Sugar cookie bars, small recipe made in a 8x8 square pan.
What would you do if you were in a grocery store and overheard a woman asking where the cream cheese is, and as she picked up a tub of whipped cream cheese, she then explained that she was planning on making a cheesecake?
Would you chime in to say that whipped cream cheese isn't the best for making a cheesecake? Could you stand beside her and grab a regular cream cheese block, and hope that she notices it?
Or, would you circle the store while you tried to decide what to do? Am I the only weird one who is upset by this?
I understand why she finds it confusing--it's more common to see a tub of whipped cream cheese. It's in the fridge at work, and it's what you see at the bagel shop.
I've wondered how her cheesecake turned out more than a few times over the past few days, and decided the only way I could apologize to her was to make her a dessert that used whipped cream cheese, like these sugar cookie bars with whipped cream cheese frosting.
There's a super small chance she reads this site, right? I just hope she isn't so discouraged by her cheesecake flop that she gives up baking altogether. My wish is that she somehow knows there's hope left for her baking skills.
(In the meantime, I hope she checks out my cheesecake recipes).
Sugar cookie bars, step by step:
I even made her a little how-to video for these sugar cookie bars so that she has guaranteed success with this recipe! Okay, now I'm just sounding obsessive.
We should talk more about you. Are you mad I'm sharing Valentine's Day recipes right now? Are you sipping a green smoothie and craving a super thick sugar cookie piled high with cream cheese frosting now? I'm sorry about this.
It's just that I have so many dessert for two recipes to share with you, that I have to start sharing them now so we don't run out of time. Valentine's Day is just 6 weeks away!
Valentine's Day also happens to be the official release date of my next cookbook: Sweet and Simple: Desserts for Two! We have a lot of things planned in the next few weeks, so get ready!
When I wrote my first book, Dessert for Two, I had to include a note about not using a stand mixer to make my recipes, because stand-mixers are much too large...the beaters would spin without touching the small amount of batter at the bottom of the bowl. However, that was before KitchenAid came out with their new Artisan® Mini Stand Mixer! The bowl is just 3.5 quarts, and it's perfect for making small batches of dessert. It's basically my dream, and I feel like it is made just for me!
Well, me and the woman at the store who tries to make cheesecake with whipped cream cheese.
Sugar Cookie Bars
Best ever sugar cookie bars with whipped cream cheese frosting. For that lady at the supermarket.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the frosting:
- 4 tablespoons unsalted butter, softened
- 3 ounces whipped cream cheese (about ½ cup)
- ¾ teaspoon vanilla extract
- 2 cups powdered sugar
- candy hearts or sprinkles, for decorating
Instructions
- Preheat the oven to 350, and line a 8x8" pan one-way with parchment paper.
- In the bowl of a mini stand mixer fitted with the paddle attachment, make the cookies: add the softened butter and beat on medium-high speed for about 30 seconds, to fluff it up. Slowly pour in the granulated sugar while continuing to beat.
- Next, add the egg and vanilla extract, and beat to combine.
- Turn off the stand mixer, and sprinkle the flour, baking powder and salt evenly on top.
- Turn the mixer back on LOW and beat to incorporate the dry ingredients.
- Scoop the batter into the baking pan, and press it flat with your fingers.
- Bake for 20 minutes, or until a toothpick inserted comes out mostly clean with only a few crumbs. Let cool completely.
- In a clean mini stand mixer bowl, make the frosting: beat together the softened butter and cream cheese for 1 minute, until fluffy. Add the vanilla and beat to combine.
- Turn the mixer to low and add the powdered sugar one-half cup at a time while continuing to mix.
- Add a splash of milk if you think it needs to be thinner.
- Spread the frosting over the cooled cookie, decorate with candy, and then slice to serve.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 431Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 71mgSodium: 127mgCarbohydrates: 61gFiber: 1gSugar: 42gProtein: 4g
Darla Kay says
Are these bars soft or crunchy?
Christina Lane says
Hi Darla! Super soft and chewy :)
Sara Lefever says
My husband told me late one night that he needed to bring sausage balls to work the next day. I sent him to the store for the 3 ingredients--grape jelly, chili sauce, n little sausages. He came home with grape jam, ketchup, and breakfast sausage patties!
Christina Lane says
HAHAHHA!
Kennedy says
needed something quick to make for valentine’s day tomorrow and pass out to my friends at school, and i came across this recipe! i was skeptical since it didn’t have many reviews and i started cooking at around 7:30pm so i wanted it to be quick, but this recipe was perfect! when i tried a slice i actually debated whether i should even take it to school LOL! i almost let my greed take over, but u can’t blame me because these bars r DELICIOUS!! 100% going to make these again… probably tonight LOL😅😅
Christina Lane says
Best comment ever :) Thank you!
MArgaret Davis says
Can you tell me how to adjUst this for high altitude?
Thanks!
Margaret
Christina Lane says
ooh, Margaret, I have no idea; sorry! There is a blog called 'Use Real Butter' that talks a lot about high altitude baking. Try her site :)
Donna Neale says
Is there any reason I can't double this recipe?
Donna Neale says
Is there any reason this cannot be doubled? I need a larger amount for a group... these look delicious!
Christina Lane says
This recipe is easily doubled, Donna. Good luck :)
Sara says
Do I need to refrigerate these because the frosting has cream cheese in it?
Christina Lane says
It's really up to you. The food police would say YES. What I would do is refrigerate any leftovers, but then let them come to room temp before serving :)
Trish says
I just made these & they are SO yummy!
Christina Lane says
Yay, Trish! Thanks for letting me know :)
Lexi H says
I love, LOVE, LOVE your recipes! Do you think you could sub coconut sugar for the granulated sugar in the cookie? I'm just thinking of how good your coconut sugar cookie recipe was and wondering if I could recreate it in these delicious looks bars!
Christina Lane says
I really think you could, Lexi! And I think it sounds delicious :)
Ang says
Can you double this recipe and bake in a 9x13 pan? If so how long you think? Thanks!
Christina Lane says
I think so. I would add an additional 5 minutes to the baking time, and keep checking it every 5 minutes. I've never doubled this recipe, so I'm not entirely sure though!
Elizabeth says
Can you make them with the block cream cheese cuz that's all I have thank you
Christina Lane says
Yes, Elizabeth. I did it a few times and it worked well. Happy baking :)