Name: Sugar Cookie Bars Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups granulated sugar; 1 cup salted butter, softened; 8 ounces cream cheese, softened; 1 large egg; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup salted butter, softened; 4 ounces cream cheese, softened; 3 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 3-5 tablespoons milk; 2-3 drops liquid food coloring (optional); 3 tablespoons sprinkles (optional)

Ingredients

1 1/2 cups granulated sugar

1 cup salted butter (softened)

8 ounces cream cheese (softened)

1 large egg

1 teaspoon almond extract

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup salted butter (softened) for frosting

4 ounces cream cheese (softened) for frosting

3 1/2 cups powdered sugar

1 teaspoon vanilla extract for frosting

3-5 tablespoons milk

2-3 drops liquid food coloring (optional)

3 tablespoons sprinkles (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C).

Step 2: In a large mixing bowl or the bowl of a stand mixer, beat 1 1/2 cups granulated sugar, 1 cup salted butter, 8 ounces cream cheese, and 1 large egg together on medium speed until light and fluffy, about 4 minutes.

Step 3: Add 1 teaspoon almond extract and 1 teaspoon vanilla extract, mixing for 1 minute until fully incorporated.

Step 4: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda until evenly combined.

Step 5: Gradually add the dry ingredients to the wet ingredients, starting on low speed. Once combined, increase to medium speed and mix for about 2 minutes until a soft dough forms.

Step 6: Press the dough evenly into an ungreased jelly roll pan (approximately 18×13 inches).

Step 7: Bake for 20 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean. Allow the cookie base to cool completely in the pan.

Step 8: To make the frosting, beat 1/2 cup salted butter, 4 ounces cream cheese, and 1 teaspoon vanilla extract together on medium speed for about 2 minutes until smooth and creamy.

Step 9: Gradually add 3 1/2 cups powdered sugar, adding 1 tablespoon of milk at a time to thin the frosting to a smooth, spreadable consistency. Add 2-3 drops liquid food coloring if desired and mix until color is evenly distributed.

Step 10: Spread the frosting evenly over the cooled cookie bars. Sprinkle with sprinkles if using, then cut into bars and serve.

Tips & Variations

Use almond extract or substitute with all vanilla extract for a different flavor profile.

For a dairy-free option, try using plant-based butter and cream cheese alternatives.

Add lemon zest to the dough for a bright, citrus twist.

Experiment with different food coloring or decorating with themed sprinkles for special occasions.

Storage

Store sugar cookie bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy, bring chilled bars to room temperature or warm slightly in the microwave for about 10 seconds. Frosting texture may change in the fridge, so allow bars to soften before serving.

FAQs

Can I make these cookie bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check that your baking powder and other ingredients are also gluten-free.

Can I freeze sugar cookie bars?

Absolutely. Wrap the bars tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.