Small Batch Sugar Cookie Bars with Sprinkles
Sugar cookies are one of my top three favorite cookies (tied with these soft ginger cookies and, of course, a classic chocolate chip). So I figured, why not turn my favorite sprinkle cookies into these small batch sugar cookie bars?
The delight of a cookie bar, I think, psychologically, is very simple – why roll individual balls of dough when you could just press the lot into a pan and bake? Just like how I would rather make this blueberry muffin bread in a single loaf pan versus individually scooping muffin batter into tins.
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SMALL BATCH SUGAR COOKIE BARS
Instead of making a full 8×8 pan of sugar cookie bars, we’re keeping it small for those times when you want a sweet treat but don’t need to feed a crowd (or have too many leftovers). To do this, we have the humble loaf pan to thank.
The bars themself come together quickly and easily, only requiring a 30-minute chill in the fridge before baking. They’re topped with a thick layer of your favorite colorful sprinkles because, of course.
Why are there two types of sugars in this recipe? Different sugars serve different purposes in baking. While both sweeten the cookie bars, granulated sugar helps create structure and lightly crisp edges, while powdered sugar contributes to a softer bite.
INGREDIENTS
- Unsalted butter: Provides richness, structure, and that classic soft sugar cookie texture.
- Granulated sugar: Sweetens the bars and helps create tender edges with a lightly crisp top.
- Powdered sugar: Adds extra softness and a melt-in-your-mouth crumb.
- Egg: Binds the dough together and gives the bars structure while keeping them soft.
- Vanilla extract: Enhances the sweet, buttery flavor of the cookie base.
- All-purpose flour: Forms the structure of the cookie bars.
- Baking powder: Gives the bars a slight lift so they’re soft and not dense.
- Salt: Balances the sweetness and sharpens the overall flavor.
- Sprinkles: Add color, texture, and a fun bakery-style finish.
Can I omit the sugar on top of the bars? You can… but I’d recommend you keep it. The touch of sugar on top serves two purposes: to balance sweetness and to create a glue, helping your sprinkles to stick once baked and cooled.
HOW TO MAKE SMALL BATCH SUGAR COOKIE BARS
Start by creaming the room temperature butter with the granulated sugar and powdered sugar in a large mixing bowl, beating for about two minutes until light and fluffy. Add the egg and vanilla extract and mix again until fully combined and smooth.
In a separate bowl, whisk together the flour, baking powder, and salt, then add the dry ingredients to the wet ingredients. Mix just until combined; if the dough looks crumbly, use a spatula to press and smear it together until a cohesive dough forms.
Line a 9×5 loaf pan with parchment paper and press the sugar cookie dough evenly into the bottom of the pan. Sprinkle the surface with a light layer of granulated sugar, then add the sprinkles in a single layer and gently press them into the dough so they stick.
Chill the loaf pan in the refrigerator for 30 minutes to help the cookie bars hold their shape while baking. Meanwhile, preheat the oven to 350°F so it’s fully heated when the dough is ready.
Bake the small batch sugar cookie bars for 25–27 minutes, until the edges are lightly golden, but the center remains soft. Let the bars cool completely in the pan before lifting them out and slicing into squares or bars.
3 reasons you’ll love these small batch sugar cookie bars
TIPS & VARIATIONS
- If your dough seems crumbly, simply use a spatula to smear everything together. Sometimes this happens with hand mixers, so just stop mixing and smear to help the fats and dry ingredients absorb
- Lining the sides of your loaf pan will make it easy to lift your bars out of the pan once baked and cooled
- Don’t omit the touch of sugar on top of the bars! Not only does it add a smidge more sweetness, but the sugar will melt as it bakes and re-harden as it cools, acting as a glue for all those sprinkles.
MAKING AHEAD & STORING
The cookie dough will last in the fridge for 2 days. If you want to make ahead, prep your bars to the fridge stage in the directions, then cover the pan tightly before storing in the fridge. Pop them straight into the oven when you’re ready to bake!
These baked small batch sugar cookie bars should be stored at room temperature, where they will keep for up to 4 days.
MORE SIMPLE RECIPES
- Drop Biscuit with Cinnamon Plum Compote for One
- Rosemary-Cranberry Mocktail
- Easy Red Velvet Cake Pops
- The Best Mint Chocolate Chip Cookies
EQUIPMENT YOU’LL NEED
Equipment
- Mixing Bowls
- Spatula
- Whisk
- Mixer
- 9”x5” loaf pan
- Parchment Paper
- Measuring Cups
- Measuring Spoons
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- 2 tbsp powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp granulated sugar
- ⅓ cup sprinkles
Instructions
- Add your room temperature butter, ½ cup granulated sugar, and powdered sugar to a large mixing bowl and beat for 2 minutes, until light and fluffy
- Add in your egg and vanilla and beat until combined
- In a separate bowl, whisk together your flour, baking powder, and salt. Then add to your wet ingredients and mix until just combined. If the dough seems crumbly, use a spatula to smear the dough together until it forms
- Line a 9×5 loaf pan with parchment paper and press your cookie dough evenly into the bottom of the pan. Top with the remaining ½ tsp of granulated sugar before adding your sprinkles in one layer. Pressing the sprinkles gently to stick
- Place your pan in the fridge for 30 minutes
- Preheat oven to 350F and bake your bars for 25-27 minutes. The edges (that you can see under the sprinkles) will be golden, but the center will still be soft
- Remove from the oven and leave to cool completely in the pan before slicing into bars
Great sugar cookies!