Sheet Pan Sugar Cookies

This Soft Sugar Cookie Bar Recipe is a classic dessert and the perfect way to serve large groups a delicious sugar cookie dessert! 

These Sheet Pan Sugar Cookie Bars are a crowd-pleasing dessert ideal for large gatherings. These bars are not only soft, moist, and easy to make with common kitchen ingredients, but they’re also perfect for freezing. Whether you’re planning ahead or serving a group, these treats are sure to satisfy every sweet tooth.

You’ll love this recipe for Sugar Cookie Bars

Whenever there’s a need for a yummy dessert that effortlessly caters to a large crowd, my Sheet Pan Sugar Cookie Bars are my absolute favorite choice.

Perfectly portioned, this recipe yields 36 square bars, making it ideal for any gathering. What excites me the most is the versatility of these bars – the frosting can be customized in a rainbow of colors to suit any holiday theme or party palette.

In the sections below, I’ll guide you through creative variations to make these cookie bars fit every season and every celebration.

Sugar Cookie Bar Ingredients

Items Needed:

• 1 c. Butter, Room Temperature
• 5 c. All-Purpose Flour
• 2 c. Sugar
• 4 Eggs
• 2 tsp. Vanilla
• 1 tsp. Salt
• ½ tsp. Baking Soda

For Frosting:

• 5 c. Powdered Sugar
• 1 c. Butter, Room Temperature
• 6 tbsp. Milk
• ½ tsp. Almond Extract

HOW TO MAKE SUGAR COOKIE BARS:

1. Preheat the oven to 375 degrees and grease a half sheet cookie sheet (12×17). If you don’t have a 12×17 cookie sheet, use the closest size you have.

2. Cream together the butter and sugar on medium speed with a hand mixer or in your Kitchen Aid.

3. Add the eggs, one at a time. Allowing each egg to be incorporated, before adding the next. If needed scrape the sides of the bowls to ensure everything is getting mixed in.

4. Add the vanilla to the butter, sugar, and egg mixture.

5. In a separate bowl, whisk together the flour, salt, and baking soda. Slowly add this dry mixture to the wet mixture until fully combined.

6. Press the dough evenly into the greased cookie sheet. I find it easiest to just use your hands.

7. Bake for approximately 15 minutes at 375 degrees, until the cookie sheet is very lightly browned around the edges. Remove from the oven and set aside to cool.

While the Sugar Cookie Bars are cooling, prepare the frosting recipe, using the instructions below.

8. Once completely cooled, frost the sugar cookie bars and immediately add the sprinkles.

Cut the pan into 36 bars and store them in an airtight container.

Making the frosting for Sheet Pan Sugar Cookies

1. In a large mixing bowl, beat the butter until smooth with a hand mixer or in your Kitchen Aid.

2. Then add 4 tablespoons of milk, the food coloring, and almond extract to the butter and mix together.

3. Add the powdered sugar, a half-cup at a time, to avoid a mess.

4. Add up to 2 tablespoons of the remaining milk to reach the frosting consistency you like. You can also add more food coloring if needed to darken the color of the frosting.

Sugar Cookie Bar Recipe Variations

Seasonal Variations:

• Spring:
  • Flavor: Add lemon zest or a hint of lavender to the dough for a fresh, spring-like taste.
  • Frosting: Use pastel colors for the frosting – think pink, baby blue, or soft yellow.
• Summer:
  • Flavor: Incorporate lime zest or a splash of coconut extract for a tropical twist.
  • Topping: Top with fresh berries or a thin layer of fruit preserves under the frosting.
• Fall:
  • Flavor: Mix in pumpkin spice or cinnamon into the dough for a warm, autumnal flavor.
  • Frosting: Opt for rich, deeper colors in the frosting like burnt orange, deep red, or golden yellow.
• Winter:
  • Flavor: Add peppermint extract or gingerbread spices to the dough for a festive touch.
  • Frosting: Use classic white or silver frosting and add a sprinkle of edible glitter for a wintry sparkle.

Holiday Customizations:

• Valentine’s Day:
  • Use red and pink frosting with heart-shaped sprinkles. Consider cutting the bars into heart shapes.
• St. Patrick’s Day:
  • Go for green frosting topped with shamrock sprinkles or gold coins for a lucky charm.
• Easter:
  • Pastel frosting with Easter-themed sprinkles like bunnies and eggs. Maybe even place a mini chocolate egg on each bar.
• Fourth of July:
  • Decorate with red, white, and blue frosting in stripes, or use star-shaped sprinkles for a patriotic look.
• Halloween:
  • Orange and black frosting with spooky sprinkles, like bats or ghosts. Consider using candy eyes for a fun effect.
• Thanksgiving:
  • Use fall colors for the frosting and top with leaf-shaped sprinkles or a drizzle of caramel.
• Christmas:
  • Green and red frosting with Christmas tree, star, or snowflake sprinkles. You could also use candy cane pieces for a peppermint twist.
• New Year’s:
  • Silver or gold frosting with sparkling sugar or edible glitter for a festive and glamorous look.

