Amazing sugar cookie bars


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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 from -super easy and delicious!! #recipes #desserts

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

Lifestyle expert, Pinterest tastemaker and blogger at Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. 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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  1. Aimee @ ShugarySweets posted on October 24, 2012 at 4:35 pm (#

    Mmmmm, I love frosting, so naturally these look delish to me!


  2. Shanna Gilbert posted on October 24, 2012 at 4:37 pm (#

    I am so going to make these!


  3. Katie {Sweet Rose Studio} posted on October 24, 2012 at 5:35 pm (#

    Jamielyn, you’re seriously making me gain back any weight I’ve lost recently… Great recipe!


  4. Rhonda posted on October 24, 2012 at 7:42 pm (#

    These look fantastic… my MIL makes iced sugar cookies that are to die for and these remind me of them… yum!


  5. Kristy posted on October 24, 2012 at 9:21 pm (#

    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!


    • Jamielyn replied on October 25th, 2012 at 2:21 pm

      Hi Kristy! Sorry, yes. Mix steps one and two and then for the frosting I used a mixer (mixed for about 2 minutes). Enjoy!


  6. Alyssa McVey (Giveaway Overload) posted on October 25, 2012 at 1:38 am (#

    Oh my goodness. I know what I’m doing tomorrow! These look so good. Sugar cookies are my weakness. In a bar? That’s just dangerous. Thanks!


  7. Jess posted on October 25, 2012 at 8:23 am (#

    Looks like Heaven!!


  8. Capturing Joy with Kristen Duke Photography posted on October 25, 2012 at 9:00 am (#

    I think I would like these bars better than cookies b/c I like SOFT sugar cookies, and they get crunchy around the edges…thanks!


  9. Carey posted on October 25, 2012 at 5:03 pm (#

    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 replied on October 25th, 2012 at 8:20 pm

      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 replied on October 27th, 2012 at 11:09 am

        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! :)

        • Jamielyn replied on September 23rd, 2013 at 9:15 pm

          I frost them in the pan. :)

  10. Jill posted on October 25, 2012 at 9:36 pm (#

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


  11. Megan posted on October 30, 2012 at 10:42 am (#

    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!


  12. Kelli posted on November 2, 2012 at 7:45 pm (#

    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!


  13. Jill posted on November 12, 2012 at 11:11 pm (#

    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.


  14. craftyvron posted on December 4, 2012 at 6:45 am (#

    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


    • Sabrina replied on February 24th, 2013 at 3:36 pm

      Half and half is a dairy product, half milk/half cream.


      • Holly replied on March 9th, 2013 at 3:14 am

        I think you could single cream here in Englan

  15. Christina posted on March 28, 2013 at 9:13 pm (#

    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. replied on March 29th, 2013 at 4:00 pm

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


      • Jamielyn replied on April 1st, 2013 at 8:29 am

        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. :)

        • tanya replied on July 7th, 2013 at 11:18 pm

          so is all purpose flour is what you used?

    • ShaMyYah replied on April 4th, 2014 at 7:32 pm

      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!!!!!!


  16. Chantell posted on August 27, 2013 at 4:57 pm (#

    Hi. In the frosting ingredients it lists “1/2 t vanilla” is this 1/2 tsp vanilla extract?


    • Jamielyn replied on August 28th, 2013 at 2:02 pm

      Yes 1/2 tsp. vanilla is right! I’ll get that fixed! :)


  17. Guy posted on December 8, 2013 at 6:20 pm (#

    Hi, could you tell me what TB half and half is?


    • Jamielyn replied on December 11th, 2013 at 12:12 pm

      Half and half is a dairy product consisting of cream and milk! You should find it near the milk section!


  18. Casey posted on January 18, 2014 at 9:55 am (#

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


    • Jamielyn replied on January 23rd, 2014 at 10:58 pm

      I’m so happy you love them Casey! They are definitely delicious and easy to make! Thanks for your comment. :)


  19. Alissa posted on March 1, 2014 at 5:16 pm (#

    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 replied on March 12th, 2014 at 6:50 pm

      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! :)


  20. Teri Lindsey posted on September 13, 2014 at 11:22 am (#

    This is a question…I was looking at the Amazing Sugar Cookie Bar recipe and it calls for baking Flour. What is Baking Flour?  Is it different than all purpose or cake flour?


    P.s.  Love your page I heart  nap time. 


    • Jamielyn replied on September 22nd, 2014 at 1:52 pm

      Hi Teri! They sell baking flour at the grocery store, but you can use all purpose flour as well! :)


  21. Julia+Marie posted on October 9, 2014 at 4:23 pm (#

    We have a Halloween party to go to, and guess what I am bringing?  That delicious looking Pumpkin Dip!

    Thanks Jamielyn


    • Jamielyn replied on October 10th, 2014 at 12:48 am

      Hope you enjoy it! It is so yummy! :)