These Fluffy Sugar Cookie Bars are a super easy dessert to make for a crowd with a light and fluffy sugar cookie frosting that’s topped with loads of sprinkles!
Frosted Sugar Cookie Cake Bars are soft and tender with a sweet buttercream icing! These cookie bars are a mixture between a cookie and a cake. Soft and fluffy, yet holds together like a cookie.
Who am I kidding, dessert is always on the menu!
How To Make Sugar Cookies
To make the simple sugar cookie base you’ll create a super easy dough in your mixing bowl fitted with a paddle attachment.
Ingredients Needed For Easy Sugar Cookie Recipe-
- Vanilla Extract
- Almond Extract – you can leave out if you have a nut allergy, but I love the flavor it brings to the cookies!
- All Purpose Flour
- Baking Soda
The nice thing about making sugar cookies like this is that you don’t have to roll out and cut or shape cookie dough. Just press it into a rimmed baking sheet and bake!
Sugar Cookie Frosting Recipe
The sugar cookie icing is nothing more than a fluffy buttercream frosting! The light and fluffy icing is the perfect compliment to these chewy and flavorful sugar cookie bars.
Here are the ingredients you’ll need for the frosted sugar cookies…
Ingredients Needed –
- Vanilla Extract
- Almond Extract
- Pinch of Salt – really brings out the flavor!
- Powdered Sugar
- Heavy Cream
- Icing Color – I used a pinch of Rose to get the pink color
- Sprinkles – optional, but totally fun!
PRO TIP – Use icing specific dyes rather than your basic food coloring for icing to get an ideal texture and consistency in the icing. A little color goes a long way, so test a little first and add more as you go if you want the color deeper.
Frosted Sugar Cookie Tips and Variations –
These soft and fluffy cookie bars are perfect for parties, baby showers (use different colors for the icing), birthday parties, church potlucks and so much more.
- Don’t over bake the cookie bars! They only need about 12 to 15 minutes, depending on your oven.
- Use different color icing and sprinkles to customize these bars to fit the special occasion you’re celebrating!
- White frosting with red and green sprinkles for Christmas
- Black frosting with monster eyeball sprinkles for Halloween
- Green frosting with rainbow sprinkles for St. Patrick’s Day
- These bars can be stored, covered at room temperature, for up to 5 days. They’ll last longer in the fridge though!
- If you’re really wanting to make cut-out sugar cookies that don’t spread, try baking these bars and then cutting the shapes out with the cookie cutters.
More Sugar Cookie Recipes To Try
Check out these other deliciously soft and chewy sugar cookie recipes that are sure to please…
- No Roll Sugar Cookies
- Chai Spiced Bakery Style Sugar Cookies
- Vanilla Pecan Icebox Cookies
- Perfect Royal Icing Recipe – great for piping on decorative icing!
I took these Fluffy Sugar Cookie Cake Bars to a church activity last week and they were loved by all!
And before you comment on how dirty my pan is… I know it looks like it is dirty, but it’s just a well used and loved pan. To me that is the best type of pan to use. 😉
Since these sugar cookie bars are made in a large sheet pan it’s perfect for potlucks or parties!
You can cut the cookies to any size or shape you want. I’ve divided this recipe to feed 30 because the cookies are quite sweet. You can cut them smaller to feed more, or larger if desired.
These frosted cookies remind me of the Lofthouse sugar cookies, only way better.
No need to roll out dough and frost individually here, just bake and spread on the frosting! Yay!
You’re going to love these light and fluffy frosted sugar cookies!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
Fluffy Sugar Cookie Cake Bars
For the Bars:
- Preheat oven to 375 degrees F. Lightly coat a half sheet (13"x18") with non-stick baking spray and set aside.
For the Cookie Bars:
- Cream the butter, sugar, vanilla extract and almond extract together in the bowl of your stand mixer, fitted with the paddle attachment. You can also use a hand mixer if needed. Gradually add in the eggs, one at a time and beat until mixed.
- In a separate bowl sift together the flour, salt and baking soda. Slowly add the dry ingredients into the wet and mix until a dough forms. Transfer dough to the prepared baking sheet and press into an even layer. Bake for 12 to 15 minutes then let cool completely.
For the Icing:
- Beat the butter, salt and extracts in the bowl of your stand mixer (or use a bowl and hand mixer), until light and fluffy. Add in the powdered sugar and turn on low speed until the powdered sugar has been incorporated, then increase speed to medium. Gradually add in the heavy cream until desired consistency is reached.
- If using icing color, add just a touch (a little goes a long way), then mix into icing. Adjust amount if needed. Spread the icing over the cooled bars and decorate with sprinkles if desired. Keep bars covered (no need to refrigerate, but you can if you want). Enjoy!
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