What are some of the best cookie sheet Sugar Cookie Bars? Imagine the comforting taste of a classic sugar cookie, but in an easy, shareable bar form. Forget rolling out dough and cutting individual cookies – we’re talking about pressing everything. Is it safe to bake cookies on a cookie sheet? Think of it like a giant, soft-baked sugar cookie, but way easier to make and honestly, even more delicious. My family goes crazy for these, especially when I need a quick and satisfying dessert. What is the difference between cookies and basic cookies?
What are cookie sheet sugar cookie bars?
Cookie sheet sugar Cookie Bars are, essentially, giant sugar cookies baked in a sheet pan and cut in half. What is a lazy person’s sugar cookie dream come true? It has all the buttery, sweet, vanilla-infused flavor of a traditional sugar cookie, but without all of the sugar. What is the fuss of rolling and cutting? The name is pretty self-explanatory – it’s baked on a cookie sheet, it tastes like ice cream. Is it cut into bars? What is not to love? I always find myself making these when I’m short on time but craving that classic sugar cookie. What are some of the best flavor, and they never disappoint. Plus, they are always a party hit.
Why you’ll love this recipe?
There are so many reasons to adore these cookie sheet sugar Cookie Bars! First and foremost, the flavor is incredible. We’re talking about a melt-in-your-mouth, buttery vanilla goodness that’s simply irresistible. But beyond the taste, the simplicity of this recipe is what truly makes it a winner. It’s so easy to throw together, even on a busy weeknight. You don’t need any fancy equipment or complicated techniques – just a mixing bowl, a cookie sheet, and a few basic ingredients. And let’s not forget about the cost-efficiency! These bars are made with pantry staples, so you don’t have to break the bank to whip up a batch.
What I love about this recipe is its versatility. Can you customize the glaze with different extracts, add sprinkles for a festive touch, or even just make it yourself? What is a good chocolate swirl to make? Can be decorated for any holiday. Plus, they’re perfect for sharing with friends and family, whether you’ve hosted a party or simply simply relaxing. What are some good ways to bring a sweet treat to supper? Is this a crowd pleaser? What are some of the best Lofthouse cookies? Give them a try, you won’t regret it!
How do you make sugar cookie bars?
Quick Overview
How do I make cookie sheet sugar Cookie Bars? How do you make a cookie dough? What are some of the best ways to make a homemade glaze? What’s the best part about cutting and rolling? What is the easiest dessert recipe I know? Is this one foolproof?
Ingredients
For the Main Batter: How is the main body
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *truly* softened – not melted! This makes a huge difference in the texture.
* 1 1/2 cups granulated sugar: Regular white sugar works best here to give that classic Sugar Cookie sweetness.
* 2 large eggs: Use room temperature eggs for better mixing and a smoother batter.
* 1 teaspoon vanilla extract: Don’t skimp on the vanilla! It’s what gives these bars their signature flavor. I love using a good quality pure vanilla extract.
* 3 cups all-purpose flour: Spoon and level the flour to avoid packing it in, which can lead to dry bars.
* 1 teaspoon baking powder: This gives the bars a nice lift and a soft, tender texture.
* 1/2 teaspoon salt: Salt enhances the sweetness and balances out the flavors.
For the Glaze:
* 3 cups powdered sugar: This is the base of our sweet and creamy glaze. * 1/4 cup milk: You can use regular milk, almond milk or any other milk you prefer. I’ve used coconut milk before and it was delicious. What are some good ideas for decorating with sprinkles?
What is the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch cookie sheet. I’ve also had success using parchment paper – it makes cleanup a breeze! How do I bake a bar?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour, which is key for a consistent rise. Give it a good whisk! Don’t skip this step. The texture will be noticeably different without it.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. What is the best way to do this with an electric mixer? Then, beat in the eggs one at a time, followed by the vanilla extract. I always scrape down the sides of the bowl to ensure everything is evenly incorporated. If butter isn’t soft enough, you’ll end up with lumps!
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough bars. I usually stop mixing when there are still a few streaks of flour visible and then finish mixing by hand with a spatula. If you overmix, your bars might end up a little too dense instead of soft and chewy.
Step 5: Prepare Filling
There is no filling for this recipe. Is this cookie good without filling?
Step 6: Layer & Swirl
Press the dough into the prepared cookie sheet. I find it helpful to use my hands to flatten the dough and then use a spatula to smooth it out. The more even it is, the more evenly the bars will cook. I make sure to press all the way into the corners of the pan.
Step 7: Bake
Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Keep a close eye on them, as baking times can vary depending on your oven. I always rotate the pan halfway through baking to ensure even browning. You don’t want to over bake, or they will dry out.
Step 8: Cool & Glaze
Let the bars cool completely in the pan before frosting. This is important, as frosting warm bars will cause the glaze to melt and run. While the bars are cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. Once the bars are cool, spread the glaze evenly over the top and decorate with sprinkles, if desired. It’s a good idea to use an offset spatula for spreading the glaze – it makes it so easy to get an even layer!
