Candy corn sugar cookie bars are the best way to celebrate Halloween. Sugar cookie bars made in a sheet pan so there is plenty for everyone. Layered in yellow & orange sugar cookies and then topped with a white cream cheese icing and decorated with candy corn and Halloween sprinkles!
Drop spoonfuls of the yellow dough all over the cookie sheet and then piece them together. Drop spoonfuls of the orange dough all over the yellow dough and piece together to form the 2nd layer.
Bake for 13-16 min, until edges are light golden brown and the center looks puffy and slightly undercooked.
Cool completely before frosting.
In a stand mixer, or a bowl with a handheld blender, beat the butter and cream cheese until smooth and creamy. Add vanilla and almond extracts. Blend.
These can be served at room temperature or eaten cold from the fridge. As they sit at room temperature they will soften up slightly.
I love vanilla extract + almond extract in the frosting for sugar cookies. I would highly recommend using it, but if you don't want to, just use all vanilla extract.