Why You’ll Love This Recipe
I love this recipe because I get all the flavor of frosted sugar cookies without having to shape or decorate dozens of individual cookies. I simply spread the dough into a baking pan, bake it, frost it, and slice it into bars.
I also like how easy these bars are to customize. I can change the frosting color and sprinkles for birthdays, Christmas, Valentine’s Day, Easter, or just about any occasion. Since the bars are soft and thick, they also hold up well when I make them ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Bars
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract, optional
For the Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Food coloring, optional
- Colorful sprinkles
Directions
I start by preheating my oven to 350°F (175°C). I line a 9×13-inch baking pan with parchment paper, leaving a little overhang so I can easily lift the finished cookie bars from the pan.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt. I set this mixture aside while I prepare the wet ingredients.
In a large mixing bowl, I beat the softened butter and granulated sugar until the mixture becomes light and creamy. I add the egg and mix until combined. Then I mix in the sour cream, vanilla extract, and almond extract, if I’m using it.
I gradually add the dry ingredients to the wet ingredients. I mix just until a thick, soft dough forms. I avoid overmixing because I want the finished bars to stay tender.
I transfer the dough to my prepared baking pan and gently spread it into an even layer. Because the dough is thick, I sometimes lightly grease my spatula or fingertips to make spreading easier.
I bake the cookie bars for about 18–22 minutes, or until the edges are lightly golden and the center looks set. I avoid overbaking them because the soft texture is an important part of these Lofthouse-style bars.
I let the cookie layer cool completely before adding the frosting.
For the frosting, I beat the softened butter until smooth and creamy. I gradually mix in the powdered sugar, followed by the vanilla, salt, and enough cream or milk to create a light, fluffy consistency. If I want colorful bars, I mix in a few drops of food coloring.
Once the cookie base has completely cooled, I spread the frosting evenly over the top and immediately decorate it with sprinkles. I slice the cookie into squares or rectangles before serving.
Servings and Timing
I usually cut this recipe into 20–24 cookie bars, although I can make larger or smaller portions depending on the occasion.
- Prep time: 20 minutes
- Bake time: 18–22 minutes
- Cooling and decorating time: about 45 minutes
- Total time: about 1 hour 25 minutes
- Servings: 20–24 bars
Variations
For holiday cookie bars, I change the frosting color and sprinkles to match the celebration. Red and green work well for Christmas, while pink frosting and heart-shaped sprinkles make an easy Valentine’s Day version.
For a stronger bakery-style flavor, I add a small amount of almond extract to the dough or frosting. I keep the amount small because almond extract can quickly overpower the vanilla flavor.
For lemon Lofthouse cookie bars, I replace the almond extract with fresh lemon zest and add a little lemon zest to the frosting.
I can also make chocolate-frosted bars by mixing cocoa powder into the buttercream. Another variation I like is leaving the frosting white and using rainbow sprinkles for a classic birthday-cake appearance.
Storage/Reheating
I store leftover Lofthouse Cookie Bars in an airtight container at room temperature for about 2 days. For longer storage, I keep them refrigerated for up to 5 days.
When I refrigerate the bars, I usually let them sit at room temperature for 15–20 minutes before serving. This gives the cookie base and buttercream time to soften again.
I can also freeze the bars. I place them in a freezer-safe container with parchment paper between the layers and freeze them for up to 2 months. I thaw them in the refrigerator or at room temperature before serving.
I don’t normally reheat these cookie bars because the frosting can melt. If I freeze unfrosted bars, however, I can bring them back to room temperature before adding freshly prepared frosting.
FAQs
Why are Lofthouse Cookie Bars so soft?
I use sour cream to help create the soft, tender, slightly cakey texture associated with Lofthouse-style cookies. I also make sure not to overbake the cookie base.
How do I know when the cookie bars are finished baking?
I remove the bars when the center looks set and the edges are only lightly golden. I don’t wait for the entire surface to turn golden brown because that can result in dry bars.
Can I make Lofthouse Cookie Bars ahead of time?
Yes. I can bake the cookie base a day ahead, let it cool completely, and keep it tightly covered. I frost and decorate it when I’m ready to serve, or I prepare the finished bars ahead and store them in an airtight container.
Can I use store-bought frosting?
Yes. When I need an especially quick version, I can use prepared vanilla frosting instead of homemade buttercream. I soften and stir the frosting before spreading it over the cooled bars.
Can I freeze Lofthouse Cookie Bars?
Yes. I freeze the bars in an airtight freezer-safe container for up to 2 months. For the neatest results, I prefer freezing the cookie base without frosting and decorating it after it has thawed, although fully frosted bars can also be frozen.
Conclusion
These Lofthouse Cookie Bars give me the soft texture, sweet vanilla flavor, creamy frosting, and colorful sprinkles I love about classic frosted sugar cookies in a much easier bar-cookie format. I don’t have to roll dough, use cookie cutters, or frost individual cookies, so the recipe works especially well when I need a simple dessert for a crowd.
PrintLofthouse Cookie Bars Recipe
Soft and cakey Lofthouse Cookie Bars topped with creamy vanilla buttercream and colorful sprinkles. This easy bar-cookie version delivers classic frosted sugar cookie flavor without rolling or cutting dough.
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Total Time: 1 hour 25 minutes
- Yield: 20–24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract, optional
- 1/2 cup unsalted butter, softened, for frosting
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract, for frosting
- Pinch of salt, for frosting
- Food coloring, optional
- Colorful sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy. Add the egg and mix until combined.
- Mix in the sour cream, vanilla extract, and optional almond extract.
- Gradually add the dry ingredients to the wet ingredients and mix just until a thick, soft dough forms. Do not overmix.
- Transfer the dough to the prepared pan and gently spread it into an even layer. Lightly grease a spatula or fingertips if needed to make spreading easier.
- Bake for 18–22 minutes, until the center is set and the edges are lightly golden. Avoid overbaking to keep the bars soft and tender.
- Let the cookie layer cool completely before frosting.
- To make the frosting, beat the softened butter until smooth and creamy. Gradually beat in the powdered sugar, then add the vanilla, salt, and enough cream or milk to create a light, fluffy consistency. Mix in food coloring if desired.
- Spread the frosting evenly over the completely cooled cookie base. Immediately decorate with colorful sprinkles.
- Slice into 20–24 squares or rectangles and serve.
Notes
- For holiday bars, customize the frosting color and sprinkles to match the occasion.
- For a stronger bakery-style flavor, add a small amount of almond extract to the dough or frosting.
- For lemon cookie bars, replace the almond extract with fresh lemon zest and add lemon zest to the frosting.
- For chocolate frosting, add cocoa powder to the buttercream.
- Store in an airtight container at room temperature for about 2 days or refrigerate for up to 5 days.
- Let refrigerated bars sit at room temperature for 15–20 minutes before serving for a softer texture.
- Freeze in a freezer-safe container with parchment between layers for up to 2 months. For the neatest results, freeze the cookie base unfrosted and decorate after thawing.
- Store-bought vanilla frosting can be substituted for the homemade buttercream.
Nutrition
- Serving Size: 1 bar
- Calories: 240 kcal
- Sugar: 20 g
- Sodium: 105 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
