Lofthouse Sugar Cookie Bars

Lofthouse Sugar Cookie Bars
     I have been seeing recipes for sugar cookie bars all over the food blog world, but one in particular caught my eye. This recipe from Cookies and Cups is a bit different because it has a whole block of cream cheese as one of the cookie base ingredients. I followed her cookie bar recipe exactly, except for using my own frosting recipe. I prefer using shortening instead of butter in my cookie bar frosting, and this topping is reminiscent of the fluffy white icing you find on bakery cakes.
     I baked these bars for a bake sale going on for my husband’s students. Let’s just say that although I cut the pan into 32 bars, only 28 bars made it to school. 😉
     Who ever would have guessed that a simple little bar could exceed my wildest expectations? They are not only easy to make, they are beyond delicious. I’m talking “can’t-eat-just-one-better-than-the-best-sugar-cookie-ever” delicious.
The dough will be very sticky to handle when patting down on pan.
Exactly twenty minutes in the oven gave the perfect doneness.
Add some pretty blue frosting and butterfly sprinkles…
Looks like spring!
I cut these bars into 32 pieces.
The frosting to bars ratio is about 1:4.
If you are a frosting aficionado like myself, double the ingredients.
Store uneaten bars in between waxed paper in an airtight container.
I found a new favorite recipe!

 

Lofthouse Sugar Cookie Bars
 
Prep time
Cook time
Total time
 
Serves: 32
Ingredients
  • Sugar Cookie Base ingredients:
  • 1 cup butter, softened
  • 1 8 oz. block cream cheese, softened
  • 1&1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2&1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Fluffy Frosting ingredients:
  • ½ cup shortening
  • 3&3/4 cups powdered sugar (1 1b. box)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 5 drops blue food coloring
  • 2 drops yellow food coloring
  • ¼ cup milk
  • *sprinkles
Instructions
  1. Preheat oven to 350 degrees. Spray a 15x10 inch jelly roll pan with cooking spray.
  2. In a large bowl, beat together the butter, cream cheese, and sugar until smooth and fluffy. Add the vanilla and egg and beat well.
  3. Add the flour, baking powder, and baking soda, mixing until well combined.
  4. Spread mixture evenly onto prepared jelly roll pan. (Mixture will be very sticky). Bake for 20 minutes or until golden brown around edges. Cool and frost.
  5. For frosting, in a large bowl, beat together shortening, powdered sugar, salt, vanilla, almond, food coloring, and milk using whisk attachment. Beat until light and fluffy, at least 5 minutes. Spread on cooled cookies. Top with choice of sprinkles.

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Comments

  1. Do you think this would work on a round cookie sheet? I’m going to a “pizza” look?

  2. Since the area is about the same for both a cake pan and a pizza pan (13″x9″ pan=117 square inches and a 12″pizza pan = 113 square inches), I don’t see why it wouldn’t work. The baking times should probably be about the same too. Let me know how it turns out!

  3. Could I use this recipe for the base of a fruit pizza?

    • Sure! That is a splendid idea! Now you have my wheels turning too…I’m imagining drizzling the top of the fruit with white chocolate!

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