Description
Delicious frosted sugar cookie bars with a tender, buttery base and a creamy vanilla almond buttercream frosting, topped with sprinkles for a festive touch. Perfect for parties, holidays, or any sweet craving, these bars combine the rich flavors of cream cheese and vanilla bean paste in a soft, chewy cookie base.
Ingredients
Scale
Cookie Bars
- 2½ cups flour (312 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ – ½ tsp salt
- 1â…“ cups sugar (267 g)
- 1 cup unsalted butter, room temperature (226 g)
- 2 large eggs, room temperature
- 4 oz cream cheese, softened
- 1½ tsp vanilla bean paste (or vanilla extract)
- ½ tsp almond extract
- Sprinkles (optional, for adding to dough and topping)
Frosting
- ½ cup butter, softened (113 g)
- 2 cups powdered sugar
- 1 tsp vanilla bean paste (or vanilla extract)
- ¼ tsp almond extract
- Pinch of sea salt
- 1-2 Tbsp heavy cream (more as desired)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the cookie bars.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar with an electric mixer on medium-high speed until the mixture is light and fluffy, about 3-5 minutes.
- Add Wet Ingredients and Combine: Beat in the eggs, vanilla bean paste, almond extract, and softened cream cheese until fully incorporated. Slowly add the dry ingredients while mixing on low speed, just until no streaks of flour remain. If desired, fold sprinkles into the batter at this point without overmixing.
- Prepare Baking Pan: Line a 9×13 inch baking pan with parchment paper. Press the sticky cookie dough evenly into the pan. Lightly spray your hands with oil or use an additional parchment sheet on top to help press the dough smoothly.
- Bake the Bars: Bake the cookie bars for 17-22 minutes, or until the edges turn light golden brown. The center may still look slightly underbaked, which is ideal for a soft texture as it continues cooking while cooling. Let the bars cool completely in the pan.
- Make the Frosting: Beat the softened butter until smooth and creamy. Add vanilla bean paste, almond extract, and sea salt, mixing to incorporate. Gradually add the powdered sugar and beat until combined. Add 1-2 tablespoons of heavy cream and beat until the frosting is light, fluffy, and spreadable.
- Frost and Decorate: Once the bars are fully cooled, spread the buttercream frosting evenly over the top. Sprinkle additional sprinkles on top if desired. Allow the frosting to set before slicing into bars for serving.
Notes
- Room temperature ingredients help ensure proper creaming and smooth batter.
- Pressing dough with lightly oiled hands or an extra parchment sheet prevents sticking.
- Do not overbake; the bars should be slightly underbaked in the center for optimal texture.
- Frosting can be adjusted in consistency by adding more or less heavy cream.
- Sprinkles can be omitted or substituted with chopped nuts or chocolate chips depending on preference.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
