Super Soft Frosted Sugar Cookie Bars

Just like the Lofthouse Cookies you see in the grocery store, these Super Soft Frosted Sugar Cookie Bars are soft and fluffy with an irresistibly frosted top.

Super Soft Frosted Sugar Cookie Bars
Super Soft Frosted Sugar Cookie Bars

This is a recipe for really, really Super Soft Frosted Sugar Cookie Bars.  Not the kind of frosted sugar cookie you see in the check out line at a chain coffee shop that’s been decorated to look like Olaf or a shamrock. Y’know, the kind that makes you wish you had signed up for that dental plan at work when you take a bite.

This cookie bar also doesn’t have that tasteless frosting that’s hard enough to waterproof a log cabin. Nope. This Super Soft Frosted Sugar Cookie Bar has a tasty fluffy frosting that never hardens, so you can enjoy them for days and days. (As if they’ll last that long 🙄) You can use whatever color you want in the frosting to reflect  the season, or the occasion, or even the mood of your day.  I made this batch for Valentine’s Day, so they’re pink. Maybe next time I’ll do Arbor Day green. Who knows?

And don’t forget the sprinkles. Spah-rinkles!!  🎉 They just bring the joy, don’t they? Not required, just highly (highly) recommended.  There are even quizzes that will tell you your sprink-onality! So, choose your sprinks and let’s make some incredible cookie bars!

Super Soft Frosted Sugar Cookie Bars

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Sugar Cookie Dough

  • 3/4 cup room temperature unsalted butter
  • 3/4 cup granulated sugar
  • 2 room temperature large eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1/2 tsp fine grain salt
  • 2 1/2 tsp baking powder

Yummy Frosting and whatnot

  • 1/2 cup (one stick) room temperature unsalted butter
  • 2 cup powdered sugar
  • 1/2 tbsp (1 1/2 tsp) vanilla extract
  • 2 tbsp heavy cream (maybe one more, but usually not. You’ll see)
  • Gel food coloring (optional, any color you fancy)
  • Sprinkles (optional, but also not)


  • Preheat your oven to 375° and line a 13X9” or quarter-sheet pan with parchment paper, leaving a little bit to hang over each side as a “handle”. This will make removing the bars so much easier when they’re done.
  • In a medium bowl, combine the flour, salt, cornstarch, and baking powder. Whisk together and set aside.
  • With a stand mixer or hand mixer, beat the butter and sugar together until light and fluffy, about 2-3 minutes on medium-high. Think of it this way: The fluffier your butter and sugar is, the fluffier your cookies will be!
  • Add the eggs, one at a time, mixing well and scraping down the sides of the bowl after each egg. Add the vanilla extract and mix.
  • Add half the flour mixture, and mix on low until just incorporated. Then add the second half, and mix as well. Adding just half of the flour at a time and mixing on low avoids a flour shower 🚿. Finish mixing everything with a rubber spatula before spreading into your pan. Make sure there’s no nakey flour bits hiding anywhere! 🙈
  • Press the cookie dough into the pan using a greased offset spatula, or just do what I do: I like to spray my hands with non-stick spray, and press the dough evenly into all the corners and across the bottom. Don’t worry if you leave some finger marks or spatula grooves on the surface, it’s getting all covered in frosting 🎉 Bake for 15-18 minutes or until just lightly golden. A toothpick or skewer poked into the middle should come out clean. Allow to cool completely while you make frosting 🎉

Let’s get Frosted

  • In your stand mixer, or with your trusty hand mixer, beat the butter until light and fluffy. Add one cup of powdered sugar and mix, starting slowly so you don’t end up wearing the sugar. Scrape the sides of the bowl down. Add the other cup of sugar and proceed with caution. Scrape the bowl again. Add vanilla and mix. Add 2 tablespoons of heavy cream and whip the dickens out of the frosting, getting it as fluffy as you can. If it still feels a bit stiff, you can add another tablespoon of cream. It depends on how accurately you measured your sugar. In America we go by volume, not weight, so it can be iffy. (I should really change to weight, but I’ll do it later. I want a cookie right now.) Decide what color you’d like your frosting and add a few drops of gel food color. Start with a small amount, you can always add more. I ended up with 6 drops of red color to get this tint of pink, and I may have added one more than I wanted. I was going for cotton candy. I got Barbie. It’s fine.
  • Using your parchment paper handles, remove the giant cookie from the pan. Using an offset spatula, or even a butter knife, schmear frosting all over the surface cookie. Try to get some good swoops on there if you can. Swooping is a learned skill, so do your best 😊 Sprank on some sprinkles. (Only if desired, but really? You desire them.) Cut the cookie into whatever size bars you deem a respectable serving and enjoy!

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