Sugar Cookie Squares


Who doesn’t love a fluffy thick frosted sugar cookie? These are all that goodness you find in that delicious sugar cookie without all the hard work! You don’t have to bake or frost individual cookies. All you have to do is spread all the dough out in one pan, bake and frost. Simple as that. These are perfect for parties, not only for kids but for adults too. You are sure to get smiles from these delightful treats! As you eat one you may even feel like a kid again =). Have a great day! Enjoy!


Sugar Cookie Squares

Yield: 24 squares


  • 10 Tbsp butter , softened*
  • 1 cup granulated sugar
  • 1 egg
  • 1 egg white
  • 1 1/2 Tbsp sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Vanilla Frosting

  • 1/4 cup salted butter , softened
  • 2 cups powdered sugar
  • 2-3 Tbsp half and half
  • 1/2 tsp vanilla
  • Several drop food coloring (optional)


  1. Preheat oven to 375 degrees. Butter a 13" x 9" baking dish, set aside. In a mixing bowl combine flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream, vanilla and almond extract and mix until blended. Slowly add dry mixture and stir until combined. With buttered hands, gently press (so gently almost patting) mixture into buttered baking dish. Bake 15 - 17 minutes until toothpick inserted into the center comes out clean and bars are set. Cool completely, then frost and cut into squares.

Vanilla Frosting

  1. In a mixing bowl, with an electric mixer, whip together butter and powdered sugar and half and half until fluffy. Stir in vanilla. Add in food optional food coloring and mix until well blended.
  2. *Recipe updated 4/5/15. Originally 8 Tbsp I've started making them with 10 and like them even more.


  • Purabi Naha: Beautiful presentation. What an interesting photography and recipe! Loved everything about your blog. November 14, 2011 at 7:41am Reply

  • Jaclyn: Thank you! I loved your blog as well! I need to try your mango berry yogurt popsicles, yum! November 14, 2011 at 8:27am Reply

  • Beth Michelle: These are soooo pretty!! Who wouldn’t want to eat these sugar cookies?! November 14, 2011 at 2:40pm Reply

  • Amalia: These are so cute and adorable! They look awesome and it’s such a great idea to just spread the cookie dough out into a pan! November 14, 2011 at 6:43pm Reply

  • Jaclyn: Thanks Beth Michelle and Amalia! I love a quick recipe once in a while =)! November 14, 2011 at 7:24pm Reply

  • The Food Hunter: These sound delicious…can’t wait to try. November 21, 2011 at 2:21pm Reply

  • Anonymous: amazing!!<3 keep it up :D November 24, 2011 at 3:03am Reply

  • ThisbeWhitney: I made these for Thanksgiving dinner, and they were delicious and so easy! I’ll be making them again. Thanks for the recipe! November 25, 2011 at 8:54am Reply

  • Jaclyn: Thanks and you’re welcome! November 26, 2011 at 7:18pm Reply

  • Anonymous: I can’t wait to make these with my kids! December 1, 2011 at 12:41pm Reply

  • Anonymous: These look amazing! One question though, for the frosting – it just says “1/4 butter”. Could you clarify the amount? Thanks! December 5, 2011 at 8:43am Reply

  • Jaclyn: Thanks! Sorry I can’t believe I missed that! It’s 1/4 cup butter, and just fyi I have used salted butter before too and they both work great. December 5, 2011 at 9:45am Reply

  • taylor: My cookies didn’t come out quite as expected :(. While making the dough, I noticed it seemed really dry. So I added a little bit more vanilla extract and some water. Still seemed a little dry, but I thought it might be okay once I baked them. After baking, they still tasted kinda “floury.” With the addition of the icing, its tasty, but still not as tasty as I imagine the should be! I did use whole-wheat flour though. Perhaps thats it? December 16, 2011 at 11:19pm Reply

  • Jaclyn: Taylor, yes I believe the whole wheat flour is your problem =). Also adding water probably dried them out a bit. I would only use all-purpose for these, also if you want a really moist cookie you could under-bake them a few minutes. Hope that helps! December 17, 2011 at 1:13pm Reply

