Thick, soft and chewy Sugar Cookie Bars have the same great taste you love from a classic sugar cookie, without having to chill, roll or cut the dough! We love them topped with a delicious cream cheese frosting.
Preheat oven to 375 degrees F. Lightly grease a jelly roll pan with non-stick cooking spray.
Add the butter and sugar to a mixing bowl and mix well until light and creamy. Add eggs, beating after each addition. Add vanilla and almond extract and mix well.
In a separate bowl combine the dry ingredients: flour, baking soda and salt. Add the dry ingredients into the batter and mix until combined.
Spread and press the mixture into the prepared pan.
Bake at 375 degrees F for about 12-16 minutes or until set, and the edges are just starting to be golden. Don't be tempted to overcook them--they will harden as they cool.
Remove from oven and allow to cool. Once cooled completely, frost and cut into squares.
In a mixing bowl, beat the butter and cream cheese together until smooth and creamy.
Add the vanilla and mix. Add the powdered sugar a little at a time until, mixing well until smooth. You may not need all of the powdered sugar--just add enough to make a good frosting consistency, and taste it to see if you want to add more.
Store bars in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
You can use salted or unsalted butter. If using salted butter, only use 1/2 teaspoon of salt, instead of 1 teaspoon.
To make ahead:
The bars and frosting can be made one day in advance. Store the bars covered at room temperature and store the frosting covered in the fridge. You could also freeze the unfrosted bars for up to 3 months. Thaw overnight in the refrigerator, frost, cut, and serve.