Red, White, and Blue Sugar Cookie Bars
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These soft-frosted sugar cookie bars are easy to make, easier to eat, and fun to share. With a tender, flavorful cookie base, a generous swoop of homemade frosting, and cheerful sprinkles, they evoke my favorite frosted sugar cookies in an easy-to-make bar form.
These sugar cookie bars are a top-of-mind favorite when I need treats for a crowd or just want something fun and easy to bake with the kids. They’re easy to make — no rolling, no shaping, no individual cutting! — yet deliver everything you love about a tender, bakery-style frosted sugar cookie. The cookie base in tender and has its own flavor, the frosting layer is luscious, and as always, the sprinkles are fun.
Why We Love These Sugar Cookie Bars
- Super quick and easy. One bowl, one pan, no chilling or cutting required.
- Made from scratch. Homemade from real, everyday ingredients.
- Festive but low-key and just plain fun.
Of course, red, white, and blue sprinkles make these extra charming for July 4th, Memorial Day, and any other Americana-themed celebration. Swap out the sprinkles for any other color combination and occasion that you like.
Ingredient Notes
Pro Tip
If you want to keep white frosting truly white, use clear imitation vanilla extract. I keep a small bottle of it with my baking supplies for just this purpose.
How To Make Soft Sugar Cookies in Bar Form
Ever since nailing down our recipe for soft frosted sugar cookies, I’ve had a minor dilemma. They taste so much better than anything store-bought, but of course, any cookie you roll and cut out takes a bit of time.
Fortunately, the exact same cookie dough bakes beautifully in bar form, making it exponentially easier and allowing you to cut the finished bars into whatever size squares fit your needs. A total win!
This is an overview. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Cream together the wet ingredients: butter, cream cheese, sugars, egg, and extract.
- Gently mix in dry ingredients: flour, baking powder, and salt. The dough will be very soft: this is normal.
- Bake. Be sure to line your pan–these are designed for a 9×13-inch rectangle–with parchment paper for easy removal of the baked bars.
- Frost. Once the bars have cooled, whip up a simple homemade frosting and spread it in an even layer. An affordable offset spatula makes this very easy.
- Finish and try to resist! Add sprinkles, cut into bars, and try not to eat them all at once. I find this last step the most difficult part. 🙂
Storage & Freezing Tips
These bars keep well tightly covered at room temperature for up to 5 days. If not exposed to much air, they will hold onto their soft, tender texture without a problem. If you need to stack them and want to keep the frosting tidy, use sheets of waxed paper or parchment paper in between layers.
You can also freeze the large uncut cookie! Lift it out of the pan, carefully double wrap it in plastic wrap, then wrap it again in aluminum foil or an extra-large freezer-safe bag. Place it gently in your freezer and store for up to 3 months. When ready to proceed, unwrap the cookie, defrost at room temperature, then frost and decorate as desired.
Red, White, and Blue Sugar Cookie Bars
Ingredients
Cookie Dough
- 3/4 cup butter softened
- 8 ounces cream cheese softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 teaspoon almond extract
- 2 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
Frosting
- 1/3 cup butter softened
- 4 cups powdered sugar
- 2 Tablespoons milk any kind
- 1 teaspoon vanilla extract see note
- sprinkles as desired
Instructions
- Line a 9×13-inch baking pan with parchment paper and set aside. Preheat the oven to 375°F.
- Use an electric mixer to cream together the butter, cream cheese, granulated sugar, powdered sugar, egg, and almond extract. Start on low speed then increase to medium-high and beat until the mixture is light and fluffy.3/4 cup butter, 8 ounces cream cheese, 1 cup granulated sugar, 1/2 cup powdered sugar, 1 egg, 1 teaspoon almond extract
- Sprinkle the flour, baking powder, and salt over the mixture. Mix again on low speed just until a soft dough forms.2 and 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon table salt
- Scrape the dough out into the lined baking pan. Using either a spatula or an extra square of parchment paper, gently press the dough into an even layer and into all four corners. The dough is very soft, but take your time and you'll be able to even it out.
- Bake for 20-25 minutes. The edges should just be golden, and a knife or toothpick inserted into the middle should come out with just a crumb or two. Set the pan on a wire rack to cool to room temperature.
- To make the frosting, use an electric mixer to combine all ingredients. Start on low speed, then increase to medium-high and beat until the frosting is smooth and light.1/3 cup butter, 4 cups powdered sugar, 2 Tablespoons milk, 1 teaspoon vanilla extract
- Spread frosting in an even layer, then add sprinkles as desired.sprinkles
- Use the edges of the parchment paper to lift the entire rectangle of cookie bars out of the pan. Cut into squares and enjoy!
Notes
- Frosting Tip: If you want to keep your frosting bright white, use clear imitation vanilla extract.
- Slicing Tip: For the neatest slices, chill the frosted cookies for a few minutes, then use a very sharp knife to cut, and wipe the knife clean in between each cut.
- Storage: These bars keep well tightly covered at room temperature for up to 5 days. If you need to stack them and want to keep the frosting tidy, use sheets of waxed paper or parchment paper in between layers.
- You can also freeze the large uncut cookie! Lift it out of the pan, carefully double wrap it in plastic wrap, then wrap it again in aluminum foil or an extra-large freezer-safe bag. Place it gently in your freezer and store for up to 3 months. When ready to proceed, unwrap the cookie, defrost at room temperature, then frost and decorate as desired.
Nutrition Estimate
More Bars & Bites
Love the simplicity of a great bar cookie? These carmelita bars are always a run-away hit, and we also love tucking extra bits of candy into these super chewy candy bar blondies. Need an ultra-fast yet elevated classic? Brown butter rice Krispie treats are always a good idea!
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