Sugar Cookie Bars

Stack of 4 Sugar Cookie Bars cut into squares
We love sugar cookies, but everyone knows that they’re a lot of work. So I (and most other people with a life) only make them on holidays and special occasions. Then one day, it occurred to me that there had to be a way to make the same delicious cookies using less time and energy. That’s how sugar cookie bars came into my life.
Sugar Cookie Bars
I use my favorite sugar cookie recipe with a few minor tweaks, and the results are near perfection.
Sugar Cookie Bars
Sugar cookie bars have all the delicious taste of the more high-maintenance original recipe, but with the benefit of being way more chill. Now I make sugar cookies even when it’s not a special occasion.

Easy Step-By-Step Instructions for Sugar Cookie Bars

Parchment lined pan for Sugar Cookie Bars
Lightly grease (or line with parchment) a 13 X 9 inch pan, and preheat oven to 350 degrees F.
Sugar Cookie Bars
In a small mixing bowl, whisk together 2 cups flour, 2/3 cup granulated sugar, 1 teaspoon baking powder, and ½ teaspoon sea salt. Set aside for a minute.
Sugar Cookie Bars Dough
In stand mixer, or another bowl, cream together 1/3 cup room temperature butter and 1/3 cup shortening.
mixing eggs with butter and shortening for sugar cookie bars
Beat in egg yolk, and then …
Sugar Cookie Bars dough
… add 2 tablespoons cream or milk and 1 teaspoon vanilla. Beat another 2 minutes, scraping bowl frequently.
Sugar Cookie Bars
Add dry ingredients to wet, and mix just long enough to combine.
Sugar Cookie Bars dough
Using the palm of your hand, press into prepared 13 X 9 inch pan.
Sugar Cookie Bars dough patted flat in pan
Make the top as flat and level as you can. Then bake at 350 degrees for 20-25 minutes. Watch carefully because you want it dry and fully baked, but you don’t want it to brown. It takes 22 minutes in my oven.
Sugar Cookie Bars fresh out of the oven
Cool completely on a wire rack.
Unfrosted Sugar Cookie Bars
I remove mine from the pan before frosting because then it’s easier to photograph, frost, and cut, but that’s totally NOT necessary.
Making frosting for Sugar Cookies Bars
Make the frosting by combining \1½ cups powdered sugar, 3 tablespoons room temperature butter, 6 teaspoons half and half (at room temperature), ½ teaspoon vanilla, and Pinch of salt, and beating until light and fluffy.
Making Frosting for Sugar Cookie Bars
Add a few drops of food coloring, if desired, and beat until completely incorporated.
Frosting Sugar Cookie Bars
Spread on the cookie bars, and …
Frosted Sugar Cookie Bars
… top with sprinkles, if desired.
Sugar Cookie Bars cut into squares
Cut into squares (I did 24), and you could eat them right away because they’re delicious. But I immediately put them in an airtight container and refrigerate them for a few hours. This allows the frosting to set and slightly absorb into the cookie. I don’t know exactly why, but they’re much better after a few days in the fridge. Trust me on this because it’s worth the wait.
Stack of Sugar Cookie Bars
Also, remove a desired number from the fridge about 30 minutes before eating for optimal texture.
Sugar Cookie Bars
Then watch how quickly they disappear!
Sugar Cookie Bars
YUM!

Free Printable Recipe for Sugar Cookie Bars

Sugar Cookie Bars

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 24

Ingredients

COOKIE INGREDIENTS

  • 1/3 cup butter room temperature
  • 1/3 cup shortening
  • 1 egg yolk
  • 2 tablespoons cream or milk
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2/3 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt

FROSTING INGREDIENTS

  • cups powdered sugar
  • 3 tablespoons softened butter
  • 6 teaspoons half and half at room temperature
  • ½ teaspoon vanilla
  • Pinch of salt
  • drops of food coloring optional
  • sprinkles or decorations optional

Instructions

DIRECTIONS FOR COOKIES

  • Lightly grease (or line with parchment) a 13 X 9 inch pan, and
  • preheat oven to 350 degrees F.
  • Whisk together flour, sugar, baking powder, and salt.
  • Cream butter and shortening together. Beat in egg yolk, cream, and vanilla. Beat until light and fluffy.
  • Add dry ingredients to wet, and mix just long enough to combine.
  • Press into prepared 13 X 9 inch pan, getting the top as flat and level as you can.
  • Bake at 350 degrees for 20-25 minutes, watching closely to make sure they’re dry and baked, but not turning brown.

DIRECTIONS FOR FROSTING

  • Combine sugar, butter, half and half, salt, and vanilla, and beat until fluffy.
  • Add food coloring, if desired.
  • Spread on cookies, and top with sprinkles, if desired.
  • Refrigerate cookies for at least an hour after frosting.

Notes

Store in an airtight container in the fridge, and they’ll stay delicious for about 10 days. However, they never last that long.