Soft & Chewy Sugar Cookie Bars with Pink Buttercream Recipe

Let Me Tell You About My Sugar Cookie Bar Obsession

Okay, confession time: the first time I made these sugar cookie bars with pink buttercream, I genuinely thought, "How hard can it be?" Turns out, harder than I'd expected. The first pan was basically a giant pancake (and not the good kind), but hey, who's counting? Anyway, now I almost make these sugar cookie bars for every birthday or awkward last-minute office party. My sister insists they taste like childhood—unless I've gotten distracted and let them bake too long, of course. Oh, and, just between us, my neighbor once tried to claim the recipe was hers. But let's not start that drama again.

Why I'm Always Making These (Even When I Swear I'm On a Diet)

I make these when the thought of rolling out cookies makes me want to pull my hair out. My family goes absolutely mad for them (in the best way) because they're chewy in the middle and the pink buttercream is—sorry for the pun, I can't help myself—the icing on the cake. Kids think the sprinkles are magic, and honestly, so do I. Sometimes I swap in lemon zest if I'm feeling a smidge fancy, but usually, I stick to good old vanilla. Oh—and here's the best bit: you press it into a pan and that's it. None of that endless scooping and baking tray rotating business. If only all baking was this easy, right?

Sugar Cookie Bars Ingredients (with My Little Swaps)

• 2 ¼ cups all-purpose flour (my grandma always insisted on King Arthur, but really, anything works)
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened (when I'm in a rush, I've cheated with margarine—shhh)
• 1 cup granulated sugar
• 1 large egg + 1 egg yolk (I sometimes just go with 2 eggs if I'm not in the mood to separate)
• 2 teaspoon pure vanilla extract (sometimes I use the cheap stuff, not gonna lie)
• ½ teaspoon almond extract (optional, but it’s my not-so-secret weapon for flavor)

For the pink buttercream:

• ½ cup unsalted butter, really soft
• 2 cups powdered sugar (I’ve used store brands, nobody knows!)
• 2-3 tablespoon milk (if you want a thicker icing, start with less)
• ½ teaspoon vanilla extract
• Pinch of salt (yes, it matters)
• 1-2 drops pink food coloring (sometimes I just mix red and white—does the job!)
• Sprinkles (optional, but I’m firmly on Team Sprinkles)

How To Make Sugar Cookie Bars My Way

1. Line a 9x13 pan with parchment (or, you know, just grease it if you can't find parchment—story of my life).
2. Preheat your oven to 350°F (175°C). I tend to forget this step, so maybe jot a post-it? Saves time later.
3. Whisk together the flour, baking powder, and salt in a medium bowl. I sometimes use a fork if I can't find my whisk. Works just fine.
4. In a bigger bowl, beat that softened butter and sugar together until it's light and fluffy. This is when I sneak a taste, you know, for quality control.
5. Add the egg, egg yolk, vanilla, and almond extract to the butter mixture, beat again until smooth (don't panic if it looks a bit split, it sorts itself out soon).
6. Dump in your dry mix, give everything a good mix until just combined—don't overdo it or you'll get tough bars (I learned this the, um, chewy way).
7. Press the dough evenly into your prepared pan. Sometimes I use my hands when my spatula gives up, but I wash them first. Usually.
8. Bake for 18-22 minutes. You want the edges lightly golden but the center still softish. It always looks a bit underdone, but trust me, it'll set while it cools. If you wait till it's brown in the middle...well, you'll have crunchy bars. Which, I suppose, some people like?
9. Let it cool completely (I know, torture). Meanwhile, make the pink buttercream: beat the soft butter until creamy, then add powdered sugar, beating on low or you'll decorate your kitchen. Splash in vanilla, salt, and 2 tablespoon milk; beat until it's fluffy and spreadable. Add more milk if it’s too thick; this bit is all about eyeing it.
10. Stir in a drop or two of food coloring until it’s as pink as you like. Once the bars are cool, slather that buttercream all over. Don't be stingy.
11. Sprinkle your, um, sprinkles, then cut into squares (I like them pretty big, honestly). Serve—or just eat one over the sink, like I do.

Stuff I Wish Someone Had Told Me

• If your butter isn't soft enough, just nuke it in the microwave for a few seconds. Not a minute—I learned that the hard way, liquid butter does weird things.
• Overbaking is the enemy of chewiness. Seriously, don’t walk away “just for a minute.”
• If the buttercream is too sweet (it can be), a pinch more salt or a drop of lemon juice helps. Personal discovery.

Things I've Tried (And One That Didn't Work)

• Lemon zest in the dough is delightful. Tried orange zest and... honestly, meh.
• Brown butter instead of regular butter—make sure you let it cool or it turns the dough to soup.
• Skipped almond extract to make them nut-free for a friend; still tasted grand!
• Once I swirled strawberry jam into the batter—looked pretty, but made it weirdly soggy. Wouldn’t recommend unless you like a bit of a mess.

Do You Really Need That Fancy Mixer?

Truthfully, I’ve used a $5 hand mixer, and once even just a sturdy wooden spoon (my arm complained for days, but still). So, stand mixer isn't a must. And if you're short a 9x13 pan, you can split it between two square pans, though you'll get slightly thinner bars (not always a bad thing!).

