Sugar Cookie Bars
This easy Sugar Cookie Bars recipe has a soft and chewy texture and cream cheese frosting, without chilling, rolling, or cutting. They are perfect for potlucks, parties, and holidays!
Servings: 30
Calories: 304kcal
Cost: 7
Equipment
- Stand Mixer optional
Ingredients
- 1 cup unsalted butter (227g) *room temperature
- 2 cups granulated sugar (400g)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 3/4 cups all-purpose flour (594g)
- 1 teaspoon baking soda
- 1 teaspoon salt
Cream Cheese Frosting:
- 1/2 cup unsalted butter (113g), room temperature
- 8 ounces cream cheese , room temperatire
- 4-5 cups powdered sugar (480g-600g), (more or less depending on how thick you want your frosting)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 13x18'' half sheet pan with non-stick cooking spray. (Or, cut the recipe in half if using a 9x13'' pan).
- 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 the center is set, and the edges are just starting to be golden. Remove from oven and allow to cool. Once cooled completely, frost and cut into squares.
- Cream cheese frosting: 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, covered well, in the refrigerator for up to 5 days.
Video
Notes
Yield: 30 bars. Serving Size: 1 bar.
Butter: You can use salted or unsalted butter. If using salted butter, only use 1/2 teaspoon of salt.
Storing Instructions: Transfer to an airtight container and keep in the refrigerator for up to one week.
Freezing Instructions: Let sugar cookie bars cool completely, but do not cut. They can be frozen frosted or unfrosted, just make sure you wrap them tightly in plastic wrap then aluminum foil. Keep in the freezer for up to one month. Let them thaw completely in the fridge before cutting into bars.
9x13 Pan Sugar cookies bars: Only make half of the recipe and use a 9x13" baking dish. Bake them for around the same time, until the center is set and the edges are golden.
Lemon Sugar Cookie Bars: Skip the almond extract and use 1 tbsp of lemon juice and a couple teaspoons of lemon zest in the cookie dough.
Christmas Sugar Cookie Bars: Use food coloring to dye the frosting red or green then sprinkle with Christmas sprinkles or crushed candy canes.
Nutrition
Calories: 304kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 149mg | Potassium: 44mg | Fiber: 1g | Sugar: 29g | Vitamin A: 422IU | Calcium: 17mg | Iron: 1mg
Recipe Link
Recipe Video
