Sugar Cookie Bars
- Total Time
- 40 minutes, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:20 bars (One 9-by-13 pan)
- 1cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
- 2¾cups/350 grams all-purpose flour
- ½teaspoon fine sea salt
- 1(8-ounce/225-gram) package cream cheese, at room temperature
- 1½cups/300 grams granulated sugar
- 1large egg
- 2teaspoons vanilla extract
- 6tablespoons/85 grams unsalted butter (¾ stick), at room temperature
- 2cups/245 grams confectioners’ sugar
- 1tablespoon milk or heavy cream, plus more as needed
- 1teaspoon fresh lemon juice, plus more as needed
- 1teaspoon vanilla extract, plus more as needed
- ¼teaspoon fine sea salt
- A drop or two of gel food coloring (optional)
- Assorted sprinkles, for decorating (optional)
For the Bars
For the Frosting
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)
332 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 0 grams dietary fiber; 28 grams sugars; 3 grams protein; 129 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
- Step 2
Make the bars: In a medium bowl, whisk together the flour and salt. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute. Add the granulated sugar and beat until smooth, about 1 minute. Add the egg and vanilla and beat on low speed until well combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
- Step 3
Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.
- Step 4
Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute. Add 1 cup confectioners’ sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners’ sugar. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
- Step 5
Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.
Private Notes
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Cooking Notes
Bob D
Having read some notes mentioning difficulty in spreading the batter in the pan, I sprayed an offset spatula with cooking spray and the spreading was easy and quick
Elizabeth
The dough is thick and sticky- use the same technique to spread in the pan you would a high hydration bread. Dip your fingers in a little water and pat into the pan. Easy peasy lemon squeezy. :)
meg
I reduced the sugar by ¼ cup and added 1T almond extract to the batter. I made the frosting as directed, and it was delicious. In the future, I would leave the lemon juice out for Christmas bars, it didn’t seem seasonal. At other times of the year it would be great! (The batter is very thick and sticky, but worth the effort)
Terry
Made them as per recipe. The cream cheese gives them a velvety quality I hadn’t experienced in a cookie before. And The tartness from the lemon really balances the frosting nicely. Delicious! I had a slightly underdone center. It wasn’t bad enough to stop us from eating them. My edges were just golden, but my toothpick came out clean in three different places. I thought they might be overbaked based on the recipe description. Checked at 20 minutes, added 2. Will start checking at 25 next time
David
Many people had trouble spreading this dough. Once you have buttered and lined the pan, place it in the freezer until you are ready for it. Sticky doughs like this one are always easier to spread in a cold pan.
Maya
After making some adjustments based on the comments, these came out SO GOOD! I baked them for 40 minutes as 20-25 minutes wasn’t even close to enough time. I also halved the amount of powdered sugar called for in the icing, only using 1 cup rather than 2 cups as I saw comments saying they came out too sweet. With these adjustments, these were really amazing.
Allison R.
These are those frosted cookies people rave about from grocery stores!!! I think they’re better next day once they have had a good amount of time to set. Also, I used parchment over the top to spread evenly in the pan.
Josh
Yes, most likely. This recipe specifies a baking PAN. In general, when following a recipe, a baking PAN is metal and a baking DISH is Pyrex or ceramic. Metal is a much more efficient conductor of heat, so yes, the bars would've taken less time to bake in a metal pan.
Aspasia
Kids loved it, I can’t fault it, but nothing spectacular. I tried putting in 50gr less sugar, but tasted the uncooked dough and it wasn’t sweet at all. I added the rest of the sugar in and it did need it. Put in about a generous pea size shape of gel food colouring and it was too much, they turned bubblegum pink, would use less next time to get the lovely pale hue in the photo. Would recommend eating upside down, so the frosting touches the top of the tongue instead of the top of the mouth.
Isihir Bhan
I made this recipe as directed (using weights for ingredients), but halving all ingredients and using an 8x8 aluminum pan. I baked for 32 minutes given the comments about the recommended time being inadequate, and the cookies seemed to turn out fine (not too dry). They tasted like I imagined they would - simple, sweet, and well, like sugar cookies. I had no issues with undercooked dough and, while they were soft, I wouldn’t describe them as brownie-like.
s.martiny
Don’t try this with chocolate frosting. I used the best fudge frosting I ever made- to die for rich and creamy. It was completely wrong for the cream cheese cookie base. I think it probably needs the the sugary lemony topping recommended in the recipe for contrast. I’m putting it in the fridge overnight to see if that changes anything.
