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.
It’s been far too long since I’ve shared something sweet with you on the blog. I’ve been in easy dinner mode for the past month and I haven’t even had time to think about dessert.
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-
- Butter
- Sugar
- Eggs
- 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
- Salt
- 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 –
- Butter
- 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!
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Fluffy Sugar Cookie Cake Bars
Ingredients
For the Bars:
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 5 cups all-purpose flour
- 1 tsp salt
- ¾ tsp baking soda
For the Icing:
- 1 cup butter, softened
- 1 tsp vanilla extract
- 1 tsp almond extract
- pinch salt
- 4 to 4 ½ cups powdered sugar
- 3 to 4 tbsp heavy cream
- a touch of Rose Icing Color, pink
- Sprinkles, if desired
Instructions
- 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!
Nutrition
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Super Easy Taco Pizza
Karen Elliott
What can I do to make these with more of a cookie texture without changing the flavor
Shawn
You can try these No Roll Sugar Cookies!
Jen
I have a almond allergy can I not use the almond extract and substitute it for something else like vanilla extract?
Shawn
Yes, you can use vanilla extract in place of the almond!
Melissa
These taste great, but came out dry. What did I do wrong?
Shawn
Is it possible you over-cooked them?
Kelly Y.
These look amazing and I’d love to send them out in Christmas packages! My granddaughter is allergic to eggs though. Can I use anything else to substitute them?
Sharon
Can I use gluten free flour for these? I’ve found in some recipes you can’t sub gluten free flour for regular and get the end result you’re looking for.
Shawn
I haven’t tried this recipe with gluten free flour, but if you’ve had success with a similar substitution in the past, I’m sure it’ll work great!
Kathleen
Must I use heavy cream in the frosting? If not, what would be a substitute?
Shawn
Yes, heavy cream is what helps give the frosting it’s fluffy texture.
Kathryn Alva
Hi, I have q question for the Butter, is it unsalted or sweet Butter?
Shawn
Use unsalted butter for this recipe.
Sue Bawarski
Can you freeze them?
Shawn
Definitely!
patricia @ grab a plate
I have *got* to make these! I’m considering cutting the recipe in half. What do you think? I mean…if I’ve gotta make this as-is, things could be worse 🙂
Shawn
Yes, you can definitely halve the recipe. Use the scaling feature in the recipe card to scale it down to your desired size. 🙂
Samuel
I love this. You are making awesome cake. I appreciate this. Thanks
Christina
Could you either leave out or use something other than the almond extract?
Shawn
You can leave it out or substitute for vanilla extract. 🙂
Heloise
I have two questions .can you use this recipe with chocolate? Can you make roll cake???
Shawn
I’m sure this would work as a chocolate base, but it will not work as a cake roll. It’s more cookie than cake.
DONNA C. LARSEN
Aside from its colorful appearance, these cake bars will be in stardom if everything will properly fall into their proper places. Let us just hope for the best then. My only hope for now is for them to be as delicious as they look like.
Lindsay
We cannot stop eating these!! SO delicious. Can’t stop.
Shawn
Yay! They’re one of our favorites too!
Christina Barrera
Could I use margarine instead?
Shawn
I wouldn’t recommend it, but if that’s all you’ve got, I think that would be ok.
Luna
I’m not the biggest fan of cookie cakes but this is the most beautiful frosting I’ve ever seen. The color is just perfect!
Shawn
Thanks Luna! The combination of soft cookie and fluffy frosting is truly irresistible.