Description

Soft, chewy sugar cookie bars perfect for lunchboxes, easy to make in batches and loved by kids and adults alike.

Ingredients

Scale

2 ½ cups all-purpose flour (315g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened (225g)
1 ½ cups granulated sugar (300g)
2 large eggs, room temperature
2 teaspoons vanilla extract
Optional: ½ cup sprinkles

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Using a mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
Beat in eggs one at a time, mixing well after each addition, then add vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Fold in sprinkles if using.
Spread the batter evenly in the prepared pan.
Bake for 25 to 28 minutes until edges are lightly golden and center is slightly underbaked.
Cool completely on a wire rack before lifting out with parchment paper and slicing into bars.
Store in an airtight container at room temperature for up to 4 days, refrigerate for longer freshness, or freeze for up to 3 months.

Notes

Do not overbake to keep bars soft and chewy. Let bars cool completely before cutting to prevent crumbling. Use fresh vanilla extract for best flavor. Optional add-ins include mini chocolate chips, nuts, or sprinkles. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For dairy-free, substitute butter with coconut oil and use a dairy-free egg replacer.

Prep Time: 10 minutes
Cook Time: 25-28 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 210
Sugar: 14
Sodium: 110
Fat: 9
Saturated Fat: 5
Carbohydrates: 28
Fiber: 0.5
Protein: 2

Keywords: sugar cookie bars, lunchbox snacks, soft sugar cookies, easy cookie bars, back-to-school snacks