The BEST sugar cookie bars! The cookie bars are filled with sprinkles, easy to make and are perfectly soft and chewy with a generous layer of buttercream!

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Sugar cookie bars are always a win in my book. Especially when they are quick and easy, thick and chewy and filled with sprinkles! Sugar cookies are my weakness, my kryptonite, they render me utterly defenseless. I can say no to a brownie. A chocolate chip cookie, no problem. A piece of cake, getting weaker.....but a sugar cookie? No way, I cannot pass one up!

This post was originally published in September 2018 and has been updated with new photos and text. The recipe remains the same. Be sure to check out an original photo at the end of the post!

why you will love this recipe

• It is quick and easy!
• No rolling of the dough and no chill time.
• Yields enough cookie bars to serve a crowd.
• Cream cheese adds a bit of tang and helps balance the sweetness.
• Made with almond extract, which gives them a little something special.
• Filled with sprinkles!
• Easy to customize to any holiday or special event; use red and green for Christmas, pastel sprinkles for Easter, green and white for St. Patrick's Day, red/pink/white for Valentine's Day, your favorite team colors...you get the idea. Or leave them without sprinkles if that's more your thing!

ingredients needed for these cookie bars

This recipe was inspired from a Lofthouse sugar cookie copycat recipe that a friend gave me. Her recipe used shortening, which I don't use much of in my kitchen. After tinkering with the recipe over the years, I found that the addition of cream cheese helps keep the sugar cookie bars super soft and chewy without shortening.

tips for making soft and chewy sugar cookie bars

• Be careful not to over bake these bars.  You are going to question yourself when you pull them out of the oven.  They are going to look a little underdone, but this is how you get a soft cookie bar versus a soft cake-like bar.
• Allow the bars to cool completely before you frost them.
• Use parchment paper or aluminum foil to line the pan. This makes it easier to pull the bars out of the pan for frosting and cutting.
• To get the cleanest cuts; use a sharp knife that you wipe clean between each cut. Chilling the bars also helps with this.

let's bake these bars!

To start, preheat your oven and prepare a 9x13 baking pan with parchment paper {or aluminum foil}, leaving a little overhang on the long sides. Then whisk together the dry ingredients and set aside.

Now you will cream together the room temperature butter and cream cheese until they are well blended {I use my KitchenAid stand mixer}. Next add the granulated and confectioners' sugar and beat for 4-5 minutes; until pale and fluffy. Then add the egg, vanilla and almond extracts and beat until well combined.

With the mixer on low, add the flour mixture and blend until just combined. Fold in the sprinkles with a spatula, if using. Be sure to use the “jimmies” for your sprinkles as the nonpareil type can bleed and turn your batter an unappetizing color.

Drop the dough into the prepared pan and press the dough into an even layer using a spatula or lightly moistened fingers. The dough will be thick and somewhat sticky. {I often use alligator clips to hold the parchment paper in place. Be sure to remove them before baking!}

what is the ideal bake time?

To achieve a soft and chewy {not cakey} texture, you want to bake these bars until they are just set at the edges {very lightly browned} and the center no longer looks wet. This is typically around 14-15 minutes in my oven. Remember, my oven is different than yours and our baking times may be different. I would recommend doing your initial check at 12 minutes.

If you prefer a more cake-like sugar cookie bar; bake for an additional 5-7 minutes.

With frosting or no frosting?

Not gonna lie, adding the buttercream frosting is part of why I love these cookie bars. I also know not everyone is #teamfrostingforlife like me.

These sugar cookie bars are definitely sweet, although tempered by the addition of cream cheese. I add a pinch of kosher salt to the buttercream to also help balance the sweetness of the buttercream. But you do you, leave them without frosting if that's more your thing!

how to store sugar cookie bars

Sugar cookie bars can be stored in an airtight container at room temperature for up to 5 days. They also freeze very well for up to 3 months. I chill them first and then stack them in an airtight container. Eat them from frozen or allow them to come to room temperature.

Remember to snap a picture and tag me on Instagram if you make these Sugar Cookie Bars with Cream Cheese. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more recipes with sprinkles to try

• Sprinkle Cookies
• Chocolate Confetti Cookies
• Funfetti Cookies {from Scratch}
• Small Batch Chocolate Cupcakes {with Sprinkles}
• Funfetti Ice Cream

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 20 - 24 cookie bars

Sugar Cookie Bars (with Cream Cheese)

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The BEST sugar cookie bars with cream cheese. The cookie bars are so easy to make and are perfectly soft and chewy with sprinkles and a generous layer of buttercream on top!

