Sugar Cookie Bars

The best sugar cookie bars to serve at a party! We love making the tri-color frosting, it gets lots of rave reviews!

I am so excited about these tri-color sugar cookie bars!

I worked on the recipe for a week, making sure the base of the cookie bar wasn’t too fluffy and was chewy enough – the result is delicious.

The trick to chewier sugar cookie bars is to use an additional egg and to put the bars immediately in the fridge after you pull them out of the oven.

I know it’s not common to put something immediately in the fridge after you pull it out of the oven, but trust me, it helps to make these cookies chewier!

I used almond extract in the batter of the sugar cookie dough and I love the unique flavor it adds. You could omit the almond extract and use vanilla extract instead. Lemon extract would also be so good as the weather warms up!

The frosting for these tri-color sugar cookie bars turned SO cool. It’s 100% optional, you could keep all the frosting the same color, or even just keep it white without adding any food coloring.

To make tri-color frosting, divide the buttercream into 2 separate bowls. Add pink food coloring to one bowl and teal food coloring to the other. Put dollops of each color on the cookie bars and use a spatula to spread the frosting, mixing the colors together, but not completely because you want to be able to see all 3 colors.

You’ll see in the video below that I made my own sprinkle medley. I bought various sprinkles and colors of sprinkles from Michaels (I used Wilton brand), mixed a little bit of each into a single bowl and then mixed them all together to get this bright sprinkle medley.

Two other pro tips:

1 – Frost the bars then place them in the fridge. This will help the frosting stiffen up, making your bars look perfect once you cut them.

2 – Line your 9×13 inch pan with tinfoil so that you can easily remove the bars from the pan for easy slicing!

I can definitely see more of this tricolor frosting technique in my future! You can even use this frosting method on regular sugar cookies. These sugar cookies from Shugary Sweets remind me of classic sugar cookies!

For a step-by-step of how to make this sugar cookie bar recipe, watch this short video:

Looking for more recipes?
Puppy Chow Bars
Reese’s Magic Bars

Sugar Cookie Bars

Yield: 9x13 pan

Total Time:1 hour

The best sugar cookie bars to serve at a party! We love making the tri-color frosting, it gets lots of rave reviews!


Cookie Bars

  • 1 cup unsalted butter (2 sticks) softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 tsp almond extract
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt


  • 1 cup unsalted butter (2 sticks) softened
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
  • food coloring (I used Wilton gel food coloring Pink and Teal)
  • Sprinkle medley (I used various sprinkles from Wilton which I found at Michaels)


  1. Preheat the oven to 350ºF and line a 9x13 inch pan with foil.
  2. In a mixing bowl combine the butter and sugar, beat using an electric mixer for 1-2 minutes, until fluffy. Add in the eggs and almond extract, beat together. In a small bowl, combine the all purpose flour, baking powder and salt and gently stir to combine. Gradually add the dry ingredients to the wet ingredients, mixing by HAND with a spatula, until it’s incorporated.
  3. Spray the foil lined pan with non-stick spray. Dump the batter into the pan and use your hands to spread the dough into an even, flat surface.
  4. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Immediately put the pan in the fridge (I like to set my pan on top of a trivet in the fridge). Allow the bars to cool for 1 hour.
  5. In a mixing large bowl, beat the butter using an electric mixer until fluffy, 1-2 minutes.
  6. Add in the vanilla extract. Begin to add the powdered sugar, 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting isn't too wet and tastes good to you.
  7. Evenly divide the frosting into 2 bowls. Add pink gel food coloring to one and teal gel food coloring to the other. Stir with a spoon until combined and all one color.
  8. Remove the cookie bars from the fridge and add dollops of each color of frosting to the top of the bars. Use a spatula to smooth and spread the frosting, but do not over mix the colors completely.
  9. Mix your sprinkle medley in a bowl, then add sprinkles to the frosting.
  10. For super easy cutting, place the bars in the fridge to set the buttercream, then remove from the fridge and remove the bars from the pan by the foil. Slice into bars and serve.
This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.