Go Back
A close-up shot of a tray of freshly baked Sugar Cookie Bars, topped with smooth white frosting and colorful sprinkles.

Classic Sugar Cookie Bars with Vanilla Bean Frosting

These soft and chewy sugar cookie bars are a delightful alternative to traditional cut-out cookies, topped with a luscious vanilla bean buttercream frosting. Perfect for sharing and easy to make for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Bars
  • 2 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 1 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
For the Vanilla Bean Frosting
  • 1 cup unsalted butter softened
  • 4 cup powdered sugar sifted
  • 1-2 tbsp milk or heavy cream
  • 1 tsp vanilla bean paste or vanilla extract
  • Pinch salt
Optional Topping
  • Sprinkles for topping

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Electric mixer (stand or hand-held)
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Rubber Spatula
  • Measuring Cups
  • Measuring Spoons
  • Wire Rack

Method
 

Prepare the Cookie Bars
  1. Preheat oven to 375°F (190°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Spray lightly with non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Press the dough evenly into the prepared 9x13 inch baking pan.
  7. Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. The center may look slightly undercooked but will firm up as it cools.
  8. Let the cookie bars cool completely in the pan on a wire rack before frosting. This is crucial for a clean cut and to prevent the frosting from melting.
Prepare the Vanilla Bean Frosting
  1. In a large bowl, using an electric mixer, beat the softened butter until creamy and smooth (about 2 minutes).
  2. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated.
  3. Add 1 tablespoon of milk/cream, vanilla bean paste, and a pinch of salt. Beat on medium-high speed until light and fluffy, adding more milk/cream a teaspoon at a time if needed to reach your desired consistency.
Assemble and Serve
  1. Once the cookie bars are completely cool, spread the frosting evenly over the top using an offset spatula or the back of a spoon.
  2. If desired, immediately decorate with sprinkles.
  3. Refrigerate for 15-30 minutes to set the frosting, then lift the bars out of the pan using the parchment paper overhang.
  4. Cut into 24 squares (or your desired size).

Notes

For extra flavor, you can add a touch of almond extract to the cookie dough or frosting. Bars can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Ensure butter for both bars and frosting is truly softened (not melted) for the best texture.