These irresistibly soft sugar cookie bars are a dream come true for cookie lovers, elevated by the luxurious touch of cream cheese in the dough. Each bar is generously crowned with the absolute best vanilla buttercream frosting, making them an instant favorite for any occasion.
There’s a special magic that surrounds sugar cookies, a warmth that often transports us back to cherished childhood memories. For me, one of the most beloved holiday traditions involved my mom, my sister, and countless batches of classic cut-out sugar cookies. I vividly recall the anticipation as my mom prepared the dough, then the joyous task my sister and I had: rolling it out, selecting our favorite metal cookie cutters, and meticulously shaping stars, trees, and gingerbread men. The aroma of baking cookies filling the kitchen was pure bliss. Once cooled, the real fun began – decorating each cookie with vibrant icing, a shower of sprinkles, and shimmering sparkling sugar. And, of course, the most perfectly decorated ones were always reserved for Santa on Christmas Eve.
As the years passed, my affection for sugar cookies never waned. During my college days in Pittsburgh, despite the bittersweet memories of losing my dad during my freshman year, I hold a special place in my heart for that initial fall semester. On several occasions, my dad would surprise me with a visit after work, and we’d grab dinner on campus. Knowing my deep love for sugar cookies, my mom would often send him with a special package from my favorite local bakery. Those delicious sugar cookies became a sweet symbol of those precious visits, a tradition I wish could have continued throughout my entire college journey.
Fast forward nearly two decades, and my love affair with sugar cookies continues to thrive, though my approach has evolved. While I still adore the charm of cut-out cookies for the holidays, most of the year, I opt for convenience without compromising on flavor. That’s where these incredible sugar cookie bars come in. They are my go-to for a quick, effortless sugar cookie fix, generously slathered with my absolute favorite vanilla buttercream frosting. These bars are exceptionally soft, almost melt-in-your-mouth tender, and truly embody sugar cookie perfection in a simpler, faster form.
The Secret to Softness: Cream Cheese vs. Sour Cream in Sugar Cookie Dough
Let’s dive into what makes this sugar cookie dough truly exceptional. After years of baking and experimenting with countless sugar cookie recipes, I can confidently say this is quite possibly the BEST dough I’ve ever created. Many traditional recipes rely solely on butter, which yields a delicious result but a different texture. I’ve previously explored using sour cream, particularly in recipes for copycat Lofthouse sugar cookies, which also produce wonderfully soft cookies. However, the texture with sour cream tends to be more cake-like – delightful in its own right, but distinct from the light, fluffy texture we achieve with these sugar cookie bars.
Recently, I observed a growing trend of incorporating cream cheese into sugar cookie dough. Intrigued, and having loved its effect in some soft-batch chocolate chip cookies I made, I decided to apply this technique here. The results were nothing short of spectacular. Cream cheese works beautifully in sugar cookie dough, lending an incredible softness and a subtle tang that complements the sweetness without overpowering it. The fat content in cream cheese contributes to a remarkably tender crumb, while its slight acidity helps activate the leavening agents, resulting in a slightly fluffier, yet still distinctly cookie-like, texture. Unlike sour cream, which can sometimes lean towards a denser, cake-like consistency, cream cheese delivers a perfect balance of softness and chewiness that makes these cream cheese sugar cookie bars pure perfection. This simple addition elevates the standard sugar cookie to an entirely new level of deliciousness, making them truly irresistible.
Flavoring Your Frosted Sugar Cookie Bars: Vanilla Prowess
When it comes to flavoring sugar cookies, a common debate arises: almond extract vs. vanilla extract. Many recipes call for a combination of both, or even predominantly almond extract, to achieve that classic sugar cookie taste. However, for these particular frosted sugar cookie bars, I have chosen to use only vanilla extract, and for a very personal reason. As much as I adore actual almonds, I have a distinct aversion, verging on strong dislike, for the flavor of almond extract itself. It’s a culinary mystery to me, but I simply don’t enjoy anything flavored with it – a peculiar preference, I know!
Therefore, these sugar cookie bars celebrate the rich, warm notes of pure vanilla. The vanilla buttercream frosting further amplifies this classic flavor profile, creating a harmonious and comforting taste that appeals to a wide audience. The cream cheese in the dough already adds a layer of depth and moisture, and pure vanilla extract allows that subtle richness to shine through without competition. However, if you are a fan of almond extract and feel it’s essential for your ideal sugar cookie experience, you are absolutely welcome to add a splash (perhaps ¼ to ½ teaspoon) to the dough alongside the vanilla. Baking is all about personal preference, so feel free to customize the flavor to your heart’s desire. The beauty of this recipe lies in its adaptability, ensuring everyone can enjoy their perfect homemade sugar cookies.