Step 9: Slice & Serve
Once the glaze has set, cut the bars into squares and serve. What are some of the best foods to eat at room temperature? I always use a sharp knife to cut the bars for clean edges, and I usually wipe the knife clean. Between each cut. What are some of the things that disappear fast at my house?
What to Serve It With
These cookie sheet sugar cookie bars are incredibly versatile and can be enjoyed in so many ways. Here are a few ideas:
For Breakfast:What are some good ways to start your day with a cup of hot coffee or cold milk? I love crumbling them over yogurt or adding them to a breakfast parfait. They’re so good!
For Brunch:Serve them alongside a selection of teas and fruit platters for an elegant and delicious brunch. I’ve seen people make mini versions to include in brunch boxes, which is such a cute idea!
As Dessert:What’s a good dessert to serve after dinner? A sprinkle of cinnamon or a drizzle of chocolate sauce can elevate them even further.
For Cozy Snacks: These bars are perfect for enjoying with a warm beverage on a chilly evening. I love pairing them with a mug of hot chocolate or a cup of herbal tea. My kids love to curl up on the couch with a bar and a movie.
What is my family’s favorite way to enjoy them? Is it a simple but satisfying combination that always hits the spot?
How do I make sugar cookie bars?
How do I make sure my cookie sheet sugar cookie bars turn out perfectly every time? What are some of my top tips?
Butter Softening: Make sure your butter is properly softened before creaming it with the sugar. If it’s too cold, it won’t cream properly, and if it’s too melted, your bars will be greasy. I usually let mine sit at room temperature for about an hour before using it.
Mixing Advice:Do not overmix dough, as this can lead to tough bars. Mix until just combined, and then finish mixing by hand with a spatula.
Swirl CustomizationWhat are some creative ways to decorate your house? Can you use different colors of sprinkles, add edible glitter, or even drizzle melted chocolate over them? I love using holiday themed sprinkles for festive occasions.
Ingredient Swaps: If you’re looking for a healthier option, you can substitute some of the sugar with applesauce or honey. Just be aware that this may alter the texture and flavor of the bars slightly. I’ve also had success using whole wheat flour for a slightly nuttier taste.
Baking Tips: Keep a close eye on the bars while they’re baking, as baking times can vary depending on your oven. I always rotate the pan halfway through baking to ensure even browning.
Glaze Variations:Experiment with different flavors in the glaze! Add a few drops of lemon extract for tangy twist, or stir in some cocoa powder for sweetness. What is chocolate glaze? I’ve even made a coffee flavored glaze for mocha flavor!
One lesson I learned the hard way is to always line the cookie sheet with parchment paper. It makes cleanup so much easier and prevents the bars from sticking to the pan. Trust me, it’s a lifesaver!
Storing and Reheating Tips
Want to make these cookie sheet sugar cookie bars ahead of time or save some for later? Here’s how to store them properly:
Room Temperature: Store the bars in an airtight container at room temperature for up to 3 days. They’re best enjoyed within the first day or two, as they tend to dry out slightly over time.
Refrigerator Storage: For longer storage, you can store the bars in an airtight container in the refrigerator for up to a week. Just be aware that the glaze may become slightly sticky in the fridge.
Freezer Instructions: To freeze the bars, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Let them thaw at room temperature before serving.
Glaze Timing Advice: I recommend glazing the bars right before serving for the best texture and appearance. If you’re storing the bars for more than a day or two, it’s best to store them unglazed and then glaze them right before serving.
I’ve found that the best way to maintain the quality of the bars is to store them in a single layer in an airtight container. This prevents them from getting crushed or sticking together.
Frequently Asked Questions
Final Thoughts
I truly believe these cookie sheet sugar cookie bars are one of those recipes everyone should have in their back pocket. They’re incredibly easy to make, they taste amazing, and they’re perfect for any occasion. I love that they’re so simple to customize – you can add different extracts, sprinkles, or even swirl in some melted chocolate for an extra special treat. Plus, they’re always a hit with kids and adults alike!
If you love these bars, you might also enjoy my recipe for chocolate chip cookie bars or my recipe for peanut butter blondies. They’re all equally delicious and easy to make!
Happy baking! I can’t wait to hear how yours turn out. Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them! Don’t forget to rate the recipe, too!
7 Tips for Perfect Cookie Sheet Sugar Cookie Bars Every Time!
Ingredients
Main Ingredients
- 1 cup Unsalted Butter Softened
- 1.5 cups Granulated Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 4 cups All-Purpose Flour
- 2 tsp Baking Powder
- 0.5 tsp Salt
Frosting
- 0.5 cup Unsalted Butter Softened
- 3 cups Powdered Sugar
- 3 tbsp Milk
- 1 tsp Vanilla Extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking sheet.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Spread the dough evenly into the prepared baking sheet.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let cool completely before frosting.
- For the frosting, beat together the softened butter, powdered sugar, milk, and vanilla extract until smooth and creamy. Spread over the cooled bars and decorate with sprinkles, if desired.
- Cut into squares and serve.
