Planting season is upon us and with that comes field meals. On those long days and late nights of field work, our crew gets especially spoiled with sweets to help them keep going. Of course, those sweets have to be easy to pack, but I hate to buy pre-packaged cookies and snack cakes that have all sorts of “extra” ingredients in them, not to mention how expensive they have become. Our crew also doesn’t like anything messy or melty since it will more than likely be eaten in the cab of a tractor or the tailgate of a pickup truck. Add to that, that farm wives and moms are just as busy this time of year too, so it must be super easy.  With just a few pantry staples and whipped up in just about 30 minutes, Sugar Cookie Bars fit the bill perfectly.

I have been enjoying Sugar Cookie Bars for DECADES. My grandma made Sugar Cookie Bars as long as I can remember right up to the point where she was physically unable to make them. She was a seasoned farm wife and mom of 4 farm boys herself, so she knew all about how to fill those hard working, hungry bellies. My grandpa even joked that he was married to the best cook in the world. IMO this recipe just supports his theory.

Who knew that with ingredients probably already in your pantry, you can whip up an easy, quick, budget friendly, portable dessert that the whole family will love? Wait- someone in your family is gluten-free? Don’t worry, my grandma was ahead of her time- she even adapted the recipe to a gluten free version for my uncle who has celiac disease. Check out the gluten free version here. Not a farm family?  These make a great dessert to pack to the ball field too!

Without further ado here is hands down the easiest, most budget friendly, portable, yummy dessert that pantry staples can create.


 Sugar Cookie Bars

A quick, easy, portable dessert made from basic pantry staples.

  • large mixing bowl
  • 11″x15″ bar or jelly roll pan
  • measuring spoon
  • measuring cup
  • liquid measuring cup
  • 1 cup shortening (* I use butter flavored)
  • 2 cups sugar
  • 2 eggs
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/2 cup milk
  • 3 cups flour (*I use all-purpose)
  • sugar for dusting
  1. Preheat oven to 350 degrees.
  2. Grease an 11″x15″ bar or jelly roll pan.
  3. Cream shortening and sugar together.
  4. Add eggs and beat well.
  5. Mix in salt, baking soda, and vanilla.
  6. Alternate adding flour and milk, mixing until well combined.
  7. Spread mixture evenly into prepared pan. Sprinkle a light dusting of sugar on top.
  8. Bake in 350-degree oven for 20-25 minutes. Do not over bake. I find 22 minutes is just perfect. The center may appear slightly under done.
  9. Allow to cool until set and cool enough to handle. Cut into squares and enjoy!

I hope you enjoy this recipe as much as my family does!

In honor of June being Dairy Month, be sure to check out next month’s dairy-based recipe.