Bars of Sugar Cookie

These sugar cookie bars taste like Christmas sugar cookies but without all the hassle! The typical sugar cookie taste is provided by almond extract in the bars and frosting, and everything is topped with colorful sprinkles. Grab a piece and pair it with a steaming drink of homemade eggnog!

I believe we all like sugar cookies, but not usually the work required to make them. Whisking, combining, chilling, rolling, cutting, and baking are some of the tasks at hand. While I must agree that my no chill sugar cookie cutouts are probably as simple as it gets.

What if I told you there was a way to obtain that unique sugar cookie taste with considerably fewer steps? Let’s go through these, but be warned: it’s quite simple.

Begin with the dry ingredients. Mix together the flour, cornstarch, baking powder, baking soda, and salt and put it aside until needed.

The butter should be creamed. In a separate large mixing bowl, whip the butter until creamy, then add the sugar and beat until light and fluffy. By pounding air into the butter, this gives the bars structure, and the sugar helps retain that air.

Complete the wet components. Beat in your egg and extracts until well combined.

Gently pour in the flour mixture. Begin on low speed and gradually raise the speed as the dough thickens.

Do not overwork the dough. Stop the mixer when everything has been incorporated. You don’t want the bars to become tough and chewy (in a bad way).

Use your hands if necessary. The dough will be quite thick! Using a spatula, press it into your pan (coated with aluminum foil and sprayed with nonstick spray).

Making the buttercream frosting

Cream the butter until it is smooth. Just as you did with the dough! At this point, you’re an expert.

Add the remaining powdered sugar, heavy cream, and extracts and mix on low speed until the powdered sugar is incorporated. You will mix it until it is fully blended and fluffy.

Now comes the taste test. If it’s excessively sweet, season with salt. Add a bit extra cream if the frosting is too thick.

Sprinkle with icing! Frost the bars equally with a spatula, then top with any sprinkles you choose. For a simple, seasonal touch, I prefer to add these holly sprinkles.

How many bars does this make?

I sliced mine into four rows of four bars each, for a total of 16 bars.

You could easily chop them into smaller pieces to serve more people.

Almond extract provides the taste and aroma we associate with sugar cookies, so you’ll notice we utilize it in both the batter and the icing for these bars.

Can we take a time to admire the frosting’s height?

It’s not exactly a 1:1 sugar cookie bar to icing ratio, but it’s close.

Want less frosting?

If you’re not a frosting fanatic like me, cut the recipe in half or decrease it to 75% of what I ask for:

  • 6 tbsp unsweetened butter
  • 4 cup powdered sugar + 1 tablespoon
  • 2 teaspoons thick cream 1 1
  • 4 teaspoon almond extract, pure a little more than 1
  • 8 teaspoon vanilla extract, pure a little more than 1
  • Season with salt to taste.

How to store sugar cookie bars

Refrigerate for up to 1 week or store in an airtight container at room temperature for up to 3 days.

Another amazing thing about these bars is that the flavors have truly fused the next day, making the bars even softer and chewier. On day two, I nearly like them!

It doesn’t stop me from inhaling a couple on the first day.

Sugar Cookie Bars

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Prep Time: 10mins
Cook Time: 26mins
Total Time: 40mins
Servings: 16bars
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


These sugar cookie bars have the flavor of holiday sugar cookies, but without all the work! Almond extract in the bars and frosting provide the classic sugar cookie flavor, and it’s all topped with festive sprinkles.


  • Square baking dish
  • Foil made of aluminum
  • blending bowls
  • Hand held mixer
  • Mixing Stand


Sugar Cookie Bars

  • 1 cup general purpose flour
  • 1teaspooncornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • cup softened to room temperature butter
  • a cup of granulated sugar
  • 1 room temperature egg
  • 1 tsp pure almond extract
  • 1 tsp pure vanilla extract

Buttercream Frosting

  • softened room temperature cupunsalted butter
  • 1 cup granulated sugar
  • 2 tbsp. thick cream
  • 1 tsp pure almond extract
  • 1 tsp pure vanilla extract
  • Season with salt to taste.
  • Sprinkles are optional, but highly recommended!


Sugar Cookie Bars

  • Preheat the oven to 350°F and line an 88-inch baking pan with aluminum foil, allowing some to hang over the edges.
  • a pinch of salt, 2 teaspoon baking soda
    1 teaspoon cornstarch, 1 teaspoon baking powder, 2 cups all-purpose flour 1
    Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a medium mixing basin. Set aside.
    1 1
  • 2 cup melted butter

    In a large mixing basin, using a hand mixer or a stand mixer, cream butter until smooth and creamy, approximately a minute.

  • granulated sugar 2 cup

    Add the sugar and beat for another minute, or until the mixture is frothy and light in color.

