Sugar Cookie Bars No Mixer
Cookie Bars

Sugar Cookie Bars No Mixer

  • May 11, 2022

The cookie bars are filled with sprinkles, easy to make and are perfectly soft and chewy with a generous layer of buttercream!Cream cheese adds a bit of tang and helps balance the sweetness.Easy to customize to any holiday or special event; use red and green for Christmas, pastel sprinkles for Easter, green and white for St. Patrick's Day, red/pink/white for Valentine's Day, your favorite team colors...you get the idea.After tinkering with the recipe over the years, I found that the addition of cream cheese helps keep the sugar cookie bars super soft and chewy without shortening.tips for making soft and chewy sugar cookie bars.This makes it easier to pull the bars out of the pan for frosting and cutting.This makes it easier to pull the bars out of the pan for frosting and cutting.To start, preheat your oven and prepare a 9x13 baking pan with parchment paper {or aluminum foil}, leaving a little overhang on the long sides.Next add the granulated and confectioners' sugar and beat for 4-5 minutes; until pale and fluffy.Be sure to use the “jimmies” for your sprinkles as the nonpareil type can bleed and turn your batter an unappetizing color.To achieve a soft and chewy {not cakey} texture, you want to bake these bars until they are just set at the edges {very lightly browned} and the center no longer looks wet.If you prefer a more cake-like sugar cookie bar; bake for an additional 5-7 minutes.Not gonna lie, adding the buttercream frosting is part of why I love these cookie bars.These sugar cookie bars are definitely sweet, although tempered by the addition of cream cheese.Sugar cookie bars can be stored in an airtight container at room temperature for up to 5 days.Remember to snap a picture and tag me on Instagram if you make these Sugar Cookie Bars with Cream Cheese.The cookie bars are so easy to make and are perfectly soft and chewy with sprinkles and a generous layer of buttercream on top!Line 9x13 baking pan with parchment paper or aluminum foil, leaving a little extra overhang on the sides.Add the granulated and confectioners' sugars and mix until pale and fluffy, approximately 4-5 minutes (speed 6).With the mixer on the lowest setting, add the flour mixture and blend until just combined.Be sure to use the “jimmies” for your sprinkles as the nonpareil type can bleed and turn your batter an unappetizing color.Increase speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping sides of the bowl as needed.Once cool, remove the bars from the pan using the parchment paper or aluminum foil and frost, adding additional sprinkles, if desired.Notes Store sugar cookie bars in an airtight container at room temperature for up to 5 days.Recipe shared with Meal Plan Monday and Full Plate Thursday. .

Sugar Cookie Bars

Sugar Cookie Bars

Sugar Cookie Bars

Based off my classic Cut Out Sugar Cookie Recipe, these bars require much less effort and are perfect for any occasion.You’re going to need simple everyday ingredients for these Sugar Cookie Bars and a little bit of your time.While I am a firm believer in always using Almond extract for any and all sugar cookies, there are people out there who strongly disagree with me.Be sure to fluff the flour first before spooning into measuring cups and leveling the tops.For full details on how to make these Sugar Cookie Bars, see the recipe card down below 🙂.(I put some parchment paper into mine to make bar removal easy, but feel free to just spray really well with nonstick.).It won’t come together as a dough initially, but if you grab a handful, it should hold its shape.Stir softened butter, powdered sugar, vanilla and milk together until smooth and fluffy.Start by adding 3 tablespoons milk and work up from there until frosting is the desired consistency.Feel free to add color to your frosting or switch up the sprinkles.The cooking time in a sheet pan will be shorter so watch it while it bakes!Anyways, here’s the printable recipe card for sugar cookie bars; have a great day, friends! .

