Chewy Sugar Cookie Bars Recipes

SUGAR COOKIE BARS

Steps:

• Move the oven rack to the middle position and preheat the oven to 350 degrees F.
• Spray a 13 x 18″ rimmed baking sheet (a standard-sized cookie sheet) with nonstick cooking spray.
• Whisk together flour, salt, and baking soda in a medium bowl.
• In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together on medium-high speed until smooth, about 2 minutes.
• Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Mix in vanilla and lemon zest (if using).
• Add the dry ingredients to the mixer bowl and pulse on low until just combined and no flour pockets remain.
• Transfer cookie dough to the prepared baking sheet and smooth it into an even layer.
• Bake 10-15 minutes until light golden brown and a toothpick inserted into the center comes out clean.
• Move the pan to a wire rack and cool completely before frosting.
• Add butter to a clean bowl of a stand mixer and beat on medium-high until smooth, about 1 minute.
• Add vanilla, salt, and powdered sugar and pulse on low until blended and smooth, 1-2 minutes.
• Pour in milk and mix until smooth and combined.
• Add food coloring and mix until the desired color is reached.
• Spread the frosting evenly over the cooled cookie bars in the pan.
• Cover evenly with sprinkles and cut into bars.

SOFT AND CHEWY SUGAR COOKIE BARS

Steps:

• Preheat your oven to 375 degrees Fahrenheit and grease a 9-inch by 13-inch rectangular baking pan with butter.
• In a large bowl using a hand mixer or in the bowl of your stand mixer, beat the butter and sugar on high speed for several minutes until they're creamed together (fluffy and smooth and pale in colour).
• Beat in the sour cream, egg, and vanilla extract until well incorporated.
• Add the flour, baking powder and salt and mix on low speed just until combined. The mixture may appear slightly crumbly but this is totally normal.
• Press the mixture into the bottom of the prepared baking pan with your hands or a flat kitchen object like the bottom of a measuring cup.
• Bake the sugar cookie base at 375 degrees Fahrenheit for about 16-17 minutes, making sure that no browning occurs on the edges. If the edges start to brown, remove the base from the oven immediately.
• Let the sugar cookie base cool completely to room temperature while you make the frosting.
• In a large bowl using a hand mixer, or in the bowl of your stand mixer, whip the butter on high speed until it's ultra smooth and pale in colour.
• Add the powdered sugar 1/2 cup at a time until it's well incorporated.
• While the mixer is running, add the whipping cream in a steady stream until the desired consistency is reached (spreadable, but not too thin). You may only need to add 4 or 5 tablespoons of whipping cream.
• Add the vanilla and sea salt and food colouring and whip on high speed until the frosting becomes light and fluffy (about 4-5 minutes).
• Spread the frosting over the completely cooled sugar cookie base and top with sprinkles.
• Refrigerate for about 30 minutes before slicing to allow the icing to set (this will create clean slices).

SOFT AND CHEWY SUGAR COOKIE BARS

Steps:

• Preheat your oven to 350 degrees F. Line a 9x13 inch glass pan with parchment paper or foil, to make it easy to lift the bars out of the pan and slice. (Foil needs to be sprayed with nonstick spray) Or you can grease the pan directly with nonstick spray.
• In a large bowl or stand mixer, beat 3/4 cup butter on medium speed until it is soft and fluffy, 1-2 minutes, scraping down the sides at least once.
• Add the softened 4 ounces of cream cheese and continue to beat for 1 minute, until well incorporated.
• Add 1 and 1/2 cups sugar and beat well, 1-2 minutes, until fluffy. Scrape down the sides.
• Add 1 egg, 1 teaspoon vanilla, and 1 and 3/4 teaspoon almond extract. Beat well. Scrape the sides and bottom of the bowl with a spatula. This is my spatula that I love and use for every baking project.
• Add 1 teaspoon salt, 2 and 3/4 cup flour, and 1 tablespoon cornstarch. Beat until just barely combined, scraping the sides and bottom again. Do not stir too much or you will make your dough tough.
• Transfer the dough to the prepared pan. Get your hands a little wet (shake off excess water) and press the dough evenly into the pan. (You can also grease your hands if you prefer.)
• Bake at 350 for about 25-30 minutes. Every oven is different, keep an eye on it. The bars are done when there are just a few golden spots on the edges, and the center is no longer shiny. It's very important not to over bake sugar cookie bars, or they will not be soft and chewy. (They will become dry and crumbly.) When a toothpick comes out of the center with no dough on it, they are done. If you are baking in a metal pan, it will bake a couple minutes faster.
• Let the bars cool completely on a wire rack. Do not frost while warm.
• Top the bars with one batch of The Best Buttercream Frosting for Sugar Cookies!
• To slice into clean bars as shown in the photos, slice off about an inch from all four edges, then slice into bars, cleaning your knife before making each cut.

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.

CHEWY SUGAR COOKIE BARS

Steps:

• Preheat oven to 350F degrees. Line an 8-inch square baking pan with aluminum foil, making sure to leave enough overhang on the sides. Set aside.
• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
• In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick.
• Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink - that's normal.
• When completely cool, frost with a thick layer of frosting and make sure to top with sprinkles!

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.

FANCY SUGAR COOKIE BARS

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown., Sprinkle with chocolate chips, coconut and pecans. Bake 10 minutes longer. Cool on a wire rack.

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.