These extra thick sugar cookie bars with cream cheese frosting are soft, buttery, and wonderfully easy to make in a 9×13-inch pan. The dough needs no rolling or chilling: simply mix it, press it into the pan, bake for 15–20 minutes, cool completely, and finish with a fluffy vanilla cream cheese frosting.
Every square has a tender, chewy center, lightly golden edges, and a sweet-tangy frosting that makes the bars taste like a classic frosted sugar cookie. This recipe makes about 24 bars and takes approximately 20–25 minutes to prepare, 15–20 minutes to bake, and about 45–60 minutes for cooling and frosting.
Jump to RecipeWhy You’ll Love This Recipe
These bars deliver the familiar flavor of a sugar cookie without the work of rolling, cutting, and baking multiple trays. The dough is pressed directly into one pan, which keeps the process quick and gives every piece the same generous thickness.
The texture is the star: soft in the middle, slightly chewy around the edges, and rich with butter and vanilla. A creamy frosting made with only 4 ounces of cream cheese adds a gentle tang without overpowering the delicate cookie base.
They are also wonderfully adaptable. Use pastel sprinkles for a baby shower, red and green decorations for the holidays, or a few drops of food coloring in the frosting to match a birthday theme.
If you enjoy traditional cutout cookies too, our favorite rolled sugar cookie method is a lovely recipe to keep nearby for decorated shapes and festive cookie cutters.
Ingredients You’ll Need
Softened butter is important in both parts of this recipe. It should be cool to the touch but yield easily when pressed, rather than melted or greasy. Properly softened butter creams with the sugar and helps create the thick, tender texture.
- Butter and sugar: Unsalted butter lets you control the salt, while granulated sugar provides sweetness and the classic sugar cookie crumb.
- Eggs and vanilla: Two large room-temperature eggs bind the dough and help it bake evenly, while vanilla gives the bars their bakery-style aroma.
- Flour, baking powder, and salt: These simple dry ingredients provide structure, gentle lift, and balanced flavor.
- Frosting ingredients: Butter, cream cheese, powdered sugar, vanilla, and a small amount of milk or cream make a smooth topping that spreads easily.
- Optional decorations: Food coloring and sprinkles add a festive finish without changing the basic recipe.
The frosting listed here uses 4 ounces of cream cheese for a lighter, easy-to-spread finish. If you prefer a thicker and tangier topping, you can use 8 ounces of cream cheese and increase the powdered sugar to 3–4 cups, adjusting the consistency as needed.
For another cookie with a warm, spiced personality, try our classic German gingerbread cookie recipe when the season calls for cinnamon and ginger.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then prepare a 9×13-inch baking pan with parchment paper or a light coating of grease. Parchment makes it easier to lift the cooled slab from the pan, although these bars can also be sliced and served directly from the dish.
Step 2: Place the softened butter and granulated sugar in a large mixing bowl and beat for 2–3 minutes. Stop when the mixture looks light, creamy, and fluffy, since this brief creaming period helps the bars bake with a pleasant, tender texture.
Step 3: Beat in the eggs one at a time, mixing well after each addition so the batter stays smooth. Add the vanilla and scrape down the sides of the bowl to make sure the flavor is evenly distributed.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add this dry mixture gradually to the butter mixture, mixing only until combined; overmixing can make the finished bars less tender.
Step 5: Transfer the thick dough to the prepared pan and press it into an even layer. Lightly greased hands work especially well, while an offset spatula can help smooth the corners and level the surface.
Step 6: Bake for 15–20 minutes, watching closely near the end of the baking time. The edges should be just lightly golden and the center should look set, but the bars should remain soft and fairly pale rather than deeply browned.
Step 7: Let the cookie bars cool completely in the pan before adding frosting. Rushing this stage can cause the frosting to soften or slide, so allow approximately 45–60 minutes for the slab to cool and the topping to be prepared.
Step 8: For the frosting, beat the softened butter and cream cheese until completely smooth. Add the powdered sugar gradually, mix in the vanilla, and then beat in milk or cream one tablespoon at a time until the frosting is creamy and spreadable.
