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.
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.
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Super Soft Frosted Sugar Cookie Bars
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.
Ingredients
Sugar Cookie Dough
- ¾ cup (170 g) unsalted butter room temperature
- 4 oz (113 g) cream cheese room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 2 ¾ cups (330 g) all-purpose flour
- 2 teaspoon cornstarch
- ½ teaspoon kosher salt
- 2 teaspoon baking powder
- ½ cup Sprinkles for funfetti bars, optional
Frosting
- ½ cup unsalted butter (one stick) room temoerature
- 2 cups (240 g) powdered sugar
- 1 ½ teaspoon vanilla extract
- 1-2 tablespoon heavy cream
- 1-2 drops gel food coloring optional, any color you like
- Sprinkles optional for the top
Instructions
Cookie
- Preheat your oven to 350° and line a 13X9 inch pan with parchment paper, leaving a little bit to hang over each side as a “handle”. This will make removing the bars so much easier when they’re done.
- In a medium bowl, combine the flour, salt, cornstarch, and baking powder. Whisk together and set aside.
- With a stand mixer or hand mixer, beat the butter and cream cheese together. Add sugar and beat until light and fluffy, about 2-3 minutes on medium-high.
- Add the eggs, mixing well and scraping down the sides of the bowl after the egg. 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 sprinkles, if you want a funfetti bar. Mix everything with a rubber spatula before spreading into your pan.
- Press the cookie dough into the pan using a greased offset spatula, or just do what I do: I like to spray my hands lightly with non-stick spray, and 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, it’s getting all covered in frosting 🎉
- Bake at 350°F 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.
Frosting
- 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 proceed with caution. Scrape the bowl again. Add vanilla and mix. Add 2 tablespoons of heavy cream and whip the dickens out of the frosting, getting it as fluffy as you can. If it still feels a bit stiff, you can add another tablespoon of cream. If it feels too thin, add more powdered sugar, a few tablespoons at a time until desired consistency is reached.
- Decide what color you’d like your frosting and add a few drops of gel food color. Start with a small amount, you can always add more. I ended up with 3 drops of red color to get this tint of pink.
- 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 really? You desire them.) Cut the cookie into whatever size bars you deem a respectable serving and enjoy!
Notes
Store leftover bars in an airtight container for up to 5 days
Nutrition
Calories: 397kcal | Carbohydrates: 45g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 179mg | Potassium: 55mg | Fiber: 1g | Sugar: 28g | Vitamin A: 753IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.
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