Lofthouse Sugar Cookie Bars
Lofthouse Sugar Cookie Bars are hands down the most tender, buttery, pillowy-soft sugar cookie bar you will ever sink your teeth into. If you’re a fan of Lofthouse cookies, you’re going to obsess over this easy cookie bar version.
Sugar Cookie Bars Recipe
I have not been silent about my deep, deep love for Lofthouse Sugar Cookies. And judging by the way my copycat Lofthouse recipe went viral, you guys are big fans too!
Which means making Lofthouse Sugar Cookies into bars was just the next logical step, right?
These sugar cookie bars have the same melt-in-your-mouth texture with a beautiful buttery undertone and a thick, luscious frosting on top. But instead of scooping out and frosting individual cookies, you just press the dough into one pan and swipe the frosting on. COME ON. Easy peasy, yesss pleasey.
Ingredients in Lofthouse Sugar Cookie Bars
Looking for exact quantities and directions? Scroll to the bottom of this post.
- Margarine, softened – Okay, this is actually very important to the success of this recipe – DO NOT use the imperial brand of margarine! It has a higher water percentage than most margarine sticks. I use the store brand (food club) or ‘I Can’t Believe It’s Not Butter Sticks which is 80% vegetable oil. I have also made these using all butter – the texture is different, but they are still delicious.
- Powdered sugar – The pillowy soft texture of the Lofthouse sugar cookie bars can be attributed to using powdered sugar here!
- Egg
- Vanilla extract
- Butter extract – I recommend using my super-strength Butter Extract! It is rich and buttery and adds the perfect flavor to these cookies.
- Cake flour – This is key for cookie bars that absolutely melt in your mouth!
- Baking powder
- Salt
Frosting
- Margarine, softened – Again, because it is so important: DO NOT use the imperial brand of margarine!
- Powdered sugar
- Heavy whipping cream
- Vanilla extract
- Butter extract – My butter extract is super easy to incorporate so the flavor blends in seamlessly!
- Gel food coloring, if desired
- Sprinkles, for topping – My favorite sprinkles are from Walmart! They don’t have brown sprinkles in the mix for some reason which makes these sprinkles so light and happy.
How to Make Lofthouse Sugar Cookies
- Preheat the oven to 350° F (180° C) and spray a 9×13 pan with non-stick spray. Set aside.
- In the bowl of a stand mixer, or with an electric hand mixer, cream together the margarine and powdered sugar until smooth and creamy.
- Scrape down the sides and add the egg, vanilla and butter extract. Mix on a high speed until everything is mixed evenly and the mixture is creamy and smooth.
- Next, add the cake flour, baking powder, and salt. Mix until a soft dough forms.
- Take the dough and spread into the bottom of the prepared 9×13 pan. I like to use an offset spatula to make it easier.
- Bake at 350° F (180° C) for 12-15 minutes or until the cookie base has puffed up and they no longer look glossy in the center. They will be soft and feel undercooked if you tap the top of the bars. As long as they are not glossy on top, pull them out of the oven to ensure they are not overcooked.
- Allow the cookie bars to cool completely before frosting.
Sugar Cookie Frosting
- To make the frosting, use your stand mixer or electric hand mixer to cream the margarine until smooth.
- Alternate adding in 1/2 cup of powdered sugar and then just a tiny splash of heavy cream, mixing until the powdered sugar is completely mixed in with the margarine.
- Repeat this step until all of the powdered sugar has been added. Your frosting should stay thick throughout this process.
- Mix in the vanilla extract and butter extract until combined.
- You can now slowly add more heavy cream to the mixture to thin the frosting to your desired consistency.
- Use gel food coloring to dye the frosting your desired color. I typically use pink.
- Frost the cookie bars evenly (again, I like to use an offset spatula!) and then add sprinkles to the top of the frosting immediately.
- Enjoy! Store in an airtight container for up to 4 days or in the freezer for up to 3 months.
Notes **DO NOT use the imperial brand of margarine. It has a higher water percentage than most margarine sticks and the cookie bars will not turn out. I use the store brand (food club) of margarine which is 80% vegetable oil. I have also made these using all butter – while the texture is different, they are still delicious.
Can I use butter instead of margarine?
Yes, you can. The texture won’t be the same as the Lofthouse cookies though. Because of the higher water content in margarine, the water evaporates and leaves the bar with the best, melt in your mouth texture.
