Description
These Frosted Sugar Cookie Bars combine the classic flavors of sugar cookies with a rich cream cheese twist, topped with a smooth vanilla almond buttercream frosting and festive sprinkles. Perfect for gatherings or a sweet treat, the bars are soft and chewy with a luscious layer of frosting that melts in your mouth.
Ingredients
Scale
Cookie Bars
- 2½ cups flour (312 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ – ½ tsp salt
- 1⅓ cups sugar (267 g)
- 1 cup unsalted butter, room temperature (226 g)
- 2 large eggs, room temperature
- 4 oz cream cheese, softened
- 1½ tsp vanilla bean paste (or vanilla extract)
- ½ tsp almond extract
- Sprinkles (optional, for mixing in and topping)
Frosting
- ½ cup butter, softened (113 g)
- 2 cups powdered sugar
- 1 tsp vanilla bean paste (or vanilla extract)
- ¼ tsp almond extract
- Pinch of sea salt
- 1-2 Tbsp heavy cream (more as needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to get it ready for baking the cookie bars.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a large bowl, add the softened butter and sugar. Using an electric mixer on medium-high speed, beat the mixture for 3-5 minutes until it becomes light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: To the butter and sugar mixture, add the eggs, vanilla bean paste, almond extract, and softened cream cheese. Beat again until everything is fully incorporated and the batter is smooth.
- Combine with Dry Ingredients: Slowly add the dry ingredient mixture to the wet mixture, beating on low speed just until no streaks of flour remain. Be careful not to overmix. If you’d like to add sprinkles inside the bars, fold them in with the last portion of the dry ingredients.
- Prepare Pan and Shape Dough: Line a 9×13 inch baking pan with parchment paper. Lightly oil your hands or use parchment sheets to press the sticky cookie dough evenly into the pan.
- Bake: Bake in the preheated oven for about 17-22 minutes, or until the edges are a light golden brown. The center might seem slightly underdone but will firm up as it cools.
- Cool: Allow the cookie bars to cool completely in the pan before frosting to ensure the frosting sets properly.
- Make Frosting: In a separate bowl, beat the softened butter until smooth and creamy. Add vanilla bean paste, almond extract, and a pinch of sea salt. Gradually add powdered sugar, beating until combined. Add 1-2 tablespoons of heavy cream and beat until the frosting is creamy and fluffy. Adjust cream as needed for desired consistency.
- Frost and Decorate: Spread the buttercream frosting evenly over the cooled cookie bars. Sprinkle additional colorful sprinkles on top for decoration.
- Set and Serve: Allow the frosting to set before slicing the bars into squares. Serve and enjoy!
Notes
- If the cookie dough is too sticky to press in easily, lightly oil your hands or use parchment paper to help flatten the dough.
- Do not overbake; the center should remain slightly soft as it will continue to cook while cooling.
- Use room temperature ingredients for better mixing and consistent texture.
- Sprinkles can be mixed into the dough, on top, or both for a festive look.
- Frosting can be stored in the refrigerator and softened before spreading if made in advance.
