Sugar Cookie Bars

Recipe from “American Girl Cookies”

Adapted by Margaux Laskey

Sugar Cookie Bars
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes, plus cooling
Rating
5(6,128)
Comments
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These sugar cookie bars, which are adapted from “American Girl Cookies,” are happiness in a 9-by-13 pan. The addition of cream cheese in the batter makes them very tender and slightly tangy, a perfect counterpoint to the sweet buttercream frosting. You can, and should, experiment with frosting colors and use sprinkles with abandon. Whatever you do, do not overbake these beauties. When testing for doneness, you want a few moist crumbs to cling to the toothpick. —Margaux Laskey

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Ingredients

Yield:20 bars (One 9-by-13 pan)

    For the Bars

    • 1cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
    • 2¾cups/350 grams all-purpose flour
    • ½teaspoon fine sea salt
    • 1(8-ounce/225-gram) package cream cheese, at room temperature
    • 1½cups/300 grams granulated sugar
    • 1large egg
    • 2teaspoons vanilla extract

    For the Frosting

    • 6tablespoons/85 grams unsalted butter (¾ stick), at room temperature
    • 2cups/245 grams confectioners’ sugar
    • 1tablespoon milk or heavy cream, plus more as needed
    • 1teaspoon fresh lemon juice, plus more as needed
    • 1teaspoon vanilla extract, plus more as needed
    • ¼teaspoon fine sea salt
    • A drop or two of gel food coloring (optional)
    • Assorted sprinkles, for decorating (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)

332 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 0 grams dietary fiber; 28 grams sugars; 3 grams protein; 129 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.

  2. Step 2

    Make the bars: In a medium bowl, whisk together the flour and salt. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute. Add the granulated sugar and beat until smooth, about 1 minute. Add the egg and vanilla and beat on low speed until well combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.

  3. Step 3

    Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.

  4. Step 4

    Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute. Add 1 cup confectioners’ sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners’ sugar. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.

  5. Step 5

    Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.

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Ratings

5 out of 5
6,128 user ratings
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Comments

Bob D

Having read some notes mentioning difficulty in spreading the batter in the pan, I sprayed an offset spatula with cooking spray and the spreading was easy and quick

Elizabeth

The dough is thick and sticky- use the same technique to spread in the pan you would a high hydration bread. Dip your fingers in a little water and pat into the pan. Easy peasy lemon squeezy. :)

meg

I reduced the sugar by ¼ cup and added 1T almond extract to the batter. I made the frosting as directed, and it was delicious. In the future, I would leave the lemon juice out for Christmas bars, it didn’t seem seasonal. At other times of the year it would be great! (The batter is very thick and sticky, but worth the effort)

SC

yes, frost, refrigerate until frosting is solid (not sticky) then wrap in plastic wrap @Joan

Julie C.

There is no leavening in the dough! I'm surprised. Sugar cookies have leavening. Doesn't this turn out a bit heavy?

Lynne

Any suggestions for reducing the sugar content in the frosting?

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Credits

Adapted from “American Girl Cookies” (Weldon Owen, 2018)

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