Posted by & filed under Desserts, Halloween, Recipes.

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One of my all time favorite desserts is sugar cookies. Topped with spoonfuls of frosting, of course. I could eat frosting straight out of the bowl. Okay, let’s be honest…. I DO eat frosting straight from the bowl. ;) Mmm…

Okay back to sugar cookies. I believe there are two ingredients that make a good sugar cookie: sour cream and powdered sugar. Two things you would never think about… but trust me, those ingredients make all the difference. The sour cream keeps the dough moist and the powdered sugar makes the dough fluffy. These sugar cookie bars I’m sharing today turned out so good! Seriously! I had to give them away FAST, or else I would have devoured the whole pan. The nice thing about these sugar cookie bars is they are half the work and taste just as good. The frosting is also one of my favorites! Did I mention that part? ;) These really are perfect for any holiday treat.

Sugar cookie bars

Amazing sugar cookie bars


  • 2 1/2 cup baking flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3/4 cup sugar
  • 1/4 cup powdered sugar
  • 1/2 cup salted butter softened
  • 1/4 cup sour cream
  • 1 tsp vanilla
  • 1 egg white
  • 1 egg
  • Butter cream frosting:
  • 1/2 cup unsalted butter -softened
  • 3 cups powdered sugar
  • 3 TB half and half
  • 1/2 t vanilla
  • 1/4 tsp orange extract
  • Orange food coloring (optional)


  1. Pre-heat oven to 350. Combine flour, salt and baking powder in a medium. sized bowl. Set aside.
  2. With a mixer combine butter, sugar and powder sugar until fluffy (about 3 minutes). Pour in vanilla,eggs and sour cream and mix until combined. Then pour dry ingredients in this bowl and mix until combined.
  3. Place mixture in a buttered 9x13 glass pan. Bake for 20 minutes or until lightly browned. Do not over cook.
  4. For frosting, combine ingredients in large bowl and beat with a mixer for 2 minutes, or until fluffy. :)



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Jamielyn Nye is the owner and managing editor of I Heart Nap Time. She aspires to reach women, get their creative juices flowing, and to genuinely inspire. Her unique projects have been featured on many popular websites, including: BHG, Martha Stewart, Fox, ABC, People, Parents and more. When she’s not creating . . . Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.

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34 Responses to “Amazing sugar cookie bars”

  1. Kristy

    Quick question….I’m assuming that you combine steps all the ingredients from steps one and two,before pouring into pan, correct? Also, do you mix the frosting by hand or with a mixer? Thanks!

  2. Carey

    I was wondering… do you have to use the orange extract? I’m not a fan of orange. Without the orange would they taste more like traditional sugar cookies? Also, do you frost them in the pan or after you cut them? Thanks! Carey

    • Jamielyn

      No you don’t have to use it. You actually can’t taste the orange… but I just love the extra kick it gives. It taste great without it too. :)

      • Carey

        Thanks for the response! I’ll have to try it if you don’t taste it too much, that is if I can find it at the store. I was also wondering, do you frost them in the pan? Or individually? Thx again! :)

  3. Jill

    These look delish, thanks for the recipe! Would this recipe work for rolling out the dough and making cut-outs?

  4. Megan

    These look delicious! I love baking cookies, but when the toddler is afoot, I hate opening and closing the oven that much to change batches. Bar cookies are the perfect answer, and I can’t wait to try these!

  5. Kelli

    WAYYYY easier than rolling and cookie-cutting and repeating the process again and again. Thanks for the time-saving recipe. Can’t wait to try it!

  6. Jill

    I just made these and they are delicious! Thank you so much for the recipe! I’m nursing and my baby can’t handle me eating chocolate (which makes me crave it so much), so these hit the spot.

  7. craftyvron

    These look and sound great but I’m from the UK and don’t know what ‘half and half’ is? Can anyone explain please?
    Many thanks

  8. Christina

    First, the cookies were awesome. With that said I’d like to leave a comment for novices such as myself. First time around I had baking flour and they turned out perfect for cut out cookies. Kept their shape extremely well. Second batch I used all purpose flour; big mistake. Not only did I accidentally have to double it but I couldn’t pinpoint why it kept sticking terribly to the parchment paper. Needless to say…LESSON LEARNED. Use baking flour. Great recipe. =°)

    • Jessica O.

      What is baking flour, I mean, what makes it different from all purpose or cake flour?

      • Jamielyn

        The main difference among flour types is in the gluten content, which varies depending on whether the flour is made from hard wheat or soft wheat. All purpose flour works great too. :)

    • ShaMyYah

      Thank you so much!!! I could not understand where I went wrong because these were not good!!! I used all purpose flour!!!!!! I will be making this again!!!!!!

  9. Casey

    Absolutely delicious! Made them four times so far–any time I have to bring a dessert somewhere, I make these! So easy and yummy!

  10. Alissa

    I had a major issue with the batter being way too thick! I couldn’t spread it out in the 13×9 pan. They taste great but they look awful-all lumpy and uneven on top :( Has anyone else had that issue or did I do something wrong?

    • Jamielyn

      I’m sorry you had trouble with it! You could have added a little too much flour, everyone measures flour differently. Try adding 1/4 cup less flour next time. Also, make sure to pat it down with your fingers to avoid lumpiness! :)