We’re making a small batch of our favorite sugar cookie bars — soft, thick, and topped with a tangy sour cream frosting.
We shared our Swig Style Sugar Cookies previously, and for this version we’ve cut the recipe in half and baked the dough as bars instead of pressing individual cookies. It’s quicker and just as delicious.
Enjoy these Sugar Cookie Bars Year Round
These sugar cookie bars are perfect for Valentine’s Day with pink frosting and heart sprinkles, but they’re versatile for every season. Swap frosting colors and sprinkles to match holidays — red and green for Christmas, white frosting with red, white and blue sprinkles for the Fourth of July, orange for Halloween, or pastel shades for spring. The recipe adapts easily and always yields tender, flavorful bars.
Sugar Cookie Bar Ingredients
- flour
- salt
- baking soda
- cream of tartar
- salted butter (softened to room temperature)
- vegetable oil
- granulated sugar
- powdered sugar
- water
- eggs (room temperature)
- vanilla
Frosting Ingredients
- salted butter (softened to room temperature)
- sour cream
- salt
- milk
- powdered sugar
- vanilla
- food coloring (optional)
- sprinkles (optional)
Tips and Tricks for the Best Sugar Cookie Bars
- Bake these in a metal pan lined with parchment for easy removal and even browning.
- Mix the dough only until the flour is just combined. Overmixing develops gluten and makes bars tough; minimal mixing keeps them tender.
- The dough may look dry or crumbly before pressing it into the pan. Press firmly and evenly so the bars bake uniformly.
- After baking, cool the bars completely in the pan before chilling; refrigeration firms them and makes cutting cleaner.
- Chill the frosted bars before slicing so the frosting sets and the bars hold their shape.
- Watch baking time closely — 12–15 minutes is usually enough. Avoid overbaking to keep the centers soft.
Sugar Cookie Frosting with Sour Cream
The sour cream in the frosting gives a pleasant tang that balances the sweetness. It also contributes a smooth, creamy texture. Because the frosting contains dairy, store the finished bars in the refrigerator and serve them chilled for best flavor and stability.
There is a short video showing these bars being made — check the original post for the full demonstration.
Variations
Customize these sugar cookie bars with a few simple changes:
- Add 1/2 tablespoon lemon zest for a bright lemon note.
- Use a small amount of almond extract in place of or in addition to vanilla for a different flavor profile.
- Double the recipe and bake on a sheet pan for large gatherings — line the pan with parchment for easy cleanup.
Sugar Cookie Bars
Thick, delicious sugar cookie bars topped with a tangy sour cream frosting.
Ingredients
For the Cookie Bars:
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 cup salted butter (1 stick) softened
- 3 oz. vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 tablespoon water
- 2 eggs room temperature
- 1/2 teaspoon vanilla
For the Frosting:
- 1/4 cup butter (1/2 stick) softened
- 1/4 cup sour cream
- 1/8 teaspoon salt
- 2 tablespoons milk
- 2 cups powdered sugar
- 1/4 teaspoon vanilla
- food coloring a few drops as needed
- sprinkles optional
Instructions
For the Cookie Bars:
-
Preheat the oven to 350°F (175°C).
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Whisk together the flour, salt, baking soda, and cream of tartar in a bowl and set aside.
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In a mixing bowl, cream the softened butter with the granulated and powdered sugar for about 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla, then beat in the eggs until combined. Add the dry ingredients to the wet ingredients in batches, mixing only until incorporated. Scrape down the sides of the bowl as needed.
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Press the cookie dough evenly into a parchment-lined 8×8 or 9×9 baking pan.
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Bake for 12–15 minutes, depending on your oven. Remove from the oven and allow the bars to cool completely in the pan.
For the Frosting:
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Cream the butter, sour cream, and salt together until smooth. Add the powdered sugar gradually, alternating with the milk until you reach your desired consistency. Stir in the vanilla and, if using, a few drops of food coloring.
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Spread the frosting over the cooled bars with a rubber spatula. Add sprinkles if desired. Chill the pan in the refrigerator so the frosting sets.
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Once the frosting is set to the touch, cut into bars and serve chilled. Store any leftovers covered in the refrigerator.
If you make this recipe, tag us on Instagram @NoBiggie using the hashtag #NoBiggieRecipes so we can see your creations!
*This recipe has been updated and may differ slightly from the text on the image above.
It’s all about that pink frosting! 😋
More Sweet Treats to Feed a Crowd
- English Shortbread (served warm is THE BEST!)
- Scotcheroos (made with mini marshmallows)
- Three Layer Party Bars
- The Best Rice Krispie Treats (every time!)
- Strawberry Shortcake
- Magnolia Bakery Banana Pudding
- Peanut Butter Blossoms
- Super Soft Snickerdoodles
- Best Ever Lemon Bars
