Dessert

Valentine Sugar Cookie Bar Recipe

BySimon Carel February 14, 2026February 14, 2026

Introduction

These Valentine Sugar Cookie Bars are a festive and delicious treat perfect for sharing with loved ones. Soft, buttery cookie bars are topped with creamy frosting and colorful sprinkles, making them as delightful to look at as they are to eat.

A close-up of a single square piece of cake with two distinct layers on a white marbled surface; the bottom layer is light brown with pink and red bits visible inside the moist texture, suggesting a fruity or candy mix, while the top layer is white, smooth frosting spread evenly; the frosting is decorated with small round red and pink sprinkles, flat pink circles, and tiny white sprinkles scattered on top; in the background, more pieces of the same cake can be seen out of focus, placed together. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup white granulated sugar
½ cup butter, room temperature
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
2 Tbsp Valentine sprinkles
1 tub Duncan Hines white frosting
¼ cup Valentine sprinkles (for topping)
1 Tbsp candy hearts and/or red M&Ms

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line the bottom of an 8×8-inch non-stick baking pan with parchment paper.
Step 2: In a large bowl or stand mixer, combine the sugar, flour, baking soda, and salt. Add the butter, eggs, and vanilla extract, mixing until a soft dough forms. Stir in 2 tablespoons of Valentine sprinkles.
Step 3: Spread the dough evenly into the prepared baking pan.
Step 4: Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cookie bars to cool completely in the pan.
Step 5: Once cooled, spread the white frosting over the top using the back of a spoon or butter knife.
Step 6: Sprinkle the frosting with ¼ cup Valentine sprinkles and decorate with candy hearts and/or red M&Ms.
Step 7: Cut into 2-inch bars and serve.

Tips & Variations

For a more intense vanilla flavor, add an extra ½ teaspoon of vanilla extract to the dough.
Swap out candy hearts for mini chocolate chips or your favorite festive candies to mix things up.
If you prefer a softer frosting, let the tub of frosting sit at room temperature for 15 minutes before spreading.
Use colored sugar instead of sprinkles for a different texture and look.

Storage

Store the sugar cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. If refrigerated, allow bars to come to room temperature before serving for best texture. Leftovers can also be frozen without frosting; thaw completely before frosting and serving.

How to Serve

A white rectangular cake cut into nine square pieces, each piece covered with a thick layer of smooth white frosting. On top, there are pink and red heart-shaped sprinkles, red round candy pieces, small pink dots, and white and red rod-shaped sprinkles scattered across the surface. The cake layer beneath the frosting is light brown. One piece is being held by a woman's hand at the bottom right corner. The cake is placed on white parchment paper on a light wooden surface, with a bowl of pink and white sprinkles partially visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different frosting instead of Duncan Hines white frosting?

Yes, you can use any favorite frosting you like, such as homemade buttercream or cream cheese frosting. Just be sure it spreads smoothly over the cooled cookie bars.

Can I make these cookie bars gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check that your other ingredients, like sprinkles and frosting, are also gluten-free.