I can never resist a thick sugar cookie bar with fluffy frosting, especially when one sheet pan makes enough for everyone. These soft, sweet bars are the party dessert that disappears first.
I’m obsessed with these sugar cookie bars because they give me everything I want from a soft bakery cookie, but in thick, frosted squares that feed a crowd without drama. The bite is tender, sweet, and rich from unsalted butter, with that little tang from sour cream that keeps me going back for “just one more.” And the frosting?
Creamy, sweet, ridiculous in the best way. I love how party-ready they look with a colorful top, but they still feel low-effort and fun.
But honestly, I’d take a corner piece straight from the pan any day. No fork required.
Seriously.
Ingredients
- All-purpose flour gives these bars their soft, sturdy cookie bite.
- Baking powder helps them puff just enough without turning cakey.
- Salt keeps the sweetness in check, because nobody wants frosting overload.
- Softened butter makes the base rich, tender, and very snackable.
- Granulated sugar brings that classic sugar cookie sweetness you’re expecting.
- Eggs hold everything together and add a little chew.
- Sour cream keeps the bars moist, soft, and not dry at all.
- Vanilla extract makes them taste warm, cozy, and bakery-ish.
- Powdered sugar makes the frosting smooth, sweet, and fluffy.
- Frosting butter adds creamy richness, basically the good stuff.
- Milk or cream loosens the frosting so it spreads easily.
- Plus, sprinkles make them cute, fun, and party-ready.
Ingredient Quantities
- All purpose flour 4 1/2 cups (about 540 g)
- Baking powder 1 teaspoon
- Salt 1/2 teaspoon
- Unsalted butter 1 cup (2 sticks, 226 g) softened
- Granulated sugar 1 1/2 cups (300 g)
- Large eggs 2
- Sour cream 1/2 cup (120 g)
- Vanilla extract 2 teaspoons
- Powdered sugar 4 cups (480 g) for frosting
- Unsalted butter for frosting 1/2 cup (1 stick, 113 g) softened
- Milk or heavy cream 3 to 4 tablespoons for frosting
- Salt for frosting pinch
- Optional: sprinkles 1/3 cup for topping
How to Make this
1. Preheat oven to 350 F and line a 13×18 inch sheet pan with parchment, leaving an overhang for easy removal; lightly grease the parchment.
2. Whisk together 4 1/2 cups all purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl.
3. In a large bowl, cream 1 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 2 to 3 minutes.
4. Add 2 large eggs one at a time, mixing well after each, then mix in 1/2 cup sour cream and 2 teaspoons vanilla extract until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix just until a soft, thick dough forms.
6. Press the dough evenly into the prepared sheet pan using a spatula or your hands dipped in flour or powdered sugar to prevent sticking.
7. Bake in the preheated oven for 18 to 25 minutes, or until the edges are set and the center is just firm; do not overbake to keep the bars soft and thick. Let the pan cool completely on a wire rack.
8. For the frosting, beat 1/2 cup softened unsalted butter until smooth, then gradually add 4 cups powdered sugar with a pinch of salt. Add 3 to 4 tablespoons milk or heavy cream and 1 teaspoon vanilla if desired, and beat until light and spreadable, adjusting liquid to reach desired consistency.
9. Spread the frosting evenly over the cooled cookie sheet, top with 1/3 cup sprinkles if using, then slice into bars and serve.
Equipment Needed
1. 13×18 inch rimmed sheet pan lined with parchment paper
2. Mixing bowls (one large for creaming, one medium for dry ingredients)
3. Electric hand mixer or stand mixer with paddle attachment
4. Rubber spatula for scraping and spreading frosting
5. Measuring cups and spoons
6. Wire cooling rack
7. Offset or regular spatula for smoothing frosting
8. Bench scraper or sharp knife for slicing bars
FAQ
Sugar Cookie Bars (sheet Pan) Recipe Substitutions and Variations
- All purpose flour: use whole wheat pastry flour for nuttier flavor and similar texture (use 1:1), or a 1:1 gluten free all purpose flour blend if avoiding gluten (may need an extra tablespoon liquid).
- Unsalted butter (in dough): swap with equal-weight cold unsalted coconut oil for a slightly coconut note and similar texture, or use salted butter but reduce added salt in the recipe by about 1/4 teaspoon.
