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Cream Cheese Sugar Cookie Bars

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I have shared a yummy recipe for sugar cookie bars before, but saw this variation of cream cheese sugar cookie bars and had to give it a try.  The benefit of making sugar cookie bars is there is no rolling and cutting needed before you bake. Plus there is enough to serve a crowd.

Not only is there cream cheese in this cookie but also in the frosting. So, I figured the cream cheese would make a nice and tender cookie.  I was SOOOOO right. I love it when I am right, don’t you?

Cream Cheese Sugar Cookie Bars | realmomkitchen.com

The texture of these cream cheese sugar cookie bars turns out to be very tender and almost cake like.  They are DIVINE! I had to send some of these bars off to other people so I wouldn’t eat the whole pan! They were also received very well by those I sent them to.

In fact, I received a request to make them again. They would be perfect to serve as part of your Easter celebration or for a baby/bridal shower. You can change the frosting color for your event. You will not be disappointed with these cookies!

Cream Cheese Sugar Cookie Bars l realmomkitchen.com

Cream Cheese Sugar Cookie Bars

Real Mom Kitchen

5 from 1 vote
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Calories

Ingredients
  

Cookie:

  • 1 ½ cups sugar
  • 1 cup butter softened
  • 8 oz cream cheese softened (I used light)
  • 1 egg
  • ½ tsp almond extract
  • 1 tsp vanilla
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2 ½ cup flour

Frosting:

  • ½ C butter softened
  • 4 oz cream cheese softened
  • 3 ½ C powdered sugar
  • 1 tsp vanilla
  • 1-3 Tbsp milk
  • food coloring if desired

Instructions
 

  • In a large mixing bowl or stand mixer combine the butter, cream cheese, sugar, and egg blend with a mixer until nice and smooth. It will almost resemble frosting.
  • Add the vanilla and almond extract and beat for 1 minute more.
  • Add the flour, baking powder and baking soda. Beat for about 2 minutes.
  • Spread or press the dough evenly into a jelly roll (13 x 18) pan. I found it easiest to spread it with an offset spatula.
  • Bake at 350 degrees for 20 minutes or until golden brown. Test with a toothpick for doneness.
  • Let the pan cool completely.
  • For the frosting, in a large bowl (or your stand mixer) beat the butter and cream cheese until smooth.
  • Add the powdered sugar, milk, vanilla and food coloring, if desired. Beat for about 4 minutes until noce and fluffy.
  • Frost cooled pan of cookies. Cut the cookies into bars and serve! Makes 40 bars.
Tried this recipe?Let us know how it was!

Adapted from Jamie Cooks It Up.  Thanks Jamie for sharing! Love ya!

Laura
5 from 1 vote (1 rating without comment)

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25 Comments

  1. I made these in a gluten free version using all ingredients as is except for using 1 extra large egg and substituting the regular flour with 350 grams of all purpose gluten free flour with xanthan gum. They turned out perfectly! If you didn’t know they were gluten free, you’d never guess.

    Reply

    1. I used rice flour and mine turned out great! We do not have gluten issues but we try not to always eat wheat products. This is the best cream cheese cookie recipe I have come across in years.

      Reply

    2. Why did you add the egg, just curious…Made me go back and read thru the recipe again. I wonder how much that changes anything?

      Reply

  2. I made them today for the first time exactly as the recipe stated. They were good but next time I will underbake the cookie batter by a minute or two. It was good but not quite as moist as we like. My oven is usually spot on and with all of the butter and cream thought it would be more moist. I will make tham again though!

    Reply
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