Sugar Cookie Bars
These easy frosted sugar cookie bars are soft, chewy, and topped with a thick layer of creamy frosting. Made completely from scratch and much easier than traditional sugar cookies. Finish these easy-to-make cookie bars off with festive sprinkles for a fun, colorful addition that's sure to bring a smile to your face!
Servings: 16 bars
Calories: 354kcal
Ingredients
Sugar Cookie Bars
- ¾ cup unsalted butter (1 ½ sticks), softened to room temperature
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract optional
- 2 ¼ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Cream Cheese Frosting
- ½ cup unsalted butter (1 stick), softened to room temperature
- 4 ounces cream cheese
- 1 ½ teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
- rainbow sprinkles for garnish
Instructions
- Preheat the oven to 350ºF and line a 9x9-inch baking pan with parchment paper or spray with non-stick baking spray.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and sugar together on medium speed until creamy, pale, and fluffy, about 2 minutes. Add the egg and egg yolk and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and almond extract and beat on high until combined, about 1 minute.
- Stir together the flour, cornstarch, baking soda, and salt in a medium bowl. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Transfer the dough to the prepared baking pan and press/smooth into an even layer. Bake for 30-35 minutes or until lightly golden brown on the edges and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Do not over-bake. If the bars are browning too much before 25 minutes, tent the baking pan with foil. The bars will slightly puff up in the oven, but settle as they cool.
- Allow the bars to cool in the pan set on a wire rack for at least an hour before lifting out. The bars must be completely cooled before frosting.
- Make the cream cheese frosting: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and cream cheese on high until creamy, about 1 minute. Add the lemon juice and vanilla and beat on high until combined. Add the powdered sugar and beat on low speed for 1-2 minutes until smooth and fluffy.
- Spread the frosting over the cooled sugar cookie bars, garnish with sprinkles, and cut into squares. Cover leftover bars and store in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature and continue with step 4. The bars (without frosting) can made ahead of time, cover tightly and set at room temperature for up to 2 days.
- Freezing Instructions: You can make the cookie dough and freeze for up to 3 months. Thaw overnight in the refrigerator and allow it to come to room temperature, then continue with step 4. The bars (without frosting) can made ahead of time and frozen for up to 3 months. Thaw overnight in the refrigerator and allow it to come to room temperature before frosting.
- 9x13-inch Baking Pan: These bars can also be made in a 9x13-inch baking pan. The bake time will be about 26-30 minutes.
- Butter: If using salted butter, omit the salt included in the recipe above.
- Almond Extract: This creates the classic sugar cookie flavor. You can omit if desired.
Nutrition
Calories: 354kcal | Carbohydrates: 47g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 171mg | Potassium: 35mg | Fiber: 1g | Sugar: 31g | Vitamin A: 570IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.9mg