Description
Deliciously soft and chewy frosted sugar cookie bars baked to perfection with a creamy vanilla almond buttercream frosting and topped with festive sprinkles. These bars combine the flavors of classic sugar cookies in an easy-to-cut bar form, perfect for sharing or gifting during the holidays or any special occasion.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour (312 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ – ½ tsp salt
Cookie Dough
- 1 ⅓ 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
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)
- Sprinkles for topping
Instructions
- Preheat Oven: Set your oven to 350°F (177°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 well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar using an electric mixer on medium-high speed for 3-5 minutes, until light and fluffy.
- Add Wet Ingredients: Add the eggs, vanilla bean paste, almond extract, and softened cream cheese to the butter mixture. Beat until fully incorporated. Gradually add the dry ingredients while mixing on low speed just until no flour streaks remain. If you prefer sprinkles inside, fold them in with the last of the dry ingredients, taking care not to over mix.
- Prepare Pan and Press Dough: Line a 9×13 inch baking pan with parchment paper. Using lightly oiled hands or a piece of parchment on top, press the sticky dough evenly into the pan.
- Bake Cookie Bars: Bake for 17-22 minutes until edges start turning light golden brown. The center may look slightly underbaked but will set as it cools. Remove and allow to cool completely in the pan.
- Make Frosting: Beat the softened butter in a bowl until smooth and creamy. Add vanilla bean paste, almond extract, and sea salt, mixing to incorporate. Gradually add the powdered sugar and beat until combined. Add heavy cream and continue beating until the frosting is fluffy and spreadable.
- Frost and Decorate: Spread the buttercream frosting evenly over cooled cookie bars. Sprinkle additional decorative sprinkles on top. Let the frosting set before slicing into bars.
Notes
- Room temperature eggs and butter create a smoother dough and better texture.
- Do not overmix after adding flour to avoid tough bars.
- The center of the bars may appear slightly underbaked when removed from oven; it will firm up as it cools.
- Use parchment paper to prevent sticking and make removal easy.
- Adjust heavy cream quantity in frosting for desired consistency.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
