Sugar Cookie Bars

This recipe has been making the rounds on the internet for quite some time. I finally got around to making them… so simple and delicious. Be sure to throw some festive sprinkles on top!  This recipe has been featured in a post on The Recipe Girl blog:  Sugar Cookie Bars Make People Happy.

Yield: 32 bars

Prep Time: 25 min

Cook Time: 13 min

Sugar Cookie Bars


1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated white sugar
4 large eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

1/2 cup (1 stick) butter; at room temperature
1/2 cup shortening
1 teaspoon vanilla extract
pinch of salt
4 cups powdered sugar (sift after measuring)
5 tablespoons milk
food coloring, if desired


1. Prepare bars: In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.

2. In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13 x 18 pan).  The dough will be just like cookie dough- heavy & sticky- so it's best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.

3. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.

4. Prepare frosting: In a large bowl, beat butter and shortening together until smooth and creamy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreading consistency. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.


*Refrigerate the bars until firm... it will be easier to get nice, clean cuts.

Source: Adapted slightly from The Repressed Pastry Chef


  1. postedApr 8, 2010 11:23 AM

    these look so nice 🙂 i want some too

  2. postedApr 17, 2010 1:43 PM
    Marjorie Hansen

    Has anyone else had issues with spreading the dough? For me it was a very wet, sticky, heavy dough. There was not “spread it into the pan” I had to eventually do the wet hands tamping the dough all around the pan trick.

    • postedApr 18, 2010 6:27 AM

      @Marjorie Hansen, You are exactly right… the dough is just like cookie dough, so it’s not easy to “spread.” I sprayed my hands with nonstick spray and used them to help pat the dough into place. I added that into the instructions above. Thanks so much for pointing this out.

  3. postedApr 21, 2010 7:09 PM

    I had to stop and say thank you. My honey-do and I stumbled these and decided to bake a batch for his office, and a smaller batch for ourselves. They turned out amazing!!! I’d love to share some pics with you if you have the time 🙂 Let me know, and tanks again. With love from Denver.

  4. postedMay 10, 2010 5:22 PM

    My sugar cookie bars are baking right now. What I did, was floured my small rolling pin and it rolled the dough out nicely!

  5. postedMay 11, 2010 3:22 AM

    OMG, these bars ROCK! This recipe is a keeper for sure!!!!!

  6. postedFeb 13, 2011 6:39 PM

    I just made these for Valentines Day tomorrow and I am excited to see how they taste. I am just waiting for the bars to cool before I frost them. My only complaint is that the frosting is too buttery. It tastes like pure butter, I would probably find a better frosting recipe for my next batch.

  7. postedOct 25, 2012 2:54 PM

    I don’t see where it is slightly different, from the orininal recipe, other than chilling it slightly.—.

    • postedOct 25, 2012 3:18 PM

      Well, it’s stated as “adapted slightly,” which it is… if you want to compare descriptions side by side then you can see the slight changes. It certainly isn’t cut/pasted. Credit is given with a link to where I found it, and that person got the recipe from someone else too. It’s certainly made the rounds- was probably originally a Betty Crocker recipe or something like that.

  8. postedMar 7, 2014 12:42 PM

    Hi! I would love to make this in a 9×13 pan…any suggestions on how to divide the recipe ingredients for a pan that size? thanks!!!

    • postedMar 8, 2014 6:19 AM

      I guess I’d probably make the recipe as is- create a layer in the 9×13-inch pan and then use another pan for the extra dough.

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