Introduction

Craving the classic flavor of sugar cookies without the fuss of rolling and cutting? These are the best thick & chewy sugar cookie bars. This easy one-pan recipe delivers a soft, buttery base perfect for any occasion. For a savory side to balance the sweetness, try the Chinese Green Beans With Garlic Sauce Recipe or a fresh Chipotle Chicken Chopped Salad Recipe.

Ingredients

These thick, chewy, and soft sugar cookie bars start with a simple, rich dough that bakes up perfectly tender. The cream cheese in the base adds a subtle tang and incredible moisture, making them irresistible even without frosting.

• 1/2 cup butter
• 3/4 cup sugar
• 1 whole egg
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 3 Tbsp. cream cheese, softened
• 1 tsp. baking powder
• 2 cups all-purpose flour

For the Frosting

• 1/4 cup butter, softened
• 2 cups powdered sugar
• 2 Tbsp. milk
• 1/2 tsp. vanilla extract
• pink food coloring gel (optional)
• sprinkles (optional)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined process is about 20% faster than typical sugar cookie recipes, as it eliminates the need for rolling and cutting individual cookies.

Step-by-Step Instructions

Step 1 — Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal. This ensures your thick sugar cookie bars won’t stick and makes for clean slicing.

Step 2 — Cream Butter and Sugar

In a large bowl, use an electric mixer to beat together 1 cup (2 sticks) of softened unsalted butter and 1 ¾ cups of granulated sugar. Beat on medium-high speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. This step is crucial for creating a soft, chewy texture.

Step 3 — Add Wet Ingredients

Beat in 2 large eggs and 2 teaspoons of pure vanilla extract until just combined. Scrape down the sides of the bowl to ensure everything is evenly incorporated. For best results, use room-temperature eggs to help the batter emulsify properly.

Step 4 — Combine Dry Ingredients

In a separate medium bowl, whisk together 3 cups of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of salt. This aerates the flour and evenly distributes the leavening agents, which is key for an even rise.

Step 5 — Form the Dough

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until no streaks of flour remain and a soft, thick dough forms. Avoid overmixing, as this can lead to tough bars.

Step 6 — Press and Bake

Transfer the dough to your prepared pan. Using lightly floured hands or the bottom of a measuring cup, press the dough into an even layer. Bake on the center rack for 22-26 minutes. The edges should be lightly golden, and the center should look just set—it will continue to cook as it cools.

Step 7 — Cool Completely

Let the pan cool on a wire rack for at least 1 hour. These thick sugar cookie bars must cool completely before frosting or cutting; slicing them warm will cause them to crumble. For cleanest cuts, you can chill the pan in the refrigerator for 30 minutes after the initial cool.

Step 8 — Frost and Serve

Once completely cool, spread your favorite vanilla buttercream or cream cheese frosting over the top. For the classic look, add sprinkles. Use the parchment paper overhang to lift the entire slab out of the pan before cutting into squares with a sharp knife.

Nutritional Information

Calories	280
Protein	3g
Carbohydrates	42g
Fat	11g
Fiber	0.5g
Sodium	180mg

Note: These are estimated values for one thick, chewy sugar cookie bar. Actual nutrition can vary based on specific ingredients and portion size.

Healthier Alternatives

These sugar cookie bars are wonderfully adaptable. Here are some simple swaps to tailor them to your dietary needs without sacrificing their thick, chewy, and soft texture.

• Protein Powder — Replace ¼ cup of the all-purpose flour with vanilla or unflavored whey or plant-based protein powder for a protein boost.
• Almond Flour — For a lower-carb, gluten-free version, swap half the all-purpose flour with finely ground almond flour for a nutty richness.
• Oat Flour — Use certified gluten-free oat flour in place of all-purpose flour for a hearty, whole-grain, gluten-free alternative.
• Coconut Sugar — Substitute granulated sugar with coconut sugar for a deeper, caramel-like flavor and a lower glycemic index.
• Applesauce — Replace half the butter with unsweetened applesauce to reduce fat while keeping the bars incredibly moist.
• Dairy-Free Butter — Use a high-quality plant-based butter stick to make these the best dairy-free sugar cookie bars.
• Sea Salt Flakes — For a low-sodium option, simply reduce the salt in the dough and sprinkle a few sea salt flakes on top after baking for maximum flavor with less sodium.
• Greek Yogurt Frosting — Mix powdered sugar with plain Greek yogurt instead of butter for a tangy, high-protein frosting topping.

