You gotta love sugar cookie bars.

They’re all that’s yummy about a sugar cookie with just a fraction of the work.

They are a perfect treat to serve for a crowd.

This recipe is adapted from the Keeping Up Cookbook.

Here’s how to make them:

Sugar Cookie Bars

1 cup butter, softened

8 oz. cream cheese, at room temperature

1-1/2 cup sugar

1 egg

1 tsp. almond extract

1/2 tsp. vanilla

2-3/4 cup flour

1/2 tsp. baking soda

Preheat oven to 375 degrees.  In a stand mixer cream together butter, cream cheese, and sugar.  Blend in egg, almond extract, and vanilla.  Sift together flour and baking soda.  With mixer on low, add flour mixture until just mixed.

Press into a greased baker’s half sheet pan (13″ x 18″) with a floured knife or your hand.

Bake at 375 degrees for 18 to 20 minutes, until golden brown.

Allow to cool and frost.

Frosting:

1/2 cup softened butter

8 oz. cream cheese, at room temperature

2 tsp. vanilla

3-1/2 cups powdered sugar

Makes 4 dozen cookies.

I didn’t take step by step photos of this recipe, but it’s so easy, you don’t need them.

I will share a few tips.  The original recipe suggests pressing the dough into the pan using a floured knife.  I think it’s much easier to press it in with your hand.  It’s a very sticky dough, so it works best to dip your hand in flour.

Valentine’s Day anyone?  This is such a great treat to make for a gift or to bring to a party.

I get asked all the time, how do I cut my bars or mint brownies so evenly?  I could say it’s from lots of practice, but actually it’s really easy.  I decide how many rows I’d like to cut.  Since I make a lot of brownies and bars in Baker’s Half Sheet cookie sheets, I often cut them 6 rows by 8 to make 48 brownies or bars.  For brownies, I always cut the very edges off, so all my brownies are even.  (Did you know the edges also have no calories, and are a favorite treat at my house ; ).)  For most other bars, I leave the edges.  Since I am cutting 8 rows in the length, the first cut across the center of the pan, the next cut cuts the two halves into quarters, then cut the quarters in half again.  It’s much easier to get even rows that way.  For the 6 row, I again cut down the center.  Then I make a small mark at the edge of the pan in thirds.  If they look even, then cut the rows.

That’s a lot info!  But since I get asked so often, I thought it would be worth sharing.

I never worry about them being too perfect.  You still want folks to know they’re homemade, right?

Sugar Cookie Bars are quick, easy, and totally delicious!  Enjoy!

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