Where everything's made with love

Amazing Star-Spangled Sugar Cookie Bars Recipe

Published:  ā€¢ 
Last Modified: May 21, 2024
Published: May 21, 2024

Sharing is caring!

Celebrate Summer With Easy Colorful Treats

These time-saving sugar cookie bars recipe is a keeper! The bars are soft and delicious, loaded with buttercream frosting and festive sprinkles! Nothing tops a soft, chewy sugar cookie with frosting, but they can be a lot of work!

These buttery bar cookies are thick and chewy, and the frosting is amazing. I think I might even like these better than the cutout kind! You can vary them by the sprinkles you have on hand and cut them any size you want.

sugar cookie bars recipe

Why You Will Love This Sugar Cookie Bars Recipe

The number one reason you'll love this recipe is that it's fast, and right below that reason, these sugar cookie bars taste amazing! The ingredients are very simple, and you probably have them on hand. You can vary this sugar cookie bar recipe in so many ways!

For example, swap peppermint or almond extract for the vanilla, then top them with toasted almonds or crushed peppermint. Use any topping you like!

How To Make Sugar Cookie Bars

Preheat your oven to 350 degrees, and line a nine-by-thirteen baking pan with parchment paper or you can use wax paper.

Cream together a stick of softened butter and a cup of sugar until it's fluffy, then beat in two eggs and a teaspoon of vanilla. A touch of salt is always a good thing in a sweet cookie, so use salted butter or add a teaspoon of salt if you're using unsalted butter.

This dough is thick, so I found my trusty Danish whisk the perfect tool! Stir in the flour and baking soda until no flour is showing. Finally, stir in the sprinkles before pressing the dough into the pan.

Pat the dough into place using your hands or the back of a spoon to ensure it is as evenly distributed and level as possible. Now bake the bars for about twenty minutes or until the top is a beautiful light golden brown.

Carefully lift the cookie bar from the pan onto the rack and let it cool completely before frosting it. The easiest way to do that is to grab an edge of the parchment paper and slide it out of the pan onto the cooling rack.

While it's cooling, mix all the frosting ingredients until fluffy. Spread on the cooled cookie bar and add sprinkles as desired. I couldn't resist planting some flags in the uncut bars. I have an American flag fetish!!

You can cut these sugar cookie bars into 24 squares, or I often cut these sugar cookie bars into a smaller finger shape that I think is a perfect portion.

To do that, cut them into strips about one inch wide across the pan the short way, then divide each strip into thirds, making a bar about one inch by three inches.

Reminder, as I often confess, precision is NOT my gift! Some people want a big bar; others choose a smaller one, and everybody wins!šŸ˜…

And I love piling them up in different ways and on various serving pieces to make something fun for Memorial Day, the Fourth of July, or any holiday!

I have had a lot of fun with this recipe! I made them into St. Patrick's Day sugar cookie bars with festive green sprinkles.

Another time, I made Easter sugar cookie bars with tinted buttercream frosting and springy sprinkles!

This easy, delicious sugar cookie bar is one of my husband's most favorite treats. Naturally, he quickly spots the biggest cookie on the plate!

Yield: 24 bars

Sugar Cookie Bars

Sugar Cookie Bars

Delicious buttery sugar cookie bars are thick, chewy, and topped with amazing buttercream frosting.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 30 seconds
Total Time 35 minutes 30 seconds


  • 1/2Ā cupĀ butterĀ softened
  • 1Ā cupĀ sugar
  • 2Ā eggs
  • 1Ā tspĀ vanilla
  • 2 1/4Ā cups all-purposeĀ flourĀ 
  • 1Ā tspĀ baking soda
  • 1/2Ā tspĀ salt (omit if using salted butter)
  • 1/4 cupĀ holiday sprinklesĀ or holiday chips
  • One recipe of Buttercream Frosting
  • Sprinkles, chips, or candies for topping as desired

Buttercream Frosting

  • 1/2Ā cup (one stick) butter, at room temperature
  • 4Ā cupsĀ powdered sugar
  • 3-4Ā TbspĀ milk
  • 1 tspĀ vanilla extract


  1. Preheat the oven to 350 degrees.
  2. Line a 9"x 13" baking pan with parchment or wax paper.
  3. Beat the butter and sugar until the mixture is fluffy, then beat in the eggs and vanilla.
  4. Stir in the flour and baking soda. The dough will be quite thick.
  5. Finally, gently fold in the sprinkles and press the dough evenly into the pan.
  6. Bake for about 20 minutes or until light golden brown.
  7. Cool and lift the bar out of the pan before frosting. Make sure the bars are completely cool.
  8. In a large bowl, beat the powdered sugar, butter, vanilla, and milk until light and fluffy. If the frosting is too thick, add a little bit of milk at a time until it is the consistency you want. If it is too thin, add a little bit of powdered sugar at a time.
  9. Spread the frosting on the cooled cookie bar, and add sprinkles as desired.
  10. Cut the bars into 24 squares or approximately one-inch wide strips, then divide the strips into thirds so you end up with a cookie bar about one inch by three inches long. This is a sweet, rich cookie, so smaller pieces are ideal.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 221Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 154mgCarbohydrates: 40gFiber: 0gSugar: 29gProtein: 2g

I love baking bar cookies because they are such a time saver and because they are thick, chewy, and yummy! Here are two of our family's favorite bar cookie recipes: Easy Cake Mix Lemon Bars and Peanut Butter Frito Bars.

If you liked this recipe, you are my people! Please share it on your social media accounts, such as Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!

If you haven't already, please look for me on Facebook and Pinterest. I share easy, delicious, family-friendly recipes there every week.

Sharing is caring!

Tell me what you think

Your email address will not be published. Required fields are marked *

Website designed and built with ā™„ by 
BirchKey Digital
Skip to Recipe