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Soft and buttery sugar cookie batter baked in one pan to create easy sugar cookie bars. Top with a colorful buttercream and rainbow sprinkles for an extra pop of color!
Have you ever really wanted cookies but just didn’t feel at all like standing over the oven waiting for a batch to come out?
EVEN IF that batch of cookies was no chill and didn’t take much time to put together?
Don’t worry, my cookie loving reader. I have just the solution for you today!
In continuing with my basic/simple recipes, today’s sugar cookie bars are so simple, you’ll be wondering why you ever bothered to make cut-out sugar cookies before (just kidding– make those— they’re my absolute favorite sugar cookie recipe and they’re also no chill so they’re already on the nice list this year)!
I modeled today’s cookie bars after the funfetti sugar cookie cake I posted a few years back. I changed a few things up, like removing the white chocolate chips and reducing the recipe down a bit so the cookie bars weren’t too thick, but please know there are plenty of sprinkles to go around…
Fresh April Sprinkles’ Over The Rainbow jimmies blend, to be specific!
HOW TO MAKE SUGAR COOKIE BARS
These cookie bars are really simple, and you even get to start with melted butter, so there’s no creaming of anything and you don’t need to whip out your mixer!
Well, at least not for the cookie bars.
I covered my whole set of bars with simple vanilla buttercream. We’ve paired this buttercream with so many things before, because it’s crazy simple, but you’re welcome to use any of my frostings and icings to get the job done.
I also wanted to color this frosting to add a little pop. I turned to my favorite gel colors, AmeriColor, and used violet + a touch of electric pink. Which is exactly what I used in the purple layer of my rainbow cake.
Here you can find the 12-bottle pack of colors, which doesn’t include electric pink. From that box, use violet + deep pink for a really pretty purple. If you’d like to splurge and go with the 50-bottle pack (the one I have and LOVEEE), go for it!
It’s also completely acceptable to leave the frosting for your cookie bars white, or just leave the cookie bars completely unfrosted.
But if you frost them, then when you cut them, you essentially have a frosted sugar cookie, just in square form. So how can you resist topping them off with more sugar?
What I do suggest, though, is pulling the bars out of the pan before serving, no matter what you choose to do to prettify them. You’ll be lining the baking pan with foil, so grab the overhang and pull the completely cool bars out.
Remove the foil carefully and then at this point, frost them, or don’t, but this is a much easier method than trying to cut them inside the baking pan.
If you’re traveling or taking these somewhere, you can absolutely pop them back into the baking pan after they’re cut. Easy transport!
You’re going to love these sugar cookie bars. They’re soft in the middle, and the edges (are you an edge lover?? I am!!) carry a little more crunch than the inside ones. Personally, I think those pieces have it all. *drool*
Paired with lots of sprinkles and a sweet and creamy buttercream, these cookie bars will bring your cookie baking schedule down a notch without sacrificing flavor or aesthetics.
Decorate them for the Christmas season, your favorite football team, or your favorite colors! The decor is up to you, but you’re definitely going to want to keep this recipe for easy-cookie emergencies!
Sugar Cookie Bars
- 1 and ½ cups (180g) all-purpose flour be sure to measure properly
- 2 teaspoons (5g) cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter melted
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup (67g) sprinkles
- ½ cup (113g) unsalted butter softened to room temperature
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 Tablespoons (30-45mL) milk or cream
- pinch of salt
- Preheat the oven to 350ºF (177ºC). Spray an 8" baking pan with non-stick spray. Set aside.
- In a large bowl, toss together the flour, cornstarch, baking soda, and salt. Set aside.
- In a medium size bowl, whisk together the butter and sugar until smooth. Whisk in the eggs and vanilla extract until completely combined.
- Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain. Pour in the sprinkles and stir to combine. Spread the cookie dough evenly into the prepared pan. Bake for 23-25 minutes until golden brown or a toothpick inserted in the center comes out mostly clean. You may cover the bars with foil to prevent browning, if preferred. Remove from oven and allow to cool on a wire rack completely before frosting.
- In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, vanilla, and milk or cream. Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
- Using the foil overhang as handles, remove bars from baking pan, carefully remove foil, and place on a plate. Spread the buttercream evenly over the bars, then slice to serve. Sugar cookie bars remains fresh covered tightly at room temperature for up to 5 days. Unfrosted bars freeze well, up to 3 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Other bar cookies!