Dessertscarlsbadcravings
Soft Sugar Cookie Bars
These Sugar Cookie Bars are the incredibly easy, soft, chewy, melt-in-your-mouth dessert of your dreams crowned with silky, tangy, cream cheese frosting and sprinkles! They boast everything you love about individual sugar cookies but are so much quicker and easier to make – no chilling, rolling or cutting required! Just spread your dough into a 9x13 pan, bake, cool, and frost – all at once - for a no hassle recipe that almost makes itself! Best of all, these Sugar Cookie Bars are incredibly versatile – dye the frosting and customize the sprinkles for every occasion from Christmas to birthdays, baby showers, Valentines Day, 4th of July and more!
👥 24 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 30 min🔥 Cook: 35 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- whisk
- pan
- cutting board
📝 Preparation Steps
1
Bars
2
Preheat oven to 350°F (325°F if using a glass dish). Line a 9×13” baking dish with parchment paper so it overhangs the long edges. Spray with nonstick cooking spray.
3
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt; set aside.
baking powder1 teaspoon(2 sticks) unsalted butter, (room temperature)1 cupsalt (reduce to ½ tsp if using salted butter)1 teaspoon⅛ teaspoon salt (omit salt if using salted butter)
4
With a handheld or stand mixer fitted with a paddle attachment, cream butter and sugar on medium speed just until fluffy.
5
Add eggs, one at a time, followed by the egg yolk, beating on medium speed just until blended. Beat in vanilla and almond extract just until blended. Add flour mixture to creamed mixture and beat just until combined (don’t overmix!).
(2 sticks) unsalted butter, (room temperature)1 cupeggs, (room temperature)2egg yolk, (room temperature)1
6
Add the batter to the prepared pan and spread into an even layer. Spreading Tip: The batter will be extra thick and sticky so I suggest coating a piece of parchment paper with nonstick spray and laying it on top of the dough (spray side down) and using your hands to spread the dough into an even layer.
7
Bake for ⏱️ 25-32 minutes or until a toothpick inserted into the center comes out shiny but clean. (Please keep in mind that glass dishes can bake more quickly.) The edges should have just a little color, and the center should be barely set (it will still look shiny). Let cool completely in the dish.
8
Once cool, use the parchment paper overhang to remove the bars to a cutting board to frost.
9
FROSTING
10
With a handheld or stand mixer fitted with a paddle attachment (recommended), beat the butter and cream cheese on medium speed until creamy – about ⏱️ 2 minutes.
(2 sticks) unsalted butter, (room temperature)1 cupcream cheese, (room temperature)2 ounces
11
Add powdered sugar, heavy cream, vanilla extract and 1/8 teaspoon salt with the mixer running on low. Increase speed to high and beat for 3 full minutes. Beat in food coloring, if using.
(2 sticks) unsalted butter, (room temperature)1 cuppowdered sugar2 cupsheavy cream, (plus more as needed (may sub milk))1 tablespoonvanilla extract1 teaspoonsalt (reduce to ½ tsp if using salted butter)1 teaspoon⅛ teaspoon salt (omit salt if using salted butter)
12
Adjust as needed: Add more powdered sugar if the frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
(2 sticks) unsalted butter, (room temperature)1 cuppowdered sugar2 cupssalt (reduce to ½ tsp if using salted butter)1 teaspoon⅛ teaspoon salt (omit salt if using salted butter)
13
Frost the bars with a thick layer of frosting and decorate with sprinkles if desired.
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