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!
Keyword candy corn, halloween, sugar cookie bars
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Jessica - Together as Family
Sugar Cookie Bars
1cup(2 sticks) butter, softened
5 cupsall-purpose flour
red & yellow food coloring
Cream Cheese Frosting
1/2cup(1 stick) butter, softened
4ozcream cheese, softened
2-4tablespoonsheavy cream OR half & half
candy corn & Halloween sprinkles
Heat oven to 350 degrees. Prepare a cookie sheet (12"x17" or 13"x18") by spraying with cooking spray.
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.
Add eggs, one at a time, mixing after each egg. Add vanilla and mix well.
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.
Divide the dough in half and place each half in a bowl. In one bowl, use the yellow food coloring to color the dough yellow. The easiest way is to use a hand held mixer to combine it. Color the other half of the dough orange; 3-4 drops red dye + about 8 drops yellow dye to make orange.
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.
Make the Cream Cheese 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.
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. Decorate with candy corn and Halloween sprinkles.
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.