I’m excited to share my thick, chewy Vanilla Cookie Bars crowned with sweet frosting and rainbow sprinkles, an absurdly simple recipe that’s perfect for any occasion.

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I’ve made a lot of sugar cookies but these bars surprised me. Thick and chewy, they somehow hold a pillowy center while still browning at the edges, and it’s the generous use of unsalted butter plus a kiss of vanilla extract that gives them that almost guilty richness.

They remind me of the weird internet obsession I had with Food Nanny Sugar Cookie Bars last winter, only cleaner and faster. If youre the type who skim through Baking 101 Recipes looking for one thing you can actually finish without drama, this is it.

Warning, youll want to cut a big piece.

Ingredients

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Adds rich fat and flavor, keeps bars tender, mostly saturated fat, no fiber.
Pure sweetness and structure, simple carbs for energy, no vitamins or fiber.
Provide protein, moisture and binding, some vitamins and fats, boost texture.
Adds warm aromatic sweetness, no nutrition but big taste, tiny alcohol content.
Main carbs and structure, low fiber unless whole grain, gives chew and rise.
Ultra fine sugar for frosting smoothness, pure carbs, makes frosting thick and sweet.
Mostly sugar and color, add crunch and fun, no real nutrients, high in sugar.
Thins frosting, adds richness and fat, small amounts of calcium and protein.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened, for frosting

3 cups powdered sugar

2 to 3 tablespoons milk or heavy cream

1 teaspoon vanilla extract

pinch of salt

1/3 to 1/2 cup rainbow sprinkles

How to Make this

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1. Preheat oven to 350°F and line a 9×13 inch pan with parchment, grease the sides so the bars pop out easy.

2. In a large bowl, cream 1 cup (2 sticks) softened unsalted butter with 1 1/2 cups granulated sugar until light and a little fluffy, about 2 to 3 minutes.

3. Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract until mixed.

4. In another bowl whisk together 3 cups all purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Add the dry mix to the wet and stir until just combined, don’t overmix or the bars will get tough.

5. Press the dough evenly into the prepared pan using a spatula or your hands (wet them a bit so dough dont stick), smoothing the top.

6. Bake 20 to 25 minutes until the edges are lightly golden and the center is set but still slightly soft. Let the pan cool completely on a wire rack before frosting.

7. For the frosting: beat 1/2 cup (1 stick) softened unsalted butter until smooth, then gradually add 3 cups powdered sugar, 1 teaspoon vanilla extract and a pinch of salt. Add 2 to 3 tablespoons milk or heavy cream a little at a time until you reach a spreadable consistency.

8. Spread the frosting over the cooled bars with an offset spatula or knife, then immediately sprinkle 1/3 to 1/2 cup rainbow sprinkles over the top so they stick.

9. Chill 15 to 30 minutes to set the frosting if you want cleaner slices. Use a sharp knife warmed under hot water and wiped dry between cuts for neat bars.

10. Store in an airtight container at room temp for up to 3 days or refrigerate up to a week. You can freeze unfrosted bars for up to 3 months and frost after thawing.

Equipment Needed

1. 9×13 inch baking pan (lined with parchment and greased so the bars pop out easy)
2. Parchment paper (cut to fit)
3. Two mixing bowls, one large and one medium
4. Electric hand mixer or stand mixer, or a sturdy whisk if you wanna do it by hand
5. Measuring cups and spoons
6. Rubber spatula for folding and pressing the dough
7. Offset spatula or butter knife for spreading frosting
8. Metal whisk for dry ingredients
9. Wire cooling rack
10. Sharp knife and a clean towel to warm and wipe the blade between cuts

FAQ

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened, for frosting

3 cups powdered sugar

2 to 3 tablespoons milk or heavy cream

1 teaspoon vanilla extract

pinch of salt

1/3 to 1/2 cup rainbow sprinkles

Q: Can I use salted butter instead? A: Yes, you can, just skip the 1/2 teaspoon salt in the dough and the pinch in the frosting or the bars may taste slightly salty.

Q: Can I freeze these? A: Yep, freeze unfrosted bars wrapped well for up to 3 months, thaw then frost. Frosted bars freeze okay too but sprinkles can smudge a bit.

Q: My frosting is too runny what now? A: Add more powdered sugar a little at a time, or chill it 10 minutes and stir, then spread. If too stiff add a tiny splash of milk.

Q: How do I get clean slices? A: Chill bars so frosting firms up, then use a sharp knife wiped clean between cuts. A warm knife also helps slice smooth.

