After sharing recipes for more than ten years, I still get excited to share new ones. Especially ones having great visual appeal and a fabulous flavor profile. Because they are so easy to make, Sugar Cookie Bars are one of those confections you can (almost) make on a whim. If you need to bring a dessert for a potluck, to a book club, or to a gathering, these buttery, chewy, craveworthy Sugar Cookie Bars are destined to be a big hit with both kids and grown-ups. And who doesn't want to be the one bringing the dessert where the platter is the first one leaving only few crumbs behind!
If you have butter, eggs, cream cheese, and milk in your refrigerator, you have some of the makings of Sugar Cookie Bars. If you have all-purpose flour, sugar, Kosher salt, baking powder, cornstarch, vanilla, almond extract, and sprinkles in your pantry, you have everything you need to make them!
I recently talked about the role cornstarch plays in cookies. Just a small amount of cornstarch adds softness and tenderness to the texture of the bars as well. You could leave it out if you want a slightly crispier bar, but the combination of soft, chewy bars topped with a luscious, creamy buttercream icing is irresistible.
Unlike sugar cookies, the dough for these Sugar Cookie Bars does not need to be chilled. The key to creating a perfect dough is having your butter, cream cheese, and eggs at room temperature. From start to finish, these Sugar Cookie Bars take a fraction of the amount of time you would invest in making rolled sugar cookies. For the best baking results, use a 9"x 9" metal baking pan lined with parchment paper and preheat your oven. Baking time for the bars ranges from 25-30 minutes or until the top is golden.
While the cookies are baking, you can whip up the dreamy buttercream icing. You control the thickness, the spreadability of the icing with the amount of whole milk you use. Begin with using two tablespoons. Assess the texture before adding more (in one Tablespoon increments). Personally, I love the ethereal look of white icing. Especially one topped with sprinkles. However, if you like a hint of color in yours, add some food coloring. But choose a pastel colored one to create bars with the most visual appeal.
Wait until the bars have cooled completely before icing them. If you ice them while the bars are still warm, the icing will melt. If you don't have or want to use sprinkles, use an offset spatula or large tablespoon to create pretty swirls.
Have you ever noticed that by simply putting sprinkles on almost anything you can turn something ordinary into something extraordinary? From cake pops, to cakes, to all kinds of iced confections, sprinkles add elements of pure joy, delight, and happiness. They are the ultimate finishing touch. With the power to make everyone in the room feel giddy, it should go without saying that all Sugar Cookie Bars absolutely must be topped with sprinkles.
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As much as I love chocolate desserts, these buttery, scrumptious Sugar Cookie Bars slathered with buttercream icing are a refreshing way to satisfy a sweet tooth craving. And because they are so easy to make, you don't need to wait until the weekend to make them!
Recipe
Sugar Cookie Bars
Makes 16 Bars
Ingredients
1/2 cup (113g) unsalted butter, room temperature
1 cup (200g) granulated sugar
3 ounces (86g) cream cheese, softened
1 large egg, room temperature
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
2 cups (260g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Kosher salt
1/2 teaspoon cornstarch (see notes)
1/2 cup (113g) unsalted butter, room temperature
2 1/4 cups (270g) confectionary sugar, sifted
1/8 teaspoon Kosher salt
2 teaspoons vanilla
3 Tablespoons whole milk
Options: Sprinkles, Food Coloring
Directions
Sugar Cookie Bars
1. Preheat the oven to 350 degrees (F). Line a 9" x 9" metal baking pan with parchment paper. Set aside.
2. Whisk together the flour, baking powder, Kosher salt, and cornstarch. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately one minute. Scrape down the sides of the bowl.
4. Add in the granulated sugar and beat until light and fluffy (approximately 3-4 minutes).
5. Beat in the cream cheese.
6. Beat in the egg until incorporated.
7. Beat in the vanilla and almond extracts.
8. Add the dry ingredients in two additions. Beat just until incorporated.
9. Transfer dough the prepared pan. Use an offset spatula to smooth the top of the dough. Note: Make sure to evenly spread out the dough.
10. Bake the sugar cookie bars for 25-30 minutes or until golden along the edges and top. Remove from the oven and the place pan on a cooling rack. Let pan cool for approximately 10 minutes before removing the sugar cookie bars from the pan. Place the still warm bars (still with the parchment paper) on a cooling rack. Let cool completely.
Icing
1. In a medium sized bowl, beat the butter until creamy using a hand mixer.
2. Add in the confectionary sugar, vanilla, Kosher salt, and whole milk. Beat until smooth and creamy.
3. If using food coloring, highly recommend using a pastel fool coloring gel or paste. Begin by adding a few drops. Beat in. Continue adding the food coloring until you get your desired color.
4. Spread the icing on the cooled sugar cookie bars. Use an offset spatula or spoon to create a beautiful swirled top.
5. Top with sprinkles!
6. Cut into 16 bars.
7. Serve and enjoy.
8. Store the bars in the refrigerator (well wrapped). Serve chilled or at room temperature.
Notes: (1) The use of cornstarch gives the sugar cookie bars a more tender texture. If you want a slightly crispier bar, omit it.