Prep Time 20 minutes

Bake Time 16 minutes

Total Time 36 minutes

Ingredients

sugar cookie bars

• 2 ½ cups all purpose flour (315g)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter, room temperature (113g)
• 4 ounces cream cheese, room temperature (114g)
• ½ cup granulated sugar (100g)
• ¾ cup confectioners' sugar (90g)
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract (you can use all vanilla)
• ¼ cup sprinkles jimmies, optional (40g)

Buttercream frosting

• ½ cup unsalted butter room temperature
• 2 ½ cups confectioners' sugar (300g)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (you can use all vanilla)
• 1 tablespoon heavy cream or half and half (15mL)

Instructions

1. For the sugar cookie bars: Preheat oven to 350°F. Line 9x13 baking pan with parchment paper or aluminum foil, leaving a little extra overhang on the sides.
2. In a medium size bowl, whisk flour, baking soda, baking powder and salt. Set aside.
3. Using a stand mixer with a paddle attachment (or a hand held mixer), cream butter and cream cheese on medium speed (4 on a KitchenAid stand mixer) for about 2 minutes, until nice and creamy. Add the granulated and confectioners' sugars and mix until pale and fluffy, approximately 4-5 minutes (speed 6). Add the egg, vanilla and almond extracts and beat on medium speed (speed 4) until well combined, scraping down the sides as needed, about 30-60 seconds.
4. With the mixer on the lowest setting, add the flour mixture and blend until just combined. Fold in the sprinkles with a spatula, if using. Be sure to use the “jimmies” for your sprinkles as the nonpareil type can bleed and turn your batter an unappetizing color.
5. Drop the dough into the prepared pan and press the dough into an even layer using a spatula or lightly moistened fingers. The dough will be thick and somewhat sticky.
6. Bake for 12-16 minutes or until edges are barely browned and they will look a little underdone. You do not want to over bake these bars or they will be more like a cake and less like a soft sugar cookie.
7. Allow to cool completely in the pan placed on a wire rack.
8. For the buttercream frosting: Using a stand mixer with the paddle attachment (or a hand held mixer) beat the butter on medium-high speed (speed 6) until smooth and creamy. Scrape down the sides of the bowl and add the confectioners' sugar, vanilla and almond extracts and heavy cream (or half and half). Mix on low speed until incorporated. Increase speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping sides of the bowl as needed. Add a pinch of salt if the frosting is too sweet. You can also add food coloring, if desired.
9. Once cool, remove the bars from the pan using the parchment paper or aluminum foil and frost, adding additional sprinkles, if desired. Use a sharp knife to cut to your desired size. If you want nice, clean cuts, wipe your knife with a towel between cuts. Chilled cookie bars are easier to cut.

Notes

Store sugar cookie bars in an airtight container at room temperature for up to 5 days. Can also be frozen for up to 3 months.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 270Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 147mgCarbohydrates: 37gFiber: 0gSugar: 24gProtein: 2g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

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Recipe shared with Meal Plan Monday and Full Plate Thursday

Berry crumble bars have a buttery oat crust that also doubles as the topping. The filling is made from frozen mixed berries that are complimented by vanilla and cardamom. It's like summer pie only much easier!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This easy cookie bar recipe is perfect for summer or anytime!

what are berry crumble bars?

Sweet frozen berries are cooked with vanilla and cardamom into a quick jam that is tucked between a buttery oatmeal crumble. An easy, no mixer recipe that's sure to become a favorite! The bars are soft, not too sweet and have a great chewy oatmeal texture.

how to make the jam filling with frozen berries, vanilla and cardamom

This simple jam comes together on the stovetop and can be prepared up to a day ahead of time. Cornstarch thickens it while vanilla and cardamom compliment the berries.

Start by placing the frozen berries in a small saucepan and warm over low heat until softened, about 5 minutes.

Add the granulated sugar and cardamom and mix until combined. Use a fork to smush the berries a bit. {I used strawberries, blackberries and blueberries. Leave some of the blackberries and blueberries whole, but smush the strawberries so you don't have large chunks of them in the cookie bars}.

Dissolve the cornstarch in the water, then add it and the vanilla to the mixed berries. Bring to a low boil and cook for 5-6 minutes until the mixture has thickened. Remove from the heat and allow to cool slightly while you prepare the oatmeal crumble.

what is cardamom and what does it taste like?

Cardamom is a spice with a complex and distinct flavor. It's a little citrusy and spicy {it comes from the ginger family} and it pairs really nicely with berries and oats. In my opinion, it has an exotic taste and a little goes a long way.

If you don't have cardamom, you can substitute it with equal parts cinnamon and nutmeg.

let's make the one bowl oatmeal crumble

This simple oatmeal crumble comes together in minutes with ingredients you likely already have in your pantry.

