Sugar Cookie Bars

Delightful Sugar Cookie Bars featuring a soft, chewy texture and creamy frosting, perfect for any occasion.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 16 squares

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

For the Cookie Base

1.5 cup 1 – 1/2 cup butter Make sure it’s softened for easier mixing.
3/4 cup 3/4 cup sugar Use granulated sugar for the best sweetness.
1 whole 1 whole egg This helps bind the ingredients together.
1 tsp 1 tsp vanilla extract A must for that classic flavor!
1/2 tsp 1/2 tsp almond extract Adds a touch of nuttiness.
3 Tbsp 3 Tbsp cream cheese; softened Provides moisture and richness.
1 tsp 1 tsp baking powder This helps the bars rise.
2 cup 2 cups all-purpose flour The key ingredient for structure.

For the Frosting

1/4 cup 1/4 cup butter; softened
2 cup 2 cups powdered sugar Sweetens the frosting perfectly.
2 Tbsp 2 Tbsp milk Helps to achieve the right frosting consistency.
1/2 tsp 1/2 tsp vanilla extract For added flavor in frosting.
Pink food coloring gel (optional) For festive fun!
Sprinkles (optional) To make the bars visually appealing.

Method

Preparation

Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
In a large bowl, beat softened butter and sugar until fluffy.
Add the egg, vanilla extract, almond extract, and cream cheese. Mix well, scraping the sides of the bowl.
Gradually mix in flour and baking powder until a thick dough forms. Avoid overmixing.
Spread the dough evenly in the prepared pan.

Baking

Bake for 20-25 minutes, until set and lightly golden.
Allow to cool for a few minutes.

Frosting

For the frosting, beat together butter, powdered sugar, milk, vanilla extract, and optional pink food coloring. Adjust consistency as needed.
Spread frosting generously on the cooled cookie bars. Add sprinkles if desired, and cut into 16 squares.

Notes

Use room temperature ingredients for better mixing. Be careful not to overmix the dough. Let the bars cool completely before frosting for the best result. Store in an airtight container at room temperature for up to five days or freeze for up to two months.