For the unofficial kickoff to summer, I’m all in favor of recipes that feel fun and festive and taste far more impressive than the amount of effort they actually require. Enter these Big Batch Sugar Cookie Bars. One Pan. Feeds a crowd. No scooping cookie dough. No individually decorating cookies while questioning your life choices at 10 pm the night before the party. Just soft, bakery-style sugar cookie bars topped with swoops of fluffy frosting and enough sprinkles to make it feel like a party.
These cookie bars have all the nostalgic charm of those grocery store cookies we all know and love - but better. They’re easy to make ahead and somehow disappear within minutes every single time I bring them anywhere. Which, if you ask me, is exactly the kind of dessert we should all be making as we kick off the summer social season.
If you’re looking for a low-effort, high-reward dessert that feels festive without spending all afternoon in the kitchen, these big batch sugar cookie bars are just the ticket.
The beauty of these bars is how simple they are - but a few simple tricks will give you that soft, bakery-style texture and perfectly frosted finish every time.
Do Not Overbake
The secret to soft sugar cookie bars is pulling them from the oven before they look overly golden. The edges should be barely set while the center still looks pale and slightly puffy. The bars will continue to bake as they cool so be careful not to overbake them.
Don’t Skip The Parchment Paper
Lining the pan with parchment not only makes for easy removal of the bars once baked, but it makes clean up a breeze!
Cool Completely Before Frosting
I know it’s tempting to rush this step (especially when you just want to eat the frosting by the spoonful), but frosting warm bars is a fast track to a melted mess. Let the bars cool completely before adding the cream cheese frosting.
Don’t Be Shy With The Sprinkles
Extra sprinkles make these bars super festive. Add the sprinkles while the frosting is still soft so they stay in place when it comes time to slice.
Chill Before Slicing
For picture perfect squares, pop the frosted bars into the fridge for an hour or two before slicing. It helps the frosting set up just enough for the slices to come out clean. I love these bars served chilled, but you can also serve them at room temperature.
Share this post with someone who loves to host!
I almost always make dessert the night before hosting a backyard bbq or dinner party. Not only does it free up kitchen space the next day, but it also makes gatherings feel far less chaotic. These sugar cookie bars actually taste even better after the frosting has had time to set overnight - and they will slice beautifully.
You’ve got dessert covered - now let’s set the table. For Memorial Day this year I’m keeping things simple, relaxed, and easy to pull together with pieces that feel festive without leaning too theme-y. Here are a few of my favorite entertaining pieces I’m using to set my backyard table.
A big white platter for serving these sugar cookie bars. Love this one with built-in handles.
This striped tablecloth is the perfect summer blue.
My favorite woven chargers for layering under simple white plates all summer long.
Filling these vases with bundles of white hydrangeas from Trader Joes for a simple and summery centerpiece.
Filling the outdoor bar with bottles of Pellegrino and glass pitchers of lemonade and iced tea.
Look at this gorgeous serving set for salads and sides. Comes in blue and white - I got the blue!
Keep the bugs at bay with these pretty & practical food tents.
We fell in love with these glass tumblers on a trip to Charleston. The Dusty Blue is perfect for summer parties.
Wishing you a weekend filled with good food, good company, and something sweet to share around the table. Let me know in the comments below what you’re making this holiday weekend!
More soon, xx
Ingredients:
3 1/2 cups (440 g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (226 g) unsalted butter, room temperature
1 1/2 cups (300 g) granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
For Cream Cheese Frosting:
3/4 cup (170 g) unsalted butter, softened to room temperature
4 tablespoons (75 g) cream cheese, softened to room temperature
3 1/2 cups (420 g) powdered sugar, sifted
1 1/2 teaspoons vanilla extract
1/8 teaspoon of salt
2 to 3 tablespoons heavy whipping cream, cold
2/3 cup holiday sprinkles, for topping
Directions:
Preheat oven to 350°F degrees and spray a 9 x 13 inch baking pan with non stick baking spray and line with parchment paper. Secure with metal clips if possible. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
Add the eggs, vanilla, and almond extract (if using). Mix until well combined.
Add the dry ingredients in two additions and mix until just barely combined. Do not over mix.
Transfer the sugar cookie dough to the prepared pan and use a spatula to press the cookie dough into an even layer, leveling the top.
Bake the sugar cookie dough for 20-25 minutes or until edges are slightly golden brown and the top is pale and puffy. A toothpick inserted into the center of the bars should come out clean. Do not over bake.
Remove from the oven and cool completely before frosting. To speed up the process, place the sugar cookie pan in the fridge for 30-45 minutes.
To make the cream cheese frosting, beat together the softened butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 1 minute.
Add the powdered sugar and beat on low speed until incorporated. Increase the speed to medium-high and beat for 1 minute.
Add the vanilla and salt and beat for one minute more on medium-high speed.
Add the heavy cream and beat on high speed for an additional minute. The frosting should be light and fluffy.
If frosting is to thin, add more powdered sugar. If too thick, add more heavy cream. Use a large spatula to smooth the frosting, pressing against the sides of the mixing bowl to release any air bubbles.
Using an offset spatula, spread the frosting evenly over the top of the cooled cookie bars. Top with festive sprinkles.
Chill before cutting squares.
Store the bars tightly covered in the refrigerator for up to 4 days.
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