I absolutely love these sugar cookie bars! And so does everyone who has ever tried them! It’s one of those recipes that people always ask for. The cookies are thick and soft, just like a sugar cookie should be. They’re also easy to adapt to different holidays by changing up the frosting and sprinkles. I thought a crushed peppermint topping would make for a wonderful Christmas cookie.
Besides being incredibly good, these cookies are so much easier to make than the typical roll-and-cut sugar cookie. And the recipe makes a huge batch, which make them perfect for cookie exchanges and holiday parties. For the softest cookies, be sure not to over bake.
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 5 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, room temperature
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar
- 5 tablespoons milk
- 20 peppermint candies, crushed
- Preheat oven to 375 degrees.
- In a large bowl, cream butter and sugar together with an electric mixer until fluffy.
- Add eggs, one at a time, mixing well after each addition. Blend in vanilla.
- In a separate bowl combine flour, salt, and baking soda. Add to butter/sugar mixture and stir until combined.
- Spread dough onto a greased 13x18 inch baking sheet.
- Bake for 10-12 minutes, until light golden brown or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- To make frosting, combine butter and cream cheese until smooth.
- Stir in vanilla extract and salt.
- Add powdered sugar in 1-2 cup increments until combined, then add milk one tablespoon at a time until frosting is desired spreading consistency. You may not use all the milk.
- Spread frosting over cooled cookie bars and sprinkle with crushed peppermint candies.
- Cut into squares to serve.
Who Dished It Up First: Adapted from The Girl Who Ate Everything.