Soft vanilla sugar-cookie bars with a smooth cream-cheese frosting layer, cut into tidy party-ready squares.
The important detail in this recipe is the way the dough is shaped and finished. Press the dough evenly into a lined 9 × 13-inch metal pan, reaching all corners. Level the top with a lightly greased spatula rather than adding flour.
Before mixing, measure the flour without packing it and prepare the pans. The dough quantity is intended for a 9 × 13-inch pan. A smaller pan makes a thicker center that needs a different bake; use the specified size for this recipe.
Watch the first tray closely near the end of the baking range. Let the cookies cool completely before finishing: Beat frosting butter and cream cheese smooth, then gradually add confectioners’ sugar. Mix in cornstarch, vanilla and salt. Spread over the cooled slab, add optional sprinkles, and cut into 24 bars. The frosting forms a light surface crust but stays soft beneath.
Sugar Cookie Bars
Per tray: 25–30 minutes · 1 pan, cut into 24 bars.
Plan 125 minutes: 35 hands-on, 0 required chilling, 30 for all trays baked sequentially, and 60 cooling including pan rest. Preheat during preparation or the final chilling minutes. Ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- 9 × 13-inch metal baking pan
- Parchment sling
- Mixing bowls
- Electric mixer
- Offset spatula
- Cooling rack
- Sharp slicing knife
Soft vanilla sugar-cookie bars with a smooth cream-cheese frosting layer, cut into tidy party-ready squares.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Cream cheese frosting
Instructions
Mixing
- Make the doughBeat dough butter, cream cheese and granulated sugar until smooth. Mix in eggs, yolk and vanilla. Whisk flour, baking powder and salt; mix into the wet ingredients just until combined.
Thermal management
- Manage the doughNo scheduled chilling is needed. Start with butter that indents under a finger but remains cool, not greasy; keep dough away from a warm oven.
Shaping
- Shape evenlyPress the dough evenly into a lined 9 × 13-inch metal pan, reaching all corners. Level the top with a lightly greased spatula rather than adding flour.
Baking
- Bake one tray at a timeBake the 9 × 13-inch pan at 350°F (175°C) for 25–30 minutes, until the edges are light gold and the center is set rather than wobbly. A smaller or glass pan changes the baking time.
Cooling
- Let the crumb setCool fully in the pan on a rack, about 60 minutes, before frosting and cutting.
Finishing
- Complete the cookiesBeat frosting butter and cream cheese smooth, then gradually add confectioners’ sugar. Mix in cornstarch, vanilla and salt. Spread over the cooled slab, add optional sprinkles, and cut into 24 bars. The frosting forms a light surface crust but stays soft beneath.
Chef’s Science & Pro Tips
Use the stated pan
The dough quantity is intended for a 9 × 13-inch pan. A smaller pan makes a thicker center that needs a different bake; use the specified size for this recipe.
Keep the portion consistent
Press the dough evenly into a lined 9 × 13-inch metal pan, reaching all corners. Level the top with a lightly greased spatula rather than adding flour. Different thicknesses need different baking times; bake comparable pieces together.
Use the finish as your cue
Look for a set surface and lightly colored edges rather than a dark golden top. Overbaking dries the center; let the cookies finish setting on the pan.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 1 day | Keep frosted cookies covered in a cool room. If the room is warm, refrigerate them promptly instead. |
| Refrigeration | Frosted cookies: up to 4 days | Refrigerate in a sealed container; bring out only the portion you will serve and let the frosting soften briefly. |
| Freeze raw | Up to 2 months | Freeze the raw dough tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, spread in the specified pan, and bake until the center is set. |
| Freeze baked | Up to 2 months | Freeze unfrosted cookies for up to 2 months, then thaw sealed and frost. This preserves a neater finish. |
| Restore | 30–60 minutes | Thaw plain cookies in a closed container and frost after thawing. Do not heat frosted cookies in the oven. |
Notes
- Use the gram weights for the most consistent dough. Small leavener weights are approximate; measure teaspoons carefully. Egg weights exclude shells. Oven temperatures refer to a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24. Includes required fillings and toppings, excludes optional decoration and unused rolling flour. Brands and actual portion sizes change the estimate.
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Frequently Asked Questions
A few helpful answers before you bake.
What texture should these cookies have?
Soft vanilla sugar-cookie bars with a smooth cream-cheese frosting layer, cut into tidy party-ready squares. Judge the final texture after cooling, not while the centers are warm.
Can I bake these in an 8-inch square pan?
The dough quantity is intended for a 9 × 13-inch pan. A smaller pan makes a thicker center that needs a different bake; use the specified size for this recipe.
How do I get an even batch of sugar cookie bars?
Press the dough evenly into a lined 9 × 13-inch metal pan, reaching all corners. Level the top with a lightly greased spatula rather than adding flour. Bake one test tray and check the stated doneness cues; thicker portions need more time than thinner ones.
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