5 from 1 vote

Just like the Lofthouse Cookies you see in the grocery store, these Super Soft Frosted Sugar Cookie Bars are soft and fluffy with an irresistible frosted top.

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The perils of store-bought sugar cookies

This is a recipe for really, really Super Soft Frosted Sugar Cookie Bars. Not the kind of frosted sugar cookie you see in the check out line at a chain coffee shop that’s been decorated to look like Olaf or a Shamrock. You know, the kind that makes you wish you had signed up for that dental plan at work when you take a bite? Not that cookie.

This cookie bar also skips that tasteless frosting that’s hard enough to waterproof a log cabin. Nope. This Super Soft Frosted Sugar Cookie Bar has a tasty, fluffy frosting that doesn’t harden, so you can enjoy them for days and days. (as if they’ll last that long 🙄)

And don’t forget the sprinkles. Spah-rinkles!! 🎉 They just bring the joy, don’t they? Not required, just highly (highly) recommended. There are even quizzes that will tell you your sprink-onality! So, choose your sprinks and let’s make some incredible cookie bars!

How to make these cookies

Make the cookie base

Whisk dry ingredients
Cream your butter and cream cheese with the sugar in your stand mixer or with a hand held mixer.
Add your egg, mixing well and scraping down the sides of the bowl after it's incorporated. Add the vanilla extract and mix well.
Add half the flour mixture, and mix on low until just incorporated. Then add the second half, and mix as well. Adding just half of the flour at a time and mixing on low avoids a flour shower. Add ½ cup of sprinkles, if you want. Mix everything with a rubber spatula before spreading into your pan. Make sure there’s no naked flour bits hiding anywhere! 🙈
Preheat oven to 350°F. Press the cookie dough into the parchment paper lined 13X9 inch pan using a lightly greased offset spatula, or use lightly greased hands to press the dough evenly into all the corners and across the bottom. Don’t worry if you leave some finger marks or spatula grooves on the surface because it’s getting all covered in frosting.
Bake for 20-25 minutes or until just lightly golden. A toothpick or skewer poked into the middle should come out clean and the cookie should be slightly soft in the center. Allow to cool completely.

Make the frosting

Mix main ingredients In your stand mixer, or with your trusty hand mixer, beat the butter until light and fluffy. Add one cup of powdered sugar and mix, starting slowly so you don’t end up wearing the sugar. Scrape the sides of the bowl down. Add the other cup of sugar and mix. Scrape the bowl again. Add vanilla and mix. Add 2 tablespoons of heavy cream and slowly increase speed to high, getting it as fluffy as you can. If it feels a bit stiff, you can add another tablespoon of cream. If it feels thin, add a couple tablespoons of powdered sugar.
This recipe makes a nice bright white frosting, but you can definitely color it if you'd like. Decide what color you’d like your frosting and add a few drops of gel food color. Start with a drop or two - you can always add more, one drop at a time.
Using your parchment paper handles, remove the giant cookie from the pan. Using an offset spatula, or even a butter knife, schmear frosting all over the surface cookie. Try to get some good swoops on there if you can. Swooping is a learned skill, so do your best 😊
Sprank on some sprinkles. (Only if desired, but please do. Sprinkles spark joy!) Cut the cookie into whatever size bars you deem a respectable serving and enjoy!
Store leftover bars (as if) in an airtight container, at room temperature, for up to 5 days.