{cookie sheet} Sugar Cookie Bars

Soft, thick sugar cookie bars that are baked in a cookie sheet 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 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 cookie sheet 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. I love them because you can change up the frosting color and the sprinkles depending on the Holiday or event.

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

We prefer the frosting with vanilla & almond extract. You can use all vanilla extract if that is what you prefer.

These won't look done, they will actually look like they need to cook longer, so it's best to use a toothpick to check for doneness. The toothpick should come out with crumbs, not wet.

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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{cookie sheet, big batch} Sugar Cookie Bars

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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!

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