- Sour cream: substitute plain full-fat Greek yogurt 1:1 for tang and moisture, or use crème fraîche for richer flavor.
- Powdered sugar (for frosting): replace with Swerve Confectioners or another powdered erythritol blend 1:1 for a lower sugar option, or use a cream cheese frosting by replacing powdered sugar and some butter with 8 ounces softened cream cheese and adjusting sweetness to taste.
Pro Tips
1. Measure the flour by weight and spoon it into the cup if you must use cups. Too much flour makes the bars dry and dense, so 540 g is more reliable than packed cups.
2. Press the dough with lightly floured hands or a damp offset spatula for an even, smooth surface. Work quickly so the butter does not warm up too much, which can cause uneven baking.
3. Pull the pan out when the edges are set and the center is just slightly soft. The bars will firm as they cool; overbaking makes them cakey instead of tender and thick.
4. Frost after the pan is completely cool, then chill briefly before slicing for clean edges. If your frosting seems stiff, add milk a half teaspoon at a time until it spreads easily; if too loose, add a little sifted powdered sugar.
Sugar Cookie Bars (sheet Pan) Recipe
I can never resist a thick sugar cookie bar with fluffy frosting, especially when one sheet pan makes enough for everyone. These soft, sweet bars are the party dessert that disappears first.
12
servings
687
kcal
Equipment: 1. 13×18 inch rimmed sheet pan lined with parchment paper
2. Mixing bowls (one large for creaming, one medium for dry ingredients)
3. Electric hand mixer or stand mixer with paddle attachment
4. Rubber spatula for scraping and spreading frosting
5. Measuring cups and spoons
6. Wire cooling rack
7. Offset or regular spatula for smoothing frosting
8. Bench scraper or sharp knife for slicing bars
Ingredients
-
All purpose flour 4 1/2 cups (about 540 g)
-
Baking powder 1 teaspoon
-
Salt 1/2 teaspoon
-
Unsalted butter 1 cup (2 sticks, 226 g) softened
-
Granulated sugar 1 1/2 cups (300 g)
-
Large eggs 2
-
Sour cream 1/2 cup (120 g)
-
Vanilla extract 2 teaspoons
-
Powdered sugar 4 cups (480 g) for frosting
-
Unsalted butter for frosting 1/2 cup (1 stick, 113 g) softened
-
Milk or heavy cream 3 to 4 tablespoons for frosting
-
Salt for frosting pinch
-
Optional: sprinkles 1/3 cup for topping
Directions
- Preheat oven to 350 F and line a 13×18 inch sheet pan with parchment, leaving an overhang for easy removal; lightly grease the parchment.
- Whisk together 4 1/2 cups all purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl.
- In a large bowl, cream 1 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add 2 large eggs one at a time, mixing well after each, then mix in 1/2 cup sour cream and 2 teaspoons vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients and mix just until a soft, thick dough forms.
- Press the dough evenly into the prepared sheet pan using a spatula or your hands dipped in flour or powdered sugar to prevent sticking.
- Bake in the preheated oven for 18 to 25 minutes, or until the edges are set and the center is just firm; do not overbake to keep the bars soft and thick. Let the pan cool completely on a wire rack.
- For the frosting, beat 1/2 cup softened unsalted butter until smooth, then gradually add 4 cups powdered sugar with a pinch of salt. Add 3 to 4 tablespoons milk or heavy cream and 1 teaspoon vanilla if desired, and beat until light and spreadable, adjusting liquid to reach desired consistency.
- Spread the frosting evenly over the cooled cookie sheet, top with 1/3 cup sprinkles if using, then slice into bars and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 165g
- Total number of serves: 12
- Calories: 687kcal
- Fat: 26.8g
- Saturated Fat: 16.2g
- Trans Fat: 0.59g
- Polyunsaturated: 0.6g
- Monounsaturated: 8.3g
- Cholesterol: 97mg
- Sodium: 148mg
- Potassium: 77mg
- Carbohydrates: 103.6g
- Fiber: 1.3g
- Sugar: 69.8g
- Protein: 6.1g
- Vitamin A: 210IU
- Vitamin C: 0.5mg
- Calcium: 22mg
- Iron: 0.69mg