  • Beat in the egg, almond, and vanilla extracts until well blended.
    1 egg, 1 teaspoon pure vanilla essence, 1 teaspoon pure almond extract
  • Mix on the lowest speed as you slowly add the dry component to the wet mixture. Once the dough thickens, increase the pace slightly.
  • Press into an equal layer in the prepared pan; you may need to use your hands since it will be thick and sticky.
  • Bake for approximately 25 minutes, or until the top is just beginning to become gently browned. Since you want the bars to be soft, they should be somewhat underbaked. Put the pan on a wire rack to cool for approximately 10 minutes, then pull the bars out of the pan using the aluminum foil edges to cool fully.

Buttercream Frosting

  • 2 tablespoons unsalted butter

    In a large mixing basin, cream butter with a hand mixer or stand mixer on medium speed until creamy.

  • 4 teaspoon vanilla extract, pure
    14 cups powdered sugar, 2 tablespoons heavy cream, 2 teaspoon pure almond essence 1
    Beat in the powdered sugar, heavy cream, almond extract, and vanilla extract on low speed, gradually raising the speed as the powdered sugar integrates. Mix until everything is fully blended and frothy.
    1 3
  • To lessen the sweetness, taste and add salt to taste. If the frosting is too thick, add a bit more cream and mix well.
  • Using an icing spatula, frost the cooled bars and sprinkle with sprinkles. Serve in 16 bars (4 rows of 4), and enjoy!


*Amount of egg: If you like a moist, but cakey texture, stick with 1 egg. If you prefer a chewier, richer bar, add 1 room temperature egg yolk as well.Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.Reducing frosting: If you’re not a frosting fiend like I am, feel free to cut the recipe in half, or reduce it to use 75% of what I call for:

  • 6 tbsp unsweetened butter
  • 4 cup powdered sugar + 1 tablespoon
  • 2 teaspoons thick cream 1 1
  • 4 teaspoon almond extract, pure a little more than 1
  • 8 teaspoon vanilla extract, pure a little more than 1
  • Season with salt to taste.

Nutrition Facts

Calories: 233kcal | Carbohydrates: 29g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 117mg | Potassium: 23mg | Fiber: 1g | Sugar: 19g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg


How to jazz up box sugar cookies?

Including extracts.

When mixed into your sugar cookie recipe, a teaspoon or two of extracts will substantially improve the taste. The obvious option is vanilla. Add vanilla and almond extracts for a more interesting taste. Some delectable flavors to consider are rum, maple, and anise.

Are sugar cookies and Lofthouse cookies the same thing?

Lofthouse cookies, unlike regular sugar cookies, are baked using both baking soda and baking powder to give them a fluffier, less crumbly texture. Sour cream is used in many recipes to keep them moist.

Are sugar cookies shelf stable?

Bakery or handmade cookies may be kept at room temperature for two to three weeks or in the refrigerator for two months. Cookies keep their quality in the freezer for eight to twelve months.

Why do bakers poke holes in sugar cookies?

Prick little holes all over the surface of the dough with a fork or a dough docker. Docking prevents the dough from billowing or heaving when baking by releasing the steam. It’s a vital step for crisp cookies or cookies cooked on a single sheet and not cut up until they’re done.

What can you add to sugar cookies to make them taste better?

You can quickly transform your sugar cookie dough into gourmet delights by adding nuts, chocolate chips, citrus zest, toffee pieces, extracts, or spices, whether using your favorite recipe or pre-made.

What happens when you add an extra egg to cookies?

Egg yolks provide taste and texture to chocolate chip cookies because they contain lecithin and fat. If you want your cookies chewy rather than crispy, adding additional yolks will result in a softer and more tender final product, and the leftover whites may be saved for another dessert or meal.

Why are Publix sugar cookies so good?

Our cookies taste so good because they are made everyday in our shops. We are willing to disclose one of our recipe’s secrets! We let the cookies complete baking on the pan that was removed from the oven for the last few minutes of baking time. Our recipe is old.

Why are decorated sugar cookies so expensive?

They are not manufactured in large quantities. Personalized cookies are pricey because they need a lot of work. There are several processes involved in producing them. From start to finish, a typical batch of cookies might take hours.

Why are they called Jesus cookies?

She discovered a great gluten-free recipe for “Jesus cookies.” My girls refer to those fluffy, soft sugar cookies with plenty of frosting and decorations that you can buy at the grocery store as “Jesus cookies” since they tend to receive them a lot during Sunday School.

What happens if you don’t refrigerate sugar cookies?

Unless otherwise specified in the recipe, refrigerate sugar cookies at room temperature to ensure that they taste as excellent on day three as they did on day one. Store them in a cool, dry corner of your kitchen; any extra humidity, especially with frosted sugar cookies, may ruin their texture.

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