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Stacked Frosted Sugar Cookie Bars.
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5 from 1 vote

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.
Prep Time30 minutes
Cook Time28 minutes
Total Time58 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 16 servings
Calories: 397kcal
Author: Cynthia

Ingredients

Sugar Cookie Dough

  • ¾ cup unsalted butter room temperature
  • 4 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • 2 ¾ cups 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 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