This is my definition of a perfect sugar cookie. Soft sugar cookie bars are incredibly fudgy, soft, and almost cookie dough like. Making sugar cookies in bar form keeps the edges soft and makes the perfect thick cookie to sink your teeth into.
I always get a craving for sugar cookies this time of year. But not just any sugar cookies. I want cookies that are indescribably soft and almost fudge-like. Cookies that border on tasting like cookie dough. I think I’ve actually only had those kinds of cookies a few times in my life.
I’ve tried a lot of recipes over the years to create my perfect sugar cookie. Some of these recipes were pretty darn good and I will always love those sour cream sugar cookies. But I’ve never been quite satisfied at the soft and fudgy nature of any recipe I’ve tried. Until now.
It occurred to me the other day that a bar cookie may be the way to go to achieve the soft sugar cookie perfection I was looking for. A quick Google search revealed that sugar cookie bars have been all the rage for some time.
Typical. I’m always late to the party. BUT that doesn’t mean I don’t want to share this recipe with you, because these are my kind of sugar cookies! And you know I’ve put my spin on them.
If you know my baking style then you know I’m not one for cutesy. I just don’t do the whole decorated dessert thing.
I can make a kick-ass tasting cake or cookie but the fact that these have sprinkles on them is about as good as it gets from this lady! (P.S.- Have I mentioned I’m finally on the sprinkle wagon?! Again… always late to the party.)
Here’s the thing about these bad boys. These sugar cookie bars are intense. Like sugar cookies on crack. They are thick and ultra soft and fudgy. Like I said, almost a cookie dough consistency. They are also super rich.
I had a hard time eating an entire bar at once when cut to that size up ^ there. So I cut them in half to make them those little sugar cookie bites which are adorable and the perfect size, in my opinion! But, Mr. BB had no problem downing a few of them, so maybe it’s just me and my sensitivity to sweet.
I also added the slightest touch of almond extract and a bit of lemon zest because I think it takes these already amazing bars to a whole new level. I know almond extract is polarizing. Leave it out if you wanna. But it is just the tiniest amount and I think it it really makes these cookie bars extra special.
The lemon zest helps balance the flavors and give them pop. It is also optional, but I am recommending it!
These would be super cute for the holidays dressed up with festive sprinkles. I’m still new to this whole sprinkle game so excuse my generic rainbow sprinkles. But I just love them! Rainbow sprinkles are just so joyful and fun for any occasion
! Except maybe a funeral. Don’t bring these with rainbow sprinkles to a funeral. That would be weird.
I hope your holiday baking is going well! I know I have a big baking weekend coming up next week. I’m making stuff for my Reddit Secret Santa match as well as for some of my family and friends.
I’ll be sharing some more holiday treat recipes coming up! BUT if you are already looking for recipes here are some ideas that would be perfect for your holiday baking needs!
- If you want sugar cookies that hold their shape after being baked, use my Sour Cream Sugar Cookie Recipe
- If you want the best chocolate chip cookies in the world, try my Best Chocolate Chip Cookies
- If you want something with salted caramel, try my Salted Caramel Pecan Diamonds
- If you’re looking looking for a unique take on a classic, try my Rosemary Snickerdoodles
- For that one Paleo (or just health conscious) friend of yours, try my Sweet and Spicy Smoked Almonds
One Year Ago: Fresh Mint Chocolate Chip Cookies
Two Years Ago: No Bake Chocolate Covered Cherry Torte
Three Years Ago: Pepper Nuts/ Pfeffernüsse
- 1 stick (1/2 cup, 4 oz, 112 gr) unsalted butter, softened
- 1 cup (7 oz, 196 gr) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional, but recommended)
- 1/2 tsp lemon zest (optional, but recommended)
- 2 1/2 cups (10.6 oz, 298 gr) all purpose flour
- 3/4 tsp kosher salt
- 1 stick (1/2 cup, 4 oz, 112 gr) unsalted butter
- 1/2 tsp vanilla extract
- 1/2 tsp lemon zest (optional but recommended)
- large pinch of salt
- 2 cups (8 oz, 224 gr) powdered sugar
- 2-3 TBSP milk
InstructionsFor the Bars
- Preheat your oven to 350F. Line an 8X8 or 9X9 baking dish with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, and mix just until incorporated. Mix in the vanilla and almond extracts and the lemon zest.
- Add the salt and the flour into the mixing bowl and mix just until combined. Scrape down the sides and the bottom of the bowl if needed. Make sure not to over-mix.
- Press the dough into the prepared baking dish. It will be sticky and thick. You may need to use slightly damp fingers to press the dough in evenly.
- Bake at 350F for 14-16 min, until very lightly golden. the center of the cookies will look under baked.
- Cool completely on a wire cooling rack before frosting.
- In a large bowl, beat butter, vanilla, lemon zest and salt until smooth.
- Add powdered sugar (1/2 cup at a time) mixing until combined.
- Add the milk and mix until smooth.
- Frost cooled cookies before cutting into bars. I find they cut more easily if chilled first. I also like the texture of these bars when chilled.
Amount Per Serving:Calories: 0