Can This Dough Be Used for Traditional Cut-Out Cookies?
This is a fantastic and frequently asked question! While this particular recipe for sugar cookie bars is formulated for a soft, spreadable dough that bakes beautifully in a pan, many bakers wonder if it can be adapted for traditional cut-out sugar cookies. At this moment, I can’t offer a 100% guarantee without further extensive testing. The cream cheese, while contributing to incredible softness, also affects the dough’s consistency and how much it spreads during baking.
If you’re using a simple round cookie cutter, you might find it works perfectly fine. However, for more intricate or detailed cookie cutters, the “spread factor” of this dough is still something I need to fully assess. A dough designed for cut-out cookies typically has a slightly higher flour-to-fat ratio and often benefits from chilling, ensuring the shapes hold their form precisely in the oven. I am actively working on fine-tuning a dedicated, flawless cut-out sugar cookie recipe that will yield perfect shapes and a delightful texture, just in time for the upcoming holiday season. So, if your heart is set on intricate designs, please stay tuned for that specialized recipe! In the meantime, these easy sugar cookie bars are your best bet for delicious, fuss-free cookie enjoyment.
I hope I’ve thoroughly convinced you to try whipping up a batch of these frosted sugar cookie bars very soon! There’s truly so much to love about them – their incredible softness, the rich vanilla buttercream frosting, and the sheer ease of preparation. They are a delightful dessert that brings joy with minimal effort. Don’t hesitate to experiment with your favorite frosting flavors or even tint the frosting with food coloring to match any celebration: holidays, graduations, gender reveal parties, birthdays, or just a Tuesday that needs a little sweet cheer. These bars are incredibly versatile!
If you consider yourself a true sugar cookie fanatic, much like me, you are absolutely going to adore every single bite of these soft, fluffy, and perfectly sweet cream cheese sugar cookie bars. They encapsulate everything wonderful about sugar cookies without the fuss of rolling and cutting. Prepare to fall in love with your new go-to quick dessert recipe!
One year ago: Baking Basics: Baking Powder vs Baking Soda
Two years ago: Top 10 List: Favorite Yeast Bread Recipes
Five years ago: Mocha Brownies
Six years ago: Soba Noodle Stir-Fry with Spicy Almond Butter Sauce
Seven years ago: Chocolate Thumbprint Cookies
Eight years ago: Anadama Bread
Nine years ago: Chicken Fajita Enchiladas
Frosted Sugar Cookie Bars
Yield: 24 bars
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Super easy sugar cookie dough baked into bars and topped with the best vanilla buttercream frosting.
Pin Recipe
Ingredients
For the Cookie Bars
- 2½ cups (312.5 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- 1 teaspoon salt
- ¾ cup (170.25 g) unsalted butter, at room temperature
- 4 ounces (113.4 g) cream cheese, at room temperature
- 1½ cups (300 g) granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
For the Frosting
- 1 cup (227 g) unsalted butter, at room temperature
- 2½ cups (300 g) powdered sugar
- 1 tablespoon vanilla extract
- Rainbow sprinkles, for decorating (optional)
Instructions
- Make the Cookie Bars: Preheat oven to 350 degrees F (175°C). Grease a 9×13-inch baking pan or line with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Using an electric mixer, cream together the butter and cream cheese on medium speed until smooth, about 1 minute. Add the sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat to combine, about 1 minute. Reduce the mixer speed to low and gradually add the flour mixture, mixing only until barely combined. Use a rubber spatula to finish mixing, ensuring there are no pockets of flour remaining.
- Using a spatula, spread the dough into an even layer in the prepared pan (the dough will be thick!). Bake until light golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Place the pan on a wire rack to cool completely before frosting.
- Make the Vanilla Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
- Spread the frosting evenly over the cooled cookie bars and decorate with sprinkles, if desired. Cut the bars into squares and serve. The cookie bars should be kept in an airtight container at room temperature for up to 3 days (you can store them in the refrigerator for up to 1 week).
Notes
Nutritional values are based on one bar.
Nutrition Information (per bar): Calories: 284kcal, Carbohydrates: 35g, Protein: 1g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 47mg, Sodium: 140mg, Potassium: 43mg, Sugar: 25g, Vitamin A: 485IU, Calcium: 19mg, Iron: 0.7mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle Lettrich
Course: Dessert
Cuisine: American
