Sugar Cookie Bars
How I Found These Sugar Cookie Bars One rainy Saturday I was craving something sweet but patient-cookie-making was out of the question. That’s how my version of Sugar Cookie Bars was born—everything I love about a sugar cookie concentrated into one pan so you get crisp edges, a tender middle, and the fun of frosting…
How I Found These Sugar Cookie Bars
One rainy Saturday I was craving something sweet but patient-cookie-making was out of the question. That’s how my version of Sugar Cookie Bars was born—everything I love about a sugar cookie concentrated into one pan so you get crisp edges, a tender middle, and the fun of frosting without rolling or cutters. If you want a riff with jam or fruit later, I once adapted these into a pop-tart-like treat inspired by another recipe I saw, and it surprised everyone; you can peek at that idea at brown sugar pop tart cookies if you like experimenting. But for the classic version I keep in heavy rotation, here’s how it goes in my kitchen.
The Secret Behind Perfect Sugar Cookie Bars
I always start by gathering everything so there are no last-minute substitutions. For the dough I use 1/2 cup butter, 3/4 cup sugar, 1 whole egg, 1 tsp. vanilla extract, 1/2 tsp. almond extract, and 3 Tbsp. cream cheese; softened. Then there’s 1 tsp. baking powder and 2 cups all-purpose flour to bring it together. For the frosting I use 1/4 cup butter; softened, 2 cups powdered sugar, 2 Tbsp. milk, 1/2 tsp. vanilla extract, and a dab of pink food coloring gel if I’m feeling festive, plus sprinkles for the kids. Saying it out loud makes it sound indulgent, but the balance of cream cheese in the base and that simple buttercream on top keeps it tasting like nostalgic sugar cookies, not a sugar bomb.
Here’s what I do: 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!
A Few Things I’ve Learned
One of the small tricks that changed everything for me was letting the butter and cream cheese come to room temperature so they cream properly; otherwise the texture can be grainy. Also, when I say beat until fluffy, I mean listen for that slight change in the mixer’s sound and watch the mixture lighten—it’s a small sensory cue that correlates with the best texture. Scraping the bowl as you go is not glamorous but it prevents little pockets of unincorporated cream cheese, which I learned the hard way when one batch had odd tangy bites.
You’ll know the bars are done right when the center feels set but still slightly springy and the top is a faint golden brown. If you tap the pan lightly, there should be no wiggle in the middle. I like to let them cool for just a few minutes in the pan before spreading the frosting so it melts ever so slightly into the surface and keeps the top a bit shiny. If you frost them too hot the frosting will slide; too cold and it won’t meld. Timing here is sensory work—touch, sight, a quick sniff of that warm vanilla aroma filling the kitchen.
What I Serve These With (and How to Store Leftovers)
These bars are friendly company at any table. I’ve served them with plain black coffee for adults and cold milk for kids. A bowl of fresh berries makes a pretty contrast on the plate and adds a tart pop that cuts through the sweetness. For a brunch, I’ll set them next to a platter of yogurt and granola; they feel celebratory but not fussy.
If you want to make them ahead, cover the pan tightly with plastic wrap once the frosting has set and refrigerate for up to five days. I learned that storing in the fridge keeps the frosting firm and the bars slice cleanly, but if you prefer softer frosting, let them come to room temperature for 20–30 minutes before serving. For longer storage you can cut them into individual squares, wrap each in plastic, and freeze for up to two months; thaw on the counter or in the fridge overnight. When I pack them into little boxes for potlucks, a thin layer of parchment between layers prevents smudging and preserves the sprinkles.
Two Simple Variations I Love
If I’m feeling playful, there are a couple of ways I switch things up. One is to swap the almond extract for an equal amount of lemon zest for a bright, floral lift; the bars end up tasting like a lemon sugar cookie. Another favorite is to skip the colored frosting and instead top the warm bars with a thin layer of apricot jam and a light dusting of powdered sugar—almost like a jammy thumbprint in bar form. For holiday baking, I’ll add a few drops of almond or orange extract to the frosting and top with crushed pistachios for color and crunch.
If you’re curious about other cream cheese–forward sugar cookie ideas, I once combined a strawberry buttercream with cream cheese cookies inspired by a friend’s recipe and it became a spring staple; there’s a version I used as a starting point here: cream cheese sugar cookies with strawberry buttercream frosting.
When Things Don’t Go As Planned
I have a few honest confessions. Sometimes the frosting is too thick—if that happens I add an extra teaspoon to tablespoon of milk until it loosens up. If the frosting is too thin, a bit more powdered sugar brings it back. If the bars bake unevenly, rotate the pan halfway through baking next time; old ovens have personalities. And if you get impatient and slice them too early, the frosting will smear; let it set for at least 15 minutes. One winter I doubled the recipe and forgot to line the second pan—peeling bars off metal was a tearful lesson in always parchment-lining.
If you like decorated cookies with leaf shapes and seasonal cutters, this same dough adapts nicely—when I wanted a fall platter one year I cut and decorated cookies using a version of this dough and it came out great; for inspiration I sometimes look at seasonal sugar cookie designs like these fall leaf sugar cookies for ideas on color and sprinkle combos.
Conclusion
If you want another take on frosted sugar cookie bars for comparison or extra inspiration, I often look to trusted baking bloggers for technique notes, such as Frosted Sugar Cookie Bars – Sally’s Baking Addiction, which has helpful photos and variations that complement the way I make them.
Sugar Cookie Bars
Ingredients
Method
- Pre-heat oven to 350°F (175°C).
- Line a 9 x 9-inch baking pan with parchment paper and set aside.
- In a large bowl, beat together the softened butter and sugar until fluffy.
- Add the egg, vanilla extract, almond extract, and cream cheese until well combined.
- Slowly add flour and baking powder until a thick dough forms, being careful not to overmix.
- Spread the dough into the prepared baking pan and smooth with a spatula.
- Bake for 20-25 minutes, or until set and lightly golden on top.
- Let cool for a few minutes in the pan.
- In a medium bowl, beat together the butter, powdered sugar, milk, vanilla extract, and food coloring until smooth.
- Spread frosting generously on top of the cooled cookie bars.
- Top with sprinkles and cut into 16 square bars.
