If you need just one do-it-all recipe that can span every holiday and every season, look no further than these Sugar Cookie Bars<\/strong>! Super simple to make (just press the mixture into your 8 or 9-inch square pan), and top with the easiest cream cheese frosting and seasonal sprinkles or candies to suit your mood<\/em>.<\/p>\n\n\n\n

These thick sugar cookie crust topped with cream cheese frosting and decorated with Valentine’s Day hearts went viral on Pinterest years ago, and so many of you have made them a part of your holidays. From birthday sprinkles to Christmas chocolates, Halloween candy, or just plain, these are sure to become a classic in your recipe box. <\/p>\n\n\n\n

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<\/em>Simply delicious Sugar Cookie Bar Recipe<\/h2>\n\n\n\n
What would you do if you were in a grocery store and overheard a woman asking where the cream cheese is, and as she picked up a tub of whipped<\/em> cream cheese, she then explained that she was planning on making a cheesecake?<\/p>\n\n\n\n
Would you chime in to say that whipped cream cheese isn’t the best for making a cheesecake? Would you circle the store while you tried to decide what to do? Am I the only weird one who is upset by this? <\/p>\n\n\n\n
I understand why she finds it confusing–it’s more common to see a tub of whipped cream cheese. It’s in the fridge at work, and it’s what you see at the bagel shop. It is not interchangeable, however! <\/p>\n\n\n\n
I’ve wondered how her cheesecake turned out more than a few times over the past few days, and decided the only way I could apologize to her was to make her a dessert that used whipped cream cheese, like these sugar cookie bars with whipped cream cheese frosting.<\/p>\n\n\n\n
Sugar Cookie Bar Ingredients<\/h2>\n\n\n\n
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Butter<\/strong>. The base of every good sugar cookie is high-quality unsalted butter. I like to bake with European-style butter because it has a slightly higher fat percentage, but any stick of butter will work here. We need one stick for the sugar cookie bar base and another half-stick for the frosting.<\/li>\n\n\n\n
Sugar<\/strong>. One-half cup of white granulated sugar.<\/li>\n\n\n\n
Egg<\/strong>. One large egg. Don’t you love when my small batch desserts use the entire egg?<\/li>\n\n\n\n
Vanilla<\/strong>. The flavor of vanilla really shines in sugar cookie bars, so use real vanilla extract, Bourbon vanilla is my favorite.<\/li>\n\n\n\n
Flour<\/strong>. One and three-quarter cup all-purpose flour that you fluff, spoon into the measuring cup and level off with a knife.<\/li>\n\n\n\n
Baking Powder<\/strong>. One-half teaspoon of baking powder to help them rise in the oven.<\/li>\n\n\n\n
Salt<\/strong>. A small amount of salt is crucial here to balance the super sweet cookie base and super sweet whipped cream cheese frosting.<\/li>\n\n\n\n
Whipped Cream Cheese<\/strong>. Yes, we’re baking with whipped cream cheese, even though I said it’s very rare to bake with this product. It’s perfect in this smooth, creamy cream cheese frosting.<\/li>\n\n\n\n
Powdered Sugar<\/strong>. For lightly sweetening the frosting. Don’t forget any kind of sprinkles or candy decorations that you want to add on top.<\/li>\n<\/ul>\n\n\n\n
Sugar Cookie Bars Recipe Substitutions & Variations<\/h2>\n\n\n\n
For Valentine’s Day, I use heart-shaped candies on top. For Christmas, red and green M&Ms are cute on top. For Halloween, I use black and orange sprinkles. For St Patrick’s Day, green sprinkles. You can truly make these custom for any holiday you are celebrating.<\/p>\n\n\n\n
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How to make Sugar Cookie Bars with Cream Cheese<\/h2>\n\n\n\n
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Begin by preheating your oven to 350-degrees F, and lining an 8-inch square pan with parchment paper in both directions.<\/li>\n\n\n\n
In the bowl of a stand mixer (you can also use a regular hand mixer here), add the one stick of softened butter, and beat on medium speed until creamy, about 30 seconds.<\/li>\n\n\n\n
