Sugar Cookie Bars
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Sugar Cookie Bars
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These Sugar Cookie Bars are chewy and soft. They're topped with a cream cheese frosting. No rolling out and no cookie cutters.
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Ingredients
BARS:
- 1 cup unsalted butter softened
- 1 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 /2 teaspoon almond extract
- 2 ¼ cups all-purpose flour (see note on how to measure properly)
- 1 teaspoon baking powder
- 1/2 /2 teaspoon salt
FROSTING:
- 1/4 /4 cup unsalted butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1/2 /2 teaspoon vanilla extract
- 1/4 /4 teaspoon almond extract
- Milk as needed
- Food Coloring
Instructions
- Preheat the oven to 350 degrees and line a 9x13 baking dish with parchment paper or spray with cooking spray.
- For the bars: In a large bowl beat the butter and sugar until light and fluffy.
- Add the egg, vanilla, almond extract and mix until combined.
- In a separate bowl whisk the flour, baking powder, and salt until combined. Slowly add the flour mixture to the egg mixture and mix until combined.
- Press dough into the baking dish and bake for 20-25 minutes or until edges begin to have a touch of golden brown. Do not overbake! Remove from oven and let the bars cool in the pan.
- For the frosting: Beat the cream cheese and butter until fluffy. Add the powdered sugar, vanilla, and almond and beat until creamy. The mixture may seem dry at first but will become creamy after being beat for a while. Add a tablespoon of milk at a time until the frosting reaches the consistency you desire. Add a few drops of food if desired. Frost cooled bars. Let set and cut into bars. Store frosted sugar cookie bars in an airtight container at room temperature.
Notes
- In order to properly measure flour, fluff the flour so it’s not packed down and spoon the flour into the measuring cup. Level off the flour with a knife. If you scoop the flour with the measuring cup it packs down the flour and causes you to add too much to the dough.
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