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Small dessert plate with frosted sugar cookie bars

Soft and Cakey Frosted Sugar Cookie Bars

A delicious cake-like sugar cookie bar topped with a sweet buttercream frosting and fun Christmas Sprinkles.
Course Christmas Cookies, Cookies, Dessert
Cuisine American, English
Keyword Cookie Bar Recipe, Frosted Sugar Cookie, Sugar Cookies
Prep Time 5 minutes
Cook Time 14 minutes
Chill 1 hour
Servings 4 dozen bars
Author Melissa


  • Electric or Stand Mixer



  • 3 ½ cups Flour
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • pinch Kosher Salt
  • 1 cup Butter - softened
  • ¾ cup Sugar
  • 1 Egg
  • ½ cup Plain Greek Yogurt
  • 1 tbsp Vanilla
  • Christmas Sprinkles


  • ½ cup Butter -softened
  • 2 cups Powdered Sugar
  • 2 tbsp Milk
  • 2 tbsp Vanilla


Cookie Base

  • In a medium bowl whisk together flour, baking soda, baking powder and salt.
  • In your stand mixer cream together butter and sugar until light and fluffy. Beat in egg until combined.
  • Add vanilla and yogurt and mix well (it will look almost like cottage cheese - this is FINE and normal!)
  • Add flour mixture a little bit at a time to the wet mixture on medium speed mix until well combined.
  • Press dough into a disc shape and wrap tightly in plastic wrap - chill for 1 hour in the fridge (or longer if you want to make the dough the day before).
  • Preheat oven to 350 °F - grease a rimmed baking sheet focusing on the sides and place a piece of parchment paper on it.
  • Roll dough into 1/2" large rectangle and press gently into your baking sheet. You will likely have a couple of gaps to fill - simply trim some of the dough and press to fit (see photos in step-by-step)
  • Bake in preheated oven for 12-14 minutes until the top is lightly golden. You do not want to over cook these bars or they will not be as soft and fluffy.


  • Beat butter on medium-high speed to make sure it is softened. Add powdered sugar and mix until it forms a thick paste. Add milk and vanilla and mix until it reaches a nice consistency for your buttercream icing. You do not want it to be thin as it needs to be spreadable.
  • Once bars have cooled completely you will use an offset spatula to evenly spread the icing - top with sprinkles and cut into 48 bars.