Sugar Cookie Bars

Cindi Bauer


These cookie bars are made from those 3-lb. tubs of already made cookie dough, which I purchase from our Festival Foods Grocery Store, and placed them in the freezer to use for another day. I unthaw the dough, and baked these bars with 2-lbs. of the sugar cookie dough.

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32 bars


2 lbs.
store bought sugar cookie dough
1 (16 oz.)
cont. storebought vanilla frosting
candy sprinkles (*see note)

How to Make Sugar Cookie Bars


  • 1Preheat oven to 375ºF.
  • 2Spread 2 pounds of cookie dough in an ungreased (15-1/2" x 10" x 1") baking sheet. (I used my hands to pat down and spread the dough evenly onto the baking sheet.)
  • 3Place baking sheet in oven, and bake for 18 minutes. (The bars will look lightly golden in color when done.)
  • 4Cool bars completely before frosting them. (I didn't use all the frosting. I had a couple tablespoons leftover.)
  • 5Immediately decorate the bars with your favorite colored sprinkles.
  • 6Let bars set for a few hours before cutting them into squares.
  • 7These bars kept well for several days in a cake pan sealed with a plastic covered lid. (A pan which I purchased from Walmart.)
  • 8*Note: Suggested candy sprinkles to use: Cate-Mate (or) Betty Crocker Decors Nonpareils, Jimmies, Confetti, etc... (I used confetti colored candies... ducks & chicks)

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