I first shared this recipe for Sugar Cookie Bars back in 2010, but with Valentine’s Day coming up, I thought it was worth repeating.
I don’t know about you, but I hate all the rolling and cutting and frosting involved with making sugar cookies. That’s why I think sugar cookie bars are a brilliant idea!
And these cookie bars aren’t just quick and easy, they’re delicious too. Thick and soft, just the way sugar cookies should be.
You can color your frosting and use different sprinkles to dress these up for any occasion, just like regular sugar cookies. In an airtight container, these will stay soft for several days (I think they were even better on the second day).
This recipe will feed a crowd, so it’s perfect for a class party (if you’re allowed to bring homemade treats) or Valentine’s for all of your neighbors.
I may never make cut-out sugar cookies again.Print
Cookies1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 5 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
Frosting1/2 cup butter, room temperature
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla or almond extract
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 5 tablespoons milk
- 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 13×18 inch baking sheet. Bake for 10-12 minutes, until light golden brown or until a toothpick inserted in the center comes out clean.
- For soft cookies, do not overbake. Cool completely before frosting.
- To make frosting, combine butter and cream cheese until smooth. Stir in vanilla or almond 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 cut into squares.
- Serving Size: 24
Who Dished It Up First: Adapted from a recipe I spotted at The Girl Who Ate Everything. I’m glad she shared it and made sugar cookie baking so much easier!