These soft sugar cookie bars are frosted and have a thick and chewy texture. Add your choice of sprinkles and coloring for the frosting to make these fit for any occasion!
Quick Tips
- Use softened butter and cream cheese and a room temperature egg when making the sugar cookie dough for best results!
- Use jimmie sprinkles for best results and color in the sugar cookie bars
- Use whichever color food coloring in the frosting to fit any occasion
Equipment
- Hand or stand mixer
- 9×13-inch baking pan
- Parchment paper (optional, but recommended)
- Measuring cups and spoons
- Mixing bowls
- Silicone spatula
- Cooking or baking nonstick spray
Ingredient Notes and Substitutions
- Unsalted butter: salted butter works too, but if using that omit added salt
- Cream cheese
- Granulated sugar
- Egg
- Pure vanilla extract: pure vanilla is recommended for best flavor!
- Almond extract
- All-purpose flour
- Salt: omit this if using salted butter
- Baking powder
- Sprinkles: I recommend using jimmie sprinkles (as pictured)
- Powdered sugar
- Heavy cream: any type of milk can also be used
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How to make Soft Sugar Cookie Bars
These soft sugar cookie bars are super chewy and delicious! Make them by following these simple steps.
How to make the sugar cookie dough
Preheat the oven to 350 degrees. Use convection bake if you have it.
In a large mixing bowl, combined softened butter and cream cheese. Beat with a hand or stand mixer until smooth. Scrape down the bowl once complete.
Next, add the granulated sugar. Beat on high until smooth.
Add the egg, almond extract, vanilla extract, salt and baking powder. Mix well until combined. Scrape down the bowl once complete.
Add the flour in 2-3 portions, mixing well after each addition.
Add the sprinkles then mix until combined. Scrape down the bowl once complete.
Grease, then line a 9×13 inch pan with parchment paper. If you don’t have parchment paper, just use a nonstick spray to completely coat the pan.
Press the dough evenly throughout the pan. Use another piece of parchment paper to press the dough down if desired.
Bake the cookie bars for 35-40 minutes, or until the cookie edges begin to brown. Allow the bars to cool completely before frosting them.
How to make the frosting
Place the softened butter in a medium mixing bowl and beat it with a hand or stand mixer until smooth.
Add the cream (or milk) and vanilla extract, then mix until smooth.
Add the powdered sugar in 3 portions, mixing well after each addition. Scrape down the bowl once complete.
Spread the frosting over the cooled sugar cookie bars, then add more sprinkles on top if desired.
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Soft Sugar Cookie Bars
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees. Use convection bake if you have it.
- In a large mixing bowl, combined softened butter and cream cheese. Beat with a hand or stand mixer until smooth. Scrape down the bowl once complete.
- Next, add the granulated sugar. Beat on high until smooth.
- Add the egg, almond extract, vanilla extract, salt and baking powder. Mix well until combined. Scrape down the bowl once complete.
- Add the flour in 2-3 portions, mixing well after each addition.
- Add the sprinkles then mix until combined. Scrape down the bowl once complete.
- Grease, then line a 9×13 inch pan with parchment paper. If you don't have parchment paper, just use a nonstick spray to completely coat the pan.
- Press the dough evenly throughout the pan. Use another piece of parchment paper to press the dough down if desired.
- Bake the cookie bars for 35-40 minutes, or until the cookie edges begin to brown. Allow the bars to cool completely before frosting them.
- Place the softened butter in a medium mixing bowl and beat it with a hand or stand mixer until smooth.
- Add the cream (or milk) and vanilla extract, then mix until smooth.
- Add the powdered sugar in 3 portions, mixing well after each addition. Scrape down the bowl once complete.
- Spread the frosting over the cooled sugar cookie bars, then add more sprinkles on top if desired.
Jenell Johnson says
Do these bars need to be refrigerated after frosted?
Jackie says
They are good at room temperature for 1-2 days, otherwise I recommend keeping them in the fridge.