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Skip the scooping and make your chocolate chip cookies in a pan instead!These buttery, soft and chewy Chocolate Chip Cookie Bars require no mixer, no chilling, and no fuss.When you’re craving all the goodness of a warm, chewy chocolate chip cookie, but can’t muster the energy to whip out the electric mixer, let alone the patience to scoop and rotate baking sheets.With no mixer, no chilling, and no scooping, these chocolate chip cookie bars are your perfect lazy-day dessert.They’re just as soft, chewy, buttery, and delicious as their cookie counterparts, but they take a fraction of the time to prepare.Whether you’re in need a quick sugar fix, a last-minute party or potluck dish, or you just don’t have the energy to scoop a single cookie, I’ve got you covered.As we’ve already established, making perfectly chewy cookie bars isn’t as simple as dropping a regular cookie dough recipe in a pan.Melted butter (rather than softened) coats every molecule of the cookie dough for the best, buttery taste.Melted butter (rather than softened) coats every molecule of the cookie dough for the best, buttery taste.We’ll use more brown sugar than white for more moisture (softer cookie bars!).We’ll use more brown sugar than white for more moisture (softer cookie bars!).I added an extra egg yolk for chewier, more tender cookie bars.I added an extra egg yolk for chewier, more tender cookie bars.If you’re like me, you might also want to grab some vanilla ice cream to serve alongside these bars while they’re warm.SAM’S TIP: I like to reserve a handful of chocolate chips for sprinkling on top of the bars just before baking.I’ll be walking you through all the steps in my written recipe and video below!▢ 2 cups semisweet chocolate chips (340g) Recommended Equipment ▢ 9×9 baking pan.▢ Mixing bowls Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350F (175C) and prepare a 9×9" (23x23cm) pan by lining with parchment paper (or lightly grease and flour).Combine melted (cooled) butter and sugars in a large bowl, stir well.In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.Gradually stir dry ingredients into wet until completely combined.Bake on 350F (175C) for 35 minutes or until edges just begin to turn golden brown. .

Sugar Cookie Bars Recipe

Sugar Cookie Bars Recipe

Sugar Cookie Bars Recipe

The addition of cream cheese in the batter makes them very tender and slightly tangy, a perfect counterpoint to the sweet buttercream frosting. .

Frosted Sugar Cookie Bars Recipe

Frosted Sugar Cookie Bars Recipe

Frosted Sugar Cookie Bars Recipe

Thick and chewy Sugar Cookie Bars recipe topped with vanilla buttercream frosting.They’re soft and thick and chewy with a sugar cookie base and a dreamy cloud of buttercream frosting.Just switch up the color of the frosting and use your favorite seasonal sprinkles, and you’ll have a fun and festive treat for any occasion.Because we’re using melted butter, the cookie dough is super easy to mix up by hand – no mixer required!– Melted butter makes these bars extra chewy and super easy to mix together by hand.Frost the cooled bars, decorate with sprinkles, and slice.Add the dry ingredients and stir to combine with a wooden spoon.Press the dough into an 8 or 9-inch square baking pan that has been lined with parchment paper or foil.Bake until just set on top and the edges are turning golden, about 20 minutes.These Sugar Cookie Bars are done when the edges are lightly golden brown and the top is set.Add confectioners’ sugar, cream, vanilla, and salt with the mixer running on low.Increase the speed to high and beat until the frosting is light and fluffy, scraping down the sides halfway through, about 2 minutes.Make sure the bar cookies are completely cooled to room temperature before frosting or the buttercream will melt.Spread the frosting on the cooled bars, smoothing it out with a spatula.Bake until the bars are set on top and just turning golden on the edges.Bake until the bars are set on top and just turning golden on the edges.How long will Sugar Cookie Bars stay fresh?Total Time: 30 minutes Print Recipe Pin Recipe Description The BEST thick and chewy Sugar Cookie Bars with vanilla buttercream frosting.Quick and easy to make bar cookies recipe!Ingredients Scale 1x 2x 3x For the sugar cookie bars: 1½ cups all-purpose flour ( 6.7oz , 190g ).salt ½ cup unsalted butter ( 4oz , 113g ), melted and cooled.unsalted butter ( , ), melted and cooled ¾ cup white sugar ( 5.25oz , 149g ).( , ) unsalted butter, at room temperature 2 cups ( 8.6oz , 245g ) confectioners’ sugar.( , ) confectioners’ sugar 1 tablespoon milk or heavy cream, plus more as needed.fine sea salt A drop or two of gel food coloring (optional).Assorted sprinkles, for decorating (optional) Instructions Preheat oven to 350 degrees F. Prepare an 8 or 9-inch square baking pan by lining with aluminum foil or parchment.Add the dry ingredients and stir to combine with a wooden spoon.Bake until just set on top and the edges are turning golden, about 30 minutes.Make the frosting: With a hand mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.Add confectioners’ sugar, cream, vanilla, and salt with the mixer running on low.Increase the speed to high and beat until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes.Spread the frosting on the cooled bars, smoothing it out with a spatula.Bake until the bars are set on top and just turning golden on the edges.Don’t forget where you found this delicious Frosted Sugar Cookie Bars recipe!Pin it to your favorite Pinterest recipe board before you go so that you can find it easily.Subscribe to FOODTASIA’S NEWSLETTER to receive fresh recipes straight to your inbox. .

