Print
Soft, thick sugar cookie bars topped with a creamy and sweet frosting and baked in a sheet pan and perfect for a large crowd. Change up the frosting color & sprinkles for different events, parties, and/or birthdays

{sheet pan} Sugar Cookie Bars

Soft, thick sugar cookie bars topped with a creamy and sweet frosting and baked in a sheet pan. Perfect for a large crowd, potluck, picnic, or a party. Change up the frosting color and sprinkles for any Holiday or celebration. 

Course Dessert
Cuisine American
Keyword dessert, sheet pan, sugar cookie bars
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 40 bars
Author Jessica - Together as Family

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

cream cheese frosting

  • 1/2 cup (1 stick) butter, softened
  • 4 oz cream cheese, softened
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 2-4 tablespoons heavy cream
  • food coloring & sprinkles, if desired

Instructions

  1. Heat oven to 350 degrees. Prepare a cookie sheet (12"x17" or 13"x18") by spraying with cooking spray.
  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 the prepared cookie sheet.

  5. Bake for 12-15 min, until edges are light golden brown and the center looks pale & puffy and slightly undercooked. Mine usually take the full 15 minutes. Let cool completely.

  6. 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. 

Recipe Notes

I love the flavor of the almond extract in the frosting but I have also made it several times with all vanilla extract. Do whatever you prefer.

 

This frosting is supposed to be on the thicker side. As always, add more or less powdered sugar and milk depending on your desired consistency.