Sugar Cookie Bars


5 from 147 votes
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These sugar cookie bars are a simple no bake dessert recipe featuring a soft and chewy bar base topped with a creamy sugar cookie frosting!

sugar cookie bars.

If you love sugar cookies and dessert bars, merge the two to make these incredible sugar cookie bars. They are perfect for Christmas and need just a few minutes to assemble.

Now, my sugar cookie bar recipe is a little bit different because I skipped the baking process completely, but I promise you- it does NOT compromise any taste, flavor, or texture.

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make sugar cookie bars
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently Asked Questions 
  7. More cookie recipes to try
  8. Sugar Cookie Bars (Recipe Card)

Recipe highlights

  • Perfect texture. They have a perfect melt-in-your-mouth texture- soft and chewy and so irresistible. 
  • Easy to make. Like oatmeal bars, all you do is mix up the ingredients and refrigerate. No baking is required!
  • Versatile. You can decorate them with sprinkles or icing or enjoy them plain. I personally love a combination of frosting followed by some sprinkles. Besides, they look better that way too.
  • Relatively healthy. No white flour, no wheat flour, and no granulated sugar, these bars make a wholesome dessert idea…but I promise you, it won’t taste healthy.

Ingredients needed

The recipe uses simple pantry staples. Here is what you’ll need: 

  • Almond butter. Provides a rich, nutty flavor and binds the ingredients together. It’s also a healthier alternative to butter or oil.
  • Coconut flour. Gives the bars a chewy texture and helps to absorb moisture.
  • Maple syrup. Sweetens the bars and helps keep them soft. You can also use honey or agave syrup.
  • Vanilla extract. A must for any cookie-inspired recipe!
  • Almond extract. The secret ingredient that makes this dessert something special.

Sugar cookie buttercream frosting 

  • Unsalted butter. Room temperature. If you prefer sweet and salty desserts, you can use salted butter.
  • Confectioners sugar (Powdered sugar). Sift your sugar if the clumps are noticeable.
  • Vanilla extract. Just a touch for that subtle vanilla flavor.
  • Milk. Thins out the frosting and makes it easier to spread.
  • Sprinkles. Optional, but highly recommended!

Find the printable recipe with measurements below.

Prep. Line an 8 x 8-inch pan with parchment paper. 

Make cookie batter. Mix almond butter and maple syrup in a mixing bowl until combined. Add vanilla and almond extract, and coconut flour and knead everything together until a smooth dough forms. 

Refrigerate. Transfer the dough into the lined pan and press down firmly, before refrigerating them.

Prepare frosting. Cream the butter until fluffy. Add remaining frosting ingredients and beat on low speed. Once everything is combined, increase the speed to medium. Fold through the sprinkles, then spread on the sugar cookie base.

Refrigerate then slice. Refrigerate the bars for an hour for the frosting to firm up. Once firm, slice into bars.

sugar cookie bar recipe.

Recipe tips and variations

  • Sift the coconut flour. My #1 tip when working with this grain-free and gluten-free flour. It’s often a little clumpy, so sift it well to ensure the cookie base will be smooth.
  • Cut with a warm knife. Before slicing the chilled bars, run a sharp knife under hot water, wipe it dry, and then cut the bars. The warm knife will create cleaner cuts and prevent the bars from sticking to the knife.
  • Use another flour. I prefer using coconut flour because it is thicker than other kinds, but oat flour and almond flour will also work. The only catch is that you’ll need to double the amount to compensate.
  • Add mix-ins. While I prefer these dessert bars as is, you can fold through some chocolate chips, chopped nuts, or even homemade candy to amp up the flavor.
  • Use a cream cheese frosting. Swap out the frosting for a cream cheese frosting instread.

Storage instructions

To store. Place leftover cookie bars in the refrigerator in an airtight container for up to a week. 

To freeze. Wrap them tightly in plastic wrap or foil then place them in an airtight container and store them in the freezer for up to 6 months.

christmas sugar cookie bars.

