Description
This easy Sugar Cookie Bars recipe delivers a soft and chewy texture topped with creamy homemade cream cheese frosting. No chilling, rolling, or cutting needed, making them perfect for potlucks, parties, and holiday celebrations.
Ingredients
Cookie Bars
- 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 temperature
- 4-5 cups powdered sugar (480g-600g), adjust for desired thickness
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a 13×18-inch sheet pan with non-stick cooking spray, or halve the recipe for a 9×13-inch pan.
- Make Cookie Batter: Using a hand mixer or stand mixer, beat the room temperature butter and granulated sugar together until light and creamy. Add eggs one at a time, beating well after each addition, then mix in vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Mix and Spread Batter: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Spread and firmly press the dough evenly into the prepared sheet pan.
- Bake: Bake in the preheated oven for 12 to 16 minutes or until the center is set and edges begin to turn golden brown. Remove from oven and allow the bars to cool completely in the pan.
- Make Frosting: While bars cool, beat together butter and cream cheese until smooth and creamy. Add vanilla extract and gradually mix in powdered sugar until you achieve the desired consistency, adjusting sweetness to taste.
- Frost and Serve: Once the cookie bars are completely cool, spread the cream cheese frosting evenly over the top. Cut into 30 squares and serve.
- Storage: Store bars in an airtight container in the refrigerator for up to 5 days. For freezing, wrap cooled bars tightly in plastic wrap and aluminum foil; freeze up to one month. Thaw in refrigerator before cutting.
Notes
- Yield: Makes 30 bars. Serving size is 1 bar.
- Butter: Salted or unsalted butter can be used; reduce salt to 1/2 teaspoon if using salted butter.
- Storage: Store bars in an airtight container in the fridge for up to one week.
- Freezing: Freeze bars, frosted or unfrosted, wrapped tightly to maintain freshness for up to one month.
- Pan Adjustments: For a 9×13-inch pan, halve the recipe and bake about the same time until center is set and edges are golden.
- Flavor Variations: For Lemon bars, omit almond extract and add 1 tablespoon lemon juice plus 2 teaspoons lemon zest to dough.
- Holiday Twist: Color frosting red or green and top with festive sprinkles or crushed candy canes for Christmas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American