Sugar Cookie Bars

These Sugar Cookie Bars are a great way to make sugar cookies for a crowd. No rolling, no cutting out. These Sugar Cookie Bars are a great way to make sugar cookies for a crowd.
I love getting recipes from readers. I feel like if someone takes the time to email you a recipe, they must really love it.
I have acquired quite a few recipes over the last couple of months and I’m determined to try all of them as time and my thighs allow it.
BreeAnn emailed me this a while ago and I finally tried them and loved them. It seems like I’ve seen them bouncing across the food blogs a ton just recently so I may not be the first but here’s my go at them.
They are dangerously easy and great for holiday themed cookies or baby showers with half of the effort! No rolling and frosting individual Sugar Cookies.
Someone couldn’t wait for me to chill these and dug right in…
They should be less work although my kids were being high maintenance and wanted half yellow, half pink…and half normal icing, half almond flavored frosting. I actually preferred the almond frosting.

Sugar Cookie Bars


  • 1 cup butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 5 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon lemon zest (optional)


  • 1/2 cup butter, room temperature
  • 4 ounces cream cheese (1/2 of an 8 oz block) softened
  • 1 teaspoon vanilla (I used almond extract for half of the frosting)
  • ¼ teaspoon salt
  • 4 cups powdered sugar
  • 5 Tablespoons milk
  • food coloring (if desired)


  1. Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean (they won’t look done so do the toothpick test). Cool completely and frost.
  2. For the frosting: Combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. You may not need all the milk! Spread over cooled cookie bars.


Source: BreeAnn Fankhauser

 These Sugar Cookie Bars are a great way to make sugar cookies for a crowd.

Speak Your Mind



  1. These are quite gorgeous, lovely pics

  2. Too funny… I had seen these on lots of blogs and just made these this morning for a bible school class. They were a hit!!

  3. I am going to have to try these! I am throwing a baby shower for my sister this Saturday. I think I will make them for it!!!

  4. mmmmmmmmmmm!

  5. I’ve seen thse around and they look so good though I’ve never tried them. Your pink and yellow frosting is pretty too.

  6. those look so good! and adorable to boot.

  7. I have seen these around the blog world and keep meaning to make them…I am a little nervous about having them in my house, though! I might eat the whole pan!

  8. Glad you liked them! They are still a fave around my neck of the woods! When I bring them to work, they are gone in seconds! Almond flavoring sounds yummy, a hint of lemon might be good with these ones as well!

  9. BreeAnn,
    Thanks again. I loved them! I saw that other blogs with this recipe added some lemon zest to the cookie so I added that as an option.
    Thanks again,

  10. These look great. My Boyfriend loves sugar cookies. I’ve never tried sugar cookie bars before but they look easier and just as tasty.

  11. These are such a perfect go-to cookie bar. I make them whenever I need to take something to a potluck. I like that you did two kinds of frosting. : )

  12. I have never seen these before! I love sugar cookies and these just look amazing!!

  13. They are so pretty and look delicious!!

  14. I just found your blog and marked it in my faves! My mouth is watering and I am ready to hit the kitchen, thanks for posting all these delicous recipes!! We live in Florida too, what part do you live in?

  15. I have seen these everywhere but I’m always up for another sighting! They look delicious. I really love the almond-infused buttercream!

  16. I made these last 4th of july. totally forgot about them. yours look divine!

  17. Just tried these and they were fantastic! I used the lemon zest. I love sugar cookies and these are sooooo much easier (and just as tasty) than the cookie cutter kind! These will be a definite repeat at my house.

  18. Great recipe. Thanks for sharing!

  19. Do they turn out soft or hard?

  20. Anonymous,
    I would say they are on the firmer side.

  21. I just made these and even though the whole thing put together has not gone in my mouth, the parts…dough….frosting have been so yummy. I made double the almond frosting and am now searching for a cherry cupcake recipe to use the rest of it one….mmmmm….so good, can’t wait to have it tonight with the girls!!!

  22. I just made these for a baptism. They were super yummy. Thanks so much.

  23. I made these this weekend and they turned out yummy but they needed to bake longer then the 15 minutes. They came out too doughy 🙁

  24. They are in the oven now…and they smell SO good!

  25. These look very yummy! Will be making this today 😉

  26. My kids loved these and they were so much less work than sugar cookies. I cut them out with cookie cutters after they were frosted so they were still like sugar cookies. Thanks so much!

  27. I made this last night and they not only look beautiful but they taste great. They were so quick and easy to make. I think the next time I make them I’m going to add a little nutmeg in the dough and make the almond flavored frosting.

    I’ll be making these again and again.

  28. Do you think you can freeze these?

    • Susan Anderson says:

      Hi – I have freezed these cookies with cream cheese frosting and without – both ways work fine! Sometimes I will just cut them into big quarters or halves and wrap the entire portion well and then cut into smaller pieces. That way you can also frost a larger piece after defrosting if you didn’t do it before. Depending on the softness of your frosting it may stick if you leave the plastic wrap on too tight while defrosting – we eat them too fast for that though! These are my kids go-to, most requested cookie for school functions and parties

  29. I’m not sure if I would freeze them with frosting but I’ve never tried it before…you could definitely freeze them without.

  30. Thank you for sharing, They look delish!!

  31. I l.
    ove the look of the recipes I am going to try a couple

  32. Made these this morning for a party we are hosting later. Should they be refrigerated with the cream cheese being in the frosting??

    • Christy {The Girl Who Ate Everything} says:

      Shoot! It’s probably too late. I don’t refrigerate them. I think they should be fine for a couple of hours. Sugar acts as a preservative.

  33. i’ve always wanted to make these. they look yummy!

  34. This looks fantastic!! I would love to try this sometime!

  35. I had to modify this a little, since my oven’s interior is narrower than 18 inches, but they did pretty well in a 10 x 15 pan. They’re a little dry, though, because they’re thicker. (I gave the rest to law students, who will eat anything with final exams approaching.) Next time, I’ll spread this out over two 9 x 13 dishes and see what happens. The ones I baked for the students taste delicious, though, and your frosting recipe is out of this world!

  36. I made these for a church gathering and they flew off the table. Everyone loved them.

  37. My aunt made these for a reunion, AMAZING. She put a packet of dry koolaid fruit punch powder in with the icing and it was so GREAT. Thanks for the recipe!

  38. I tried these and loved them. I just got your cookbook and there is a different recipe version for Sugar Cookie Bars. Which version do you like best?

  39. I’ve been searching for a quick & easy recipe to as a Valentine’s Day treat for the office. Looks like I found my recipe!

  40. Hey! Am I able to use this recipe and still roll it out and cut it out with cookie cutters?