These sugar cookie bars are soft and tender, finished with creamy vanilla frosting and fresh berries. They make a large batch—perfect for summer potlucks, cookouts and BBQs.
If you want an easy, crowd-pleasing dessert this summer, try these sugar cookie bars topped with vanilla buttercream and fresh berries. The bars are quick to prepare and bake up thick and tender. After they cool, spread a fluffy vanilla frosting over the top and arrange berries however you like—either in a decorative pattern or simply scattered for a rustic look.
Think of these as a larger, more tender version of fruit pizza: they feed more people and have a cakier, softer texture.
For the Sugar Cookie Bars
The base is incredibly soft and tender—similar to Lofthouse-style sugar cookies—but made as a slab you can slice. Start by creaming butter, cream cheese and sugar together; the cream cheese keeps the bars extra moist and tender. Add the egg, vanilla and a touch of almond extract for classic sugar cookie flavor. Finally, mix in the sifted flour with baking powder and salt until the dough is smooth.
Spread the dough into the prepared 9×13-inch pan and bake about 22–25 minutes. The top should be set and the edges just beginning to turn golden; avoid overbaking to keep the bars soft.
Key Ingredients
Cream cheese gives these bars their signature tender crumb and a subtle tang that complements the butter. It will make the dough slightly sticky—this is normal.
Vanilla and almond extracts create the ideal sugar cookie flavor. Almond extract is optional but recommended for depth; you’ll find it in the baking aisle.
For the Frosting
The bars are finished with a whipped vanilla buttercream that’s thick and creamy. You can control the sweetness and texture by adjusting powdered sugar or adding a small splash of vinegar to cut sweetness if desired.
Beat softened butter until smooth, then add sifted powdered sugar, vanilla and salt. Pour in cold whipping cream and beat for about three minutes until light and fluffy. If the frosting tastes too sweet, stir in 1/2 teaspoon of distilled or white vinegar to balance it. Spread the frosting over fully cooled bars, then decorate with 2–3 cups of fresh berries.
Serving Tips
To serve directly from the pan, lightly grease and flour it before adding the dough. To present the bars on a platter or cutting board, line the pan with parchment paper leaving an overhang. Once cooled, lift the slab out using the parchment, remove the paper, and place on your serving surface.
Make Ahead Tips
Prepare the cookie bars up to one day before serving. Cool completely, then cover the pan and store at room temperature overnight. The frosting can be made two days ahead and kept in an airtight container in the refrigerator.
On the day you serve, let chilled frosting sit at room temperature for 30–60 minutes to soften. If needed, rewhip it briefly with an electric mixer to restore a smooth, spreadable texture, then frost and decorate with berries.
More Summer Berry Desserts
- No Bake Fruit Tart
- Berries and Cream Sheet Cake
- Brownie Fruit Pizza
Sugar Cookie Bars with Berries
Equipment
-
9×13 inch (23 x 33 cm) baking pan*
Ingredients
Sugar Cookie Bars
- 1 cup unsalted butter (226 grams), softened
- 8 ounce brick-style cream cheese (226 grams), softened slightly
- 1½ cup granulated sugar (300 grams)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional, but recommended)
- 2¾ cup all-purpose flour (344 grams), sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
Vanilla Frosting
- ¾ cup unsalted butter (168 grams), softened
- 3 cups powdered sugar (330 grams), sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup whipping cream (60 ml), cold
- ½ teaspoon distilled or white vinegar (optional)
- 2–3 cups berries, for decorating
Instructions
Sugar Cookie Bars
- Preheat the oven to 350°F (180°C). If serving in the pan, lightly grease and flour it. To remove the bars for serving, line the pan with parchment paper leaving about 2 inches overhang.
- In a large bowl, beat butter, cream cheese and sugar until smooth. Scrape the bowl to remove any lumps.
- Mix in the egg, vanilla and almond extract.
- With the mixer on low, beat in flour, baking powder and salt until evenly combined.
- Spoon the dough into the prepared pan and smooth into an even layer.
- Bake about 22–25 minutes, or until the top is set and a toothpick comes out with a few moist crumbs. Do not overbake.
- Cool the bars completely in the pan.
Frosting
- Beat the butter until smooth and fluffy.
- Add sifted powdered sugar, salt and vanilla. Start on low speed and increase to medium until smooth and creamy.
- Add cold whipping cream and beat about 3 minutes until light and fluffy. If it’s too sweet, stir in ½ teaspoon vinegar. Add more powdered sugar if needed to reach desired consistency.
Decorate & Serve
- If you used parchment, lift the cooled slab from the pan using the overhang, peel off the paper and place on a cutting board. If not, leave the bars in the pan.
- Spread the cooled bars with frosting using a spoon or offset spatula, then top with fresh berries.
- Cut the bars cleanly using a thin, sharp knife.
Notes
- Cream Cheese: Use full-fat, brick-style cream cheese—avoid low-fat or whipped varieties.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: Bake the bars a day ahead and store at room temperature once cooled. Make frosting up to two days ahead and refrigerate; bring to room temperature 30–60 minutes before using and rewhip if necessary.
- Nutrition: Nutrition details are estimates per serving assuming 15 equal pieces.
Nutrition
Like this recipe? Rate and comment below!