Soft sugar cookie bars with almond frosting — no rolling, no cutting. Just spread, bake, and frost for the easiest cookies ever!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know that moment when you promise homemade sugar cookies for a party… and immediately regret it when faced with mountains of flour, sticky dough, and 47 oddly shaped reindeer? Yeah. Been there.
A few years ago — smack in the middle of a chaotic December — I hit my breaking point. I just couldn’t do the cookie cutter thing again. I wanted sugar cookies, but I also wanted my sanity. That’s when I stumbled across the idea for Frosted Sugar Cookie Bars. Honestly? Life. Changing.
No rolling. No cutting. No flour explosion all over my countertops. Just mix, spread, bake, and slap on frosting. Done. And the best part? Everyone still raved about them like I spent hours lovingly hand-cutting each one. Joke’s on them, right?
Why You’ll Love This Frosted Sugar Cookie Bars Recipe?
Okay, let’s get real. These aren’t just easier than regular sugar cookies — they might actually be better.
You get that classic soft and buttery sugar cookie vibe, but they stay way softer because there’s no thin edges to crisp up. They’re like the cozy, slightly underbaked middle of a cookie… in every bite.
The frosting? Dreamy. Almond extract makes it taste straight from a fancy bakery. (But nope, you made it in your own kitchen, in your pajamas. Winning.)
And let’s talk flexible. Want pink frosting for Valentine’s Day? Go wild. Sprinkles for birthdays? Obviously. Plain and simple for no reason at all? Perfect. These bars do it all.
Ingredient Notes:
Before we dive into the how-to, let’s chat about the stars of the show.
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White Sugar: Gives that sweet, tender crumb.
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Butter (room temp): Makes everything soft and rich. Pro tip? Room temp butter is your best baking buddy.
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Eggs: Hold things together and add moisture.
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Almond + Vanilla Extracts: Almond gives it that “whoa, what bakery did these come from?” flavor. Vanilla keeps it cozy.
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All-Purpose Flour: The structure. Without it, you’ve got soup.
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Salt + Baking Soda: Balance and lift — trust me, you don’t want to skip.
For the Frosting
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Butter (yep, again): Because rich, creamy frosting is non-negotiable.
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Almond Extract + Salt: Sweet and salty magic.
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Confectioners’ Sugar: It’s frosting, after all.
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Heavy Cream: Makes it perfectly spreadable without tearing your bars apart.
How To Make Frosted Sugar Cookie Bars?
Step 1: Preheat + Prep
Heat that oven to 375°F. Grease your baking sheet (13×18 inch works best). Trust me, you don’t want these sticking.
Step 2: Make the Dough
Beat sugar and butter until they’re fluffy and fabulous. Add eggs, one by one — no rushing, we’re bonding with our batter here. Toss in almond and vanilla extract.
In another bowl, whisk flour, salt, and baking soda. Slowly mix it into the butter mixture. Don’t overthink or overmix. Chill vibes only.
Step 3: Spread + Bake
Spread the dough evenly. Yeah, it’ll be thick. That’s okay — use a spatula and show it who’s boss. Bake 10-15 minutes. It won’t look totally done, but don’t panic. You want soft, not crunchy.
Want To Save This Recipe?
Step 4: Frosting Time
Beat butter until creamy. Add almond extract and salt. Slowly beat in confectioners’ sugar. Add heavy cream little by little until it’s smooth and spreadable.
Step 5: Frost + Slice
Once the bars are cool, slather on that dreamy frosting. Slice into squares, add sprinkles if you want (I always do), and enjoy.
Storage Options:
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Room Temp: Airtight container, 3 days max.
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Fridge: Up to a week, but let them come to room temp before eating — cold frosting isn’t the same.
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Freezer: Yep, freeze them (frosted or unfrosted) for up to 2 months. Wrap them tight.
Variations and Substitutions:
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No Almond Extract? No prob. Just use all vanilla.
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Frosting Color: Add food coloring to match holidays or your mood.
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Sprinkles: Always optional, but highly encouraged.
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Gluten-Free Version: Use 1:1 gluten-free flour blend. It works beautifully.
What to Serve with Frosted Sugar Cookie Bars?
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Milk: A classic. Must-have.
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Coffee or Tea: For grown-up cookie moments.
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Ice Cream: Level up dessert night.
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Fresh Fruit: Because balance (sort of).
Frequently Asked Questions:
Can I make them ahead of time?
Yep, and they stay soft too.
Do I have to use almond extract?
No, but it adds that little something special. Try it once!
Can they be frozen?
Oh yeah. They freeze super well. Just thaw before eating.
Honestly? These Frosted Sugar Cookie Bars have saved me more times than I can count. Holidays, bake sales, last-minute guests… they never fail. They’re soft, sweet, and so darn easy.
Will you go classic or add sprinkles? Let me know — I love hearing how you make them your own!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Frosted Sugar Cookie Bars
Ingredients
For the Cookie Bars:
- 2 cups white sugar
- 1 cup butter softened at room temperature
- 4 large eggs
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
For the Frosting:
- ½ cup butter softened at room temperature
- 1 teaspoon almond extract
- ¼ teaspoon salt
- 4 cups confectioners' sugar
- 5 tablespoons heavy whipping cream or as needed
Instructions
Prepare the Baking Pan
- Preheat the oven to 375°F (190°C). Grease a 13x18-inch baking sheet to prevent sticking and set aside.
Make the Dough
- In a large mixing bowl, combine the white sugar and 1 cup of softened butter. Beat until the mixture is light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond extract and vanilla extract, mixing until evenly distributed.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, stirring until a smooth and soft dough forms.
Bake the Cookie Bars
- Evenly spread the dough into the prepared baking sheet, smoothing the top. Bake in the preheated oven for 10 to 15 minutes, or until a toothpick inserted into the center comes out clean. The top will appear pale rather than golden. Remove from the oven and allow the bars to cool completely, approximately 30 minutes.
Prepare the Frosting
- While the bars are cooling, prepare the frosting. In a large bowl, beat ½ cup of softened butter until smooth and creamy. Add the almond extract and salt, mixing until combined. Gradually incorporate the confectioners' sugar, one cup at a time. Add heavy whipping cream, one tablespoon at a time, until the frosting reaches a soft and spreadable consistency.
Frost and Serve
- Once the cookie bars have cooled completely, spread the frosting evenly over the surface. Slice into bars and serve as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
