Sugar Cookie Bars Recipe Soft and Frosted

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Picture soft, pillowy Lofthouse sugar cookie bars topped with creamy frosting that melts in your mouth. This popular Lofthouse sugar cookie bars recipe brings the bakery favorite home in bar form, perfect for sharing. Busy parents and baking enthusiasts rave about its simplicity and crowd-pleasing taste.

  • Ease of preparation: Whip up this cookie bars recipe in under 45 minutes, plus cooling time. No rolling dough or individual shaping needed, just spread in a pan and bake. Ideal for students, working professionals, and anyone short on time.
  • Health benefits: Each bar clocks in around 250 calories, per serving data from homemade sugar cookie bars nutrition info. Use substitutions for lower sugar or dairy-free options to fit diet-conscious needs. Sour cream adds moisture without excess fat.
  • Versatility: Adapt for vegan, gluten-free, or low-calorie diets. Great for holidays, potlucks, or everyday treats. Travelers and newlyweds love the portable size.
  • Distinctive flavor: Sour cream creates that signature fluffy texture, mimicking store-bought softness. Sweet buttercream frosting in pink or any color makes them festive for celebration planners and special occasion hosts.

Food enthusiasts appreciate the copycat quality that rivals the original. Seniors find them easy to make and share. These soft frosted sugar cookie bars turn simple ingredients into joyful moments.

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Main Ingredients

Gather these pantry staples for the best soft sugar cookies in bar form. Each plays a key role in texture and taste.

  • 1 cup softened butter – Provides richness and helps creaming for light crumb.
  • 1 cup granulated sugar – Sweetens the dough and aids tenderness.
  • 1 egg – Binds ingredients and adds structure.
  • 1 teaspoon vanilla extract – Infuses classic flavor depth.
  • ½ cup sour cream – Delivers moisture and tang for pillowy softness.
  • 3 cups all-purpose flour – Forms the base for chewy bars.
  • 1 teaspoon baking soda – Ensures even rise without cakiness.
  • ¼ teaspoon salt – Balances sweetness.
  • ½ cup butter (softened) – Base for smooth frosting.
  • 3 cups powdered sugar – Creates thick, spreadable icing.
  • 2 tablespoons milk – Thins frosting to perfect consistency.
  • 1 teaspoon vanilla extract – Boosts frosting flavor.
  • Food coloring (optional) – Adds vibrant pink hue like originals.

Special Dietary Options

  • Vegan: Swap butter for plant-based sticks, egg for flax egg (1 tbsp flax + 3 tbsp water), sour cream for coconut cream or vegan alternative, milk for almond milk.
  • Gluten-free: Use 1:1 gluten-free flour blend instead of all-purpose flour.
  • Low-calorie: Reduce butter to ¾ cup in dough, use light sour cream, and half powdered sugar with sugar-free alternative.

Preheat and Prep the Pan

First Step: Preheat your oven to 350°F. Grease a 9×13-inch baking pan with butter or non-stick spray. Line with parchment for easy removal. This setup prevents sticking and ensures even baking.

Cream the Wet Ingredients

Second Step: In a large bowl, beat 1 cup softened butter and 1 cup granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Scrape sides often. Add 1 egg, 1 teaspoon vanilla, and ½ cup sour cream. Mix until smooth, about 1 minute. The mixture should look creamy and pale.

Combine Dry Ingredients

Third Step: In a separate bowl, whisk 3 cups flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Gradually add dry mix to wet ingredients on low speed. Stir until just combined into a soft dough. Avoid overmixing to keep bars tender.

Spread and Bake

Fourth Step: Transfer dough to prepared pan. Use wet hands or a spatula to spread evenly, about ¼-inch thick. Bake 15-18 minutes. Edges turn light golden, but center stays soft. Do not overbake for that Lofthouse-style pillowy texture. Cool in pan on wire rack for 1 hour, then fully at room temp, 2 hours.

Make the Frosting

Fifth Step: Beat ½ cup softened butter until creamy. Gradually add 3 cups powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla, and food coloring. Mix on medium until fluffy, 2-3 minutes. Adjust milk for spreadable consistency. Taste and add more vanilla if needed.

Frost and Chill

Sixth Step: Spread frosting evenly over cooled bars. Chill in fridge 30 minutes to set. This firms the topping for clean cuts.

Cut and Serve

Final Step: Lift from pan using parchment. Cut into 24 squares or rectangles. Serve at room temp. Pairs well with milk or coffee. Total time: 45 minutes active, plus cooling. Store as noted below. These easy sugar cookie bars recipe yield soft, frosted delights every time.