Frosted Sugar Cookie Bars {EASY + So Soft!} Life Made Simple

Frosted Sugar Cookie Bars {EASY + So Soft!} Life Made Simple

Frosted Sugar Cookie Bars {EASY + So Soft!} Life Made Simple

Dessert bars are a quick and easy treat, and a big hit in our home.We love making frosted sugar cookies, but they can be a time consuming process.In an effort to simplify things, I turned one of our favorite thick, chewy sugar cookie recipes into easy to make bars.Soft Frosted Sugar Cookie Bars are made in a metal 9×13-inch pan.These super soft, fluffy frosted sugar cookie bars are perfect for any occasion.In the bowl of a stand mixer, cream sugar and butter until light and fluffy, about 2 minutes on medium-high.With mixing speed on low, gradually add dry ingredients until no flour pockets remain.*Tip*: To get clean, crisp cuts, chill the bars for 30 minute or until the frosting is firm.With mixing speed on low, gradually add the powdered sugar, then the heavy cream, vanilla, and salt.You are going to love how easy it is to make these soft and fluffy frosted sugar cookie bars – they’re sure to be an instant hit with your family!These cookie bars are perfect to customize with different food colorings in the frosting and varieties of sprinkles on top to serve at any holiday event!FREEZE unfrosted cookie bars in an airtight container in the freezer for up to 3 months. .

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!I know I probably say that about everything but for real, these sugar cookie bars are downright amazing and completely irresistible.They bake up so thick and fluffy, super soft-baked, and they have the most amazing flavor with that cream cheese frosting.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.In a separate bowl, whisk together the dry ingredients and then add it into the butter mixture.The frosting does not get hard, but it sets up nicely and you can stack the cookie bars or package them up.Some people have said that these sugar cookie bars 'don't taste like anything' and chances are that unsalted butter was used.We love making these for any Holiday like Valentine's Day with pink frosting and heart sprinkles.Or at Halloween with these fun candy corn sugar cookie bars.Sheet Pan No Flour Monster Cookie Bars - One of the most popular recipes on my site.Soft, thick, chewy bars loaded with all the good stuff and no flour!Monster Cookie Bars - Made in a 9x13 baking dish so it's a smaller batch. .

Sugar Cookie Bars

Sugar Cookie Bars

Sugar Cookie Bars

The super soft, chewy vanilla cookie is made with simple ingredients and comes together quickly.In the past, I have been all over Halloween, coordinating costumes all ready before September even ends.I was running to Walmart the morning of our town’s Trick or Treat on Main Street!I feel like I’ve been running 15 minutes behind schedule for the past 6 months.If you feel even remotely the same way, time to raise your hands and sing the Hallelujah Chorus, because these Sugar Cookie Bars are everything.Every bit as tasty as the classic roll and cut sugar cookies , the exact same frosting (AKA my super popular Sugar Cookie Frosting Recipe) except half of the work!If you’re in the market for more of these types of desserts, be sure to check out my Blonde Brownie Recipe!Mix for 2 minutes, the sugar will cut into the butter and really cause the color to become light!The humidity can have a big effect on whether or not the dough will come together without a little water.I personally like my sugar cookie bars THICK so I press my dough into about 3/4 of the 9×13 pan.You’ll want to pull them out as soon as the top is puffy and no longer glossy.Essentially, butter, crisco, powdered sugar, vanilla and milk are combined to create the frosting.The frosting won’t be as bright of a white, and will not be crusting at all, but it will work.Spread that frosting all over, lick the spoon and then top with sprinkles & love.Store the finished sugar cookie bars in an air tight container or zip baggie at room temperature for up to 3 days.Can the Sugar Cookie Bars be safely stored at room temperature even with the milk in the frosting?The super soft, chewy vanilla cookie is made with simple ingredients and comes together quickly.For the Frosting: Cream together the butter, crisco, powdered sugar, vanilla and milk until smooth and creamy.Frost cooled sugar cookie bars and top with sprinkles, if desired. .

