Description
These Soft and Chewy Sugar Cookie Bars are a delightful twist on classic sugar cookies, baked in a convenient 9×13 inch pan for easy slicing. Made with a rich blend of butter, cream cheese, and almond extract, these bars deliver a tender, flavorful bite every time. Topped with a smooth, creamy buttercream frosting, they make a perfect treat for any occasion, combining the best textures and flavors of your favorite sugar cookies in one easy-to-make bar.
Ingredients
Scale
Cookie Bars
- 3/4 cup salted butter, softened (1 and 1/2 sticks)
- 4 ounces cream cheese, softened
- 1 & 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 & 3/4 teaspoons almond extract
- 1 teaspoon salt
- 2 & 3/4 cups all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
Frosting
- 1 batch of Buttercream Frosting for Sugar Cookies (recipe for frosting not included here, but necessary for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch glass baking pan with parchment paper or foil, spraying the foil with nonstick spray if used, or grease the pan directly with nonstick spray to ensure easy removal.
- Beat butter: In a large bowl or stand mixer, beat the softened butter on medium speed for 1-2 minutes until soft and fluffy, scraping down the sides of the bowl at least once for even mixing.
- Add cream cheese: Add the softened cream cheese and continue beating for 1 minute until the mixture is well incorporated and smooth.
- Mingle sugar: Add the granulated sugar and beat for 1-2 minutes until the mixture becomes fluffy. Scrape down the bowl sides again to keep the mix even.
- Incorporate egg and extracts: Beat in the egg, vanilla extract, and almond extract well, then scrape the sides and bottom of the bowl with a spatula for thorough mixing.
- Add dry ingredients: Add salt, all-purpose flour, and cornstarch; beat just until the dough barely comes together. Avoid overmixing to prevent tough cookie bars. Scrape sides and bottom as needed.
- Press dough into pan: With slightly wet or greased hands, evenly press the dough into the prepared pan, ensuring a uniform thickness.
- Bake: Bake in the preheated oven for about 25-30 minutes. Look for a few golden spots around the edges and a center that is no longer shiny but still soft. Insert a toothpick into the center; it should come out clean to confirm doneness. Adjust baking time slightly if using a metal pan.
- Cool bars: Let the bars cool completely on a wire rack before frosting. Do not frost while warm to avoid melting the frosting.
- Frost bars: Spread one batch of buttercream frosting evenly over the cooled cookie bars.
- Slice: For clean bars, trim about an inch from all four edges, then slice into 16 bars, cleaning your knife before each cut for neat slices.
Notes
- Softened butter and cream cheese are essential for smooth batter and tender bars.
- Do not overbake; sugar cookie bars should remain soft and chewy, not dry or crumbly.
- Wet or grease your hands to press dough evenly in the pan without sticking.
- If using a metal pan, keep an eye on baking time as it may bake slightly faster.
- Allow bars to cool completely before frosting to prevent melting.
- Use almond extract to add a subtle nutty flavor distinctive of special sugar cookies.
