{cookie sheet} Sugar Cookie Bars

Soft, thick sugar cookie bars that are baked in a sheet pan and perfect for a large crowd. Change up the frosting color & sprinkles for different events, parties, and/or birthdays!

{cookie sheet, big batch} Sugar Cookie Bars

If you need a crowd pleasing dessert that will feed the masses then you need these cookie sheet sugar cookie bars! These are my go-to treat to make when I need to make dessert for a large crowd or potluck gathering.

I also love to make these for any celebration, birthday, or Holiday. Change up the frosting colors and use coordinating sprinkles for a festive look for any event.

Soft, thick sugar cookie bars that are baked in a sheet pan and perfect for a large crowd. Change up the frosting color & sprinkles for different events, parties, and/or birthdays!

I already have these sugar cookies on the blog and they are super thick & soft and even hold their shape while baking. Then there are these sugar cookie bars that are more of a lighter (not calories!) sugar cookie bar because they have powdered sugar instead of all white sugar. Today’s {sheet pan} sugar cookie bars are so flavorful, thick, soft, sweet, and bake up perfectly each time.

{cookie sheet, big batch} Sugar Cookie Bars

I have made these more times than I can count. My kids even request these for their birthday cake rather than cake!

A few tips: 

– Beat the butter and the sugar until it is light & visibly fluffy. This takes at least 2-3 minutes. It seems like a long time, but you need to beat it for that long to get it fluffy. It makes a huge difference in the texture of the cookie bars.

– To make spreading the dough in the cookie sheet easy; simply drop spoonfuls (I use a large ice cream scoop) of the cookie dough all over the cookie sheet. Then use your fingers to spread it evenly into the pan. If you need to, spray a little bit of cooking spray onto your fingers.

– These are easier to cut if the frosting has had time to set & harden up. To speed this along, I like to mix up the frosting while the bars are baking and then put the frosting in the fridge until the bars have completely cooled. I then spread it on top of the cooled bars and use a pizza cutter to cut into squares. It also helps to make sure the frosting is on the thicker side so it can harden up.

{cookie sheet} Sugar Cookie Bars

Soft, thick sugar cookie bars that are baked in a sheet pan and perfect for a large crowd. Change up the frosting color & sprinkles for different events, parties, and/or birthdays!

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Ingredients

    sugar cookie bars
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • frosting
  • 1/2 cup (1 stick) butter, softened
  • 4 oz cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 4 cups powdered sugar
  • 2-4 tablespoons heavy cream
  • food coloring, if desired

Instructions

  1. Heat oven to 350 degrees. Prepare a cookie sheet (12"x17" or 13"x18") by spraying with cooking spray or a silpat liner.
  2. 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.
  3. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well.
  4. 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 a greased baking sheet.
  5. Bake for 10-15 min, until edges are light golden brown and the center looks pale & puffy.
  6. Cool completely.
  7. For the frosting: mix butter and cream cheese until smooth and creamy. Add vanilla and almond extracts. Blend. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. Spread over cooled cookie bars.
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http://togetherasfamily.com/2016/12/cookie-sheet-sugar-cookie-bars/

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Soft, thick sugar cookie bars that are baked in a sheet pan and perfect for a large crowd. Change up the frosting color & sprinkles for different events, parties, and/or birthdays!

 

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Comments

    • Together As Family says

      They're actually really good cold. If you are serving them for an event or gathering, I would take them out of the fridge like 15 minutes or so before serving so that they can soften up a bit. I've never stored them in the fridge cause I usually just leave them on a plate covered in plastic wrap. But if you know that there will be lots of extra then yes, I would probably store them in the fridge as they might last several days. They can certainly be stored there if you're worried about the cream cheese. I hope that helps!
  1. says

    made 2 1/2 sheet pans of these ( 12x18 ) for my kids to take to work with them, not a single cookie left, and i cut into 9x6 so it would go around , i am going to make another round in green and lime for st pattys day , best cookies on all of creation , thank you
    • Together As Family says

      Hi Kathi! Thanks so much for your comment. So happy to hear that they were loved by all. My kids, and my husband & I, can't control ourselves around these either, lol :) I love your St Patricks Day idea. That's one of my favorite things about these bars is that you can customize them for whatever holiday you want.
  2. Gila says

    Hi you had said they are lighter because they are made with powdered sugar but in the recipe it calls for granulated sugar. Which type of sugar should I use?
    • Together As Family says

      Hey Gila! So sorry for the confusion. The recipe as written is correct. Use granulated sugar. In my post I was referring to the other sugar cookie bars that are on my blog (these ones ---> https://togetherasfamily.com/2015/08/sugar-cookie-bars/ ) Those ones are made with powdered sugar. Texture is a bit different. I actually prefer these cookie sheet ones over the other ones. I still make both and love both, but these ones are my favorite! I hope you enjoy.

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