Easy Chocolate Chip Cookie Bars Recipe

Easy Chocolate Chip Cookie Bars Recipe

Easy Chocolate Chip Cookie Bars Recipe

It’s simpler in the fact that you don’t have to drop the batter for individual cookies onto a baking sheet.It’s all in the ingredients – I used melted butter in this recipe to make the cookie bars chewier.I used all brown sugar for a softer texture, giving it a golden-brown color and deep caramel flavor.The baking soda prevents the final product from being too dense, and the salt just enhances all the flavors.I used all brown sugar for a softer texture, giving it a golden-brown color and deep caramel flavor.The baking soda prevents the final product from being too dense, and the salt just enhances all the flavors.Absolutely delicious, no need to spend hours making a fancy cake that wouldn’t taste half as yummy as this.Easy to bite ( no crumbs from dryness and not falling apart from wetness) and the taste of heaven in your mouth.In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy.The cookie bars are done when the edges are lightly browned and a toothpick inserted into the center comes out clean.Place the cookie bars in an airtight container and store at room temperature for up to 5 days.Cool completely and place the bars in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months.Yield: 24 Print Recipe Pin Recipe Description These easy chocolate chip cookie bars are super chewy, loaded with chocolate chips, and only takes 10 minutes to prepare.( ) unsalted butter, melted 1 1/2 cups ( 300g ) lightly packed brown sugar.In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy.Bake for about 20-25 minutes or until the edges are lightly browned and a toothpick inserted into the center comes out clean.Notes Leftovers can be stored in an airtight container at room temperature for up to 5 days.To freeze – Once completely cooled, place the bars in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months.This post was originally published on Aug 20/2018 and has been recently updated with more information and a video. .

Sugar Cookie Bars

Sugar Cookie Bars

Sugar Cookie Bars

They’re super soft and fluffy, unbelievably tender (think delicate and cake-like) and they have an irresistible sweet and buttery flavor.Haven’t we all loved frosted sugar cookies as long as we can remember?Here you get sugar cookies with a melt-in-your-mouth Lofthouse style texture, in super easy to make bar form!More butter equals more flavor, more moisture and an even more tender cookie bar (along with a little bit of cornstarch).Granulated sugar: I’ve found 1 cup to be plenty since the frosting is very sweet.A key ingredient to a good cookie, don’t sub with margarine or shortening.A key ingredient to a good cookie, don’t sub with margarine or shortening.Almond extract: An ingredient that offers that funfetti style flavor to baked goods.Sprinkles and food coloring: These are both optional but the make for a more visually appealing dessert.In a medium mixing bowl whisk together flour, cornstarch, baking powder and salt.Mix all frosting ingredients: In a large mixing bowl using an electric hand mixer blend together powdered sugar, 1/2 cup butter, 2 Tbsp cream, and 1 tsp vanilla extract until pale and fluffy.In a large mixing bowl using an electric hand mixer blend together powdered sugar, 1/2 cup butter, 2 Tbsp cream, and 1 tsp vanilla extract until pale and fluffy.These bars can be stored at cool room temperature , don’t let them get warm or the frosting will melt.To extend shelf life store in the refrigerator (for about 5 days), then bring to room temperature before serving.They can also be frozen for up to 2 months (chill in fridge first if you plan on stacking to help firm up the frosting, then lay parchment paper between each layer).If there is a nut allergy omit the almond extract and increase the vanilla to 2 tsp in the bars.If there is a nut allergy omit the almond extract and increase the vanilla to 2 tsp in the bars.Omit the almond extract and use citrus zest instead (orange, lemon, lime).Another great option is beet powder to ting the frosting pink (just sift first if clumpy).Use room temperature butter and eggs so ingredients blend together better (I’ve shared tips in the recipe notes to bring to room temperature quickly, I’m often not the plan ahead type baker).so ingredients blend together better (I’ve shared tips in the recipe notes to bring to room temperature quickly, I’m often not the plan ahead type baker).I like a medium density, the baking powder already makes them pretty puffy.Scrape down the bowl as you mix the dough to ensure everything is evenly incorporated. .

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