Sugar Cookie Bars Made Easy Recipes

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 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.

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 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.

SUGAR COOKIE BARS

Steps:

• Heat oven to 375°F. Line 9-inch square pan with cooking parchment paper or spray with cooking spray.
• In large bowl, beat cookie mix, 1/2 cup butter and the egg with electric mixer on medium speed until a soft dough forms. Press dough in bottom of pan.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes.
• In medium bowl, beat powdered sugar, 1/2 cup butter, the whipping cream and vanilla with electric mixer on medium speed until smooth and creamy. Stir in food color until well blended. Spread frosting over baked cookie bars. Top with candy sprinkles. Cut into 4 rows by 4 rows.

SHORTBREAD SUGAR COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, confectioners' sugar, salt, and baking powder together in a bowl using an electric mixer on medium speed until well blended. Pat dough into a 9-inch square baking pan. Sprinkle with cinnamon sugar.
• Bake in the preheated oven until edges are golden, 30 to 35 minutes. Cut into bars while still warm.

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:

• Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
• Make the bars: In a medium bowl, whisk together the flour and salt. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute. Add the granulated sugar and beat until smooth, about 1 minute. Add the egg and vanilla and beat on low speed until well combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
• Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.
• Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute. Add 1 cup confectioners' sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners' sugar. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
• Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.