Q: Can I swap sprinkles for something else? A: Totally, chopped nuts, mini chocolate chips, or colored sugar all work fine, just press them into frosting so they stick.

The BEST Sugar Cookie Bars (easy!) Recipe Substitutions and Variations

Unsalted butter (1 cup): use salted butter, same amount, and skip the 1/2 tsp salt in the recipe; or use stick-style vegan butter 1:1 — texture and flavor will be a bit different but it works.
Granulated sugar (1 1/2 cups): swap for light brown sugar 1:1 for a chewier, caramel-y note; or coconut sugar 1:1 for a less sweet, slightly nutty flavor.
Eggs (2 large): for each egg use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) or 1/4 cup unsweetened applesauce; flax keeps structure better, applesauce makes bars more moist and a bit denser.
All purpose flour (3 cups): use a 1:1 gluten free flour blend that already includes xanthan gum (same volume) to make them gluten free; or swap to cake flour for a softer, more tender crumb (you may notice a slight change in rise).

Pro Tips

1. Let the butter get to the right softness, not mush. You should be able to press a dent with your finger and it should spring back a little. If its too soft the dough gets greasy, too cold and you wont cream it properly. If you gotta speed things up, microwave short bursts like 5 seconds and check, dont let it melt.

2. Dont overmix the dough. Stop as soon as the flour streaks disappear, overworking it makes the bars tough. If the dough is too sticky to press nicely, chill it for 10 to 15 minutes and then press it into the pan.

3. Make the frosting smooth and stable by sifting the powdered sugar first and beating the butter really well before you add it. If your frosting is too thin, add a tablespoon more powdered sugar or a tiny pinch of cornstarch to thicken without watering it down. Taste it as you go, a pinch of salt or a drop of vanilla can balance the sweetness.

4. For clean slices and pretty sprinkles chill the frosted pan until the icing firms up, then warm a sharp knife under hot water and wipe it dry between cuts. Store bars in a single layer with parchment between them so the sprinkles dont rub off, and freeze unfrosted if you want long term storage then frost after thawing.

The BEST Sugar Cookie Bars (easy!) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m excited to share my thick, chewy Vanilla Cookie Bars crowned with sweet frosting and rainbow sprinkles, an absurdly simple recipe that’s perfect for any occasion.

Servings

servings

Calories

283

kcal

Equipment: 1. 9×13 inch baking pan (lined with parchment and greased so the bars pop out easy)
2. Parchment paper (cut to fit)
3. Two mixing bowls, one large and one medium
4. Electric hand mixer or stand mixer, or a sturdy whisk if you wanna do it by hand
5. Measuring cups and spoons
6. Rubber spatula for folding and pressing the dough
7. Offset spatula or butter knife for spreading frosting
8. Metal whisk for dry ingredients
9. Wire cooling rack
10. Sharp knife and a clean towel to warm and wipe the blade between cuts

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened, for frosting
3 cups powdered sugar
2 to 3 tablespoons milk or heavy cream
1 teaspoon vanilla extract
pinch of salt
1/3 to 1/2 cup rainbow sprinkles

Directions

Preheat oven to 350°F and line a 9×13 inch pan with parchment, grease the sides so the bars pop out easy.
In a large bowl, cream 1 cup (2 sticks) softened unsalted butter with 1 1/2 cups granulated sugar until light and a little fluffy, about 2 to 3 minutes.
Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract until mixed.
In another bowl whisk together 3 cups all purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Add the dry mix to the wet and stir until just combined, don’t overmix or the bars will get tough.
Press the dough evenly into the prepared pan using a spatula or your hands (wet them a bit so dough dont stick), smoothing the top.
Bake 20 to 25 minutes until the edges are lightly golden and the center is set but still slightly soft. Let the pan cool completely on a wire rack before frosting.
For the frosting: beat 1/2 cup (1 stick) softened unsalted butter until smooth, then gradually add 3 cups powdered sugar, 1 teaspoon vanilla extract and a pinch of salt. Add 2 to 3 tablespoons milk or heavy cream a little at a time until you reach a spreadable consistency.
Spread the frosting over the cooled bars with an offset spatula or knife, then immediately sprinkle 1/3 to 1/2 cup rainbow sprinkles over the top so they stick.
Chill 15 to 30 minutes to set the frosting if you want cleaner slices. Use a sharp knife warmed under hot water and wiped dry between cuts for neat bars.
Store in an airtight container at room temp for up to 3 days or refrigerate up to a week. You can freeze unfrosted bars for up to 3 months and frost after thawing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.