Frequently Asked Questions 

What are the different ways to decorate cookie bars? 

Fruits, candy, chocolate ganache, and frostings are delicious and appealing ways to decorate these cookie bars. 

What to serve with cookie bars?

Pair these dessert bars with a hot or cold beverage or with a scoop of ice cream.

sugar cookie bars recipe.
5 from 147 votes
These sugar cookie bars are a simple no bake dessert recipe featuring a soft and chewy bar base topped with a creamy sugar cookie frosting!
Servings: 12 Bars
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes



Sugar cookie frosting


  • Line an 8 x 8-inch pan with parchment paper. 
  • In a mixing bowl, mix together the almond butter with maple syrup until combined. Add the vanilla and almond extract. Add the coconut flour and knead everything together until a smooth dough remains.
  • Transfer the dough to the lined pan and press down firmly into place. Place it in the refrigerator while you prepare the sugar cookie frosting. 
  • In a medium bowl, cream together the butter until fluffy. Add the confectioners' sugar, vanilla extract, and milk and beat on low speed. Once combined, increase the speed to medium. Fold through the sprinkles, then spread on top of the sugar cookie base.
  • Refrigerate for at least an hour before slicing and serving. 


TO STORE. Place leftover cookie bars in the refrigerator in an airtight container for up to a week. 
TO FREEZE. Wrap them tightly in plastic wrap or foil then place them in an airtight container and store them in the freezer for up to 6 months.


Serving: 1BarCalories: 266kcalCarbohydrates: 34gProtein: 6gFat: 13gSodium: 26mgPotassium: 187mgFiber: 6gSugar: 24gVitamin A: 0.2IUCalcium: 89mgIron: 1mgNET CARBS: 28g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally published November 2018 but updated to include new information, new photos, and a recipe video for your benefit.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    This recipe was so delicious!
    I went exactly by the recipe
    The only difference was, I used powdered Erythritol for powdered sugar to keep it low-carb.
    I’ve been cooking low-carb for over 20 years now and have tasted many low-carb treats.
    This treat like all the ones I’ve tried by Arman never disappoint!
    Thank you for sharing these.

  2. Where is the note regarding “milk of choice”? I did not see any note. Please specify. Thanks

  3. Hello! Im new to the Keto way and was searching for recipes to try out for Christmas. BINGO! I’ve started doing party trays around the holidays like my grandma did and wanted a Keto Friendly version so I could enjoy too. Looking forward to trying many MANY more of your recipes!

  4. If I wanted to make these sugar free (I’m type one diabetic) could I omit the liquid sweetener and use a few stevia drops in place of the liquid sweetener and the granulated sweetener or do I need those to hold the base together?

    1. Hi Julian! You could technically do that, but I’d add some extra milk to hold it in place. IT will be quite crumbly though 🙂

  5. Hello! I just made macarons, so I’m all out of almond flour. Can I sub all- purpose GF flour? It’s a rice, brown rice, sorghum flour, and tapioca, potato starch mix. (The usual mix).

  6. You mentioned making a nut free version with the sunbutter, but how would you make this without the almond flour? Use all coconut flour?

  7. You use monks fruit for sweetener in a lot of your recipes. I didn’t think this was an alternative for the KETO diet? Can you sub swerve and if so how much? thanks

  8. Arman, I made mine, they were brown and not yellow like yours, and gritty. Don’t know what I did wrong…I used sunflower butter ( no nuts for me) microwaved it so I could stir it. Please advise……

  9. I made these tonight and can’t wait to try them tomorrow!! However, all I had on hand was whey protein, and it was sticky in the frosting and definitely didn’t look fluffy like yours. :-/ Hoping it still tastes delicious. Do you use the Casein protein listed on your product page for this recipe? I noticed casein protein is thicker and takes longer to digest so I am guessing maybe you used that since your frosting looks thicker. Thanks!!

    1. Hi there! Yes, I never recommend whey protein, it just doesn’t work out the same! Casein is my favorite for that very reason!

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