Sweet Recipes

Sugar Cookie Bars

24 servings


1 hour 5 minutes

total time


  • 2 1/2 cups (312 grams) all-purpose flour, (spoon and level, see notes)

  • 1 ½ tsp cornstarch

  • 1 tsp baking powder

  • 1 tsp salt (reduce to ½ tsp if using salted butter)

  • 1 cup (2 sticks) unsalted butter, (room temperature)

  • 1 ¾ cup granulated sugar

  • 2 eggs, (room temperature)

  • 1 egg yolk, (room temperature)

  • 2 tsp vanilla extract

  • ½ tsp almond extract (optional, recommended)


  • ½ cup (1 stick) unsalted butter, (room temperature)

  • 2 ounces cream cheese, (room temperature)

  • 2 cups powdered sugar

  • ⅛ tsp salt (omit salt if using salted butter)

  • 1 tsp vanilla extract

  • 1 tbsp heavy cream, (plus more as needed, may sub milk)

  • Food coloring if desired

  • Sprinkles for decorating


  1. Preheat oven to 176C. Line a 23×33 cm baking dish with parchment paper so it overhangs the long edges. Spray with nonstick cooking spray.

  2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt; set aside.

  3. With a handheld or stand mixer fitted with a paddle attachment, cream butter and sugar on medium speed just until fluffy.

  4. Add eggs, one at a time, followed by the egg yolk, beating on medium speed just until blended. Beat in vanilla and almond extract just until blended. Add flour mixture to creamed mixture and beat just until combined (don’t overmix!).

  5. Add the batter to the prepared pan and spread into an even layer. Spreading Tip: The batter will be extra thick and sticky so I suggest coating a piece of parchment paper with nonstick spray and laying it on top of the dough (spray side down) and using your hands to spread the dough into an even layer.

  6. Bake for 30-36 minutes or until a toothpick inserted into the center comes out shiny but clean. (Take note that glass dishes can bake more quickly.) The edges should just have a little color and the center should be barely set (it will still look shiny). Let cool completely in the dish.

  7. Once cool, use the parchment paper overhang to remove the bars to a cutting board to frost.


  1. With a handheld or stand mixer fitted with a paddle attachment (recommended), beat the butter and cream cheese on medium speed until creamy – about 2 minutes.

  2. Add powdered sugar, heavy cream, vanilla extract and 1/8 teaspoon salt with the mixer running on low. Increase speed to high and beat for 3 full minutes. Beat in food coloring, if using.

  3. Adjust as needed: Add more powdered sugar if the frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I usually add anywhere between 1/8 – 1/4 teaspoon of salt.

  4. Frost the bars with a thick layer of frosting and decorate with sprinkles if desired.

24 servings


1 hour 5 minutes

total time
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