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A top-down flat lay of frosted sugar cookie bars, showcasing their soft texture and vibrant pink frosting.

Pink Sugar Cookie Bars: The Softest, Easiest Recipe

These Pink Sugar Cookie Bars are the ultimate easy dessert! A super soft, chewy vanilla sugar cookie base baked in one pan and topped with a creamy, delicious pink buttercream frosting. Perfect for parties and always a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Bars
  • 2.5 cups all-purpose flour spooned and leveled
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened to room temperature
  • 1.25 cups granulated sugar
  • 0.25 cup vegetable oil
  • 1 large egg room temperature
  • 2 tsp vanilla extract
For the Pink Buttercream Frosting
  • 0.5 cup unsalted butter softened
  • 2.5 cups powdered sugar
  • 2-3 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • 2-3 drops pink food coloring gel preferred

Equipment

  • 1 9x13 inch baking pan
  • 1 Stand mixer or hand mixer
  • 2 Mixing Bowls

Instructions
 

  1. Preheat oven to 375°F (190°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the bars out later. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl with a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
  4. Add the vegetable oil, egg, and vanilla extract to the butter mixture and beat until well combined.
  5. With the mixer on low, gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  6. Press the dough evenly into the prepared pan.
  7. Bake for 15-20 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. Allow the bars to cool completely in the pan.
  8. To make the frosting, beat the softened butter in a large bowl until smooth. Gradually add the powdered sugar and mix on low, then increase speed and beat until fluffy. Add the vanilla extract and 2 tablespoons of cream, mixing until smooth. Add more cream if needed to reach a spreadable consistency. Stir in the pink food coloring.
  9. Spread the frosting over the cooled cookie bars. Let the frosting set for 30 minutes before cutting and serving.

Notes

Do Not Overbake: For the softest texture, remove the bars from the oven as soon as a toothpick comes out clean. They will continue to set as they cool.
Cool Completely: Ensure bars are fully cooled before frosting to prevent the frosting from melting.
Storage: Store in an airtight container at room temperature for up to 3 days.
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