Serving Suggestions

• Pair these thick and chewy sugar cookie bars with a scoop of vanilla ice cream for a classic, crowd-pleasing dessert.
• For a festive touch, serve them at holiday parties or bake sales with a simple glaze and colorful sprinkles.
• Enjoy them as a soft, satisfying afternoon snack alongside a cold glass of milk or a hot cup of coffee.
• Create a dessert bar by offering these bars with various toppings like lemon curd, fresh berries, or chocolate sauce for dipping.
• Cut them into smaller, bite-sized pieces for a perfect, portable treat at picnics or potlucks.
• For elegant plating, dust the bars with powdered sugar and garnish with a mint leaf or edible flower on a simple white plate.

These versatile The Best Sugar Cookie Bars are perfect for any occasion, from casual snacking to dressed-up dessert presentations.

Common Mistakes to Avoid

• Mistake: Over-mixing the dough, which develops gluten and leads to tough, dense bars. Fix: Mix just until the flour disappears for a tender, chewy crumb.
• Mistake: Using melted butter instead of softened butter, which changes the texture and spread. Fix: Use room-temperature butter to cream properly with sugar for ideal structure.
• Mistake: Baking in a pan that’s too small, causing the bars to overflow or bake unevenly. Fix: Use the specified 9×13-inch pan for perfect thickness and even cooking.
• Mistake: Skipping the parchment paper, making the bars difficult to remove cleanly. Fix: Always line your pan with parchment for easy lifting and slicing.
• Mistake: Over-baking, which dries them out and destroys the soft, chewy texture. Fix: Bake just until the edges are lightly golden; the center will set as it cools.
• Mistake: Adding frosting before the bars are completely cool, causing it to melt and soak in. Fix: Let the pan cool on a wire rack completely before frosting for a clean layer.
• Mistake: Measuring flour incorrectly by scooping directly from the bag, which packs in too much. Fix: Spoon flour into your measuring cup and level it off for accurate, lighter results.
• Mistake: Using cold eggs when creaming butter and sugar, which can cause the mixture to curdle. Fix: Use room-temperature eggs to ensure a smooth, emulsified batter.

Storing Tips

• Fridge: Store cooled bars in an airtight container with parchment between layers. They will stay fresh for up to 5 days at or below 40°F (4°C).
• Freezer: For longer storage, wrap individual bars or the entire pan tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: To restore that soft, chewy texture, warm a bar in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-7 minutes until just warm.

Proper storage is key to keeping your sugar cookie bars thick, chewy, and soft. Always allow them to cool completely before sealing to prevent condensation and sogginess.

Conclusion

These truly are The Best Sugar Cookie Bars—thick, chewy, and soft every time. They’re the perfect easy dessert for any occasion. If you love bar cookies, you should also try our Orange Bars Recipe Easy. Give this recipe a try and let us know what you think in the comments!

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FAQs

Can I make these sugar cookie bars ahead of time?

Yes, you can bake them ahead. For the best texture, store the cooled, unfrosted bars in an airtight container at room temperature for up to 3 days. Frost just before serving to keep them soft and chewy.

How do I get my sugar cookie bars thick and chewy, not cakey?

The key is not over-mixing the dough after adding the flour. Mix just until combined. Using a metal pan and not over-baking also ensures you get The Best Sugar Cookie Bars with that perfect thick, chewy texture.

Can I freeze the dough or the baked bars?

Absolutely. Press the dough into a parchment-lined pan, wrap well, and freeze. Thaw before baking. You can also freeze the fully baked and cooled bars; thaw at room temperature and frost. This method preserves their soft quality.