Quick Reference Baking Times and Yields
StepTimeTempYield
Bake Bars15-18 min350°F24 bars
Chill Frosting30 minFridge–
Total Active45 min––
Pro tip: Room temperature ingredients mix best for flawless texture.
Lofthouse Sugar Cookie Bars this …
Sugar Cookie Bars Recipe Soft And Frosted 9

Protein and Main Component Alternatives

Flour serves as the main structure. Swap all-purpose for almond flour (reduce to 2½ cups for nutty flavor) or oat flour for heartier bars. Butter, the fat component, can become coconut oil (1:1) for tropical twist or applesauce (½ cup reduction) for lighter version. Egg alternatives: chia egg keeps it binding.

Vegetable, Sauce, and Seasoning Modifications

No veggies here, but add zest like lemon for brightness or almond extract instead of vanilla for nutty notes. For sauce-like moisture, mix in mashed banana (¼ cup) with sour cream. Seasonal tweaks: pumpkin puree in fall (½ cup for dough). Reduce sugar by ¼ cup and add cinnamon. These changes suit preferences and restrictions while keeping bars soft.

Link your frosting skills with this chocolate buttercream frosting recipe for variations.

  • Pro cooking techniques: Chill dough 30 minutes before spreading for thicker bars. Use a scale for flour accuracy. Bake on middle rack.
  • Flavor variations: Add sprinkles to dough, swirl jam before baking, or try lemon curd topping. For chocolate lovers, mix in chips.
  • Presentation tips: Dust with extra sugar, pipe frosting designs, or stack for towers. Serve on platters with berries.
  • Make-ahead options: Dough freezes 1 month; bake from frozen, add 2 minutes. Frosted bars freeze well too.

Try strawberry flavors with our strawberry crinkle cookies inspiration. These tweaks make the best soft sugar cookie bars yours.

Refrigeration

Keep in airtight container at room temp up to 4 days. Refrigerate layered with parchment for 1 week. Let sit 15 minutes before eating.

Freezing

Flash-freeze cut bars on tray, then bag for 3 months. Thaw in fridge overnight.

Reheating

Microwave 10 seconds or room temp. Avoid oven to prevent drying.

Meal Prep Considerations

Batch bake for weeks ahead. Unfrosted freezes best; frost post-thaw. Great for busy schedules.

Lofthouse Sugar Cookie Bars
Sugar Cookie Bars Recipe Soft And Frosted 10

What are Lofthouse sugar cookie bars?

Lofthouse sugar cookie bars are a bar-style version of the popular store-bought Lofthouse frosted sugar cookies, known for their soft, pillowy texture and thick, sweet buttercream frosting. Instead of individual round cookies, this format bakes the dough in a sheet pan for easy slicing into squares or rectangles, perfect for parties or quick desserts. They feature a simple sugar cookie base made with butter, sugar, eggs, flour, baking soda, and sour cream for extra tenderness, topped with vibrant pink or colorful frosting. Each bar delivers that signature fluffy crumb and creamy topping in a convenient, shareable size. Home versions replicate the bakery-fresh taste using basic pantry staples, yielding about 24 bars from a standard 9×13-inch pan. They’re ideal for holidays, potlucks, or everyday treats. (92 words)

How do you make Lofthouse sugar cookie bars at home?

To make Lofthouse sugar cookie bars, preheat your oven to 350°F and grease a 9×13-inch pan. Cream 1 cup softened butter with 1 cup granulated sugar until fluffy, then beat in 1 egg, 1 teaspoon vanilla, and ½ cup sour cream. In another bowl, whisk 3 cups flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Gradually mix dry ingredients into wet until a soft dough forms. Spread evenly in the pan and bake 15-18 minutes until edges are lightly golden but center is soft. Cool completely. For frosting, beat ½ cup butter with 3 cups powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla, and food coloring. Spread on cooled bars, chill 30 minutes to set, then cut into 24 pieces. Store in an airtight container. Total time: about 45 minutes plus cooling. (128 words)

How long do Lofthouse sugar cookie bars last?

Homemade Lofthouse sugar cookie bars stay fresh at room temperature in an airtight container for up to 4 days, thanks to the butter and sour cream keeping them moist. For longer storage, refrigerate them in a single layer wrapped in plastic or a sealed bag for 1 week—they might firm up slightly from the cold, so let them sit out 15-20 minutes before serving. To freeze, wrap individual bars tightly in plastic wrap and foil, or place in a freezer bag; they keep up to 3 months without losing texture. Thaw overnight in the fridge or at room temperature. Avoid stacking unfrosted bars to prevent sticking. Pro tip: Frost after thawing for best results. This makes them great for meal prep or holiday gifting. Always check for off smells or mold before eating. (112 words)

Can I freeze Lofthouse sugar cookie bars?

