These Valentine’s Day Sugar Cookie Bars are everything you love about classic sugar cookies, but so much easier to make! These delicious bars are soft, buttery and topped with rich, creamy frosting and festive sprinkles! A quick and easy way to enjoy homemade sugar cookie flavor without all the extra fuss!
Looking for more festive treats to share with the ones you love this Valentine’s Day? Here are some favorites: Red Velvet Cupcakes, Chocolate Pound Cake and these Strawberry Cake Mix Cookies!
Sugar Cookie Bar Recipe
These Sugar Cookie Bars are one of my favorite desserts to make! They are so yummy and so easy to customize for different holidays and occasions. This version is perfect for Valentine’s Day! The addition of my favorite cherry frosting – such a pretty pink – and festive Valentine’s Day sprinkles makes this the easiest treat for friends and family. The come together quickly and are always a hit!
These sugar cookie bars are soft, buttery and topped with a rich, creamy frosting that’s perfectly sweet without being overwhelming. What I love most is how simple they are to make compared to traditional sugar cookies – no rolling, no cookie cutters, no royal icing – easy peasy and so delicious!!
Just press the dough into a pan, bake, and you’re halfway there to enjoying this easy and delicious sugar cookie bar recipe. The almond extract and vanilla extract give the cookie bars a classic sugar cookie flavor and the cherry frosting is pink, fluffy and adds just the right amount of sweetness. The sprinkles on top add such a fun, festive touch that is easy to customize for any occasion.
The best part? You can customize the sprinkles on these Sugar Cookie Bars to match any holiday theme – not just Valentine’s Day! These bars are definitely a crowd-pleaser, they’re usually the first to go on the dessert table! Perfect for a holiday partyies cookie exchanges, BBQs or potlucks!
Why You’ll Love This Recipe
- Simple to make: There’s no need to go to the hassle of rolling or cutting out cookie shapes when you can make these sugar cookie bars instead! Just press the dough into a pan and bake! It’s a quick and easy way to enjoy homemade sugar cookies without all the extra fuss.
- Soft and buttery: The cookie base is perfectly soft, with a melt-in-your-mouth texture that’s complemented by the rich, creamy frosting on top. It’s a dessert that everyone will love!
- Kid-friendly: With simple ingredients and a fun decorating process, kids can easily get involved in making (and eating) these bars. It’s a great way to spend time together!
How to Make Sugar Cookie Bars
These sugar cookie bars are so easy to make, with no need for rolling or cutting dough, which makes them the perfect easy treat. Simply press the dough into a pan, bake, frost and decorate! The rich vanilla and almond flavors give them that classic sugar cookie taste everyone loves, while the colorful sprinkles add a festive touch. As always, you can find the complete, printable recipe in the recipe card at the end of this post.
For the Sugar Cookie Bars
- Beat butter and granulated sugar until light and fluffy.
- Beat in the egg, egg yolk, vanilla extract and almond extract.
- Whisk together the flour, baking powder and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients.
- Mix just until just combined.
- Spread the cookie dough evenly into the prepared baking pan and bake for 20-25 minutes. Let cool completely.
For the Frosting
- Beat butter until smooth and creamy. Beat in 2 cups of powdered sugar.
- Add the maraschino cherry juice and almond extract and beat until creamy.
- Beat in remaining powdered sugar until combined and desired consistency is achieved.
- Spread the frosting evenly over the top of the cooled bars.
- Add sprinkles if desired. Cut into bars and serve. Enjoy!
My Christmas Sugar Cookie Bars feature a classic buttercream frosting that is perfect for this sugar cookie bar recipe. Feel free to use that frosting recipe instead of the cherry frosting shown. Keep white or add a few drops of gel food coloring if you prefer a colored frosting.
Storage Information
These Sugar Cookie Bars are best enjoyed within the first few days but here is the information you need to make ahead and store these cookie bars:
- Make Ahead: You can make the frosting ahead and store it in the refrigerator for up to 3 days. Bring it to room temperature and give it a quick mix with a beater before spreading it on the bars.
- Room Temperature: Store the bars in an airtight container at room temperature for up to 3 days.
- Refrigerator: Store in an airtight container in the refrigerator for up to a week. Before serving, let them come to room temperature.
- Freezer: The unfrosted cookie bars can be frozen for up to three months and stored in a freezer-safe container or bag. Thaw at room temperature before frosting and serving.
Can I use salted butter instead of unsalted butter in the bars?
Yes, you can use salted butter. If you do, reduce the added salt in the sugar cookie bars to ¼ teaspoon.
Can I substitute almond extract with another flavor?
Yes, you can substitute almond extract with more vanilla extract or another flavor extract like lemon or coconut.
How do I know when the sugar cookie bars are done baking?
