Description
Delight in these soft and buttery Frosted Sugar Cookie Bars, featuring a tender cream cheese cookie base topped with a smooth, creamy almond-vanilla buttercream frosting. Perfectly baked to a golden edge with a slightly gooey center, they’re finished with festive sprinkles for a fun and flavorful treat that’s easy to share.
Ingredients
Scale
Cookie Bars
- 2½ cups all-purpose flour (312 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ – ½ tsp salt
- 1⅓ cups granulated 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 for topping (optional)
Frosting
- ½ cup unsalted 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 desired
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie bars evenly.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed for 3 to 5 minutes until the mixture becomes light and fluffy.
- Add Wet Ingredients: Beat in the eggs, vanilla bean paste, almond extract, and softened cream cheese until fully incorporated. Then, gradually add the dry ingredients while mixing on low speed just until no streaks of flour remain. If desired, fold in sprinkles gently at this stage without overmixing.
- Prepare Baking Pan: Line a 9×13 inch baking pan with parchment paper. Press the sticky cookie dough evenly into the pan using lightly oiled hands or a parchment paper overlay to avoid sticking.
- Bake: Bake in the preheated oven for 17-22 minutes or until the edges turn a light golden brown and the center is slightly underbaked but set. Allow the bars to cool completely in the pan; they will firm up as they cool.
- Make Frosting: Beat the softened butter in a bowl until smooth and creamy. Add vanilla, almond extract, and a pinch of sea salt, mixing to combine. Gradually beat in powdered sugar, then add heavy cream and continue beating until the frosting is fluffy and spreadable.
- Frost and Decorate: Spread the buttercream frosting evenly over the cooled cookie bars. Sprinkle additional sprinkles on top if desired. Let the frosting set before slicing into bars for clean cuts.
Notes
- Using room temperature ingredients helps ensure a smooth batter and even baking.
- Pressing the dough with oiled hands or parchment paper prevents sticking and helps create an even layer.
- Allowing a slightly underbaked center is ideal as the bars will continue to set while cooling, resulting in a soft and chewy texture.
- Vanilla bean paste can be substituted with pure vanilla extract if unavailable.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
