Frosted Sugar Cookie Bars

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Frosted Sugar Cookie Bars

These soft and chewy frosted sugar cookie bars are so simple to prep and require no chilling! The perfect sugar cookie flavor in an easy to make bar takes less time to whip up than a batch of cookies. Vanilla bean paste (if you have it!) makes the flavor of these cookie bars the very best. Topped with a vanilla bean buttercream and sprinkles makes for the perfect treat!

Prep Time20

Cook Time20

Total Time1

Course: cookies, Dessert

Cuisine: American

Servings: bars

Author: Lorie Yarro

Ingredients

Cookie Bars:

2½ cups flour 312 g
1 tsp baking powder
½ tsp baking soda
¼ - ½ tsp salt
1 ⅓ cups sugar 267 g
1 cup unsalted butter, room temperature 226 g
2 large eggs room temperature
4 oz cream cheese softened
1½ tsp vanilla bean paste or vanilla extract
½ tsp almond extract

Frosting:

½ cup butter, softened
2 cups powdered sugar
1 tsp vanilla bean paste or vanilla extract
¼ tsp almond extract
pinch of sea salt
1-2 Tbsp heavy cream more as desired
sprinkles for topping

Instructions

Preheat oven to 350°F.
Make the Cookie Bars: Whisk the flour, baking powder, baking soda and salt to a small bowl and whisk.
Add the softened butter and sugar to a large bowl and use an electric mixer to beat on medium-high speed until light and fluffy (3-5 minutes).
Add the eggs, vanilla bean paste, almond extract and cream cheese. Beat to fully incorporate. Slowly add the dry ingredients and and beat on low speed to incorporate—but only until no streaks of flour are seen. If you want sprinkles in your cookie bars, add the sprinkles with the last bit of dry ingredients. Don’t over mix at this time.
Line a 9x13 inch baking pan with parchment. Press the cookie dough evenly into the pan. The dough will be a bit sticky. I sprayed my hands lightly with oil to help with this. Laying a piece of parchment over it helps as well.
Bake for about 17-22 minutes, or until the edges are starting to turn a light golden brown. The edges tend to a bit less gooey than the center, like a brownie would be, and it’s ok if the center still seems a touch under done because as it cools, still cooks a bit more. Allow to cool completely.
Make the Frosting: To make the frosting, beat the softened butter until smooth and creamy. Add the vanilla, sea salt and almond extract and mix to incorporate. Slowly add 2 cups of the powdered sugar and beat until combined. Add the cream and beat until creamy and fluffy.
Frost the cookie bars and add extra sprinkles over top. Allow the buttercream to set before cutting.

Notes

Do not over bake these cookie bars! Bake only until the edges start to become a light golden brown. The center may still look a bit under done, but they cook more as they cool so it will be ok!

Storage: Store these sugar cookie bars at room temperature in an airtight container for about 3-4 days. They actually become a bit softer the second day I noticed. You can refrigerate them and they will last about 5-6 days but let them sit out for about 15 minutes before serving.

To freeze: it's ideal to freeze them unfrosted, in a freezer safe container for about 3 months. They can be frozen after frosted, but freeze them in a single layer for about an hour before layering at all--use parchment paper between each layer.

Room temperature butter and cream cheese is still a bit cool to touch--it's not greasy or melted at all. Each will make a slight impression when touched but it won't fully give. Internal temperature would be about 65°F-67°F--so a bit cooler than you may think.

Weigh your ingredients for best results. Measuring flour by scooping or spooning it can result in very different amounts which can cause cookie bars to be very dry or if not enough flour, super greasy.

You can add sprinkles to the cookie bars. Naturally dyed sprinkles will often bleed into the cookies a lot. Also, be careful the colors you choose. When I was testing, I used some silver and gold and the silver looked almost like mold in the cookies.

Nutrition