Sugar Cookie Blondies
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Sugar Cookie Blondies combine an easy sugar cookie base with a buttery frosting. These are unbelievably moist and you’ll be hooked after the first bite. Use any color of frosting for a variety of occasions and top with all the sprinkles!
If you are looking for a regular sugar cookie recipe, try my Super Soft Sugar Cookies, my Easy Cut Out Sugar Cookies, or my Best Chewy Sugar Cookies.
Sugar Cookie Bars
If you are a fan of sugar cookies, then you’ll be an even bigger fan of these sugar cookie bars. This classic sugar cookie recipe in bar form is extra soft with plenty of butter and a shorter baking time, all topped with a sweet buttercream frosting.
Why This Recipe Works:
- NO CHILL – This recipe doesn’t require you to chill the cookie dough before baking. Just press the dough into the pan and bake.
- BAKES QUICKLY – These bars are pretty thin so they bake in just 15-18 minutes (depending on your oven and preferences)
- SOFT AND CHEWY – These delicious sugar cookie blondies are super soft and just the right amount of chewy. We love them so much!
- BEST FROSTING – Are you a fan of buttercream like we are? Well, then these will be a real treat. Cookies topped with buttercream are 10/10!
- SPECIAL OCCASION DESSERT – This is a great recipe for parties during the holiday season, for Valentine’s Day, birthday parties, bridal showers, and baby showers. Use different shades of food coloring and some colorful sprinkles to decorate for your special occasion.
What You’ll Need:
For the sugar cookie layer:
- Butter – I prefer to use unsalted butter, softened to room temperature.
- Sugar – A combo of brown sugar and granulated sugar.
- Egg – Two eggs, at room temp.
- Vanilla Extract – I prefer Watkin’s brand.
- Flour – All-purpose flour works best in these bars.
- Baking Soda – The leavener for these.
- Cornstarch – To add extra softness.
- Salt – Kosher salt is used.
For the simple buttercream frosting:
- Butter – Again, unsalted butter at room temp.
- Vanilla Extract
- Half and Half – Or you can use whole milk.
- Powdered Sugar – Two cups, or a bit more or less, depending on desired consistency.
- Sprinkles – We like rainbow sprinkles!
How to make these frosted sugar cookie bars:
Step 1
Prep. Preheat your oven to 350 degrees. Add parchment paper to a 9×13 pan (linked below) so you can easily lift the bars out of the pan.
Step 2
Mix wet ingredients. In the bowl of a stand mixer with a paddle attachment (or use a large bowl and a hand mixer), cream the butter and both sugars together on medium speed until creamy. Add the eggs and vanilla, and mix again.
Step 3
Add dry ingredients. Add the dry ingredients (flour, baking soda, cornstarch, and salt) to the wet, and mix until just combined. Be careful to not over-mix.
Step 4
Press into pan. Then press the sugar cookie dough into the prepared baking pan, using your fingers to get an even layer.
Step 5
Bake. Bake the bars for 15-18 minutes, or until the top is just browned. You’ll want to slightly under-bake these bars so they are nice and soft.
Step 6
Cool. Remove the bars from the oven and let sit for about 10 minutes. Then carefully use the parchment paper to remove the sugar cookie bars to a cooling rack. Let cool completely.
Step 7
Make frosting. Add the butter to a separate bowl. Use a hand mixer to whip the butter for about a minute. Then add the vanilla, half and half, and powdered sugar. Mix again for another minute or so. Add a couple of drops of food coloring (optional) to the frosting and mix again.
Step 8
Spread frosting. Use a rubber spatula to evenly spread the frosting on top of the bars. Add sprinkles.
Step 9
Serve. Slice bars into 24 even squares, and serve.
I recommend pairing these sugar cookie bars with a large glass of milk or a cup of cold brew coffee.
Frequently Asked Questions:
- Why turn sugar cookies into bars? Making sugar cookie bars is quicker and easier than making cookies. They require no chill time in the refrigerator and are quicker to make because you bake only one pan.
- What is the difference between sugar cookies and shortbread cookies? The main difference between these two cookies is the ingredients and the ratios. Sugar cookies normally contain eggs, while shortbread cookies do not. Shortbread also has a higher ratio of butter to flour, resulting in a crumbly cookie.
- Can I freeze these bars? You can freeze the sugar cookie bars BEFORE frosting them. Or you can freeze the dough and let thaw before pressing it into the pan to bake. Don’t freeze the frosting.
- How long do leftovers last? Leftover sugar cookie bars stay fresh if stored in an airtight container on the counter for 3-4 days.
Other delicious bars to enjoy next:
- No Bake Chocolate Peanut Butter Bars – Simple and delish.
- Oatmeal Raspberry Jam Bars – Fruity and lighter than the average bar.
- Chocolate Chip Peanut Butter Blondies – A reader favorite!
- White Chocolate Blondies – Soft and Chewy.
- White Chocolate and Raspberry Blondies
Kitchen Tools Used: (Affiliate Links)
xoxo ~Sue
Sugar Cookie Blondies
Ingredients
For the cookie cake:
- 1 cup unsalted butter – softened to room temperature
- 1/2 cup brown sugar (110 grams)
- 1/2 cup white sugar (100 grams)
- 2 large eggs – at room temp
- 2 teaspoons vanilla
- 2 ½ cups all-purpose flour (300 grams)
- 1 ½ teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
For the frosting:
- 3/4 cup unsalted butter – at room temperature
- 1 teaspoon vanilla
- 3 Tablespoons half and half – or whole milk
- 3 cups sifted powdered sugar (360 grams) – or to right consistency
Instructions
For the cookies:
- Preheat oven to 350 degrees. Add parchment paper to a 9×13-inch pan.
- In a standing mixer (or use a hand mixer), cream the butter and sugars together. Add the eggs and vanilla, and mix again.
- Then add the dry ingredients – flour, baking soda, cornstarch, and salt. Mix until just combined.
- Use your hands to press the cookie dough into the prepared pan, spreading it evenly to the edges of the pan.
- Bake the cookie bars for 15-18 minutes, or until the top just starts to get golden brown. It's ok to slightly under-bake this cookie cake. Remove to a cooling rack.
For the frosting:
- Make the frosting in a separate bowl. Use a hand mixer to whip the butter for about a minute or so. Then add the vanilla, half and half, and powdered sugar. Mix very well.
- Add a couple drops of food coloring (optional) to the frosting and mix again. Add frosting to the cooled bars and spread evenly. Add sprinkles!
Notes
- Making sugar cookie bars is quicker and easier than making cookies. They require no chill time in the refrigerator and are quicker to make because you bake only one pan
- You can freeze the sugar cookie bars BEFORE frosting them. Or you can freeze the dough and let thaw before pressing into pan to bake. Don’t freeze the frosting.
- Leftover sugar cookie bars stay fresh on the counter for 3-4 days.
awesome site thanks
Really tasty—these taste like the sugar cookies from a popular bakery where I live (Chicago) called Sweet Mandy B’s. I made them in a 9×9 inch pan and it worked well.
So good to hear, Kate! Thanks!
So easy & delicious!!
Thanks Tiff!
These sort of melt in your mouth, which is dangerous!