- Sarah Fennel’s sugar cookie bars offer nostalgic flavor with a modern twist without requiring rolling or cutting.
- The cream cheese frosting balances the sweetness perfectly, and the recipe allows for easy customization.
- These bars are simple to make, versatile for holidays, and can be stored in the fridge for 2-3 days, making them ideal for a party.
If you grew up making sugar cookies from those refrigerated tubes of premade dough, then you already know how good they can be. This recipe from best-selling author Sarah Fennel of Broma Bakery captures that familiar, nostalgic flavor, but with a modern twist. Fennel promises the bars are just about as easy to make as opening a package. As someone who never turns down a slice of cookie cake, I had to put her claim to the test. Here’s why these sugar cookie bars might be the ultimate party dessert.
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How to Make Frosted Sugar Cookie Bars
One of the best things about making sugar cookie bars is that there’s no need for rolling and cutting dough. Here’s a quick look at how to make these sugar cookie bars.
- Start by making the sugar cookie dough with butter, sugar, eggs, flour, and vanilla. This recipe also includes a touch of almond extract, which I loved.
- Press the dough into a parchment-lined baking dish and bake until the edges are golden. Sarah recommends pulling the bars from the oven when the middle is still a bit gooey. Let cool completely.
- While the bars cool, make the cream cheese frosting. Whip together softened butter, cream cheese, powdered sugar, vanilla extract, milk, and a pinch of salt.
- Frost the bars and top with colorful sprinkles before cutting into 16 servings.
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Tips for Making Sugar Cookie Bars
This recipe is perfect on its own, but here are a few tips for customizing it to your taste.
- I loved the subtle almond flavor in Sarah’s recipe, but you could easily swap in another extract. Try adding lemon, coconut, cake batter, or orange extracts instead. My personal favorite is a touch of lemon and vanilla extracts.
- If you love citrus flavor, try adding a couple of teaspoons of fresh lemon, lime, or orange zest.
- This recipe calls for a cream cheese frosting, but you could top the bars with whatever topping you like best. Try chocolate buttercream, swirls of peanut butter and jam, or chocolate hazelnut spread. If you love strawberry shortcake, top the bars with homemade whipped cream and sliced strawberries.
- Not a fan of sprinkles? These bars are great topped with chocolate chips, chopped pistachios, toasted shredded coconut, and dried fruit.
- If you have leftover bars, store them in the fridge for 2-3 days.
The Verdict on Broma Bakery’s Frosted Sugar Cookie Bars
You will be pleased with this cookie cake. Each bite is like a nostalgic taste of childhood, elevated into a grown-up treat worth sharing. For me, the sweetness level sets this sugar cookie apart from the rest. Sometimes I find a frosted cookie a bit too sugary, but this recipe gets the balance just right, and a big part of that is the cream cheese icing, which is a perfect match for the sweetness of the sugar cookies. In addition to being delicious, this recipe is easy to make. No rolling or cutting is needed; it’s as simple as pressing dough into a pan. I’ll be making this dessert for Valentine’s Day and Easter with colorful holiday sprinkles.
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