Sugar cookie bars (Barras de galletas de azucar) are soft, buttery bars baked in a pan that taste like classic sugar cookies without rolling or cutting the dough.
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This sugar cookie bars recipe bakes the dough in one pan to create a soft, chewy base and finishes it with a smooth cream cheese frosting that spreads easily and slices cleanly, making it perfect for holidays.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure.
- Unsalted butter: Creates a rich, tender cookie texture.
- Granulated sugar: Sweetens the bars and helps create a light, soft crumb.
- Eggs + extra egg yolk: Bind the dough and add moisture for a softer interior.
- Cream cheese + powdered sugar: Create a smooth, creamy frosting that spreads easily and sets well.
How to Make Sugar Cookie Bars
Note: Full instructions are provided in the recipe card below.
- For the cookie bars: Place a rack in the center of the oven and preheat to 350°F (180°C). Grease a 9x13-inch (23x33 cm) baking pan and line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and cream of tartar until well combined.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar and salt, and continue beating for 3 minutes until light and fluffy.
- Beat in the eggs, extra egg yolk, and vanilla extract until incorporated. Then, add the dry ingredients and mix on low speed just until the dough comes together.
- Press the dough evenly into the prepared pan using your hands or a piece of greased plastic wrap for a smooth surface.
- Bake until lightly golden and a toothpick inserted in the center comes out clean, about 23-25 minutes. For slightly crispier edges and bottoms, bake 28-32 minutes until golden brown. Transfer to a wire rack to cool completely.
- For the cream cheese frosting: In a stand mixer bowl with the paddle attachment, beat the cream cheese, butter, vanilla, and salt on low speed until smooth and creamy, about 3 minutes
- Gradually add the powdered sugar, mixing on low until fully incorporated and silky. Scrape down the sides of the bowl as needed.
- Spread the frosting evenly over the cooled bars using an offset spatula. Add sprinkles immediately if desired.
- Lift the bars from the pan using the parchment overhang and cut into squares. Store in an airtight container in the refrigerator for up to 3 days.
Hint: Let the bars cool completely before frosting so the cream cheese frosting spreads smoothly and stays in place.
Storage, Make Ahead, & Freezing
Storage: Store sugar cookie bars in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Bake the bars 1 day ahead, cool completely, and frost before serving.
Freezing: Freeze unfrosted bars for up to 2 months; thaw at room temperature and add cream cheese frosting before serving.
Camila's Tips & Variations
- Softer bars: Bake just until the center is set; overbaking makes them dry.
- Thicker frosting: Add a little more powdered sugar if the frosting feels loose.
- Vanilla boost: Use good-quality vanilla for better flavor.
- Festive look: Add sprinkles right after frosting so they stick.
- Flavor swap: Add lemon zest to the frosting for a light citrus taste.
Frequently Asked Questions
Why are my sugar cookie bars dry?
They were baked too long; remove them as soon as the center is set.
How do I know when sugar cookie bars are done?
They're ready when lightly golden and a toothpick comes out clean.
What happens if I frost the bars while warm?
The cream cheese frosting will melt; always let the bars cool completely.
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Recipe
Sugar Cookie Bars
Equipment
- Offset Spatula
Ingredients
- 350 all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 170 g unsalted butter , at room temperature
- 300 g granulated sugar
- ¾ teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
Cream Cheese Frosting
- 113 g cream cheese , at room temperature
- 57 unsalted butter , at room temperature
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 240 g confectioners' sugar
Instructions
For the cookie bars:
- Place a rack in the center of the oven and preheat to 350°F (180°C). Grease a 9x13-inch (23x33 cm) baking pan and line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and cream of tartar until well combined.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar and salt, and continue beating for 3 minutes until light and fluffy.
- Beat in the eggs, extra egg yolk, and vanilla extract until incorporated. Then, add the dry ingredients and mix on low speed just until the dough comes together.
- Press the dough evenly into the prepared pan using your hands or a piece of greased plastic wrap for a smooth surface.
- Bake until lightly golden and a toothpick inserted in the center comes out clean, about 23-25 minutes. For slightly crispier edges and bottoms, bake 28-32 minutes until golden brown. Transfer to a wire rack to cool completely.
For the cream cheese frosting:
- In a stand mixer bowl with the paddle attachment, beat the cream cheese, butter, vanilla, and salt on low speed until smooth and creamy, about 3 minutes
- Gradually add the powdered sugar, mixing on low until fully incorporated and silky. Scrape down the sides of the bowl as needed.
- Spread the frosting evenly over the cooled bars using an offset spatula. Add sprinkles immediately if desired.
- Lift the bars from the pan using the parchment overhang and cut into squares. Store in an airtight container in the refrigerator for up to 3 days.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
