Sugar Cookie Bars Made Easy Recipes

SUGAR COOKIE BARS MADE EASY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 13x18-inch baking sheet.
• Beat white sugar and 1 cup butter together in a bowl until fluffy. Add eggs 1 at a time, mixing after each addition. Add 2 teaspoons almond extract and vanilla extract; mix well.
• Whisk flour, 3/4 teaspoon salt, and baking soda together in a bowl. Add to egg mixture and stir until just combined. Spread onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the cookie comes out clean, 10 to 15 minutes; they won't look done. Cool completely, about 30 minutes.
• Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy. Add 1 teaspoon almond extract and 1/4 teaspoon salt. Add confectioners' sugar, 1 cup at a time, mixing until combined. Add heavy cream, 1 tablespoon at a time, until frosting reaches a smooth, spreadable consistency. Spread frosting over cooled cookie bars.

EASY SUGAR COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x18-inch rimmed baking sheet.
• Combine white sugar, 1 cup butter, 8 ounces cream cheese, and egg in a large bowl; beat with an electric mixer until well mixed, about 4 minutes. Beat in 1 teaspoon vanilla extract and almond extract. Mix in flour, baking powder, and baking soda until dough comes together.
• Press dough evenly over the greased baking sheet.
• Bake in the preheated oven until lightly golden, about 20 minutes. Let cool completely, 10 to 20 minutes.
• Beat 1/2 cup butter and 4 ounces cream cheese together in a bowl until smooth. Beat in confectioners' sugar. Thin icing with milk and vanilla extract. Split icing between 2 bowls. Mix green food coloring into 1 bowl.
• Spread green icing over cooled cookies. Cut into 48 squares. Pour white icing into a resealable plastic bag. Cut off corner tip. Drizzle white icing over cookies.

SUGAR COOKIE BARS

Steps:

• Preheat oven to 375 degrees. Grease a 9x13 inch pan and set it aside. In a large mixing bowl combine flour, baking powder and salt then set it aside.
• In a stand mixer or with beaters, cream together butter and sugar until fluffy. About 3 minutes. Combine egg, egg white, sour cream, and vanilla. Mix together until fully incorporated. Add the dry ingredients until all is fully combined.
• Gently press the dough into the bottom of your 9x13 inch pan. Bake for 17-20 minutes until the edges are lightly golden and toothpick entered in the center is clean. Let completely cool and frost.
• To make the frosting, Whip together butter, powdered sugar, and half and half until fluffy. Add vanilla. Add food coloring if using. Spread on the top of the cooled bars.

SUGAR COOKIE BARS

Steps:

• Heat oven to 350°. Spray a 9x13 baking pan with cooking spray or line with parchment paper. *I prefer to line with parchment paper because then I can lift the bars out, frost them, and cut them easier.
• In the bowl of a stand mixer, or use a mixing bowl and a handheld blender, add the butter, sugar, powdered sugar, and oil. Beat until creamy, combined, and lighter in color.
• Add water, egg, and vanilla extract. Mix until combined.
• Add flour, salt, baking powder, and baking soda. Mix on LOW speed (to avoid a flour puff) and increase speed as needed, just until dough is combined and no flour streaks remain. *The dough will look like it's crumbled, but that's ok, this dough is a different dough than traditional.
• Dump dough into the prepared pan and use your fingers/hands to spread it out evenly, while pressing down gently on the dough. Sprinkle 1 tablespoon of sugar over top.
• Cook for 11-13 minutes. The edges should be a very pale golden brown while the middle of the bars will still be very pale. *Obviously every oven cooks differently. I never cook mine for longer than 12 minutes. If yours need more time, then let it bake longer. Watch carefully because you don't want to overbake these.
• Let the sugar cookie bars cool completely in the pan.
• MAKE THE FROSTING: Beat together the butter, sour cream, powdered sugar, and almond extract until combined. Add in the cream, starting with 1 tablespoon, and add more if needed. You want the frosting to be thicker so it will stay on top the bars. It's ok if you don't use the full amount of heavy cream or milk listed in recipe. * If you use anything that's less fat than heavy cream you will need less of it. Start with a small amount and add as needed.

SUGAR COOKIE BARS

Steps:

• Heat oven to 350 degrees. Prepare a cookie sheet (12"x17" or 13"x18") by spraying with cooking spray.
• In the bowl of a stand mixer, or using a hand held mixer, cream butter and sugar until light & fluffy. This will take 2-3 minutes. It will look dry and crumbly at first but then come together and get creamy after a couple minutes.
• Add eggs, one at a time, mixing after each egg. Add vanilla and mix well.
• In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to the wet mixture and mix just until combined. Spread onto the prepared cookie sheet. * The dough should spread easily but if needed, drop large spoonful's of it all over the cookie sheet and then spread it out that way.
• Bake for 13-16 min, until edges are just barely light golden brown and the center looks pale & puffy. The center should not look wet at all, but it should still be very pale. Mine usually take the full 15 minutes. Let cool completely in the pan before frosting.

SUGAR COOKIE BARS

Steps:

• Preheat the oven to 350 degrees. Then line a 9×13 baking dish with parchment paper and spray with nonstick cooking spray. Set aside. (The parchments paper is for easy removal.)
• Cream butter and sugar together (this just means stir together until it's light and fluffy). Next stir in egg, vanilla, and almond extract. Scrape the sides of the bowl and stir again.
• Then stir in the dry ingredients and mix until just incorporated. It won't look like a traditional dough at first, but if you grab a handful it should stick together and hold its shape.
• Spread the dough evenly into the prepared dish and press down. Bake 20-25 minutes or until the edges are golden brown! Remove from the oven and cool completely.
• Stir all frosting ingredients together until smooth and fluffy. Start by adding 3 tablespoons milk then add more until frosting is the desired consistency.
• Spread over cooled cookie bars and add sprinkles if desired. Cut and serve.