Continue to beat while streaming in 3\/4 cup of granulated sugar. Beat until fluffy, about 1 minutes.<\/li>\n\n\n\n
Next, add the egg and vanilla, and beat just to combine.<\/li>\n\n\n\n
Turn the mixer off, and evenly sprinkle the flour, baking powder and salt on top of the batter.<\/li>\n\n\n\n
Turn the mixer back on low, and beat just to incorporate the dry ingredients. Do not over-mix.<\/li>\n\n\n\n
Scoop the batter into the baking pan, and use your fingers to press it into a flat even layer. Bake for 20 minutes, or until a toothpick comes out mostly clean with only a few crumbs. It is important to let the sugar cookie bars cool completely before frosting them, or the frosting will melt and slide right off!<\/li>\n\n\n\n
Finally, make the frosting once the bars are cool: Beat together the softened butter and cream cheese in a bowl with a hand mixer for 1 minute, until fluffy. Add the vanilla and beat to combine. Turn the mixer to low and add the powdered sugar one-half cup at a time while continuing to mix. If it seems to thick, you can add a splash of milk.<\/li>\n\n\n\n
Frost the bars, decorate with candy sprinkles and serve.<\/li>\n<\/ol>\n\n\n\n
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Sugar Cookie Bar Recipe substitutions & variations<\/h2>\n\n\n\n
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Holidays<\/strong> – Mix up the toppings to reflect the current holiday. This is what I did for my Christmas Sugar Cookie Bars<\/a><\/span>–same recipe, different topping. You could use robin eggs on top for Easter, like I did in my Robin Egg Blondies. The hearts are great for Valentine’s Day, but use Halloween sprinkles, Hannukah stars, shamrocks for St Patrick’s Day, and flags for Froth of July. Decorate them however you like–this recipe is so versatile!<\/li>\n\n\n\n
Vegan<\/strong> – I have successfully used vegan butter, vegan whipped cream cheese, and vegan egg substitute for this recipe, and it works great. For reference, I use the Miyoko’s vegan butter, Trader Joe’s brand of vegan cream cheese, and the ‘Just Egg’ brand of artificial liquid eggs. Use 3 tablespoons of a vegan egg substitute to equal one real egg. The ‘Just Egg’ brand is the most similar to real eggs, and is made with mung beans.<\/li>\n<\/ul>\n\n\n\n
How to store this recipe for Sugar Cookie Bars<\/h2>\n\n\n\n
I keep these on the counter for up to 2 days, and beyond that, I move them to the fridge. You can store already baked cookie bars in the freezer, defrost, and then spread the cream cheese topping on just before serving.<\/p>\n\n\n\n
Frosted Sugar Cookie Bars FAQs<\/h2>\n\n\n\n
What to do when sugar cookie dough is too crumbly?<\/strong>
When sugar cookie dough is too crumbly, it’s probably because your butter wasn’t soft enough. The best way to fix this is add a very small splash of milk (1-2 teaspoons) and stir it into the dough. You can also gather the dough in your hands and use the heat of your hands to melt the butter gently and help is hold together. <\/p> <\/div>
What temp to cook sugar cookies?<\/strong>
Sugar cookie bars bake at the same temperature as regular sugar cookies, 350-degrees F. They take about twice as long to bake because they’re in a pan instead of in individual dough balls.<\/p> <\/div>
Can you freeze sugar cookie bars?<\/strong>
Yes, you can freeze these bars, but I recommend freezing them without the frosting. Make the frosting just before serving, because the whipped cream cheese will separate once frozen and defrosted.<\/p> <\/div> <\/div>\n\n\n

How to store this recipe for Sugar Cookie Bars<\/h2>\n\n\n\nI keep these on the counter for up to 2 days, and beyond that, I move them to the fridge. You can store already baked cookie bars in the freezer, defrost, and then spread the cream cheese topping on just before serving.<\/p>\n\n\n\n

How to store this recipe for Sugar Cookie Bars<\/h2>\n\n\n\n
I keep these on the counter for up to 2 days, and beyond that, I move them to the fridge. You can store already baked cookie bars in the freezer, defrost, and then spread the cream cheese topping on just before serving.<\/p>\n\n\n\n