Beatrice
These are wonderful! Adding 1/2 tsp of almond extract to the mix is a must. I omitted lemon juice from the frosting, but I believe a bit of lemon zest in the dough could elevate this tasty but otherwise simple recipe into something exquisite. I definitely recommend making these; perhaps I will try a Christmas version for the holidays!
E
Just tossed nearly a whole batch. Cut the edges into tiny bite size pieces for people to eat. Way way too sweet (which is not usually an issue for me) and completely under baked. Baked for 25 minutes and should have trusted myself to leave them in the over longer, guessing an additional 10 minutes at least. Will try again because I love sugar cookies and frosting, would love to have a bar to substitute the individual cooking making.
Kathryn
I had a hard time spreading the batter in the pan. Finally used another piece of parchment paper on top and used it to spread the batter. Not much stuck to the sheet — much less than was sticking to the spatulas. Yummy cookies!!
oh!
i floured my fingers and pressed the batter into the pan since it was so thick
Emma Kate
These are exactly the texture and sweetness of those pillowy sugar cookies from the store. An absolute crowd-pleaser. The texture is so delightful. I will say these are nothing ground-breaking, just a really simple soft sugar cookie recipe. And honestly very easy to make. Be sure you add enough of the lemon juice in the frosting and salt to the batter to balance it out because these are SO sweet.
Grace
Added 2 tbsp of blueberry juice to make a fantastic light purple frosting, and it didn’t affect the outcome of the frosting in hardening. The cake bars had a nice blueberry lemon taste going on, too, which leads me to believe I can leave the sprinkles off when making this for adults.
Patti
Took these to work and they were gone almost before I put the plate down. They needed 5 extra minutes in the oven, and I switched lemon flavor for strawberry in the icing recipe. Big hit with everyone!
HeatherRae
I’ve made these at least a dozen times and they’re a huge hit with many different groups I’ve served them to. I do not need to alter the recipe at all. This is a winner.
Whoaminow
I thought I was an OK baker. Can follow directions, have a good sturdy mixer. I'm now questioning all of my skills. I got bested by an American Girl cookie. First, the cookie dough is so difficult to spread, I didn't look at the comments until I was in this mess. I used a greased spatula. Cookies took 32 minutes to bake, because I don't have a metal 9 x 13. Frosting, should be easy enough. Somehow mine came out soft and crunchy?? It's also WAY too sweet.
katherine
These were much more the texture of rich cake than of cookies. I will try cooking them a bit longer next time. Very rich and sweet. I’m not ready to say I won’t make them again, may try to play with the recipe.
Just Jane
I must have done something wrong but these didn't turn out as I hoped. Very dense Heavy. Was it underbaked? I did 25 minutes and tested as suggested. Pretty but the frosting makes it way too sweet for me. Will hope grandkids like it.
Pamela
Delicious, moist vanilla bar cookies. A new family favorite.
Embee
Going to bake a bit longer next time, felt the cookie was too doughy. I used the NYT Ermine Icing recipe in lieu of the buttercream included with the recipe. It is far less sweet and is lovely and fluffy to work with.
jacquie
Ridiculous tasty! The parchment seemed unnecessary with all that butter so I omitted it with no issues. The only problem now is it’s just me and this pan of goodness in the house until tomorrow!
Marie
I love lavender with lemon, and I combined a tsp of culinary lavender and the milk for the frosting to infuse the flavor, as well as sprinkled in another 1-1.5 tsp of lavender into the batter. I also substituted using vegan cream cheese and plant-based butter (Miyoko). I was worried that the consistency and texture would be off, but it is marvelous! I made this for a friend's birthday, we'll see what she says, but I'll be making it again for mine!
JL
I ran out of cream cheese and used sour cream and it was excellent!
Cate
Do you think these would work as gluten free?
Sharon Hunt
I have been looking for a good bar recipe and with the addition of the cream cheese - which I love - I think this one fits the bill.
Miss C
These took twice the time to bake as suggested, and the center was still wet. If I were to make them again, I'd use a metal baking dish rather than ceramic; but I didn't like the consistency or the flavor of the bits that did get baked on the edges (somewhere between a cheesecake and a poundcake, not in a good way), so that's a moot point. The frosting was way too sweet, so all in all it was a waste of good butter.
JL
Yes it took about 30 minutes here at 4000’ above sea level. I cooked it until the edges were slightly brown and the middle was the perfect consistency. I used slightly less icing and I think it was all so good! Oh and I used sour cream instead of cream cheese and it was delicious!
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