How These Store (Or Don’t) at My Place

Pop leftover bars in an airtight container for up to 3 days at room temp (fridge if it's sweltering). But honestly, these never make it past day two in my kitchen—someone's always sneaking another square.

How We Serve 'Em (A Little Tradition)

I like to cut them in huge squares and plonk them on a plate with extra sprinkles. My niece insists on milk with hers, but I personally think coffee brings out the vanilla. And, on birthdays, we stick a candle in one and sing (out of tune, but with enthusiasm).

Things I've Learned the Hard Way

• Once I rushed the cooling time (was starving), the buttercream melted right off—so yeah, patience is key here.
• Cutting with a blunt knife smears the icing. So I wipe the blade between cuts (when I remember).
• Don't try to double the buttercream to "use it up" on these—it's tempting, but it's overload. Trust me!

Real-Life Q&A (People Have Actually Asked!)

• Can I freeze these bars? Yep, un-iced is best for freezing. Wrap 'em tight—though, honestly, I have yet to find one still in the freezer a month later; someone always finds them.
• Is that pinch of salt in the frosting important? Yes, just a pinch though. Too much and it tastes...odd. Learned that one Saturday afternoon.
• Can I use gluten-free flour? I’ve swapped with a 1-to-1 blend, and it's decent, though maybe a touch crumblier. Not a deal breaker if you aren't trying to impress Paul Hollywood.
• What if I don't have food coloring? Honestly, white icing is still super pretty. Or go au naturel! Or add a drop of beet juice if you’re feeling extra, but just a drop or it tastes earthy.
• Why are my bars dry? Almost always overbaking. Get 'em out when the top is pale and looks set, not browned. Or, maybe your oven just runs hot like mine—I've learned to set my timer a smidge earlier.

Right, I think that's probably everything. Oh, except—don’t forget to hide a piece for yourself before the family discovers them. Trust me, you’ll thank me later.

★★★★★ 4.50 from 36 ratings

Soft & Chewy Sugar Cookie Bars with Pink Buttercream

yield: 16 bars

prep: 25 mins

cook: 20 mins

total: 45 mins

Soft and chewy sugar cookie bars topped with a layer of creamy pink buttercream—perfect for parties, potlucks, or whenever you need a festive treat. Easy to make and even easier to love.

🖨️ Print Pin Recipe

Ingredients

• 2 ¼ cups all-purpose flour (my grandma always insisted on King Arthur, but really, anything works)
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened (when I'm in a rush, I've cheated with margarine—shhh)
• 1 cup granulated sugar
• 1 large egg + 1 egg yolk (I sometimes just go with 2 eggs if I'm not in the mood to separate)
• 2 teaspoon pure vanilla extract (sometimes I use the cheap stuff, not gonna lie)
• ½ teaspoon almond extract (optional, but it’s my not-so-secret weapon for flavor)
• ½ cup unsalted butter, really soft
• 2 cups powdered sugar (I’ve used store brands, nobody knows!)
• 2-3 tablespoon milk (if you want a thicker icing, start with less)
• ½ teaspoon vanilla extract
• Pinch of salt (yes, it matters)
• 1-2 drops pink food coloring (sometimes I just mix red and white—does the job!)
• Sprinkles (optional, but I’m firmly on Team Sprinkles)

Instructions

1. 1
   Line a 9x13 pan with parchment (or, you know, just grease it if you can't find parchment—story of my life).
2. 2
   Preheat your oven to 350°F (175°C). I tend to forget this step, so maybe jot a post-it? Saves time later.
3. 3
   Whisk together the flour, baking powder, and salt in a medium bowl. I sometimes use a fork if I can't find my whisk. Works just fine.
4. 4
   In a bigger bowl, beat that softened butter and sugar together until it's light and fluffy. This is when I sneak a taste, you know, for quality control.
5. 5
   Add the egg, egg yolk, vanilla, and almond extract to the butter mixture, beat again until smooth (don't panic if it looks a bit split, it sorts itself out soon).
6. 6
   Dump in your dry mix, give everything a good mix until just combined—don't overdo it or you'll get tough bars (I learned this the, um, chewy way).
7. 7
   Press the dough evenly into your prepared pan. Sometimes I use my hands when my spatula gives up, but I wash them first. Usually.
8. 8
   Bake for 18-22 minutes. You want the edges lightly golden but the center still softish. It always looks a bit underdone, but trust me, it'll set while it cools. If you wait till it's brown in the middle...well, you'll have crunchy bars. Which, I suppose, some people like?
9. 9
   Let it cool completely (I know, torture). Meanwhile, make the pink buttercream: beat the soft butter until creamy, then add powdered sugar, beating on low or you'll decorate your kitchen. Splash in vanilla, salt, and 2 tablespoon milk; beat until it's fluffy and spreadable. Add more milk if it’s too thick; this bit is all about eyeing it.
10. 10
    Stir in a drop or two of food coloring until it’s as pink as you like. Once the bars are cool, slather that buttercream all over. Don't be stingy.
11. 11
    Sprinkle your, um, sprinkles, then cut into squares (I like them pretty big, honestly). Serve—or just eat one over the sink, like I do.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 325cal

Protein: 3 gg

Fat: 15 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 44 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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