SUGAR COOKIE BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 10x15-inch baking pan with parchment paper.
• Place butter and sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix on medium-high speed until butter and sugar are light and fluffy, 2 to 3 minutes.
• Beat eggs into butter mixture one at a time, letting each egg blend in before adding the next. Beat in vanilla extract. Whisk flour, salt, and baking soda together in a separate bowl. Gradually beat flour mixture into moist ingredients, blending each portion in before adding more. Spread dough into prepared pan.
• Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in pan.
• Remove from pan and spread frosting over the top; cut into bars and serve.

SUGAR COOKIES BARS

Steps:

• For the cookie portion: Preheat oven to 350 degrees. Butter a 13 by 9-inch baking sheet.**
• In a medium mixing bowl whisk together flour, cornstarch, baking powder and salt. Set aside.
• In the bowl of an electric stand mixer cream together 1 cup butter with 1 cup granulated sugar until blended. Scrape down mixing bowl.
• Mix in each egg, 1 at a time. Scrape down mixing bowl then blend in 1 1/2 tsp vanilla and 1/2 tsp almond extract.
• Add flour mixture and mix just until combined.
• Spread mixture into prepared baking dish. To help even it out I also like to press even with greased hands (sprayed with non-stick cooking spray).
• Bake in preheated oven until puffy and just baked through (be careful not to over-bake as they'll continue to cook slightly in hot pan once removed from the oven), about 14 - 16 minutes.
• Let cool completely on a wire rack, about 90 minutes (or about 60 minutes in the fridge).
• For the frosting: in a large mixing bowl using an electric hand mixer blend together powdered sugar, 1/2 cup butter, 2 Tbsp cream, and 1 tsp vanilla extract, and a few drops food coloring (if using) until pale and fluffy.
• If needed thin frosting with another 1 Tbsp cream.
• Spread frosting evenly over cooled cookie bars. Immediately finish with sprinkles if using.
• Keep bars covered with plastic wrap or store in an airtight container.

SUGAR COOKIE BARS

Steps:

• Preheat oven to 350 degrees. Spray a 17 x 12 inch baking sheet with non-stick or baking spray.
• With a stand mixer on medium speed, cream butter and sugar in a large bowl. Add the eggs, vanilla, and almond extract, until well blended.
• Sift together the flour, salt, and baking powder in a bowl. Add flour mixture to the wet ingredients and mix until well combined.
• Press into prepared baking sheet. Bake for 15-20 minutes, or until lightly golden brown. Cool completely, then frost.

SUGAR COOKIE BARS

Steps:

• Preheat oven to 375 degrees F.
• For the bars, in a large bowl, cream together the butter, granulated sugar and powdered sugar until light and fluffy. Add the eggs and vanilla and mix for 1-2 minutes. Stir in the lemon zest (optional), flour, baking powder and salt. Mix until combined.
• Lightly grease a 9X13-inch baking pan with cooking spray or line with parchment paper and grease. Press the sugar cookie dough into an even layer in the bottom of the pan.
• Bake for 10-13 minutes. Don't overbake! The bars should have hardly any color around the edges and barely be set in the middle. Let the bars cool completely before frosting.
• For the frosting, cream together the butter and powdered sugar until smooth (if the mixture has trouble coming together, add a drop or two of milk). Add in the vanilla, milk or cream, and food coloring (if using), and mix until the frosting is light and fluffy, 1-2 minutes.
• Spread the frosting over the cooled bars and top with sprinkles.

SUGAR COOKIE BARS

Steps:

• Preheat oven to 350°. Line a 9X13 pan with parchment paper and lightly spray the parchment paper with nonstick spray.
• In a large bowl, cream together the butter and sugar for about 3-4 minutes. Add the eggs, vanilla extract and almond extract and beat together for another 2-3 minutes.
• In a separate bowl, whisk together the flour, salt and baking powder.
• Add the flour mixture to the butter mixture and mix just until combined. Press the cookie dough evenly into the prepared pan.
• Bake for 15-18 minutes or until the edges barely start to turn a light golden brown. Cool completely before frosting.
• To make the frosting, just mix the butter, sour cream (or yogurt), powdered sugar and vanilla together with an electric mixer until well combined. Add food coloring if desired and then add the milk, just a little bit at a time to get the consistency that you want.

SUGAR COOKIE BARS

Steps:

• Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray or line with parchmeant paper.
• In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
• With your mixer on medium, mix together the butter and sugar until light and fluffy.
• Mix in the eggs (one at a time) and then the vanilla until well combined.
• Add the flour mixture to the wet ingredients. Mix on low until combined enough it won't fly everywehre. Then turn up the mixer to high just long enough that you don't see streaks of flour. Scrape down the bowl and on the bottom to ensure that all the flour is added. Only mix long enough to combine the flour. (See more detailed instructions in the post.)
• Press the batter into the prepared baking dish. Bake for 25 to 27 minutes or until the edges are golden brown.
• Remove from the oven and allow to cool for 1 hour.
• Using a hand mixer or a stand mixer beat the butter. Add in one cup of the powdered sugar, scraping down the bowl as necessary.
• Beat in the milk and the vanilla extract.
• Add the powdered sugar in a cup at a time untilt you get the consistency you are looking for. I used 4 1/2 cups.
• Finally add in the red food coloring, a few drops at a time, until you get the color you are looking for.
• As soon as you are done making the frosting, spread it on the cooled bars. An off set spatula works best to create a nice even layer.
• Immediately after spreading the frosting, add the sprinkles before the frosting begins to harden.
• Cut the bars into 24 equal squares.
• For best presentation of frosting, do not stack the cookie bars, but store them in single layers.