Cake Mix Sugar Cookie Bars

These easy sugar cookie bars start with a white cake mix and bake up thick, dense, and chewy with a rich, brownie-like texture. The center settles as the bars cool, giving them that irresistible soft bite.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 22

Cooling time 2

Total Time 2 32

Servings bars

Calories 274kcal

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

Storage - Store the frosted sugar cookie bars in an airtight container at room temperature for up to four days.

To freeze, place the frosted bars on a parchment-lined baking sheet or plate and freeze until the frosting is firm, about 1 to 2 hours. Once frozen, transfer the bars to a freezer-safe container, placing parchment paper between the layers to prevent sticking. Freeze for up to 2 months.

Thaw the bars overnight in the refrigerator or for about 1 hour at room temperature before serving.

Nutrition