Step 9: Spread the frosting over the cooled bars, taking it all the way to the edges. Add sprinkles while the frosting is still soft, then chill the pan for 20–30 minutes if you want especially neat slices.
Step 10: Use a sharp knife to cut the slab into about 24 squares, wiping the blade clean between cuts. Serve the bars chilled or let them sit briefly at room temperature for a softer frosting and fuller buttery flavor.
Pro Tips for Soft Bars
The most important tip is to trust the visual cues instead of waiting for a deeply browned surface. Sugar cookie bars are ready when the center is just set and the edges are lightly golden; extra oven time is the main reason they turn dry.
Measure the flour carefully by spooning it into a dry measuring cup and leveling the top, or use a kitchen scale for the most consistent result. Too much flour can make the dough stiff and the baked bars dense.
Press the dough evenly into the pan so the corners do not bake faster than the middle. If the dough resists spreading, lightly grease your hands or spatula rather than adding extra flour.
Room-temperature eggs, butter, and cream cheese blend more smoothly. If you forget to soften the cream cheese, cut it into small pieces and let it stand briefly; avoid heating it until warm or melted.
For a colorful party presentation, tint the frosting after it is fully mixed. Divide it between bowls if you want several colors, and add sprinkles immediately after spreading so they adhere.
For a coffee-inspired treat alongside these bars, serve a batch of Baileys coffee cookies with dessert. The chocolate and coffee notes make a delicious contrast to the vanilla frosting.
Storage and Serving
Because the frosting contains cream cheese, cover the bars and store them in the refrigerator. They are best enjoyed within several days, although the cookie texture will remain pleasant when properly covered.
Chilling the frosted bars for 20–30 minutes makes the topping firm enough for clean, bakery-style cuts. Let individual pieces stand at room temperature for a short time before serving if you prefer a softer, creamier bite.
For parties, cut the slab into smaller squares and arrange them on a lined platter. For bake sales or lunchbox treats, keep the squares chilled until packing and use parchment between layers if stacking.
These bars do not need reheating. If you want the cookie base slightly softer, simply allow a refrigerated bar to rest at room temperature rather than warming it in the microwave, which can make the frosting melt.
While this recipe is made for dessert, a savory spread can be useful for a larger gathering too; our creamy beer cheese is a good choice for a snack table before the sweets come out.
Extra Thick Sugar Cookie Bars with Cream Cheese Frosting
Ingredients
Method
- Heat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a little overhang for easy lifting, or lightly grease the pan.
- Beat the softened butter and granulated sugar for 2–3 minutes, until light, creamy, and noticeably paler. Add the eggs one at a time, mixing after each addition, then blend in the vanilla extract.
- Whisk the flour, baking powder, and salt together in a separate bowl. Gradually add the dry mixture to the butter mixture and mix only until no obvious streaks of flour remain.
- Press the thick dough evenly into the prepared pan using lightly greased hands or an offset spatula. Bake for 15–20 minutes, until the edges are just lightly golden and the center looks set but still soft.
- Cool the bars completely in the pan before frosting, allowing approximately 45–60 minutes for cooling and finishing. For the frosting, beat the butter and cream cheese until smooth, gradually add the powdered sugar, and mix in the vanilla.
- Add milk or cream a little at a time until the frosting reaches a smooth, spreadable consistency. Spread it over the cooled bars, decorate with sprinkles if desired, and cut into approximately 24 squares.
Notes
Final Thoughts
Extra thick sugar cookie bars are one of the easiest ways to make a generous batch of soft, frosted cookies. The one-pan method keeps preparation simple, while the lightly baked center and silky cream cheese frosting make every square feel special.
Remember to remove the bars when the center is just set, cool them completely, and add the frosting only after the cookie layer is firm. With a handful of colorful sprinkles and a sharp knife for clean cuts, you have a cheerful dessert ready for birthdays, holidays, potlucks, or a simple afternoon treat.
Make them classic with white frosting, or customize the colors and decorations for any occasion. Once you taste that buttery cookie paired with tangy vanilla cream cheese frosting, this dependable recipe is likely to become a regular in your baking rotation.
For a bright dessert table, pair these rich cookie bars with our blueberry cake with lemon frosting for a refreshing fruit-forward companion.