  • taylor: Ah gotchu! Thanks for the advice : ). I will definitely make them again using these tips, although I gotta say I think my boyfriend perfered them the floury way! hah December 19, 2011 at 2:55pm Reply

  • kristen duke photography: Oh my goodness, that looks SO delicious! I love a perfect sugar cookie, but am not patient enough to try a bunch of recipes, this looks perfect! I’ll give it a try;) February 15, 2012 at 6:48pm Reply

  • MiracleMommy: I linked this post on my blog for a St. Patrick’s Day Favorites Pinterest Roundup. March 11, 2012 at 11:47am Reply

  • Anonymous: Do these cookies rise very much once baked? I was wanting to make a double batch and bake them in a jelly roll sized pan, but do not want them to overflow! April 4, 2012 at 8:58am Reply

  • Jaclyn: Anonymous – these cookies don’t rise too much when baking since they only have a 1/2 tsp baking powder. I think you should be okay to do that. I hope you enjoy! April 4, 2012 at 1:19pm Reply

  • jenifer mitchell: I want to make these right now but I don’t have sour cream! I don’t know if I should risk them without it! April 13, 2012 at 7:43pm Reply

  • Jaclyn: Jenifer – I think the sour cream is a must, it gives them just a hint more moisture and richness. Hope you enjoy! April 14, 2012 at 8:07am Reply

  • msbratty: What is half and half please? May 19, 2012 at 4:31am Reply

  • Jaclyn: msbratty – half and half is just a mixture of half milk half cream. You could even substitute all milk or cream for this recipe. I’ve used all three and they all work great, half and half, milk or cream. May 19, 2012 at 7:22pm Reply

  • Haili: So I followed this recipe exactly to use for my friends 21st birthday party. They was very easy to make, only problem was that I overcooked them a little bit. I was afraid the middle wasn’t going to be cooked enough, but I ended up having the edges be super hard. I just cut them off though so it wasn’t a problem. They were still good and everyone really liked them. :)

    One more little thing to be aware of, I don’t think the recipe really makes 24 squares the size shown in the picture. I used a 9×13″ pan and the only way I got 24 squares was by cutting them into very small almost bite-sized squares. If you want 24 bigger squares like the size in the picture I would suggest doubling the recipe.

    Oh, and for the frosting I just used a little bit of milk instead of buying the half and half or cream and it turned out perfectly fine, like Jaclyn said.

    Thanks :)
    Haili June 8, 2012 at 1:23pm Reply

  • Frosted Sugar Cookie Bars: […] Recipe adapted slightly from: Cooking Classy […] February 6, 2013 at 6:32am Reply

  • Pinned & prepped: Sugar cookie bars – is this REALLY my life? | is this REALLY my life?: […] recipe from High Heels & Grills, who got it from Cooking Classy. […] April 1, 2013 at 12:01am Reply

  • Sherelle: Hi just wondering if you have this recipe in grams or ounces as i am from the Uk

    Hope you can help

    Thanks :) April 10, 2013 at 4:53am Reply

    • Jaclyn: I’m sorry Sherelle but unfortunately I don’t have this recipe in grams. The best thing would probably be the google conversion chart. April 14, 2013 at 10:59pm Reply

    • Lisa {Sweet 2 Eat Baking}: I have this recipe in grams on my blog. I made it and loved it (thanks Jaclyn) and measured using cups then weighed it so others can use.

