Description
Deliciously soft and chewy Frosted Sugar Cookie Bars with a creamy buttercream frosting and a sprinkle of festive toppings. These bars combine the richness of cream cheese and butter with sweet vanilla and almond extracts for a perfect treat that’s easy to bake and share.
Ingredients
Scale
Dry Ingredients
- 2½ cups flour (312 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ – ½ tsp salt
Cookie Bars
- 1 â…“ 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 for topping (optional)
Frosting
- ½ cup butter, softened (113 g)
- 2 cups powdered sugar (240 g)
- 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.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar on medium-high speed for 3-5 minutes until the mixture is 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 and mix on low speed just until no flour streaks remain. If adding sprinkles, fold them in gently with the last bit of flour mixture to avoid overmixing.
- Prepare Pan and Press Dough: Line a 9×13 inch baking pan with parchment paper. Lightly spray your hands with oil to handle the sticky dough and press it evenly into the pan. Using an additional piece of parchment paper on top can help smooth the surface.
- Bake the Bars: Bake in the preheated oven for 17-22 minutes, or until the edges turn a light golden brown. The center may still seem slightly underdone, which is fine as it will firm up while cooling. Let the bars cool completely in the pan.
- Make the Frosting: Beat the softened butter until smooth and creamy. Add vanilla bean paste, sea salt, and almond extract and mix well. Slowly incorporate the powdered sugar, beating until combined. Add 1-2 tablespoons of heavy cream and beat until the frosting is fluffy and spreadable.
- Frost and Garnish: Spread the frosting evenly over the cooled cookie bars. Add extra sprinkles on top for decoration if desired. Allow the buttercream to set before slicing into bars and serving.
Notes
- Room temperature ingredients help achieve a smooth batter and better mixing.
- Do not overmix the dough after adding flour to keep the bars tender.
- The centers of the bars might look slightly underbaked but will firm up as they cool.
- Sprinkles can be added inside the dough or just on top for extra fun and color.
- Storing the bars in an airtight container keeps them fresh for up to 4 days.
- For easier cutting, chill frosted bars before slicing.
