butter, at room temperature
  • 2 1/4 c confectioners' sugar
  • 3 TBSP heavy cream
  • 1 tsp vanilla extract
  • salt, to taste

Extra Options:

  • extra sprinkles for decoration
  • food coloring for the frosting


  • For the cookie bars preheat oven to 350F degrees. Use an 8" or 9" square baking pan and line with foil. Leave enough to hang over sides.
  • In a large bowl with mixer, cream softened butter for about 1 minute getting it smooth. Add sugar until fluffy and light in color. Add egg, egg yolk and vanilla and beat together.
  • Whisk together the flour, salt, baking powder, baking soda and cornstarch in a medium bowl. With mixer on low speed gradually add the dry ingredients to the wet ingredients in 3 parts. The dough will become thick. After all ingredients are combined fold in the sprinkles using a spatula.
  • Add the cookie dough to the prepared pan and press evenly to fill the pan. Bake for 25-27 minutes or until lightly brown on top. The goal is to make sure not to over bake. Place pan on a wire rack and allow to cool to room temperature. Once at room temperature you can add the frosting on top.

Frosting Directions:

  • Using a mixer, beat butter on medium seed until creamy. (approx, 2 minutes) Add confectioners' sugar, cream and vanilla extract while continuing to mix. Increase speed  and beat for 3 minutes. If frosting is too thin slowly add more confectioners' sugar. If frosting is to thick add more cream. Add a touch of salt if desired.

Remove completely cooled bars from the pan and frost with a thick layer of frosting. Add more sprinkles if desired. Cut into squares.

Bars can be stored in an air tight container at room temperature for up to 2 days. or in the refrigerator for up to 5 days. (They won't last this long!! They're too good to let sit around!)





(Recipe by Sally's Baking Addiction)