Every winter holiday of my childhood involved a sugar cookie decorating day. Hours upon hours were spent decorating trays of cookies, each one unique (and often over decorated). While I loved spending quality time with my siblings sprinkling and frosting, there are times when throwing dough in a pan is so much easier.
Sugar cookie bars are a streamlined version of the classic sugar cookie; baked up in a 9 by 13 in pan, they are delicious and much less time consuming. While this recipe is based off the Sugar Cookie recipe I have in 100 Cookies, these bar cookies are slightly different than a your average sugar cookie: they have a more chew in the center, and the frosting keeps them soft and tender. My heart has plenty of room for both the classic cookie and this modern variation, and I often make both for the holidays.
My tips for making this recipe:
- Make sure to beat the butter and sugar together as directed, and make sure both ingredients are well combined. It is also important to have the butter at the temperature the recipe calls for.
- After I am done mixing the dough in a stand mixer, I always take a spatula and give the dough a final mix, making sure that it is perfectly combined and there are no streaks of butter or pockets of flour.
- Weighing your ingredients will get you the best results! Throughout my recipes posted on this website, 1 cup of flour equals 142 grams.
- Remember that baking times are guidelines, not facts. Every oven is very different, most are running too hot or slightly cool. An oven thermometer is a good tool to check if your oven is heating properly.
Looking for a cookie not a bar? Try my Panettone Sugar Cookies, Chocolate Sugar Cookies with Cardamom, or Pan-Banging Sugar Cookies.
Soft Sugar Cookie Bars with Buttery Frosting
Ingredients
- 2 1/2 cups [355 g] all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 12 tablespoons [1 1/2 sticks or 170 g] unsalted butter, at room temperature
- 1 1/2 cups [300 g] granulated sugar
- 3/4 teaspoon fine salt
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
Cream Cheese Frosting
- 4 oz [113 g] cream cheese, at room temperature
- 4 tablespoons [56 g] unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine salt
- 2 cups [240 g] confectioners' sugar
Equipment
Instructions
- Position an oven rack in the middle of the oven and preheat to 350F [180C]. Grease a 9 by 13 in [23 by 33 cm] baking pan and line with a parchment sling.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and cream of tartar.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar and salt and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs, egg yolk, and vanilla and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.
- Transfer the dough to the prepared pan and use your hands to smooth it into an even layer (a greased piece of plastic wrap can also work well).
- For soft, chewy bars, bake for 23 to 25 minutes, until light golden brown and a wooden skewer comes out clean. For bars with crisp tops and bottoms, bake for 28 to 32 minutes, until the bars are golden brown. Transfer the pan to a wire rack and let cool completely.
For the cream cheese frosting
- In the bowl of a stand mixer fitted with a paddle, beat the cream cheese, butter, vanilla, and salt on low speed for 2 to 3 minutes, until smooth, creamy, and combined. Gradually add the confectioners' sugar and mix on low speed until combined and smooth, stopping to scrape down the sides of the bowl as necessary.
- Use an offset spatula to evenly coat the cooled bars with the frosting. Before the icing sets, cover with sprinkles, if desired.
- Use the parchment sling to gently lift the bars from the pan. Cut into squares and serve. The bars can be stored in an airtight container in the refrigerator for up to 3 days.
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