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    Home » Recipes » Desserts

    Bakery Sugar Cookie Bars Recipe (Video)

    January 16, 2021 By Brandy 33 Comments

    ↓ Jump to Recipe

    Bakery sugar cookie bars are buttery, soft, and melt in your mouth delicious! Frost with vanilla buttercream and add mini sprinkles and they are the perfect dessert to serve for any occasion! This post contains affiliate links.

    Watch our step by step video!

    If you like our Bakery Style Sugar Cookie recipe you will LOVE these bars! They are so soft, buttery, and have just the right amount of almond and vanilla flavoring. We started making these in cookie bar form and they are so irresistible. Perfect for any holiday, but this robin's egg frosting and mini egg sprinkles make them perfect for Easter. A pale yellow or lavender shade of frosting would be beautiful too!

    Bakery Sugar Cookie Bars

    stack of 3 bakery sugar cookie bars

    These are so great to bring to parties. One sheet pan makes 40 bars, so there are plenty to share.

    bakery sugar cookie bar with bite taken out of it

    The combination of butter and shortening create the perfect texture. You can taste the hints of vanilla almond extract and they are rich with a buttery flavor. When made into bars they are even easier to make—no cutting or rolling out the dough! As an added bonus, you don't need to chill the dough!

    tray of sugar cookie bars with small spatula

    Frosting these sugar cookie bars couldn't be simpler, just wait for the cookie crust to cool then spread with frosting. No special technique required and they turn out perfect every time.

    sugar cookie bars cut into squares

     

    Tips and frequently asked questions for making Sugar Cookie Bars:

    Note: If you use salted butter, no additional salt is required. If you use unsalted butter, add 1 tsp. of salt in with your dry ingredients.

    Tip: sprinkle dough with a small amount of flour as you are pressing into the pan to prevent it it from sticking to your hands.

    Tip: when you cut the bars, use a sharp knife and clean the frosting off with a paper towel after each line of cutting. This makes for clean edges and beautiful sugar cookie bars when they come out of the pan.

    Tip: Use an angled frosting spatula for perfect spreading!

    Tip: I like using sheet pans instead of a casserole dish. These are my FAVORITE sheet pans to use for baking.

    stack of cookie bars on parchment paper

    Can you use margarine instead of butter to make sugar cookie bars?

    I don't recommend using margarine in baking EVER. It just doesn't produce the same results, but you could substitute it for the butter. Just don't come back and give my recipe a negative review if they aren't as soft. 😉

    How many bars does this recipe make?

    This recipe makes 40 bars.

    Can you use store-bought frosting on the cookie bars?

    Absolutely, but my vanilla frosting recipe is super easy and super delicious! I definitely recommend trying it!

    How do you store sugar cookie bars?

    Store the cookie bars in a container with a lid. You can also freeze them. They are best eaten the day they are made, but will stay delicious and fresh for 2-3 days.

     

    stack of sugar cookie bars

     

    Bakery Sugar Cookie Bars Printable Recipe

    stack of sugar cookie bars

    Bakery Sugar Cookie Bars Recipe

    Bakery sugar cookie bars are buttery, soft, and melt in your mouth delicious! Frost with vanilla buttercream and add mini sprinkles! We'll start with our favorite sugar cookie base and add a yummy homemade buttercream on top.
    4.85 from 83 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 18 minutes minutes
    Cooling: 30 minutes minutes
    Total Time: 33 minutes minutes
    Servings: 40
    Calories: 191kcal

    Ingredients

    Sugar Cookie Dough

    • 1 cup butter* room temperature
    • ½ cup shortening
    • 1 ½ cup sugar
    • 1 large egg
    • 1 ½ teaspoon vanilla extract
    • 2 teaspoon almond extract
    • 3 ½   cup flour
    • ½ cup cornstarch
    • 2 teaspoon baking powder

    Frosting

    • ½ cup softened butter
    • 3 cup powdered sugar sifted
    • 1 teaspoon vanilla extract
    • 4 Tbsp. milk
    • food coloring (a few drops)

    Instructions

    • In a large bowl combine butter, shortening, and sugar. Beat until fluffy (I use my stand mixer, but an electric hand mixer works great too).
    • Add egg, vanilla and almond extract. Mix.
    • In a separate bowl, combine dry ingredients.
    • Slowly add dry ingredients to wet ingredients until a soft dough forms. Dough will be soft, but slightly crumbly.
    • Scrape dough out of the bowl with a rubber spatula and press dough onto an ungreased cookie sheet/baking pan (13" x 18").
    • Bake in oven at 350 degrees for 15-18 minutes.
    • Cool unfrosted bars completely.
    • Mix frosting ingredients together until fluffy. Frost cooled cookie bars in an even layer and add sprinkles.

    Notes

    *If you use salted butter, no additional salt is needed. If you use unsalted butter, add 1 tsp. of salt to your dry ingredients.
    Tip: sprinkle dough with a small amount of flour as you are pressing into the pan to prevent it from sticking to your hands.
     

    Nutrition

    Calories: 191kcal
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    About Brandy

    Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

    Comments

    1. Jennifer Boling says

      May 04, 2025 at 8:38 am

      Hi. I’m sorry if I missed it, what size do you cut them into?

