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Soft and Chewy Frosted Sugar Cookie Bars

A hand holds up a thick, moist square of frosted sugar cookie bars, showing the dense, golden texture.
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Create the softest, chewiest sugar cookie bars topped with creamy vanilla buttercream. This simple traybake delivers classic flavor without the fuss of rolling and cutting cookies.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • For the Frosting: 4 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk
  • Pinch of salt
  • Optional: Festive sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step helps achieve the soft texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Press the dough evenly into the prepared baking pan.
  7. Bake for 20 to 25 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out with moist crumbs attached. Do not overbake for a chewy result.
  8. Let the bars cool completely in the pan on a wire rack. This cooling time is important before frosting.
  9. Prepare the frosting: Beat the softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  10. Spread the vanilla buttercream evenly over the cooled cookie bars.
  11. If desired, immediately decorate with festive sprinkles.
  12. Once the frosting is set, use the parchment paper overhang to lift the bars from the pan. Cut into squares or rectangles.

Notes

  • For a thicker bar, use a 9×9 inch pan instead, but reduce the baking time slightly.
  • You can substitute almond extract for some of the vanilla extract for a classic bakery flavor.
  • These bars are excellent for make ahead preparation; store them tightly covered at room temperature for up to three days.

Nutrition

Find it online: https://www.unfoldrecipes.com/sugar-cookie-bars-easy-soft-chewy-frosted/