This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Here’s a simple, homemade sweet treat you can make for the spooky season! Easy cut-and-serve Halloween sugar cookie bars get pressed into a sheet pan, then baked until the edges turn golden while the centers stay delightfully soft and a bit chewy. The slightly tangy pourable sour cream frosting is tinted orange goes over top. The Halloween sprinkles and candy eyeballs set nicely after a few minutes to chill in the fridge.
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Pics & Tips for Making Halloween Sugar Cookie Bars
Step 1: Preheat the oven to 350F, then line an 18×13 inch baking sheet with parchment paper. Or whatever cookie pan you have that is about that size. I have a 15×15 that works well too. Set out the butter to soften.
Step 2: In a large bowl, cream the softened butter, vegetable oil, granulated sugar, and powdered sugar.
Step 3: Add the milk and eggs; mix until combined.
Step 4: In a separate bowl, whisk together the baking powder, cream of tartar, salt, and flour.
Step 5: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Spread the dough evenly onto the prepared baking sheet.
Step 7: Bake at 350F for 13 to 15 minutes, and start checking at the 12-minute mark if your oven runs hot. The edges will be golden and the middle will look pale, but a toothpick inserted in the center should come out clean. Leave the bars in the pan to cool completely before cutting.
Step 8: For the frosting: cream together the butter and sour cream in a large mixing bowl, then add the vanilla.
Step 9: Add the powdered sugar and a generous amount of orange gel food coloring, and mix until well combined. Add milk a teaspoon at a time until the frosting is pourable.
Step 10: Pour the frosting over the cooled sugar cookie bars and smooth it out evenly using a bowl scraper or offset spatula.
Step 11: Top with Halloween sprinkles, then chill the bars in the refrigerator until ready to serve. Cut into squares.
Tools and Equipment
- 18×13 inch baking sheet (NordicWare half sheet pan affiliate link), or one about the same size
- Parchment paper
- Large mixing bowls
- Hand mixer or stand mixer (Cuisinart affiliate link)
- Whisk
- Rubber spatula or offset spatula
- Measuring cups and spoons
- Sharp knife for cutting
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Halloween Sugar Cookie Bars
Ingredients
For the sugar cookie bars:
- 1 c unsalted butter softened
- 3/4 c vegetable oil
- 1 c granulated sugar
- 1 c powdered sugar
- 2 T milk
- 2 large eggs
- 1/2 t baking powder
- 1/2 t cream of tartar
- 1/2 t salt
- 4 c all purpose flour
For the frosting:
- 5 T unsalted butter softened
- 1/2 c sour cream
- 1 t vanilla extract
- 4 c powdered sugar
- 3-4 T milk
- orange gel food coloring
- Halloween sprinkles
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 18×13 inch baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, oil, granulated sugar, and powdered sugar.
- Add the milk and eggs, and mix until combined.
- In a separate bowl, whisk together the baking powder, cream of tartar, salt, and all purpose flour.
- Slowly add the dry ingredients to the first bowl, mixing until just combined. Be careful not to overmix.
- Spread the dough evenly onto the prepared baking sheet.
- Bake at 350 for 13 to 15 minutes. The edges will be golden brown and the middle will still be pale, but a toothpick inserted in the center should not come away with any raw batter.
- Allow the cookie bars to cool.
- For the frosting, in a large mixing bowl, cream together the butter and sour cream.
- Add the vanilla and mix.
- Add the powdered sugar and a generous amount of orange gel food coloring, and mix until well combined.
- Add milk, as needed for the perfect consistency. The frosting should be pourable. If needed, add additional orange color.
- Pour the frosting over the sugar cookie bars and smooth it out evenly.
- Top with Halloween sprinkles.
- Allow the bars to chill in the refrigerator until ready to serve.
- Cut into squares and enjoy.
Notes
Nutrition
The bottom line
Halloween sugar cookie bars are a homemade treat is reminiscent of those soft, iced sugar cookies from the store, but you make them yourself. My recipe has a pour-over frosting that’s a bit reminiscent of my Texas Sheet Cake Cookies.
These frosted sugar cookie bars travel well and are manageable to make the night before your event. Cut them into even smaller bite-size pieces to give everyone a taste. They stay soft but sturdy in the fridge and will make a lot of folks happy, no rolled dough or scooped cookies needed. Here’s where to find the mini candy eyeballs on Amazon (aff link).