      Reply
      • Brandy says

        May 04, 2025 at 3:10 pm

        You can cut them into whatever size you like. I typically cut into 36 bars or so.

        Reply
    2. Leslie says

      April 09, 2025 at 10:25 am

      Hi,
      These look yummy! Can this dough be used for cut out cookies? (Probably a dumb question)
      Thank you!

      Reply
      • Brandy says

        April 09, 2025 at 12:49 pm

        Yes! Follow the instructions here: https://gluesticksblog.com/bakery-style-sugar-cookie-recipe/

        Reply
    3. FACS I Class - BHS says

      September 27, 2024 at 11:24 am

      2 stars
      Texture was dry and crumbly. Tasted more like shortbread than sugar cookies. Not what I expected, but recipe was easy and they were cute.

      Reply
    4. Sandra J. Bylsma says

      April 03, 2023 at 1:55 pm

      Have you made these using GF flour? If so which brand?

      Reply
      • Brandy says

        April 03, 2023 at 2:11 pm

        I’ve never baked with Gf flour. I’m sorry!

        Reply
    5. Melissa says

      April 02, 2023 at 10:30 am

      Could these be made with all butter? I don’t like shortening 🙂 thanks!

      Reply
      • Brandy says

        April 03, 2023 at 2:13 pm

        Hi Melissa! You can use all butter or use coconut oil instead of shortening. Might change the texture a little, but will still be delicious!

        Reply
    6. Jennifer Hilton says

      April 01, 2023 at 11:37 am

      Just regular Crisco?

      Reply
      • Brandy says

        April 01, 2023 at 10:44 pm

        Yes

        Reply
    7. lori wooden says

      March 31, 2023 at 7:09 pm

      Is the 1/2 cup of cornstarch measurement correct?

      Reply
      • Brandy says

        March 31, 2023 at 8:51 pm

        Yes

        Reply
      • Monica Bolin says

        April 03, 2023 at 11:06 am

        Have you ever made these with only butter? I just can't personally do shortening 😔

        Reply
        • Brandy says

          April 03, 2023 at 2:11 pm

          You can make them with all butter or use coconut oil instead of shortening.

          Reply
    8. Jenny says

      April 19, 2022 at 10:34 am

      My bars came out so flat! I used the correct size pan. What did I do wrong?

      Reply
      • Brandy says

        April 19, 2022 at 10:06 pm

        They are fairly thin, slightly thicker than a sugar cookie. If they turned out thinner than that I’m not sure what could have gone wrong!

        Reply
    9. Ronee says

      March 08, 2022 at 2:43 pm

      Hi Brandy, would using parchment paper work as I don't want knife marks on my cookie sheet. Is there another way to prevent scratching when cutting with a sharp knife as you suggest.
      Thanks
      Ronee

      Reply
      • Brandy says

        March 08, 2022 at 2:55 pm

        Hi Ronee! You can absolutely use parchment paper!

        Reply
    10. Deb W says

      February 15, 2022 at 6:00 pm

      Do you need to grease and flour your pan?

      Reply
      • Brandy says

        February 16, 2022 at 10:14 am

        No, you can use an ungreased baking sheet. 🙂

        Reply
    11. Rebecca Evans says

      March 31, 2021 at 2:25 pm

      Hi! I am new to baking 🙂 Do I use self-rising flour or plain flour in your recipe? Thanks!

      Reply
      • Brandy says

        March 31, 2021 at 3:02 pm

        Hi Rebecca! Regular (all-purpose) flour works great!

        Reply
    12. Gina says

      March 29, 2021 at 7:15 am

      I don't see mention of food coloring for the frosting. I'm assuming you used blue. How much?

      Reply
      • Brandy says

        March 29, 2021 at 3:40 pm

        Hi Gina! Just a few drops. I used a few drops of blue and a drop of yellow for the robin's egg blue color.

        Reply
      • Renee says

        March 30, 2023 at 8:27 am

        My buttercream always comes out grainy and I can figure that out. Any suggestions?

        Reply
    13. Sara says

      March 11, 2021 at 10:55 pm

      I don't want to use shortening. What's an alternative?

      Reply
      • Brandy says

        March 12, 2021 at 8:31 am

        Just use more butter.

        Reply
    14. Susan Keenan says

      March 28, 2020 at 12:29 am

      Brandy,

      If some family members are allergic to tree nuts, can you substitute all vanilla for the almond extract? If so, is it the same amount of extract? Or would the combo of vanilla and maybe lemon extract be better?

      Thanks! Susan K

      Reply
      • Brandy says

        March 28, 2020 at 11:11 pm

        Hi Susan! Yes, absolutely! The almond extract can be swapped out. I’d probably just use 1 T. of vanilla for the recipe.

        Reply
    15. Janet says

      October 23, 2019 at 9:46 pm

      5 stars
      Made these today and they are quick and easy. A big hit with my family and much easier than making drop or rolled sugar cookies. I love almond and may add just a bit more next time.
      Great recipe!

      Reply
      • Brandy says

        October 24, 2019 at 2:21 pm

        Awesome! So glad you liked them!

        Reply
    16. naomi winkel says

      July 05, 2019 at 5:51 pm

      5 stars
      I need a quick and easy recipe for this Sundays Luncheon. I'm making this, it looks yummy

      Reply
    4.85 from 83 votes (80 ratings without comment)

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