If you've ever wished you could turn a simple cake mix into thick, chewy sugar cookie bars, you're in for a treat! These easy bars have rich vanilla flavor, soft centers, and just the right amount of chew, almost like a brownie, but with all the buttery goodness of a classic sugar cookie.
Frost them with creamy buttercream, add a shower of sprinkles, and watch them disappear faster than you can say, "I'll just have one more!"
What makes this recipe irresistible
These aren't your average cake mix cookie bars! They're thick, rich, and wonderfully chewy with buttery vanilla flavor in every bite. The white cake mix keeps the recipe quick and easy, while the extra egg yolk and vanilla pudding mix create a dense, bakery-style texture.
A generous layer of creamy buttercream frosting and a handful of colorful sprinkles make these bars look just as good as they taste. They're easy enough for an everyday treat but festive enough for birthdays, holidays, bake sales, and cookie exchanges.
The best part? No one will ever guess they started with a cake mix. They taste completely homemade, and they're one of those desserts that always has people asking for the recipe.
Cake Mix Sugar Cookie Bars
Equipment
- 1 8x8 baking dish
Ingredients
- Sugar Cookie Bars
- 15.25 ounces box white cake mix
- ½ cup unsalted butter melted and slightly cooled
- 1 large egg
- 1 large egg yolk
- 1 tablespoon instant vanilla pudding mix dry
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ¼ teaspoon salt
- Buttercream Frosting
- ½ cup unsalted butter softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1 to 2 tablespoons milk or heavy cream
- Sprinkles optional
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang to lift the bars from the pan. Lightly coat the parchment with nonstick cooking spray.
- Add the cake mix, dry vanilla pudding mix, and salt to a large mixing bowl. Stir to combine.
- Add the melted butter, whole egg, egg yolk, vanilla extract, and almond extract.
- Stir until a thick, sticky cookie dough forms. The mixture will be much thicker than cake batter.
- Transfer the dough to the prepared pan. Use lightly greased hands or the bottom of a measuring cup to press the dough evenly into the pan and corners.
- Bake for 22 minutes, until the bars are golden brown across the top.
- Place the pan on a wire rack and allow the bars to cool completely. The center will settle as it cools, creating a dense, chewy texture.
- Lift the cooled bars from the pan using the parchment paper.
- Frosting
- Beat the softened butter until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, mixing until combined. Add the vanilla extract and salt.
- Mix in the milk or cream, one tablespoon at a time, until the frosting is smooth and spreadable.
- Spread the frosting over the completely cooled bars. Top with sprinkles, if desired.
- Cut into 16 squares. Serve and enjoy!
Notes
Nutrition
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Ingredients
This recipe comes together with just a handful of pantry staples. You'll find the complete ingredient list and exact measurements in the printable recipe.
Frequently asked questions (FAQ's)
Yes! While white cake mix gives these bars a classic sugar cookie flavor, you can easily switch things up. Try yellow cake mix or a butter pecan mix for a richer, buttery taste.
Absolutely! For colorful birthday bars or festive holiday treats, fold in a ¼ cup of jimmies into the dough before pressing it into the pan.
Be sure to use jimmies, not nonpareils. Jimmies hold their shape and color during baking, while nonpareils tend to bleed, leaving streaks throughout the bars.
I love adding rainbow jimmies for birthday parties or matching the sprinkle colors to the season. It's an easy way to customize these bars for any celebration!
That's exactly what should happen! As the bars cool, the center settles slightly, creating the thick, dense, chewy texture that makes this recipe so irresistible.
Absolutely, almond extract is optional. However, keep in mind the almond extract adds a subtle bakery-style flavor.
Deb's test kitchen notes
When I pulled these bars from the oven after 22 minutes, they were golden brown across the entire top. The center looked slightly raised at first, but it settled as the bars cooled and created the most wonderful dense, chewy texture.
Do not be tempted to bake them longer. Letting them cool completely is what gives the center that rich, brownie-like bite.
Related recipes
If you enjoyed these Cake Mix Sugar Cookie Bars, I've got a few more treats I think you'll love! My Peanut Butter Blondie Recipe is rich, chewy, and every bit as irresistible. Graham Cracker Pecan Bars are another easy dessert bar that's always a favorite for holidays and potlucks.
And if you're in the mood for a classic, my Cut Out Sugar Cookie Recipe is perfect for decorating with family and friends during the holidays or any special occasion. Happy baking!
Bake a batch and share the sweetness!
Whether you're baking these cake mix sugar cookie bars for a birthday, holiday, bake sale, or just because you're craving something sweet, I hope they become a favorite in your kitchen too.
When you give them a try, I'd love to hear what you think! Leave a comment and a star rating below, and don't forget to snap a photo and share it on social media. Be sure to tag Bowl Me Over so I can see your delicious creation!
Sue Turcsany says
These look great and I absolutely love sugar cookies. I have all the ingredients right now to make these except for the unsalted butter. That's one ingredient that I hardly ever buy. Can I use salted butter? or will it ruin the recipe?
Debra Clark says
You're good with salted butter Sue! Enjoy the sugar cookie bars and I can't wait to hear what you think!