Frosted Sugar Cookie Bars with Almond Buttercream
Print RecipeSoft, thick, chewy sugar cookie bars with the perfect tender-yet-dense texture, topped with rich almond buttercream frosting and classic sprinkles. This easy press-in recipe doubles beautifully for a half-sheet pan to feed a crowd.
Servings: 24 bars
equipment (affiliate links
- kitchen scale for best accuracy
- 9x13-inch pan or half sheet pan (if doubling recipe)
Ingredients
Cookie Base:
- 1 c. (226 g) salted butter softened
- 1½ c. (300 g) granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 1 tbsp. sour cream for extra tenderness
- 4¼ c. (510 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
Almond Buttercream Frosting:
- ¾ c. (170 g) salted butter softened
- 4¼ c. (510 g) powdered sugar sifted
- ¼ tsp. salt
- 2 tbsp. (30 g) heavy cream add more as needed
- 2 tsp. almond extract
- ½ tsp vanilla extract
- pink or red gel food coloring optional
- sprinkles for decorating optional
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease any exposed edges.
- Make the Cookie Dough: In a large bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 2–3 minutes. Add eggs, vanilla extract, and almond extract; beat until smooth and creamy, scraping down the bowl. Mix in the optional sour cream if using. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to wet in two additions, mixing on low speed just until combined. Dough will be thick and soft.
- Press & Bake: Press dough evenly into the prepared pan (surface will be a little uneven but it smooths out slightly while baking). Bake 18–22 minutes, until edges are set and very lightly golden and center looks set but still feels slightly soft when gently pressed. Do not overbake. Cool completely in the pan on a wire rack (1.5–2 hours).
- Make the Frosting: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until very smooth and creamy, about 2 minutes. Add the powdered sugar, salt, 2 tablespoons of heavy cream, and 1½–2 teaspoons of almond extract all at once. Mix on low speed until the sugar is mostly incorporated, then increase to medium-high speed and beat 2–3 minutes until light, fluffy, and smooth.
- Check consistency: If too thick, add more heavy cream ½ tablespoon at a time, beating well after each addition, until thick but easily spreadable. (Most people need about 3 Tbsp total.) Taste and add a little more almond extract if desired. Mix in pink gel food coloring if using.
- Frost & Decorate: Lift cooled bars out using parchment overhang. Spread frosting evenly over the top. Immediately add sprinkles so they stick. Let frosting set 30–60 minutes (or chill 15 minutes for cleaner cuts).
- Slice & Serve: Cut into squares or rectangles. Wipe knife between cuts for neat edges.
Video
Notes
- To make in a half-sheet pan: Double all ingredients exactly as listed. Press into a parchment-lined half-sheet pan. Bake 23–25 minutes at 350°F.
- Texture tip: These bars are intentionally dense yet tender and chewy—do not overbake for the best result.
- Storage: Keep at room temperature in an airtight container up to 4 days, refrigerate up to 7 days, or freeze frosted bars up to 2 months. Bring refrigerated bars to room temperature before serving.
Serving: 1bar | Calories: 510kcal | Carbohydrates: 89g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 217mg | Potassium: 59mg | Fiber: 1g | Sugar: 56g | Vitamin A: 474IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 2mg
