Can I use a different sized pan for these sugar cookie bars?

Yes, you can! An 9x13 pan will work, but your bars will be thicker and require a few extra minutes of baking time. Check for doneness when the edges start to turn golden and the center looks set but still slightly soft.

Why did my bars turn out dry?

Dry bars usually indicate overbaking or too much flour. Make sure to measure your flour correctly by spooning it into your measuring cup and leveling off, rather than scooping directly with the measuring cup. And remember, the bars will continue to set as they cool!

Can I make these bars without cream cheese?

While cream cheese gives these bars their distinctive soft texture and slight tanginess, you can substitute with an additional 1/2 cup of butter. The flavor and texture will be different, but still delicious.

How do I know when the bars are done baking?

The edges should be just turning golden, while the center might still look slightly underdone. This is perfect! The residual heat will finish cooking the bars as they cool, giving you that perfect chewy texture.

Sugar Cookie Bars Recipe

Description

A deliciously soft and chewy dessert that’s perfect for any occasion. These sugar cookie bars are easy to make and feature a creamy, buttery flavor that pairs perfectly with your favorite frosting or toppings. Forget rolling individual cookies—this bar version saves time while delivering the same fantastic taste.

Ingredients

Units Scale

Wet Ingredients

1 1/2 cups sugar
1 cup butter, room temperature
8 oz cream cheese, room temperature
1 egg
2 teaspoons vanilla extract

Dry Ingredients

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 15x10x1-inch jelly roll pan with aluminum foil and lightly spray it with cooking spray to prevent sticking.
Cream the Wet Ingredients
In a mixer, cream together the butter, cream cheese, and sugar until smooth and fluffy. Add the egg and vanilla extract, and mix until fully incorporated.
Combine Wet and Dry Ingredients
With the mixer on low, gradually add the flour, baking powder, and baking soda to the wet ingredients. Mix until everything is just combined. Avoid overmixing.
Prepare the Dough
The dough will be sticky. Press it evenly into the prepared pan, using a spatula or your hands lightly greased with cooking spray for smooth distribution.
Bake the Bars
Place the pan in the preheated oven and bake for about 20 minutes, or until the edges are lightly golden. Be careful not to overbake to retain the cookie bars’ soft texture.
Cool and Serve
Let the bars cool completely in the pan before adding frosting of your choice or other desired toppings. Slice into bars and serve!

Notes
For a fun twist, add sprinkles, chocolate chips, or fruit preserves to the dough before baking.
These sugar cookie bars pair wonderfully with cream cheese frosting or a simple vanilla glaze.
To ensure even baking, spread the dough evenly across the pan without leaving any areas too thick.
If you don’t have a jelly roll pan, a 9×13-inch baking pan can work, though the thickness and baking time may vary slightly.

Notes

For a fun twist, add sprinkles, chocolate chips, or fruit preserves to the dough before baking.
These sugar cookie bars pair wonderfully with cream cheese frosting or a simple vanilla glaze.
To ensure even baking, spread the dough evenly across the pan without leaving any areas too thick.
If you don’t have a jelly roll pan, a 9×13-inch baking pan can work, though the thickness and baking time may vary slightly.

Nutrition

Serving Size: 1 serving
Calories: 219
Sugar: 12g
Sodium: 120 mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 46g