There’s something about the scent of buttery vanilla wafting from the oven that feels just like a hug. That’s exactly why I adore these Soft Sugar Cookie Bars—they’re my ultimate comfort food for instant nostalgic joy, with a wonderfully soft and chewy center and absolutely no rolling pin required. When I’m deep in holiday baking, this is the one-bowl dessert I turn to again and again; it comes together so easily, making it perfect for your list of easy Christmas treats.
Whether you’re hosting a festive party or just need a moment of sweet comfort, this pan is a fantastic solution. It’s become my favorite party dessert idea and fits seamlessly into my rotation of Christmas dessert ideas. Honestly, as a soft cookie recipe that requires no chilling, it’s one of the simplest Christmas cookies recipes I know.
So, when you’re dreaming up Christmas baking ideas or searching for delicious Christmas sweets to share, remember this pan. These bars are a guaranteed hit, perfect for gifting or simply enjoying as holiday treats. They’re sure to become a cherished star among your holiday baking creations.
Nothing beats a great Soft Sugar Cookie Bars. Whether you're a fan of Christmas Cookie or want to try something from our Chicken Breast Recipes selection, keep scrolling!
Why You’ll Love This Soft Sugar Cookie Bars
- Easy & quick: One-bowl mixing, no chilling or rolling required.
- Perfect texture: Soft, chewy center with lightly crisp edges.
- Endlessly customizable: Add sprinkles, glaze, or mix-ins as you like.
- Stays soft: Remains tender and moist for days when stored properly.
Ingredients & Tools
- 225 g (1 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 100 g (1/2 cup) light brown sugar, packed
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 315 g (2 1/2 cups) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- Optional: Rainbow sprinkles or sanding sugar for topping
Tools: A 9×13 inch baking pan, parchment paper, a hand mixer or stand mixer, and a spatula.
Notes: Using room temperature eggs and properly softened butter is key for a smooth, emulsified batter. Brown sugar adds moisture for a soft texture.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 3 g |
| Fat: | 12 g |
| Carbs: | 40 g |
| Fiber: | 0.5 g |
Serves: 16 | Prep Time: 15 minutes | Cook Time: 22-25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- What does “softened butter” really mean? It should be cool to the touch but yield easily when you press it. If it’s melting and greasy, it’s too warm. The perfect temp creates a light and fluffy base when creamed with the sugar.
- Why room temperature eggs? Cold eggs can cause the creamed butter and sugar to seize up and look curdled. Room temp eggs incorporate seamlessly, leading to a smoother, more homogeneous batter and a better rise.
- Don’t skip the brown sugar. I know it’s a sugar cookie, but trust me. The molasses in the brown sugar introduces more moisture than white sugar alone, which is key for that soft, chewy bar texture we’re after.
- How to measure flour correctly. The easiest way is to use a kitchen scale. If you’re using cups, fluff your flour with a spoon, spoon it into your measuring cup, and level it off with a knife. Don’t scoop directly from the bag—you’ll pack in too much!
How to Make Soft Sugar Cookie Bars
Step 1: Preheat your oven to 350°F (175°C). Line your 9×13 inch baking pan with parchment paper, leaving a slight overhang on two opposite sides. This little “sling” is your best friend—it makes lifting the entire slab of bars out for clean cutting an absolute breeze. Lightly grease any exposed parts of the pan.
Step 2: In a large bowl, combine your softened butter, granulated sugar, and light brown sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat them together on medium-high speed for a good 2-3 minutes. You’re looking for the mixture to become pale, fluffy, and well-combined. This step is crucial for incorporating air, which helps with the texture.
Step 3: Add the room temperature eggs one at a time, beating well after each addition until each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Now, beat in the vanilla extract. You’ll notice the mixture is lovely and smooth—that’s exactly what you want.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening and salt are evenly distributed throughout the flour. With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour streaks disappear and a soft, thick cookie dough forms. Be careful not to overmix!
Step 5: Transfer the dough to your prepared pan. It will be quite thick. Use a spatula or your lightly greased fingers to press and spread the dough into a smooth, even layer that reaches all the corners. If you’re adding sprinkles or sanding sugar, now is the time to scatter them generously over the top.
Step 6: Bake for 22-25 minutes. The key here is to look for the edges turning a light golden brown and the top looking set and just barely beginning to take on a hint of color. A toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter. Do not overbake—this is the secret to a soft center!
Step 7: Place the pan on a wire rack and let the bars cool completely in the pan. I know it’s tempting, but cutting into them while warm will result in a crumbly mess. The structure needs time to set as they cool. Once cool, use the parchment paper sling to lift the entire block out onto a cutting board before slicing.
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature to maintain soft texture.
- Freezer: Freeze baked, cooled bars in an airtight container for up to 2 months.
- Reviving: Thaw frozen bars at room temperature; briefly warm in microwave if desired.
Serving Suggestions
Complementary Dishes
- A scoop of vanilla bean ice cream — The classic warm-and-cool combination is heavenly here. The creamy, cold ice cream melting into the soft, room-temperature bar is a textural dream.
- A bowl of fresh mixed berries — The bright, tart acidity of raspberries or strawberries cuts through the sweetness of the bars beautifully, creating a more balanced dessert plate.
- A warm mug of homemade hot chocolate — For the ultimate cozy experience, these bars are the perfect dunkable companion to a rich, creamy cup of cocoa.
Drinks
- A glass of cold milk — It’s a timeless pairing for a reason. The creaminess of the milk is the perfect palate cleanser between each sweet, buttery bite.
