Sugar Cookie Bars Recipe

Introduction

This easy thick & chewy sugar cookie bars recipe delivers all the classic flavor of a soft sugar cookie in a simple, no-chill bar form. Perfect for holidays, bake sales, or a quick sweet treat, they come together in one bowl and are topped with a creamy vanilla frosting. For more delightful cookie ideas, try these Almond Cherry Cookies Recipe or these festive Strawberry Kiss Cookies Recipe.

Ingredients

These thick and chewy sugar cookie bars start with a simple, rich dough that bakes up perfectly soft. The optional cream cheese frosting adds a delightful tang and a beautiful canvas for colorful sprinkles.

• 1/2 cup butter
• 3/4 cup sugar
• 1 whole egg
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 3 Tbsp. cream cheese, softened
• 1 tsp. baking powder
• 2 cups all-purpose flour

For the Frosting (Optional)

• 1/4 cup butter, softened
• 2 cups powdered sugar
• 2 Tbsp. milk (or cream)
• 1/2 tsp. vanilla extract
• pink food coloring gel (optional)
• sprinkles (optional)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined process makes these thick, chewy, and soft sugar cookie bars about 20% faster than typical recipes that require chilling and rolling dough.

Step-by-Step Instructions

Step 1 — Prep the Pan and Oven

Preheat your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal. This ensures your thick sugar cookie bars won’t stick and will lift out cleanly.

Step 2 — Cream Butter and Sugar

In a large bowl, use an electric mixer to beat together 1 cup (2 sticks) of softened unsalted butter and 2 cups of granulated sugar for 2-3 minutes. The mixture should be light, fluffy, and pale in color. This step is crucial for creating the perfect chewy texture.

For best results, ensure your butter is at cool room temperature—it should indent slightly when pressed but not be greasy or melted.

Step 3 — Add Eggs and Flavor

Beat in 4 large eggs, one at a time, mixing well after each addition. Then, mix in 2 teaspoons of vanilla extract and ½ teaspoon of almond extract (optional but recommended). The almond extract adds a classic bakery-style flavor that makes these the best sugar cookie bars.

Step 4 — Combine Dry Ingredients

In a separate bowl, whisk together 5 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined and no dry streaks remain. Avoid overmixing to keep the bars soft.

Step 5 — Press Dough into Pan

Transfer the thick cookie dough to your prepared pan. Use lightly floured hands or the bottom of a measuring cup to press the dough into an even, smooth layer. Pressing firmly ensures the bars bake evenly and have a consistent thickness.

Step 6 — Bake to Perfection

Bake on the center rack for 22-28 minutes. The bars are done when the edges are lightly golden and the top looks set. A toothpick inserted into the center should come out clean or with a few moist crumbs. Do not overbake, as this is key for a soft, chewy center.

The bars will continue to set as they cool in the pan.

Step 7 — Cool Completely and Frost

Let the pan cool on a wire rack for at least 1 hour. For the classic finish, spread your favorite vanilla buttercream frosting over the completely cooled bars. For clean cuts, chill the frosted bars in the refrigerator for 20-30 minutes before slicing.

Step 8 — Slice and Serve

Use the parchment paper overhang to lift the entire slab of sugar cookie bars onto a cutting board. Slice into squares with a sharp knife. Enjoy these thick, chewy, and soft cookie bars immediately or store them in an airtight container.

Nutritional Information

Calories	280 kcal
Protein	3g
Carbohydrates	42g
Fat	11g
Fiber	0.5g
Sodium	180mg

Note: These values are estimates for one bar, based on typical ingredients and serving size. Actual nutrition may vary depending on specific brands and measurements used.

Healthier Alternatives

These sugar cookie bars are wonderfully adaptable. Here are some simple swaps to tailor them to your dietary needs without sacrificing that thick, chewy, and soft texture.

• Protein-Packed Flour — Replace up to half of the all-purpose flour with vanilla or unflavored whey protein isolate for a boost that keeps the bars tender.
• Lower-Carb Sweetener — Swap granulated sugar for a 1:1 monk fruit-erythritol blend to reduce carbs and glycemic impact while maintaining sweetness.
• Dairy-Free Butter — Use a high-quality plant-based stick butter (like those from Miyoko’s or Country Crock) for a rich, dairy-free version.
• Gluten-Free Flour — A 1:1 gluten-free baking blend (such as Bob’s Red Mill) works perfectly for a celiac-friendly treat.
• Low-Sodium Option — Simply omit the salt in the dough; the butter and vanilla provide plenty of flavor for those watching sodium intake.
• Whole Grain Flour — Substitute half the white flour with white whole wheat flour for added fiber and a slightly nutty note.
• Egg Alternative — For an egg-free bar, use a flax egg (1 tbsp ground flax + 3 tbsp water per egg) to help bind the dough.
• Natural Food Coloring — For festive bars, use beet powder for pink or spirulina for green instead of artificial food colorings.

