Sugar Cookie Bars

cooking.nytimes.com

These sugar cookie bars, which are adapted from “American Girl Cookies,” are happiness in a 9-by-13 pan. The addition of cream cheese in the batter makes them very tender and slightly tangy, a perfect counterpoint to the sweet buttercream frosting. You can, and should, experiment with frosting colors and use sprinkles with abandon. Whatever you do, do not overbake these beauties. When testing for doneness, you want a few moist crumbs to cling to the toothpick. —Margaux Laskey

subheading: FOR THE BARS:

1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan

2¾ cups/350 grams all-purpose flour

½ teaspoon fine sea salt

1 (8-ounce/225-gram) package cream cheese, at room temperature

1½ cups/300 grams granulated sugar

1 large egg

2 teaspoons vanilla extract

subheading: FOR THE FROSTING:

6 tablespoons/85 grams unsalted butter (¾ stick), at room temperature

2 cups/245 grams confectioners’ sugar

1 tablespoon milk or heavy cream, plus more as needed

1 teaspoon fresh lemon juice, plus more as needed

1 teaspoon vanilla extract, plus more as needed

¼ teaspoon fine sea salt

A drop or two of gel food coloring (optional)

Assorted sprinkles, for decorating (optional)

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer