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Sadia Hussain

Feb 12, 2021

Sugar Cookie Bars Recipe

Sweet, thick and slightly soft in the center. That best describes these buttery, sugar cookie bars. All you need is a cold glass of milk and a big bite of this frosting topped cookie to put a smile on your face.

This cookie dough comes together in a split and freezes well. These bars are easy because there’s no rolling or cutting out individual cookies. I love the frosting on these sugar cookie bars and the sprinkles are just fun!

These sweet treats are perfect to share with family and friends, for birthday parties or to enjoy any day of the week.

Sugar Cookie Bars Recipe

Sadia Hussain




3 Hours Including Prep, Chill and Cool Time


  • 1/2 cup butter, softened

  • 1 cup shortening

  • 2 cups sugar

  • 4 large eggs, slightly beaten

  • 2 teaspoons vanilla

  • 5 cups flour

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons salt

For the Frosting

  • 2 tablespoons butter, softened

  • 1/2 cup cream cheese

  • 2-2 1/2 cups powdered sugar

  • 1/2 teaspoon vanilla

  • 1-2 drops food coloring (optional)

  • Heavy cream, a teaspoon at a time

  • Sprinkles for the top (optional)


  1. Preheat oven to 200C/400F.

  2. Prepare a jellyroll pan with baking parchment, allowing some of the parchment to hang off the sides of the pan. Set aside. 

  3. I use my Kenwood mixer, but you can mix with a hand mixer or by hand. Mix butter and shortening until fluffy.

  4. Add sugar and mix until pale and fluffy. Scrape down sides and continue mixing.

  5. Add eggs and mix until just combined.

  6. Add vanilla and mix until just combined.

  7. Add flour, baking powder and salt.

  8. Dough will be soft, gently take out of bowl, wrap in plastic and chill for 2 hours or overnight.

  9. Divide dough and press half into a jellyroll pan. Press with a flat base glass or cup to evenly flatten cookie base.

  10. Bake for 15-18 minutes or until edges are light brown.

  11. Cool on rack for 10 minutes. Gently lift cookie slab out of jellyroll pan by the hanging edges of baking parchment. Lay on a flat surface.

  12. Cut into squares.

  13. Cool squares completely on rack before frosting each one.

  14. In a large bowl, mix butter and cream cheese with a mixer until fluffy.

  15. Add powdered sugar and mix on low speed until combined.

  16. Add vanilla and mix until combined.

  17. Add food coloring (optional) and mix until combined.

  18. Add heavy cream a teaspoon at a time and mix on high speed, scraping down the sides of the bowl, until fluffy.

  19. Frost each, cooled cookie bar and add sprinkles (optional).

Tips and Bits

You can use the other half of the dough to make another pan of cookie bars. You can roll the dough out for cut-out cookies or you can freeze the remaining half for another day.

I like to lift out the cookie slab from the jellyroll pan while still warm as it's easier to cut squares. The squares need to be put back on the rack to cool completely.

You can cut these larger or smaller if you like.

I like to cut my squares then frost each one but you can frost the entire, completely cooled slab and then slice if you prefer.

Store these in the fridge in an airtight container with wax paper between the layers

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