Home Brownies and Bars Cream Cheese Sugar Cookie Bars

Cream Cheese Sugar Cookie Bars

by Laura

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?

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
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Cream Cheese Sugar Cookie Bars


  • Cookie:
  • 1 1/2 cups sugar
  • 1 cup butter, softened
  • 8 oz cream cheese, softened (I used light)
  • 1 egg
  • 1/2 tsp almond extract
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 1/2 cup flour
  • Frosting:
  • 1/2 C butter softened
  • 4 oz cream cheese, softened
  • 3 1/2 C powdered sugar
  • 1 tsp vanilla
  • 13 Tbsp milk
  • food coloring, if desired


  1. 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.
  2. Add the vanilla and almond extract and beat for 1 minute more.
  3. Add the flour, baking powder and baking soda. Beat for about 2 minutes.
  4. 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.
  5. Bake at 350 degrees for 20 minutes or until golden brown. Test with a toothpick for doneness.
  6. Let the pan cool completely.
  7. For the frosting, in a large bowl (or your stand mixer) beat the butter and cream cheese until smooth.
  8. Add the powdered sugar, milk, vanilla and food coloring, if desired. Beat for about 4 minutes until noce and fluffy.
  9. Frost cooled pan of cookies. Cut the cookies into bars and serve! Makes 40 bars.
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Adapted from Jamie Cooks It Up.  Thanks Jamie for sharing! Love ya!

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Patsy I March 28, 2014 - 5:49 am

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.

Dana April 5, 2014 - 1:11 pm

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.

Maggie April 2, 2015 - 1:48 pm

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?

Nana211 March 26, 2014 - 8:31 pm

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!

kathy rauch March 26, 2014 - 6:23 pm

Can you use a 15x10x2 pan instead of the 13×18?

LTFiggs March 24, 2014 - 9:16 am

Can you use a Sugar Cookie mix? Like Betty Crocker? or the tube by Nestle?

Tina March 24, 2014 - 8:57 am

Could I make these without the frosting and just sprinkle colored sugar on them before baking?

Mary March 23, 2014 - 9:15 am

Can a person use cookie mix and put favoring and cream cheese with the mix….

Cream Cheese Sugar Cookie Bars | İlgili Bilgili March 20, 2014 - 7:05 am

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Jessie February 12, 2014 - 10:58 am

Just wondering…did you grease the pan? Can’t wait to make these for Valentine’s treats!

Carlene February 6, 2014 - 9:15 pm

I need to make these gluten free. . .can I simply switch the flour out?

Dana April 5, 2014 - 1:13 pm

I used rice flour and it works as well. Yes you can switch out. I also have allergies to vanilla and never bake with it and my desserts turn out fine.

diane January 1, 2014 - 3:00 pm

do you sift the flour and do you cut back on the sugar in the cake or frosting?

missy December 18, 2013 - 1:49 pm

I don’t have a jelly roll pan, how thick is the bar if I use multiple pans?

Shelley Kelley January 8, 2014 - 8:50 pm

Prob about 1/2 to 3/4 inch. A deep side cookie sheet would do nicely. If the cookie sheet is larger fill in the extra on one side with an appropriate amount of aluminum foil.

Teresa December 12, 2013 - 8:25 pm

Can these be frozen for later use?

dagny December 11, 2013 - 5:58 pm

can one use shortening instead of butter?

Shelley Kelley January 8, 2014 - 8:53 pm

Yes you may sub shortening for butter, but the sub will affect the texture.

Mary October 30, 2013 - 6:48 pm

I made these and they are delicious. I would cut down the sugar by maybe 20%—they are extremely sweet.

Rena September 19, 2013 - 9:38 am



Laura March 19, 2014 - 7:55 am

No, no need to grease the pan.

Amy March 27, 2013 - 9:53 pm

Very yummy. Batter was very sticky and hard to spread in pan.

Laura March 28, 2013 - 8:07 am

I just added some tips for that in the recipe.

Terri C March 19, 2013 - 4:05 pm

Pinned will try!


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