How should I store Sugar Cookie Bars?
Once cooled and frosted, store your cookies in an airtight container on the counter for up to 4 days! I recommend placing parchment between rows of cookies to prevent them from sticking together. These cookie bars also freeze really well and can be stored in a resealable freezer bag for up to 3 months!
Lofthouse Cookie Lover? Try These:
- Chocolate Lofthouse Cookies
- Cookies and Cream Lofthouse Cookies
- Best Copycat Lofthouse Sugar Cookies Recipe
Lofthouse Sugar Cookie Bars
Lofthouse Sugar Cookie Bars are hands down the most tender, buttery, pillowy-soft sugar cookie bar you will ever sink your teeth into. If you’re a fan of Lofthouse cookies, you’re going to obsess over this easy cookie bar version.
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Servings: 24 bars
Calories: 142kcal
Ingredients
- 1 cup (222g) margarine**, softened
- 1 1/4 cup (134g) powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp butter extract
- 2 1/2 cups cake flour
- 1 tsp baking powder
- 1/2 tsp salt
Frosting
- 1/2 cup (111g) margarine**, softened
- 3 cups (321g) powdered sugar
- 1/4 cup (60mL)(approximately) heavy whipping cream
- 2 tsp vanilla extract
- 1/4 tsp butter extract
Instructions
- Preheat the oven to 350° F (180° C) and spray a 9×13 pan with non-stick spray. Set aside.
- In the bowl of a stand mixer, or with an electric hand mixer, cream together the margarine and powdered sugar until smooth and creamy.1 cup (222g) margarine**, softened, 1 1/4 cup (134g) powdered sugar
- Scrape down the sides and add the egg, vanilla, and butter extract. Mix on a high speed until everything is mixed evenly and the mixture is creamy and smooth.1 egg, 1 tsp vanilla extract, 1/2 tsp butter extract
- Next, add the cake flour, baking powder, and salt. Mix until a soft dough forms.2 1/2 cups cake flour, 1 tsp baking powder, 1/2 tsp salt
- Take the dough and spread into the bottom of the prepared 9×13 pan. I like to use an offset spatula to make it easier.
- Bake at 350° F (180° C) for 12-15 minutes or until the cookie base has puffed up and they no longer look glossy in the center. They will be soft and feel undercooked if you tap the top of the bars. As long as they are not glossy on top, pull them out of the oven to ensure they are not overcooked.
- Allow the cookie bars to cool completely before frosting.
Sugar Cookie Frosting
- To make the frosting, use your stand mixer or electric hand mixer to cream the margarine until smooth.1/2 cup (111g) margarine**, softened
- Alternate adding in 1/2 cup of powdered sugar and then just a tiny splash of heavy cream, mixing until the powdered sugar is completely mixed in with the margarine.3 cups (321g) powdered sugar, 1/4 cup (60mL)(approximately) heavy whipping cream
- Repeat this step until all of the powdered sugar has been added. Your frosting should stay thick throughout this process.
- Mix in the vanilla extract and butter extract until combined.2 tsp vanilla extract, 1/4 tsp butter extract
- You can now slowly add more heavy cream to the mixture to thin the frosting to your desired consistency.
- Use gel food coloring to dye the frosting your desired color. I typically use pink.
- Frost the cookie bars evenly (again, I like to use an offset spatula!) and then add sprinkles to the top of the frosting immediately.
- Enjoy! Store in an airtight container for up to 4 days or in the freezer for up to 3 months.
Notes
**DO NOT use the imperial brand of margarine. It has a higher water percentage than most margarine sticks and the cookie bars will not turn out. I use the store brand (food club) of margarine which is 80% vegetable oil. I have also made these using all butter – while the texture is different, they are still delicious.
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Nutrition
Calories: 142kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 70mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 46IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 0.2mg
What store sells margarine? I have not been able to find it in years. Everything that is not butter is labeled as “spread” and the fat content is much lower than 80%.
I typically use my local grocery store’s brand of margarine. It’s an Associated Food Store (like Lee’s Marketplace, Harmon’s, Macey’s, Lin’s, etc).
Can these be made in a sheet pan? If so, should I double the recipe or maybe 1.5 ?
I would double the recipe for a sheet pan!
Always seem to have a craving for these cookies, now I can make them at home! Super easy recipe and they taste like the real thing.
Why don’t you use butter. I really don’t like margarine.
Thank you for your recipe