The edges should be lightly golden, and a toothpick inserted into the center should come out with just a few moist crumbs. Be careful not to over bake to keep them soft and chewy.
Can I add sprinkles to the cookie dough?
Yes, you can add sprinkles to the cookie dough for added texture and color. I recommended using jimmies rather than nonpareils, as jimmies are less likely to bleed color into the dough.
What if my frosting is too thick or too thin?
If the frosting is too thick, add more milk, one teaspoon at a time, until it reaches your desired consistency. If it’s too thin, add more powdered sugar, a little at a time, until it thickens.
Can I add food coloring to the frosting?
Yes, you can add a few drops of gel food coloring to the frosting and mix until the color is evenly distributed. Gel food coloring is recommended because it requires less product to achieve vibrant colors, so you don’t risk thinning the frosting too much.
What is the best way to cut the cookie bars?
For clean cuts, use a sharp knife and wipe it clean between cuts. You can also chill the bars slightly to make cutting easier.
Variations to Try
- Mix in a handful of mini chocolate chips into the dough for a delicious twist on classic sugar cookies.
- Swap the vanilla and almond extracts for any flavored extract to give the sugar cookie bars a unique flavor twist.
- For a tangy twist, try using cream cheese frosting instead of the cherry frostin. It pairs wonderfully with the soft cookie base!
- Instead of sprinkles, top the bars with crushed candy, mini M&Ms, or holiday-themed candy for extra sweetness and color.
- For a fresh burst of flavor, add a teaspoon of orange or lemon zest to the dough for a citrusy twist on the classic.
Trish’s Tips
- Make sure the butter, eggs, and milk are at room temperature before you start. This helps the dough mix together smoothly.
- Keep an eye on the cookie bars as they bake. They should be lightly golden around the edges but still soft in the center. Overbaking can make them dry.
- Let the cookie bars cool completely before adding the frosting. If the bars are warm, the frosting will melt and become runny.
- Chill the bars in the fridge for 15-20 minutes before slicing to get clean, sharp edges. Use a warm knife for the neatest cuts.
More Treats for Valentine’s Day
- Strawberry Cake Mix Cookies
- Conversation Heart Sugar Cookie Bark
- Amaretto Chocolate Truffles
- White Chocolate Raspberry Cake
- Raspberry Truffles
Valentine’s Day Sugar Cookie Bars
Ingredients
Cookie Bars
- 1 cup unsalted butter softened (227 grams)
- 1 ½ cups granulated sugar 300 grams
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour 300 grams
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 16 tablespoons salted butter add half a teaspoon of fine sea salt if using unsalted butter
- 4 to 6 cups cups powdered sugar divided
- 6 tablespoons maraschino cherry juice
- 1 teaspoon almond extract
Sprinkles
- ⅓ cup sprinkles
Instructions
Cookie Bars
- Preheat the oven to 350°F. Line a 9×13-inch pan (with straight sides) with parchment paper. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar until light and fluffy.1 cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the egg, egg yolk, vanilla extract and almond extract until well combined.1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, ½ teaspoon almond extract
- Whisk together the flour, baking powder and salt in a separate bowl.2 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon fine sea salt
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the cookie dough evenly into the prepared baking pan using your hands, offset spatula or spatula.
- Bake for 20 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the bars to cool completely in the pan.
Cherry Frosting
- In a large mixing bowl or the bowl of a stand mixer, beat the butter until smooth and creamy.16 tablespoons salted butter
- Gradually beat in about two cups of the powdered sugar.2 cups powdered sugar
- Beat in the maraschino cherry juice and almond extract until completely combined.1 teaspoon almond extract, 6 tablespoons maraschino cherry juice
- Gradually beat in the rest of the powdered sugar, about a cup at a time.If your frosting is too thick, beat in additional maraschino cherry juice one teaspoon at a time.2 cups powdered sugar
- Once the cookie bars are completely cool, spread the frosting evenly over the top.
- Add sprinkles if desired. Cut into bars and serve. Enjoy!⅓ cup sprinkles
Video
Notes
- Make Ahead: You can make the frosting ahead and store it in the refrigerator for up to 3 days. Bring it to room temperature and give it a quick mix with a beater before spreading it on the bars.
- Room Temperature: Store the bars in an airtight container at room temperature for up to 3 days.
- Refrigerator: Store in an airtight container in the refrigerator for up to a week. Before serving, let them come to room temperature.
- Freezer: Unfrosted cookie bars can be frozen for up to three months and stored in a freezer-safe container or bag. Thaw at room temperature before frosting and serving.
Tools and Equipment (affiliate links): Offset Spatula | Stand Mixer | Mixing Bowls | Straight Sided 9×13 Baking Dish
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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