Sugar Cookie Bars

SUGAR COOKIE BARS ARE THICK, SOFT-BAKED AND TOPPED WITH THE BEST CREAM CHEESE FROSTING! SUGAR COOKIE BARS BAKE IN A COOKIE SHEET SO THERE IS PLENTY SERVE A CROWD. CHANGE UP THE FROSTING COLOR AND SPRINKLES FOR ANY EVENT OR HOLIDAY.

Some of you may recognize this recipe for sugar cookie bars! I first posted them years ago and figured it was about time they got an update
These are our favorite thing ever! I know I probably say that about everything but for real, these sugar cookie bars are downright amazing and completely irresistible.
They bake up so thick and fluffy, super soft-baked, and they have the most amazing flavor with that cream cheese frosting. The “secret ingredient” for the most amazing frosting on sugar cookies is almond extract!
If you have not tried almond extract in a sugar cookie recipe then be sure and do it because it takes these bars  to the next level in terms of taste

INGREDIENTS:

sugar cookie bars

• 1 cup (2 sticks) butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 5 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda

cream cheese frosting

• 1/2 cup (1 stick) butter, softened
• 4 oz cream cheese, softened
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 4 cups powdered sugar
• 2-4 tablespoons heavy cream
• food coloring & sprinkles, if desired

INSTRUCTIONS:

1. Heat oven to 350 degrees. Prepare a cookie sheet (12"x17" or 13"x18") by spraying with cooking spray.
2. In the bowl of a stand mixer, or using a hand held mixer, cream butter and sugar until light & fluffy. This will take 2-3 minutes.
3. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well
4. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to the wet mixture and mix just until combined. Spread onto the prepared cookie sheet.
5. The dough should spread easily but if needed, drop large spoonful's of it all over the cookie sheet and then spread it out that way.
6. Bake for 13-16 min, until edges are just barely light golden brown and the center looks pale & puffy. The center should not look wet at all, but it should still be very pale. Mine usually take the full 15 minutes. Let cool completely in the pan before frosting.

Cream Cheese Frosting

1. Blend together the butter and cream cheese until smooth and creamy. Add vanilla and almond extracts and beat together until combined.
2. Add powdered sugar and heavy cream and blend on low speed (to avoid powdered sugar going everywhere) and eventually increase the speed as needed. Spread over cooled cookie bars.
3. I have never used more than 2 tablespoons heavy cream. You want the frosting as thick as possible but still spreadable. I have found that 2 tablespoons is perfect. If you use a lower fat milk you will need much less milk so start at 1 tablespoon with any milk besides heavy cream.

For full recipes visit Sugar Cookie Bars

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