Sugar Cookie Bars Jelly Roll Pan
Cookie Bars

Sugar Cookie Bars Jelly Roll Pan

  • October 24, 2021

Sugar Cookie Cake Bars – Soft and chewy bars topped with decadent buttercream frosting and colorful sprinkles ~ perfect for a party and makes enough for a crowd!What I don’t love as much is the time it takes to bake them, frost them AND decorate them.Although sitting down and frosting a cookie (or 200 of them) can be therapeutic, I’d much rather make a pan of these Sugar Cookie Cake Bars to impress my guests.I usually get about 30 bars out of the pan, however, it all depends on how large or small you cut your bars.Well, almost the whole pan of bars.😉 After I frost these bars, I normally just allow the frosting to set and I cover the entire jelly roll pan with aluminum foil or cling wrap until I’m ready to cut and serve them.These sugar cookie cake bars are an awesome addition to the holiday dessert platter.Sugar Cookie Cake Bars Print ★★★★★ 5 from 5 reviews Soft and chewy bars topped with decadent buttercream frosting and colorful sprinkles ~ perfect for a party and makes enough for a crowd!salt 1/2 teaspoon baking soda For the Frosting 2 sticks unsalted butter, room temperature.Mix in one egg at a time.Add vanilla extract and mix well.In a separate bowl, mix together the flour, salt and baking soda.Mix in the vanilla and salt.Add the powdered sugar gradually, mixing well. .

How to Make Sugar Cookie Bars

How to Make Sugar Cookie Bars

How to Make Sugar Cookie Bars

I discovered them last year on The Repressed Pastry Chef blog, tucked the recipe into my collection and finally made them a couple of weeks ago.Sugar cookie dough spread into a rimmed cookie sheet (or jelly roll pan), baked until they’re cookie-like, and frosted with a simple sugary frosting. .

Best Sugar Cookie Bars Recipe

Best Sugar Cookie Bars Recipe

Best Sugar Cookie Bars Recipe

Once all the flour has been mixed in, add in the baking powder, baking soda, and salt.Scrape down the sides of the bowl with a rubber spatula and and give the dough one last good mix. .

Sugar Cookie Bars (sheet pan)

Sugar Cookie Bars (sheet pan)

Sugar Cookie Bars (sheet pan)

Sugar Cookie Bars are thick, soft-baked and topped with the best cream cheese frosting!Some of you may recognize this recipe for sugar cookie bars!The "secret ingredient" for the most amazing frosting on sugar cookies is almond extract!If you have not tried almond extract in a sugar cookie recipe then be sure and do it because it takes these bars to the next level in terms of taste.Add eggs, one at a time, and beating after each egg.Frost the bars with whatever color frosting you want and sprinkles too!You just want to make sure that when you're making the frosting that you don't add too much heavy cream to it.I have made these bars when we lived at low altitude (Maryland) and now when we live at high altitude (Utah) and the 5 cups of flour has worked in both locations.For best results use salted butter in this sugar cookie bar recipe.Some people have said that these sugar cookie bars 'don't taste like anything' and chances are that unsalted butter was used.Salted butter has so much more flavor to it and it makes baked goods taste better so it's what I always use.Oatmeal Chocolate Chip Peanut Butter Bars - Oatmeal, peanut butter, peanut butter chips, and chocolate chips make these bars one of our favorites.Sheet Pan No Flour Monster Cookie Bars - One of the most popular recipes on my site. .

Sugar Cookie Bars Recipe

Sugar Cookie Bars Recipe

Sugar Cookie Bars Recipe

Rating: 5 stars This is a delicious quick and easy recipe.Thank you Wicked Creations for your recipe and I am glad to see it has received kitchen approval by AR.I made mine in a jelly roll pan that I just sprayed with Pam®.For this last batch that I made Saturday, I doubled the amount of vanilla.The dough was extremely dry, I ended up adding two extra eggs to it.I'm sure I could have added some oil or extra butter with similar results.I also added a little almond flavor, not because the flavor of the dough was necessarily lacking but rather because I LOVE almond in sugar cookies and it turned out great!I made a raspberry butter cream frosting that was delicious on these.Inspired by the bakery @ my local grocery store today where they were giving out samples of sugar cookie bar topped with cream cheese frosting fresh apple and drizzled with caramel sauce.It smells amazing has a fluffy texture almost like a blonde brownie.Can't wait to frost it and top it for dessert tonight.Pressed into a cookie sheet and used parchment paper to line pan. .

