There’s something about a sugar cookie that takes you straight back to childhood—that tender crumb, the sweet vanilla scent, the way frosting clings to every bite. These soft and chewy sugar cookie bars deliver all that nostalgia in a single pan. No rolling, no cutting shapes, no chilling dough for hours. Just press, bake, frost. The bars come out impossibly tender with crisp edges that give way to a pillowy center. Buttercream swirled on top turns them into something worth celebrating, even on a random Tuesday. My Asheville kitchen stays warm most of the year, so I keep my butter just cool enough to hold its shape—around 65°F works perfectly here.
Why You’ll Love This Recipe
- One bowl, one pan, zero fuss
- Tender texture that stays soft for days
- Endlessly customizable with colors and sprinkles
- Feeds a crowd without the cookie-cutting marathon
Key Ingredients
Unsalted butter forms the foundation. You need it at true room temperature—soft enough to leave a fingerprint but not greasy. Too cold and it won’t cream properly. Too warm and your bars spread thin.
Granulated sugar does double duty. It sweetens the dough and creates that signature crackled top when you sprinkle extra before baking. Don’t skip that step.
Vanilla bean paste adds those gorgeous flecks and deeper flavor than extract alone. Extract works fine, but paste makes these feel special.
All-purpose flour keeps things simple. No cake flour needed. The ratio here creates structure without toughness.
Kosher salt balances sweetness. Diamond Crystal is my standard—if using Morton’s, cut the amount by a third.
Baking soda provides just enough lift. Too much and you get cakey bars. This amount keeps them dense and chewy.
Powdered sugar makes the frosting silky. Sift it. Always. Lumps ruin the texture.
Cream or milk thins the frosting to spreadable consistency. Start with two tablespoons, add more only if needed.
Instructions
Heat your oven to 350°F. Line a 9×13-inch pan with parchment, leaving two-inch wings on opposite sides. These handles make removal effortless later.
Cream butter and sugar in your stand mixer on high speed for three full minutes. The mixture should look pale yellow and fluffy, almost doubled in volume. Scrape down the bowl. Add egg and vanilla, mixing until the yellow streaks disappear completely.
Sift flour, salt, and baking soda together in a separate bowl. This prevents clumps and distributes the leavening evenly. Add dry ingredients to the butter mixture. Mix on low just until no white streaks remain. Stop here. Overmixing develops gluten and makes tough bars.
Scoop dough into your prepared pan. It’ll seem thick and stubborn. Use an offset spatula to spread it corner to corner, pressing firmly to eliminate air pockets. The layer should be even—about three-quarters inch thick. Take your time with this step. Uneven dough bakes unevenly.
Sprinkle granulated sugar across the entire surface. Use about two tablespoons. This creates a delicate crust that catches light beautifully in photos.
Slide the pan onto your middle oven rack. Bake for 20 to 25 minutes. You’re watching for edges that pull slightly from the pan and a center that no longer looks wet. The top will turn light golden with deeper color at the edges. A few cracks around the perimeter are normal—they add character.
The bars will puff in the oven, then deflate as they cool. Don’t panic. That’s exactly right. Pull them out when the center jiggles just barely when you shake the pan.
Set the pan on a wire rack. Let it cool completely—at least an hour. Warm bars tear when you try to frost them.
While bars cool, make frosting. Beat butter, vanilla paste, and salt in a clean mixer bowl until it looks almost white and feels airy—about two minutes on medium-high. Sift in powdered sugar. Start mixing on low to avoid a sugar cloud in your kitchen, then increase to medium. Beat for another two minutes.
Check consistency. The frosting should hold soft peaks but spread easily. Add cream one tablespoon at a time if it’s too stiff. If you want colored frosting, add gel food coloring now. Start with a toothpick amount—you can always add more.
Run the mixer on low for two minutes. This step removes air bubbles that create an uneven finish. Use frosting immediately or press plastic wrap directly against its surface.
Grab those parchment wings and lift the cooled bars onto a cutting board. They should release cleanly. If they stick, slide a thin spatula underneath.
Dollop frosting across the surface. Use the back of a spoon or offset spatula to spread it, creating swirls and swoops. Don’t overthink it—imperfect looks more appealing than perfectly smooth. Scatter sprinkles while the frosting is still soft so they stick.
Chill bars for 15 minutes. This firms up the frosting just enough for clean cuts. Use a large sharp knife, wiping it with a damp towel between every cut. I get 20 generous bars from this pan—four cuts lengthwise, five cuts crosswise.
Tips & Variations
Room temperature matters. Cold eggs won’t incorporate smoothly. Set yours on the counter 30 minutes before baking.
Press dough firmly. Air pockets create uneven baking and hollow spots. Really pack it in there.
Chill before cutting. Fifteen minutes in the fridge makes the difference between ragged edges and bakery-clean squares.
Try lemon bars by adding two tablespoons lemon zest to the dough and replacing vanilla with lemon extract in the frosting. Or go brown butter by browning your butter first, then cooling it back to room temperature before creaming. Almond lovers should swap vanilla for almond extract and top with sliced almonds instead of sprinkles.
Storage & Pairings
Keep soft and chewy sugar cookie bars in an airtight container at room temperature for three days, or refrigerated for five. They actually taste better on day two when flavors meld. Serve with cold milk, hot coffee, or alongside vanilla ice cream. They’re sturdy enough for lunch boxes and pretty enough for baby showers.
FAQ
Can I freeze these bars?
Freeze unfrosted bars wrapped tightly in plastic, then foil, for up to three months. Thaw at room temperature and frost before serving. Frosted bars get soggy when frozen.
Why did my bars turn out cakey?
Too much flour or overmixing develops gluten. Spoon flour into your measuring cup and level it—don’t scoop directly from the bag. Mix just until combined after adding dry ingredients.
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Conclusion
These soft and chewy sugar cookie bars prove that simple wins. No fancy techniques, no specialty ingredients, just butter and sugar and a little patience. Make them once and they’ll become your go-to for every occasion that needs something sweet and shareable.
Easy Soft And Chewy Sugar Cookie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving handles on opposite sides.
- Cream butter and sugar in a stand mixer on high speed for three full minutes until fluffy.
- Add eggs and vanilla, mixing until fully combined.
- Sift together flour, salt, and baking soda; then mix into the butter mixture until no white streaks remain.
- Scoop dough into prepared pan, pressing firmly to eliminate air pockets and create an even layer.
- Sprinkle granulated sugar over the top, about two tablespoons.
- Bake for 20 to 25 minutes until edges pull slightly from the pan and the center looks set.
- Cool completely on a wire rack for at least an hour.
- For frosting, beat butter, vanilla paste, and salt until pale and airy. Gradually add powdered sugar.
- Adjust consistency with cream as needed.
- Frost the cooled bars and add sprinkles if desired. Chill for 15 minutes before cutting.