why make this recipe
Sugar Cookie Bars are easy and quick. They give the same sweet soft cookie taste but in a pan. You can cut them into bars for parties, school, or snacks. They bake fast and please kids and adults.
introduction
These bars use simple pantry ingredients and little time. You mix, press into a pan, and bake. If you like soft cookies, you might also enjoy this chewy pumpkin chocolate chip cookies recipe for another easy treat.
how to make Sugar Cookie Bars
Make the dough, press it in a pan, and bake. Cool fully before cutting so bars hold their shape. Below are the full ingredients and step-by-step directions.
Ingredients :
2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup unsalted butter, softened, 1 1/2 cups granulated sugar, 1 cup brown sugar, packed, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup sprinkles (optional)
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
- Beat in the eggs and vanilla extract until well combined.
- Gradually mix in the dry ingredients until just combined.
- If using, fold in the sprinkles.
- Spread the dough evenly in the prepared baking pan.
- Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Let cool before cutting into bars.
how to serve Sugar Cookie Bars
Cut into squares and serve plain or with frosting. They go well with milk, coffee, or tea. For a fun mix, plate them with brownies or other cookies—try pairing with chocolate cookie delight for variety.
how to store Sugar Cookie Bars
Let bars cool completely. Store in an airtight container at room temperature for up to 3 days. For up to a week, keep them in the fridge. Freeze wrapped bars for up to 3 months; thaw at room temperature before serving.
tips to make Sugar Cookie Bars
- Soften butter to room temperature for easy creaming.
- Do not overmix after adding flour. Mix until just combined.
- Press dough evenly in the pan for uniform baking.
- Test center with a toothpick. If it comes out clean, they are done.
- Add sprinkles last to avoid color bleed.
variation (if any)
- Add 1/2 cup mini chocolate chips for a cookie-chocolate mix.
- Swap sprinkles for chopped nuts or candy pieces.
- Frost the cooled bars with a simple vanilla glaze for extra sweetness.
FAQs
Q: Can I use salted butter?
A: Yes. Reduce added salt to a pinch if you use salted butter.
Q: Can I make these gluten-free?
A: Use a 1-to-1 gluten-free flour blend and follow the same steps. Texture may vary slightly.
Q: How do I keep the bars soft?
A: Do not overbake. Remove when the edges are lightly golden. Store in an airtight container.
Q: Can I double the recipe?
A: You can double, but bake in two pans. A larger single pan will change baking time.
Conclusion
For an easy pan cookie, this recipe works great. For another version with frosting and a step-by-step guide, see Sugar Cookie Bars – Tastes Better From Scratch.
Sugar Cookie Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
- Beat in the eggs and vanilla extract until well combined.
- Gradually mix in the dry ingredients until just combined.
- If using, fold in the sprinkles.
- Spread the dough evenly in the prepared baking pan.
- Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Let cool completely before cutting into bars.