Maple Frosted Sugar Cookie Bars

Maple Frosted Sugar Cookie Bars

Maple Frosted Sugar Cookie Bars

Soft and chewy sugar cookie bars topped with fluffy maple cream cheese frosting and festive sprinkles.And for these bars, they’re coated in a fluffy maple cream cheese frosting and topped festive fall sprinkles.Most cookie bars can be stored on the counter in a sealed container, but this recipe includes a tasty maple cream cheese frosting.The general rule of thumb is that whenever you use a frosting with perishable ingredients (such as cream cheese) it’s best to store it in the refrigerator until ready to eat.When stored in a sealed container in the refrigerator, these sugar cookie bars should remain good for up to three to four days.Mix all ingredients per recipe instructions, then place the dough on a large piece of plastic wrap.Transfer wrapped dough to a freezer bag or a storage container with a sealable lid.If storing cut cookie bars, place them in a single layer in a freezer bag or storage container.If storing the uncut cookie bars, simply place in a freezer bag or storage container that they fit in.And for the cream cheese frosting, it can be stored in a sealed container or freezer bag for up to three months.Step 1 – In a medium bowl, sift together the flour, cornstarch, baking powder, and salt.Add powdered sugar, vanilla, and maple syrup to the bowl, then whip until the frosting is light and fluffy. .

Sugar Cookie Bars

Sugar Cookie Bars

Sugar Cookie Bars

I love sugar cookies – Soft Sugar Cookies and Lemon Sugar Cookies!Another fun thing about these easy sugar cookie bars is that you can change up the frosting color for any time of year.What Do I Need to Make Sugar Cookie Bars.Tips to make Sugar Cookie Bar Recipe.The bars are easiest to cut when the bars are completely chilled.You can doll these up for any holiday just by changing the color of the frosting and adding your favorite sprinkles!How to make Sugar Cookie Bars.First, beat the butter, cream cheese, sugar and egg until frothy.Add vanilla and almond extract.Frosting – Combine butter and cream cheese.Add the powdered sugar, milk, vanilla and food coloring.If you enjoy watching these videos make sure you subscribe to my YouTube Channel to be notified each time a post a new video! .

Sugar Cookie Bars – Jamie Cooks It Up

Sugar Cookie Bars – Jamie Cooks It Up

Sugar Cookie Bars – Jamie Cooks It Up

You know how a sugar cookie project goes.Twice a year does me up just fine) you can click here to find my fabulous sugar cookie recipe.Print Sugar Cookie Bars Total Time: 40 minutes Yield: 60 Bars (depending on how large or small they are cut) Ingredients Cookies: 1 1/2 C sugar 1 C butter, softened 8 oz cream cheese, softened 1 egg 1/2 t almond extract 1 t vanilla 1/2 t baking soda 1 t baking powder 2 1/2 C flour Frosting: 1/2 C butter softened 4 oz cream cheese, softened 3 1/2 C powdered sugar 3-5 T milk 1 t vanilla food coloring Instructions 1.In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy.Add the vanilla and almond extract and beat for 1 minute more.Mix for 1-2 minutes or until smooth.Frost your pan of cookies.Cut the cookies into bars and serve!Just take about 1/4 of the frosting out of the mixer before you add the food coloring. .

Sugar Cookie Bars

Sugar Cookie Bars

Sugar Cookie Bars

Whereas typical sugar cookies require a day’s commitment, to refrigerate, roll, bake, and decorate, the simple act of baking it as a bar cookie simplifies that process immediately.So if you are craving a sugar cookie but are too lazy to break out the rolling pin, give these a go.Looking back, I should have colored the frosting pink rather than the minty green they ended up (pretty, yes, but deceiving—being that they contain no mint whatsoever). .

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