Lofthouse-Style Frosted Sugar Cookie Bars

Lofthouse-Style Frosted Sugar Cookie Bars

These Lofthouse-Style Frosted Sugar Cookie Bars are a deliciously soft copycat version that's made into cookie bars! This version and style solves the great debate on whether these cookies are the best or not! SPOILER: They are!

Making sugar cookie bars instead of the cookies cuts down on so much time and effort! You do not need to chill the cookie dough to make it easier to work with, nor spend the time shaping the cookies.

cook Time: 50 mins


Sugar Cookie – 1½ cups flour – 1 tablespoon corn starch – ½ teaspoon baking powder – ½ teaspoon baking soda – ¼ teaspoon cream of tartar – ¼ teaspoon salt – ½ cup unsalted butter – ¾ cup sugar – 1 egg – 1 teaspoon vanilla extract – ¼ teaspoon almond extract – 2 tablespoon sour cream


In a medium sized bowl, combine the flour, corn starch, baking powder, baking soda, cream of tartar, and salt. Whisk together the ingredients.


In a large bowl, cream together the unsalted butter and sugar together until light and fluffy with a handheld mixer. Add an egg and then the sour cream and continue to mix together the wet ingredients. Last, mix in the vanilla and almond extracts. Combine the dry with wet ingredients.


Dump out the cookie dough into the baking dish. Use your hands to spread it evenly to all the edges. Bake in the oven for 30 minutes until the edges have pulled away from the edges, the cookie has lightly browned, and the middle fully sets and springs back when poked.


Buttercream Frosting – ¼ cup unsalted butter – ½ cup sugar – ½ teaspoon vanilla extract – 1 tablespoon heavy cream – 2 tablespoon cream cheese – 2-3 drops pink food coloring – 2 tablespoon sprinkles


In a bowl, use a hand mixer to cream together the unsalted butter, sugar, vanilla extract, heavy cream, and cream cheese until the frosting is soft and fluffy. Add a drop or two of pink food coloring and fold it in until the color is even.


Transfer the buttercream frosting into a decorating bag with a star tip. Pipe rosettes on to the cookie bars. Alternatively, dump the frosting on the cookie bar and use an offset spatula to evenly spread a layer of the frosting.

Decorate with sprinkles. Cut into 8 equal-sized pieces and serve.