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Best Easy Halloween Sugar Cookie Bars with Orange Buttercream

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Soft, tender sugar cookie bars topped with a bright and creamy orange buttercream, perfect for Halloween parties and gatherings. Easy to make with simple ingredients and no rolling or cutting required.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup sour cream, room temperature
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 1 teaspoon orange extract
  • 1 tablespoon fresh orange zest
  • 1–2 drops orange food coloring (optional)
  • Pinch of salt
  • Halloween sprinkles (for decoration)
  • Orange sanding sugar (optional, for decoration)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a large bowl, beat softened butter and granulated sugar together on medium speed for 3-4 minutes until light, fluffy, and pale. Scrape down the sides.
  3. Add eggs one at a time, beating well after each. Add vanilla extract and beat until smooth.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  5. With mixer on low, gradually add flour mixture to butter mixture. Mix until just combined (a few streaks of flour remain).
  6. Fold in sour cream with a rubber spatula until dough is smooth and thick (like soft playdough).
  7. Press dough evenly into prepared pan using lightly wet fingers or spatula.
  8. Bake for 18-22 minutes until edges are lightly golden and center is set. A toothpick inserted in center should come out clean or with a few moist crumbs.
  9. Cool in pan on wire rack for 10 minutes, then lift out using parchment and cool completely (about 45 minutes to 1 hour).
  10. For frosting: Beat softened butter on medium speed for 2 minutes until creamy. Gradually add powdered sugar, 1 cup at a time, on low speed. Add heavy cream, orange extract, orange zest, and salt. Beat on medium-high for 2-3 minutes until light and fluffy. Add food coloring if desired.
  11. Once bars are completely cool, spread frosting evenly over top. Sprinkle with Halloween sprinkles and sanding sugar while frosting is soft.
  12. Let frosted bars set for 15 minutes before slicing into squares (24 bars).

Notes

Room temperature ingredients are crucial for proper creaming. Don’t overbake; bars continue to cook from residual heat. Cool completely before frosting to prevent melting. For clean slices, use a sharp knife run under hot water and wiped clean between cuts. Bars can be stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen unfrosted for up to 3 months.

Nutrition

Keywords: Halloween sugar cookie bars, orange buttercream, easy Halloween dessert, cookie bars, fall baking, party dessert

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