Easy Sugar Cookie Bars Recipe • Longbourn Farm (2024)

Can I freeze sugar cookie bars?

If you find yourself with an excess of sugar cookie bars or want to prep in advance, freezing is the way to go. Just make sure to wrap them tightly in plastic wrap or foil, then store them in an airtight container or freezer bag. They’ll stay fresh and delicious for up to three months.

Can I substitute something for the sour cream in the recipe?

If you don’t have sour cream on hand, you can substitute plain Greek yogurt. It will provide similar tanginess and moisture to the bars.

Can I make sugar cookie bars in advance?

Sugar cookie bars often taste even better the next day as the flavors meld together. Store them in an airtight container at room temperature, and they’ll be good for up to three days. If you want to keep them longer, pop them in the refrigerator for up to a week.

What makes sugar cookie bars different from traditional sugar cookies?

Sugar cookie bars are a thicker, denser version of sugar cookies baked in a pan and cut into squares or bars. This method is more convenient than rolling and cutting individual cookies and often results in a softer, chewier texture due to the increased thickness.

5 from 2 votes

• 1 cup butter softened
• 2 cups granulated sugar
• 3 eggs
• ¼ cup sour cream
• 2 teaspoons vanilla extract
• 5 cups all-purpose flour
• 1 teaspoons baking powder
• ½ teaspoons salt
• 1 recipe classic vanilla butter cream

• Preheat the oven to 350 degrees and butter the bottom and sides of a jelly roll pan (half sheet pan) which is 11x15 inches.

• In the bowl of your stand mixer (paddle attachment on) whip the butter and sugar until light and fluffy, about 2 minutes. Add the eggs and beat to combine, around 30 seconds. Add the sour cream and vanilla and combine. Sprinkle the flour, baking powder, and salt over the top of the ingredient in the bowl and then mix on low until completely combined.

• Spread the dough evenly in the buttered pan and then bake for 16-20 minutes until the dough is set but still light in color.

• Allow the dough to cool completely before topping with frosting and sprinkles. Cut into bars and serve.

• I love a traditional vanilla buttercream for this recipe, but they are also great with chocolate frosting on them too!
• Sometimes I'll stir in ½ cup sprinkles to the batter before baking for that funfetti look; it's very cute.
• You can use any kind of sprinkles or decorating ideas that you like or have on hand. The sprinkles are an easy way to make this dessert festive and fit the holiday or theme.
• Use large eggs, and make sure they’re at room temperature for better incorporation into the dough.