Ultra-Fudgy Sugar Cookie Bars Recipe with a Thick Frosting Layer

You know that moment when you want a sugar cookie but you also want it to be thick, fudgy, and basically a handheld slice of heaven? Yeah, me too. That’s exactly why these sugar cookie bars exist. They’re way easier than rolling and cutting cookies, and they come with a ridiculous layer of frosting that...

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Course sugar cookie bars recipe

Ingredients

1 cup 226g unsalted butter, melted
1 1/2 cups 300g granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 1/2 cups 315g all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 113g unsalted butter, softened (for frosting)
4 oz 113g cream cheese, softened
2 cups 240g powdered sugar, sifted
1 teaspoon vanilla extract for frosting
2 –3 tablespoons milk as needed for consistency

Instructions

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the long sides.
In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, and whisk until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Do not overmix.
Press the dough evenly into the prepared pan. It will be thick — use your hands or a spatula to spread it to the edges.
Bake for 18–22 minutes, until the edges are lightly golden and the center looks set but still soft. A toothpick inserted in the center should come out with a few moist crumbs. Let cool completely in the pan on a wire rack.
For the frosting, beat the softened butter and cream cheese together until smooth and creamy. Add the sifted powdered sugar and vanilla extract, and beat on low speed until combined. Add milk one tablespoon at a time until you reach a thick, spreadable consistency.
Spread the frosting evenly over the cooled bars. Refrigerate for 20 minutes to set the frosting before cutting into squares. Use the parchment paper to lift the bars out of the pan, then slice and serve.

Notes

1. For best results, use room temperature eggs and cream cheese.
2. Cold ingredients can make the dough lumpy and the frosting grainy.
3. To make these dairy-free, substitute the butter with a vegan baking stick and use dairy-free cream cheese.
4. The texture will be slightly softer but still delicious.
5. Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
6. Bring to room temperature before serving for the best texture.
7. To freeze, wrap the unfrosted bars tightly in plastic wrap and foil.
8. Freeze for up to 3 months.
9. Thaw in the fridge overnight, then frost before serving.