      Feel free to update this recipe with my grams value, if you like. And let Sherelle know too. :) April 25, 2013 at 5:05pm Reply

      • Jaclyn: Thanks so much Lisa, I’m sure that would be so helpful to others! I will just add a link to your site if people want it by weight. Thanks! April 28, 2013 at 12:18pm Reply

  • Sugar Cookie Bars: […] SOURCE: High Heels and Grills adaptation of Cooking Classy‘s […] April 19, 2013 at 10:52am Reply

  • Vanessa: I am making these for memorial day. Do you think I could make the dough and freeze it and then pull it out in a few days when I am ready to bake them? May 21, 2013 at 1:37pm Reply

    • Jaclyn: It may work fine but I’m not sure just because I haven’t tried it yet. I know you can freeze cookie dough and then thaw and bake so you should probably be able to do it with these too. May 21, 2013 at 2:37pm Reply

      • Vanessa: Thank you for your response Jaclyn. I am going to try it and will let you know my results. Your blog is amazing! I love it! Thanks for all of your recipes. May 22, 2013 at 6:32am Reply

        • Jaclyn: Thanks Vanessa, that is so nice of you to say! I hope you continue to like what you find here :)! May 22, 2013 at 8:02am Reply

  • Angela: LOVED these! Thanks for sharing!! June 3, 2013 at 10:36am Reply

    • Jaclyn: You’re welcome Angela, I’m so glad you liked them! June 3, 2013 at 11:40am Reply

  • Sugar Cookie Bars | Chantelle and the Teddy Bears: […] Let’s get straight to it, here is the recipe (adapted from Cooking Classy): […] September 18, 2013 at 3:09pm Reply

  • Kelly Jurgens: Loved these bars. Is it possible to cut out shapes with cookie cutters after baking while they are cooling? October 1, 2013 at 7:55am Reply

    • Jaclyn: Maybe I haven’t tried so I can’t say for sure, to me it seems like they might crumble a bit or it might be hard to get them out of the cookie cutters. You could always give it a shot though :). October 1, 2013 at 4:58pm Reply

  • Kelly Jurgens: I was able to use cookie cutters in the bars. I let them cool for about 15 min. and then cut them out October 15, 2013 at 4:59pm Reply

    • Jaclyn: Great to know! Thanks! October 16, 2013 at 7:02am Reply

  • Connie: Just made these….easy and look delish! Colored frosting red and using green sugars. Haven’t tasted yet though! All your stuff is good! December 6, 2013 at 12:31pm Reply

    • Jaclyn: I’m so happy you feel that way Connie :) thanks for leaving a comment! December 6, 2013 at 7:11pm Reply

  • Christy: I mixed these cookies up and the were very crumbly dry. I used an electric mixer. I didn’t know what to do, so I added 2 more eggs and 1/4 c butter. Haven’t tasted them yet. I have no idea why the dough was so crumbly, any ideas? December 21, 2013 at 2:45pm Reply

    • Jaclyn: Not sure why that would have happened, possibly a mismeasurement? December 26, 2013 at 10:34pm Reply

  • Sugar Cookie Bars: […] pulled this recipe from another the blog Cooking Classy, you can check out her ideas for other ways to decorate the bars there too. Here’s the […] February 11, 2014 at 1:49pm Reply

  • Sugar Cookie Bars | The Recipe Critic: […] same recipe on their blog, but it was time to add it to mine.  This particular recipe came from Cooking Classy and it is absolutely fantastic!  I love to make sugar cookies, but they can require a lot of […] May 18, 2014 at 9:04am Reply

  • Deana: I’ve got a question…does the frosting harden? I’m looking to make these for a bake sale and wrap them individually. Didn’t want to smush up the frosting. June 6, 2014 at 10:55am Reply

    • Jaclyn: It does slightly. It’s not quit like a royal icing though if that’s what you had in mind. June 25, 2014 at 11:58pm Reply

  • Lisa@Cluttercafe: Jaclyn, I made these and posted on my blog. I hope you check it out! Obviously I gave you props and linked back to your awesome site. Thanks! September 16, 2014 at 3:54pm Reply

    • Jaclyn: I’m so glad you liked them Lisa! Thanks for sharing! September 16, 2014 at 8:40pm Reply

  • Jen: These are the best sugar cookie bars ever! I usually use twice as much vanilla and Greek yogurt in place of sour cream because I have it lying around, but this is a fabulous recipe I make all the time for special events. Thanks for all your fabulous recipes! July 4, 2015 at 1:10pm Reply

    • Jaclyn: Thanks Jen! So glad you love the recipe. July 7, 2015 at 11:03am Reply

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