Sugar Cookie Bars Recipe Tips

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This helps to create a smooth, well-incorporated dough.
• Even Spreading: Use your hands or a spatula to press the dough evenly into the cookie sheet. This helps uniform baking and texture.
• Monitor Baking Time: Keep an eye on your sugar cookie bars while they bake. They should be just lightly browned around the edges. Overbaking can lead to dryness.
• Prep in Advance: You can make the dough ahead of time and refrigerate it until ready to bake. Just allow it to come to near room temperature for easier spreading.
• Greasing the Pan: Be generous with greasing your cookie sheet to ensure easy removal of the bars.
• Cooling is Key: Allow the bars to cool completely before frosting. This prevents the frosting from melting and ensures a neat appearance.
• Customize Your Frosting: Feel free to customize the frosting color to match the theme of any event or holiday. Use gel food coloring for more vibrant colors.
• Frosting Consistency: Adjust the milk in the frosting to get your desired consistency. More milk for a thinner spread and less for a thicker one. The amounts I share in this recipe are for the consistency I prefer.
• Add Sprinkles Immediately: Apply sprinkles right after frosting to ensure they stick well.
• Clean Cuts: For clean-cut bars, dip your knife in warm water before slicing. Clean the knife after each cut for neat edges.

How to store Sugar Cookie Bars

• Cooling Down: Make sure the sugar cookie bars are completely cooled to room temperature before storing. This prevents moisture build-up which can lead to sogginess.
• Room Temperature Storage:
  • Place the bars in an airtight container. If you have to stack them, use parchment paper or wax paper between layers to prevent them from sticking together.
  • Keep the container in a cool, dry place away from direct sunlight or any heat sources.
  • At room temperature, they should stay fresh for about 5 to 7 days.
• Refrigerating:
  • If your kitchen is particularly warm or if you prefer your bars a bit firmer, you can store them in the refrigerator.
  • Again, use an airtight container, separating layers with parchment or wax paper.
  • In the fridge, they can last for up to two weeks.
• Freezing for Long-Term Storage:
  • Wrap each bar individually in plastic wrap, press n seal or aluminum foil. Then, place the wrapped bars in a zip-top freezer bag or airtight container.
  • They can be stored in the freezer for up to 3 months.
  • To thaw, leave them at room temperature or in the refrigerator overnight.
• Considerations for Frosted Bars:
  • If you have already frosted your sugar cookie bars, be aware that the frosting may change texture slightly upon refrigeration or freezing.
  • For best results, you might want to store them unfrosted and add the frosting just before serving, especially if freezing.
• Avoid Humidity: If you’re in a humid environment, it’s advisable to store the bars in the refrigerator to prevent them from becoming too soft.

Freezing Instructions for Sheet Pan Sugar Cookies

There are several ways to freeze these cookies and it depends on the state of the cookie. Are they cooked, uncooked, frosted? All those things need to be taken into consideration.

How to freeze Sugar Cookie Bar dough

If you’re planning ahead and want to pre-make the dough and then freeze it. The best way to do that is to roll out and cut the dough into the shape of the cookies you will be baking. Individually wrap each cookie and freeze them flat in an airtight container. That way you can pull out just the amount of cookies that you want to bake! It is important that they are frozen in an airtight container, so the dough doesn’t take on any flavors from other foods frozen nearby.

The frozen sugar cookie dough is good for about 6 months in the freezer.

When you are ready to cook them, take the frozen Sugar Cookie dough out of the freezer and defrost overnight in the fridge. Put them straight from the fridge into the oven and cook according to the instructions in this post. Note, that you may need to add an extra few minutes to the cook time, since they won’t be at room temperature when you go to bake.

Freezing Baked Sugar Cookie Bars

My favorite way to freeze them is baked, but unfrosted. Make sure they are completed cooled before freezing. Freeze them in a single layer with a piece of parchment paper in between each layer in an airtight container. That way cookies will not freeze together and you are able to pull out only the cookies you want and that they aren’t frozen together.

The frozen cookies are good in the freezer for 6-8 months. I suggest keeping an eye on them after the 6-month mark to make sure there is no change to the color and texture of the cookies.

When you’re ready to eat them, pull them out of the freezer and allow them to unfreeze on the counter. Once room temperature, you may frost them.

Freezing Frosted Sugar Cookie Bars

It is really tricky to freeze already baked and frosted Sugar Cookies. If possible, freeze before frosting. If they’re already frosted and you need to freeze them, then the only way I suggest doing that is by using a food sealer. They need to be frozen 100% sealed with no oxygen contact at all.

When you’re ready to eat them, pull them out of the freezer and allow them to unfreeze on the counter to room temperature. Do not remove them from the plastic sealing until they are completely unfrozen.

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