- A cup of black coffee or espresso — The bitterness of a good, strong coffee provides a fantastic contrast that makes the sweetness of the cookie bar pop even more.
- A chilled glass of rosé — For a more grown-up treat, the crisp, dry, and slightly fruity notes of a good rosé complement the simple vanilla flavor wonderfully.
Something Sweet
- A simple vanilla glaze drizzle — Just mix powdered sugar, a little milk, and vanilla until smooth and drizzle it over the cooled bars for a pretty and professional-looking finish.
- A dollop of sweetened whipped cream — Light, airy, and not too sweet, it adds a cloud-like element that makes the whole dessert feel a little more special.
- A side of lemon curd — The sharp, zingy flavor of lemon is a surprising and delightful partner to the sweet, buttery base of the bars.
Top Mistakes to Avoid
- Mistake: Using melted butter. This will completely change the texture. Melted butter won’t trap air during creaming, resulting in a denser, greasier bar that spreads too much. We want soft, fluffy, and chewy, not thin and crispy.
- Mistake: Overmixing the dough after adding the flour. Once the flour is incorporated, stop mixing! Overworking the dough develops the gluten in the flour, which can lead to tough, dense bars instead of the tender crumb we desire.
- Mistake: Overbaking. This is the number one reason for dry bars. They continue to cook as they cool in the pan. You want the edges golden and the center just set—it might look slightly underdone, but it’s not. I’ve pulled them out too late before and the difference is real.
- Mistake: Cutting the bars while they are still warm. The structure hasn’t set yet, and you’ll end up with messy, crumbly squares instead of clean, neat bars. Patience is a virtue here, I promise.
Expert Tips
- Tip: Brown your butter for a nutty twist. Gently cook the butter until it turns a golden amber color and smells nutty. Let it cool and solidify slightly before using. It adds an incredible depth of flavor that elevates the entire bar.
- Tip: Add a touch of almond extract. Swap out half a teaspoon of the vanilla for almond extract. It complements the vanilla beautifully and gives the bars a flavor that’s reminiscent of a classic bakery cookie.
- Tip: Use a plastic knife for cutting. It sounds strange, but a plain plastic knife glides through these soft bars without dragging or squishing them, giving you the cleanest cuts possible every single time.
- Tip: For super soft bars, slightly underbake. If you’re a fan of an extra-soft, almost gooey center, lean towards the lower end of the baking time. The bars will be more delicate but incredibly tender.
FAQs
Can I make these bars ahead of time?
Absolutely! In fact, they are a great make-ahead dessert. Once completely cooled, store them in an airtight container at room temperature. They will stay soft and delicious for up to 3 days. You can also freeze the baked and cooled bars for up to 2 months. Just thaw at room temperature before serving.
Can I add mix-ins like chocolate chips or nuts?
You definitely can, though it will move them away from a classic sugar cookie profile. Fold in about a cup of semi-sweet chocolate chips, white chocolate chips, or chopped pecans or walnuts right at the end, after you’ve mixed in the flour. Just be aware that heavier mix-ins can sometimes sink a bit during baking.
Why did my bars turn out cakey and not chewy?
This usually points to two potential issues: overmixing the batter after adding the flour, or using too much flour. Remember to mix just until combined, and double-check your flour measurement technique. Using a scale is the most reliable way to avoid this.
My butter and sugar looked curdled. What happened?
This is almost always because your eggs were too cold. When cold eggs hit the creamed butter mixture, it can cause the fat to solidify slightly and separate, giving a grainy, curdled appearance. It might still bake up okay, but for best results, always use room temperature eggs.
Can I use a different size pan?
You can, but the baking time and thickness will change. A 9×9 inch pan will yield thicker bars that need a longer baking time (closer to 30-35 minutes). A 10×15 inch jelly roll pan will give you thinner, crisper bars that bake much faster (around 15-18 minutes). Adjust accordingly and keep a close eye on them.
Soft Sugar Cookie Bars: An Easy One-Bowl Dessert
Soft Sugar Cookie Bars are the ultimate easy sugar cookie bars, offering a chewy, buttery treat perfect for your holiday baking list. No rolling pin required!
Ingredients
For the Ingredients
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225 g unsalted butter (softened)
-
200 g granulated sugar
-
100 g light brown sugar (packed)
-
2 large eggs (at room temperature)
-
2 tsp pure vanilla extract
-
315 g all-purpose flour
-
1/2 tsp baking powder
-
1/2 tsp salt
-
Rainbow sprinkles or sanding sugar (Optional, for topping)
Instructions
-
Preheat your oven to 350°F (175°C). Line your 9x13 inch baking pan with parchment paper, leaving a slight overhang on two opposite sides. Lightly grease any exposed parts of the pan.01
-
In a large bowl, combine your softened butter, granulated sugar, and light brown sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat them together on medium-high speed for a good 2-3 minutes.02
-
Add the room temperature eggs one at a time, beating well after each addition until each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Now, beat in the vanilla extract.03
-
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour streaks disappear and a soft, thick cookie dough forms.04
-
Transfer the dough to your prepared pan. Use a spatula or your lightly greased fingers to press and spread the dough into a smooth, even layer that reaches all the corners. If you’re adding sprinkles or sanding sugar, now is the time to scatter them generously over the top.05
-
Bake for 22-25 minutes. The key here is to look for the edges turning a light golden brown and the top looking set and just barely beginning to take on a hint of color. A toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter.06
-
Place the pan on a wire rack and let the bars cool completely in the pan. Once cool, use the parchment paper sling to lift the entire block out onto a cutting board before slicing.07
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