Yes, Lofthouse sugar cookie bars freeze exceptionally well due to their soft dough and stable frosting. Bake and cool the bars completely, then frost if desired. For best quality, freeze unfrosted bars first: cut into portions, flash-freeze on a parchment-lined tray for 1 hour, then transfer to a freezer-safe zip-top bag or container labeled with the date. Frosted bars can be frozen too—wrap each individually in plastic wrap to prevent frosting smudges. They maintain flavor and texture for 2-3 months. Thaw in the fridge overnight or at room temperature for 1-2 hours; microwave briefly (5-10 seconds) if needed to soften. Avoid refreezing thawed bars. Freezing works great for batch baking ahead of events. (102 words)

What can I use instead of sour cream in Lofthouse sugar cookie bars?

Sour cream adds the signature tenderness to Lofthouse sugar cookie bars, but good substitutes include plain Greek yogurt (same amount, for tang and moisture), buttermilk (½ cup, thinned with 1 teaspoon milk if too thick), or full-fat plain yogurt mixed with ¼ teaspoon lemon juice for acidity. For dairy-free options, use coconut cream or vegan sour cream alternative. Avoid low-fat versions to prevent dry texture. In the recipe, swap 1:1 by volume and proceed as usual—results stay soft and chewy. Test a small batch first, as yogurt might add slight tang. These swaps make the bars accessible for various diets while keeping the fluffy crumb intact. Nutrition stays similar, around 250 calories per bar. (108 words)
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Lofthouse Sugar Cookie Bars

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🍪 These soft and chewy sugar cookie bars are the perfect treat for any occasion – no rolling or cutting required!
🧁 The buttery vanilla base topped with sweet frosting creates a melt-in-your-mouth experience that everyone will love

  • Total Time: 1 hour 35 minutes
  • Yield: 24 bars 1x

Ingredients

Scale

1 cup softened butter Provides richness and helps creaming for light crumb

1 cup granulated sugar Sweetens the dough and aids tenderness

1 egg Binds ingredients and adds structure

1 teaspoon vanilla extract Infuses classic flavor depth

½ cup sour cream Delivers moisture and tang for pillowy softness

3 cups all-purpose flour Forms the base for chewy bars

1 teaspoon baking soda Ensures even rise without cakiness

¼ teaspoon salt Balances sweetness

½ cup butter (softened) Base for smooth frosting

3 cups powdered sugar Creates thick, spreadable icing

2 tablespoons milk Thins frosting to perfect consistency

1 teaspoon vanilla extract Boosts frosting flavor

Food coloring (optional) Adds vibrant pink hue like originals

Instructions

1-First Step: Preheat your oven to 350°F. Grease a 9×13-inch baking pan with butter or non-stick spray. Line with parchment for easy removal. This setup prevents sticking and ensures even baking.

2-Second Step: In a large bowl, beat 1 cup softened butter and 1 cup granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Scrape sides often. Add 1 egg, 1 teaspoon vanilla, and ½ cup sour cream. Mix until smooth, about 1 minute. The mixture should look creamy and pale.

3-Third Step: In a separate bowl, whisk 3 cups flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Gradually add dry mix to wet ingredients on low speed. Stir until just combined into a soft dough. Avoid overmixing to keep bars tender.

4-Fourth Step: Transfer dough to prepared pan. Use wet hands or a spatula to spread evenly, about ¼-inch thick. Bake 15-18 minutes. Edges turn light golden, but center stays soft. Do not overbake for that Lofthouse-style pillowy texture. Cool in pan on wire rack for 1 hour, then fully at room temp, 2 hours.

5-Fifth Step: Beat ½ cup softened butter until creamy. Gradually add 3 cups powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla, and food coloring. Mix on medium until fluffy, 2-3 minutes. Adjust milk for spreadable consistency. Taste and add more vanilla if needed.

6-Sixth Step: Spread frosting evenly over cooled bars. Chill in fridge 30 minutes to set. This firms the topping for clean cuts.

7-Final Step: Lift from pan using parchment. Cut into 24 squares or rectangles. Serve at room temp. Pairs well with milk or coffee. Total time: 45 minutes active, plus cooling. Store as noted below. These easy sugar cookie bars recipe yield soft, frosted delights every time.

Last Step:

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Notes

🌡️ Room temperature ingredients mix better and create a smoother, more uniform batter
⏰ Don’t overmix the dough once flour is added – this keeps the bars tender and prevents toughness
🎂 Let the bars cool completely before frosting to prevent the frosting from melting and creating a mess

  • Author: Brandi Oshea
  • Prep Time: 15 minutes
  • Cooling Time: 1 hour
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bar
  • Calories: 220
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 35mg

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