Sheet Pan Sugar Cookie Bars (Chewy, Easy, & Irresistible!)
I’m a sucker for all types of cookies, but sugar cookies have a special place in my heart because we made them a lot when I was a kid. Any time I whip a batch up, I feel like I’m back in my childhood home sharing a freshly made batch with my family.
The only problem is making them can be a bit of a hassle, especially when I’m busy. Rolling out dough, cutting shapes, and frosting each one individually can feel like a lot.
That’s why I love these Sheet Pan Sugar Cookie Bars come in. They deliver the same sweet, buttery flavor and soft, chewy texture of classic sugar cookies but without all the extra steps. Just press the dough into a pan, bake, and slice.
Plus, the bars turn out perfect with lightly crisp edges and a soft, somewhat dense center. Topped with a luscious layer of frosting, you’ll be reaching for a second (or third) piece before you even realize it!
Why You’ll Love This Recipe
- Quick and easy—no rolling and cutting required!
- Perfectly chewy texture that melts in your mouth
- Calls for simple ingredients you probably already have on hand
- Easy to customize with your favorite mix-ins like chocolate chips or nuts
- Ideal for gatherings, snacks, or just because!
The Story Behind the Recipe
Everyone in my family loved my mom’s sugar cookies. She would make them whenever there was a gathering, and I’d help her out in the kitchen, carefully cutting out and decorating each cookie. It was a tradition I loved.
As as an adult who now hosts family gatherings, I find that I don’t have the same patience my mom did.
So one time, I decided to make the sugar cookies from my childhood but with a twist: I experimented with making cookie bars on just one sheet pan.
And to my surprise, it worked! The bars had the same buttery sweetness and soft, chewy texture I remember from childhood, but they come together with a fraction of the effort.
Ingredients & Substitutions
For the cookie bars:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the frosting:
- 1/2 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Food coloring (optional)
- Sprinkles for garnish (optional)
Prep & Cook Time
| Activity | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20-25 minutes |
| Total Time | 30-35 minutes |
Step-by-Step Instructions
For the sugar cookie bars:
- Preheat your oven to 350°F (180°C) and grease a 13×18-inch sheet pan.
- In a large bowl, cream together the butter and sugar until fluffy (about 2 to 3 minutes).
- Add the eggs and vanilla; mix well until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the cookie dough evenly into the prepared sheet pan using a spatula. Remember to press down slightly.
- Bake for 20 to 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack. If you’re serving these without frosting, you can now slice into bars.
For the frosting:
- In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer until smooth and creamy. Add the vanilla extract and mix well.
- Gradually add the powdered sugar and the salt, mixing on low speed at first, then increasing to medium until fully combined.
- Add the heavy cream one tablespoon at a time, then mix until the frosting is light and fluffy.
- If using food coloring, add a few drops and mix until the color is evenly distributed.
- Spread the frosting over the cooled sugar cookie bars, then top with sprinkles if desired.
- Slice and enjoy!
Expert Tips for the Best Sheet Pan Sugar Cookie Bars
- Chill the dough for at least 30 minutes before baking for thicker and chewier bars.
- Avoid overmixing; this can make your cookies dense or tough.
- Watch your cookies while baking. Bake only until the edges are lightly golden but the center still looks slightly soft.
- When making your frosting, remember that adding the powdered sugar gradually is important. You may need a little less than the recipe calls for to achieve the ideal consistency.
- Feel free to use store-bought frosting if you want to save time. Any vanilla or cream cheese frosting works wonderfully for this recipe.
- You can also skip the frosting altogether and simply top your cookie bars with sprinkles.
Nutrition Facts
| Nutrient | Amount per Serving (1 bar) |
|---|---|
| Calories | 200 |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 40mg |
| Sodium | 150mg |
| Total Carbohydrates | 30g |
| Dietary Fiber | 0g |
| Total Sugars | 15g |
| Protein | 2g |
FAQs About Sheet Pan Sugar Cookie Bars
How do I store leftover cookie bars?
Store in an airtight container at room temperature for up to 5 days for optimal freshness.
Can I freeze these cookie bars?
Absolutely! Let them cool completely, then wrap tightly in plastic wrap and freeze for up to 2 months.
What else can I add to the dough?
Mix in sprinkles, nuts, white, milk, or dark chocolate chips, or dried fruits for added flavor and a delightful texture.
Enjoy Every Bite of These Sheet Pan Sugar Cookie Bars
I hope these Sheet Pan Sugar Cookie Bars bring as much joy to your family as they do mine! You can whip them up for any occasion, whether it’s a reunion, a birthday celebration, or just a casual get-after-dinner treat.
