These sugar cookie bars have all the flavor of sugar cookies but no chilling, cutting, or rolling required! This recipe makes 24 bars in less than an hour.

Recipe: [ Ссылка ]

Ingredients
Cookie Bars
1 cup unsalted butter, softened (226g)
2 oz cream cheese, softened (57g)
1 ¾ cup granulated sugar (350g)
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour (285g)
½ teaspoon baking powder
1 teaspoon table salt
Frosting
10 Tablespoons unsalted butter, softened (141g)
2 oz cream cheese, softened (57g) (see note if you would like a buttercream frosting instead)
2 cups powdered sugar (250g)
1 Tablespoon cornstarch (see note)
½ teaspoon vanilla extract
⅛ teaspoon table salt
Sprinkles for decoration (optional)

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Instructions
00:00 Introduction
Cookie Bars
00:22 Preheat oven to 350F (175C) and lightly grease a 13x9” (33x23cm) baking pan with baking spray or butter. Set aside.
00:26 Combine butter, cream cheese, and granulated sugar in a large bowl and use an electric mixer (or a stand mixer) to beat until creamy and well-combined.
00:56 Add eggs, egg yolk, and vanilla extract and stir until completely combined.
01:23 In a separate bowl, whisk together flour, baking powder, and salt.
01:35 With mixer on low-speed, gradually add flour mixture to the butter mixture until completely combined.
01:59 Spread batter evenly into prepared baking pan and bake on 350F (175C) for 25-30 minutes or until center is set and edges are beginning to turn light golden brown. Allow to cool completely before covering with frosting.
Frosting
03:13 Combine butter and cream cheese and beat with an electric mixer until completely smooth and creamy.
03:30 With mixer on low-speed, gradually add powdered sugar until completely combined, then stir in cornstarch.
03:48 Add vanilla extract and salt and stir until combined.
04:08 Spread frosting evenly over completely cooled cookie bars and add sprinkles on top if desired. Slice and serve. Note that frosting will crust slightly on top but will not solidify all the way through.

Notes
Frosting
I originally published this recipe with a buttercream frosting, which I found to be a bit too sweet and have since replaced with the cream cheese version listed in the recipe. However, if you’d like to make the original icing, simply omit the cream cheese and use ¾ cup (170g) of softened butter instead.
Cornstarch
Cornstarch is used to help encourage the frosting to crust on the surface. Please note that the frosting will not solidify all the way through and stays soft beneath the surface, much like classic buttercream frosting.
Food coloring
This frosting may be colored using food coloring, if you would like.

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