Betty Crocker Sugar Cookie Bars

These Betty Crocker sugar cookie bars start with a mix and bake up soft and buttery every time. Finished with fluffy vanilla buttercream, they’re an easy dessert everyone loves.

Soft and Chewy Betty Crocker Sugar Cookie Bars

When my family is craving sugar cookies but I don’t want to spend hours in the kitchen, these Betty Crocker sugar cookie bars are what I make. They’re made with Betty Crocker sugar cookie mix and a few simple shortcuts, then baked until soft and buttery and topped with a smooth, creamy vanilla frosting.

These frosted sugar cookie bars are perfect for holidays, Christmas cookie trays, birthdays, and potlucks, or anytime you need an easy dessert that feeds a crowd. If you love classic sugar cookies made with a mix, you’ll also want to try my Betty Crocker sugar cookie cut-outs or sugar cookie cups for more favorites.

Ingredient Notes

Find the full printable recipe with directions.

• Betty Crocker sugar cookie mix: This recipe is made with one 17.5-ounce bag of Betty Crocker sugar cookie mix. Using the mix keeps things easy while still giving you soft, bakery-style cookie bars.
• Unsalted butter: Make sure the butter is fully softened before mixing. This helps the dough come together smoothly and keeps the bars tender.
• Egg + egg yolk: The extra yolk adds richness and helps create a soft, chewy texture instead of a cakey bar.
• Vanilla and almond extract: Vanilla adds classic flavor and almond extract gives the cookie bars that familiar bakery-style sugar cookie taste.
• Buttercream frosting: Softened butter, powdered sugar, heavy cream and vanilla extract.
• Food coloring and sprinkles (optional): These are great for holidays, birthdays, or themed desserts, but the bars are just as delicious without them.

How to Make Betty Crocker Sugar Cookie Bars

In a mixing bowl, stir together the Betty Crocker sugar cookie mix, softened butter, egg, egg yolk, vanilla extract, and almond extract until a soft dough forms.

Spoon the dough into the prepared pan and press it into an even layer using your hands or a spatula. Try to keep the thickness consistent so the bars bake evenly.

Add sugar cookie dough to a prepared 8-inch square baking pan coated with baking spray and lined with parchment paper.

Bake at 375°F for 20 to 25 minutes, just until the edges are lightly golden and the center is set. Let the cookie base cool in the pan for about 10 minutes, then lift it out using the parchment and cool completely.

While the bars cool, make the frosting by beating the butter until smooth, then mixing in the powdered sugar, heavy cream, and vanilla until creamy. Add food coloring if using.

Once the cookie bars are completely cool, spread the frosting evenly over the top, add sprinkles if desired, then slice and serve.

Recipe Tips

• Use the right pan size: An 8-inch square pan gives you thick, soft bars. You can use a 9-inch pan, but the bars will bake a little faster and be slightly thinner.
• Let the parchment paper hang over the sides: Leave a little extra parchment paper hanging over the edges of the pan. This makes it easy to lift the cookie bars out in one piece once they’ve cooled.
• Press the dough evenly: Take a minute to spread the dough into an even layer so the bars bake uniformly.
• Lightly grease your hands if needed: If the dough sticks while pressing it into the pan, lightly grease your hands with butter or nonstick spray.
• Watch the bake time closely: The edges should be lightly golden while the center looks set. Overbaking can make the bars dry instead of soft and chewy.
• Adjust frosting consistency as needed: If the frosting is too thick, add a small splash of cream. If it’s too soft, mix in a little more powdered sugar.
• Use this same base but add a different topping! I love the lemon flavor of these sugar cookie lemon bars.

More Dessert Recipes to Try

• Grinch Oreo Balls
• Reindeer Linzer Cookies
• Red Velvet Cake Truffles
• Chocolate Halloween Cookies

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