Sugar Cookie Bars Recipe
Craving the classic flavor of sugar cookies without the fuss of rolling and cutting? These are the best thick & chewy sugar cookie bars. This easy one-pan recipe delivers a soft, buttery base perfect for any occasion. For a savory side to balance the sweetness, try the Chinese Green Beans With Garlic Sauce Recipe or a fresh Chipotle Chicken Chopped Salad Recipe.
Sugar Cookie Bars
Ingredients
- 1/2 cup butter
- 3/4 cup sugar
- 1 whole egg
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 3 Tbsp. cream cheese; softened
- 1 tsp. baking powder
- 2 cups all-purpose flour
- 1/4 cup butter; softened
- 2 cups powdered sugar
- 2 Tbsp. milk
- 1/2 tsp. vanilla extract
- pink food coloring gel (optional)
- sprinkles (optional)
Instructions
- Pre-heat oven to 350 degrees F. Line a 9 x 9-inch baking pan with parchment paper and set aside.
- In a large bowl with a hand or stand mixer, beat together the softened butter and sugar until fluffy, then add the egg, vanilla extract, almond extract, and cream cheese until combined. Be sure to scrape down the sides of the bowl.
- Slowly add in the flour and baking powder until a thick cookie dough batter has formed. Be sure not to overmix.
- Spread the cookie dough into the prepared baking pan and evenly spread with a spatula. Bake for 20-25 minutes, or until set and the top is a light golden brown. Let cool for a few minutes.
- In the meantime, you can make the frosting. In a medium bowl, beat together the butter, powdered sugar, milk, vanilla extract, and pink food coloring gel. Add more milk if the frosting is too thick and you can add more powdered sugar if the frosting isn't thick enough.
- Once cooled, spread the frosting generously on top of the cookie bars. Top with sprinkles, and cut into 16 square bars. Enjoy!
Frequently Asked Questions
Can I make these sugar cookie bars ahead of time?
Yes, you can bake them ahead. For the best texture, store the cooled, unfrosted bars in an airtight container at room temperature for up to 3 days. Frost just before serving to keep them soft and chewy.
How do I get my sugar cookie bars thick and chewy, not cakey?
The key is not over-mixing the dough after adding the flour. Mix just until combined. Using a metal pan and not over-baking also ensures you get The Best Sugar Cookie Bars with that perfect thick, chewy texture.
Can I freeze the dough or the baked bars?
Absolutely. Press the dough into a parchment-lined pan, wrap well, and freeze. Thaw before baking. You can also freeze the fully baked and cooled bars; thaw at room temperature and frost. This method preserves their soft quality.
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