Sugar Cookie Bars with Frosting (Print Version)
# Ingredients:
→ Cookie Base
01 -
1/2 cup unsalted butter, softened
02 -
3/4 cup granulated sugar
03 -
1 large egg
04 -
1 1/2 teaspoons vanilla extract
05 -
1 3/4 cup all-purpose flour
06 -
1/2 teaspoon baking powder
07 -
1/4 teaspoon salt
→ Cream Cheese Frosting
08 -
4 tablespoons unsalted butter, softened
09 -
3 ounces whipped cream cheese (about 1/2 cup)
10 -
3/4 teaspoon vanilla extract
11 -
2 cups powdered sugar
→ Decoration
12 -
Candy hearts or sprinkles for decorating
# Instructions:
01 -
Start by preheating your oven to 350°F. Line an 8x8-inch baking pan with parchment paper in one direction.
02 -
In a stand mixer with the paddle attachment, beat the softened butter for about 30 seconds until fluffy. Gradually add the granulated sugar while mixing. Beat in the egg and vanilla extract until well combined.
03 -
Turn off the mixer and evenly sprinkle the flour, baking powder, and salt over the wet ingredients. Mix on LOW speed just until everything comes together into a dough.
04 -
Transfer the dough to your prepared pan and press it out evenly with your fingers. Bake for 20 minutes, or until a toothpick comes out mostly clean with just a few crumbs. Let it cool completely.
05 -
In a clean mixer bowl, beat together the softened butter and whipped cream cheese for 1 minute until fluffy. Mix in the vanilla, then gradually add the powdered sugar while mixing on low speed. Add a splash of milk if needed to reach desired consistency.
06 -
Once the cookie base is completely cool, spread the cream cheese frosting evenly over top. Decorate with candy hearts or sprinkles, then slice into bars and serve.
# Notes:
01 -
European-style butter works best due to its higher fat content, but any unsalted butter will work.
02 -
These bars must be refrigerated because of the cream cheese frosting and will keep for up to 5 days.
03 -
The unfrosted bars can be frozen for up to 3 months. Defrost in the fridge before frosting and serving.