In a medium bowl, combine the brown sugar, flour, oats, baking soda and salt. Add the melted butter and stir until combined. Save aside a ½ cup of the oat mixture.

Then press the remaining oatmeal mixture into the bottom of an 8x8 baking pan and bake for 10 minutes. Remove pan from oven and spread the mixed berry filling over crust, leaving a small border along the edges. The crust will sink a little when you add the mixed berry jam layer.

Crumble the remaining oatmeal mixture over the mixed berries. Return the pan to oven and bake until the edges are lightly browned.

Remove from the oven and allow to cool completely before cutting.

tips for making berry crumble bars

• Make the jam first to allow it to cool and thicken while you prepare the oatmeal crumble.
• Use any mixture of frozen berries that you like. If you would prefer to use fresh berries, that works too!
• Allow the bars to cool completely prior to cutting. I let them to cool at room temperature for a couple hours and then place them in the refrigerator. The chilled cookie bars cut much easier!
• Use old-fashioned oats. Instant or quick cooking oats are too powdery and will not give the oatmeal crumble the right texture.
• Serve with a big scoop of ice cream for an easy summer entertaining dessert. This cherry bourbon crumble ice cream is fantastic with them!

can I double this recipe?

Yes, simply double the ingredients and bake in a 9x13 baking pan.

how to store these oatmeal crumble bars

Store the bars covered in the refrigerator for up to 5 days.

I did take these berry crumble bars to the beach one hot day this summer. They held up fine for the first hour or two. After about 3 hours, in a covered container in the hot sun, the bars became very soft. They still tasted great, but they fell apart quite easily.

Remember to snap a picture and tag me on Instagram if you make these Berry Crumble Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more fruit desserts to enjoy

• Blackberry Cherry Pie
• Cherry Nectarine Crostata
• Cinnamon Apple Crostata
• Cherry Shortcake
• No Bake Mascarpone Cheesecake with Strawberries and Mint

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 cookie bars

Berry Crumble Bars (with frozen berries)

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Berry crumble cookie bars have a buttery oat crust that also doubles as the topping. The filling is made from frozen mixed berries that are complimented by vanilla and cardamom. It's like summer pie only much easier!

Prep Time 20 minutes

Bake Time 20 minutes

Total Time 40 minutes

Ingredients

Mixed berry filling

• 12 ounces frozen mixed berries (340g)
• 2 tablespoons granulated sugar (25g)
• ¾ teaspoon cardamom*
• 2 tablespoons cornstarch (16g)
• 2 tablespoons water (30mL)
• 1 tablespoon pure vanilla extract (15mL)

Oatmeal Crumble

• ¾ cup butter, melted (170g)

• ½ cup brown sugar (100g)
• 1 cup all-purpose flour (125g)
• 1 cup old-fashioned rolled oats (95g)

• 1 teaspoon baking soda
• ½ teaspoon kosher salt

Instructions

1. For the mixed berry filling: place the frozen berries in a saucepan and warm over low heat until softened, about 5 minutes. Add the granulated sugar and cardamom and mix until combined. Use a fork to smush the berries a bit. {If the frozen mixture has a lot of strawberries, be sure to smash them so they won’t be in large pieces in the crumble bars. Raspberries, blackberries and blueberries can have some of the pieces left whole.}
2. Dissolve the cornstarch in the water, then add it and the vanilla to the mixed berries. Bring to a low boil and cook for 5-6 minutes until the mixture has thickened. Remove from the heat and allow to cool slightly while you prepare the oatmeal crumble. {can be prepared up to one day ahead, store covered in the refrigerator}
3. For the oatmeal crumble: Preheat the oven to 350°F and prepare an 8x8 baking pan with parchment paper. Set aside.
4. In a medium bowl, combine the brown sugar, flour, oats, baking soda and salt. Add the melted butter and stir until combined. Save aside a ½ cup of the oat mixture. Then press the remaining oatmeal mixture into the bottom of the prepared pan. Bake for 10 minutes.
5. Remove pan from oven and spread the mixed berry filling over crust, leaving a small border along the edges {the crust will sink a little as you add the berry filling}. Crumble the remaining oatmeal mixture over the mixed berries. Return the pan to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from the oven and allow to cool completely before cutting.
   

Notes

*If you LOVE cardamom, you can increase this amount to 1 teaspoon. Several of my testers liked this amount of cardamom, but a few others felt it was too overpowering. ½ teaspoon is barely noticeable, so ¾ was determined to be the right balance. If you don't have cardamom, you can substitute it with half cinnamon and half nutmeg.

Store and leftovers covered in the refrigerator for up to 5 days.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 168Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 189mgCarbohydrates: 20gFiber: 2gSugar: 9gProtein: 2g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!