These Soft and Chewy Sugar Cookie Bars are so good, and they taste better than the popular store-bought sugar cookies. They’re easy to make, and this recipe makes a ton!
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You know those sugar cookies from the grocery store; the soft, chewy, circular ones with the pink frosting? Yea, those Lofthouse ones. Well, I have a bit of a confession. Hi, my name is Jillian… and I’m a soft, chewy sugar cookie addict. Please tell me I’m not alone in this!
These cookies bring back fond memories for me. You see, during my senior year of high school I’d often hang out on Friday nights with my brother and his wife (something I’m sure the newlyweds really appreciated). My friends were off at parties and I just wasn’t into that scene. So, a typical Friday night would include a trip to the video store (when there were video stores) and the grocery store to pick up treats. My treat of choice was always Lofthouse sugar cookies.
This sugar cookie bars recipe produces the same great taste and chewy-soft texture as the ones from the grocery store. I LOVE that these sugar cookie bars can be customizable for any party, occasion, or holiday. How cute would these be for Easter Sunday?! Or Christmas, or glitz-ed up with edible glitter for New Years?!
If you’re looking for a true Lofthouse Sugar Cookie Copycat recipe, then check out mine here!
Cook’s Note – Soft & Chewy Sugar Cookie Bars:
- When I made these I cut them into 24 honkin’ huge bars and they can easily be cut into 48 bars and still be decent-sized. These would be great for holidays, potlucks, parties, and bake sales! Just tint the frosting to the cold of the holiday/party/school/event, etc!
- These sugar cookie bars will keep, in an air-tight container in the refrigerator, for up to 5 days. Just bring them to room temperature before serving.
Cook’s Tools – Soft & Chewy Sugar Cookie Bars:
- baking sheet
- mixing bowl
- stand mixer
- wire rack
- offset spatula– for spreading dough and frosting evenly
- rainbow sprinkles OR rainbow nonpareils
- COOKIE BARS:
- 1 cup butter
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 Tablespoon vanilla extract
- 2 Tablespoons lemon zest (optional)
- 5 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup butter
- 1 teaspoon vanilla extract
- pinch salt
- 4 cup powdered sugar, sifted
- 5 Tablespoons milk
- pink food coloring (optional)
- sprinkles or rainbow nonpareils
- COOKIE BARS: Move oven rack to middle position and preheat the oven to 350 degrees F. Spray 13 x 18″ rimmed baking sheet (a standard-sized cookie sheet) with nonstick cooking spray; set aside. In a medium bowl whisk together flour, salt and baking soda; set aside.
- In bowl of stand mixer fitted with paddle attachment, beat butter and sugar together on medium-high speed until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla and lemon zest (if using). Add dry ingredients to mixer bowl and pulse on low until just combined.
- Transfer cookie dough to the prepared baking sheet and smooth into even layer. Bake 10-15 minutes, until light golden brown and toothpick inserted into center comes out clean. Move pan to a wire rack and cool completely before frosting.
- FROSTING: Add butter to clean bowl of stand mixer and beat on medium-high until smooth, about 1 minute. Add vanilla, salt, and powdered sugar and pulse on low until blended and smooth, 1-2 minutes. Pour in milk and mix until smooth and combined. Tint as desired with food coloring. Spread frosting evenly over cooled cookie bars in the pan, cover evenly with sprinkles and cut into bars.
As you can see, I updated all of the pictures recently for this Sugar Cookie Bars recipe. Below is my original shot. Man, has my photography come a long way!