If you’re like me and LOVE frosted sugar cookies but don’t have the patience for the whole rolling and cutting part, I have a solution! A completely delicious solution. I had seen recipes online for sugar cookie bars but all the ones I was finding called for an absurd amount of flour (5 cups!), etc and a huge baking pan that I didn’t have and there was no way I was going to go look for and buy one just for this recipe. So I played with the amounts of ingredients and am happy to report that I hit it out of the ball park on the first try! These sugar cookies are made in a 9×13 pan and are absolutely, incredibly, amazingly YUMMY. I love almond so I added that flavor. If you’re not an almond fan, feel free to substitute more vanilla extract. These bars and soft and slightly chewy and in my opinion perfect in every single way. To say I had a couple would be an understatement…but we won’t get into that.
Hope you love them as much as I did!
- 1½ sticks Unsalted Butter
- 1½ c. Granulated Sugar
- 3 Eggs
- 1 T. Pure Vanilla Extract
- 1½ t. Almond Extract
- 3¼ c. All-Purpose Flour
- ¾ t. Salt
- ½ t. Baking Soda
- 1½ sticks Unsalted Butter
- 3 t. Almond Extract
- 1½ t. Pure Vanilla Extract
- 3 c. Powdered Sugar
- 3 T. Heavy Whipping Cream (or milk)
- Preheat oven to 350 degrees. Grease a 9x13 pan.
- In the bowl of an electric mixer, beat the butter and sugar on medium speed until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and almond and mix well. In a medium bowl, whisk together the flour, salt and baking soda. And to butter/sugar mixture and beat until just combined. Spread into baking pan.
- Bake for 15-20 minutes until a toothpick/tester comes out clean (mine were done closer to 15 minutes). Cool completely and frost.
- In the bowl of an electric mixer, beat the butter until smooth. Add almond and vanilla extracts. Add powdered sugar, one cup at a time, then add heavy whipping cream and beat until smooth. Spread onto cooled sugar cookie bars.
I want to make these but have a brand new box of salted butter. Can you give any recommendations on what to change so I can use the salted butter? Thanks in advance.
Hi Chrissy! I would just reduce the amount of salt in the recipe a bit…just do 1/2 t. instead of the 3/4 t. called for. Hope you enjoy them!! 🙂