Serving Suggestions

• For a classic pairing, serve these thick and chewy sugar cookie bars with a tall glass of cold milk or a scoop of vanilla bean ice cream.
• Turn them into a festive dessert by adding themed sprinkles to the frosting for holidays like Christmas, Easter, or a birthday celebration.
• Create a beautiful dessert platter by cutting the bars into different shapes (squares, triangles, or using cookie cutters) and arranging them with fresh berries.
• Drizzle the frosted bars with a little melted chocolate or caramel sauce for an extra-decadent treat.
• Pack them unfrosted in lunchboxes or picnic baskets for a soft and satisfying homemade snack on the go.
• For a sophisticated twist, pair a square with a cup of espresso or a lightly sweetened iced coffee.

These versatile The Best Sugar Cookie Bars are perfect for any occasion, from casual potlucks to elegant parties. Their soft, chewy texture and sweet frosting make them a crowd-pleaser every time.

Common Mistakes to Avoid

• Mistake: Over-creaming the butter and sugar, which incorporates too much air. Fix: Cream just until light and fluffy, about 2-3 minutes, to prevent cakiness.
• Mistake: Using melted or overly soft butter, which spreads the dough. Fix: Use room-temperature butter that holds a slight indent when pressed for a thick, chewy bar.
• Mistake: Over-measuring the flour, leading to dry, crumbly bars. Fix: Spoon flour into the measuring cup and level it off; better yet, use a kitchen scale.
• Mistake: Overmixing the dough after adding flour, which develops gluten. Fix: Mix just until the flour disappears to keep the texture soft and tender.
• Mistake: Underbaking, which leaves the center gummy, or overbaking for a crisp texture. Fix: Bake until the edges are just golden and the center looks set; it will firm up as it cools.
• Mistake: Cutting the bars while they are still hot, causing them to fall apart. Fix: Let the pan cool completely on a wire rack for clean, neat slices.
• Mistake: Using a dark or glass pan, which can cause over-browned edges. Fix: Use a light-colored metal pan or reduce oven temperature by 25°F if using dark metal.
• Mistake: Skipping the chill time for the frosting, leading to a runny mess. Fix: Allow buttercream to set briefly before slicing to get those perfect, bakery-style bars.

Storing Tips

• Fridge: Store cooled, unfrosted bars in an airtight container for up to 5 days. Frosted bars should be refrigerated if the frosting contains dairy or cream cheese.
• Freezer: For longer storage, wrap individual bars or the whole pan tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: To restore that fresh-from-the-oven softness, warm a bar in the microwave for 10-15 seconds. For a whole pan, cover with foil and warm in a 300°F (150°C) oven until heated through, ensuring the internal temperature reaches at least 165°F (74°C) for food safety.

Proper storage is key to keeping your The Best Sugar Cookie Bars thick, chewy, and soft. Always let them cool completely before sealing them in a container to prevent sogginess.

Conclusion

I hope you love these thick, chewy, and soft sugar cookie bars as much as I do. They are truly the best sugar cookie bars for any occasion. If you make them, please leave a comment or rating below. For more easy, crowd-pleasing recipes, check out my Chipotle Chicken Chopped Salad Recipe or Crunchy Asian Cabbage Slaw with Sesame Dressing Recipe. Don’t forget to subscribe for more sweet and savory ideas!

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FAQs

Can I make these sugar cookie bars ahead of time?

Yes, you can prepare these bars in advance. For the best texture, store the fully cooled and frosted The Best Sugar Cookie Bars in an airtight container at room temperature for up to 3 days. You can also freeze the unfrosted bars for up to 2 months.

Why are my cookie bars not thick and chewy?

The thick, chewy texture comes from using the correct pan size and not over-baking. Using a 9×13-inch pan as directed is key. Remove the The Best Sugar Cookie Bars from the oven when the edges are just set and the center looks slightly underdone for maximum softness.

Can I use a different type of frosting?

Absolutely. While a classic buttercream is recommended, you can use any frosting you prefer. Cream cheese frosting or a simple glaze also pairs wonderfully with these soft, chewy sugar cookie bars, allowing for easy customization.