Recipe: Frosted Sugar Cookie Bars

by Cate on March 27, 2020

A quick and easy cookie bar recipe using pantry ingredients … perfect while quarantining during COVID-19!

Frosted Cookie Bars

I never thought I’ve be touting a recipe as “great to make while you’re quarantined for weeks!” It’s like a never-ending episode of Chopped and the movie Groundhog Day. What day is it again? That being said, whether you’re knee-deep learning survival tactics from a global pandemic, or things have slowly gotten back to normal (they will, won’t they?), this is an easy and tasty dessert that you can whip up using ingredients you already have on hand.

And in keeping with the COVID-19 theme, I made these to celebrate a friend’s birthday this week. Dropped them off in her mailbox and sent her a text that they were there. Because this is how we’re celebrating special occasions in 2020. :(

The recipe comes from Sarah at Broma Bakery, and I followed it to the letter. The only thing I would change next time is to skip the almond extract. No matter how many times I use it, it turns out I really don’t like it, and it’s a powerful taste if you don’t like it.

My youngest is earning a reputation of “the baker” at school, and often gets together with a friend to spend the afternoon baking, and then brings everything into school to share. A few days ago, one of her classmates facetimed her because he was baking something and had a question. She asked if he was using a mix or was baking from scatch. “What’s that?” came the reply. I was cracking up. She’s learning quick!

Whether you’re celebrating a friend’s birthday during quarantine, or just a random day, this is a good one.

Frosted Sugar Cookie Bars
Recipe from Sarah at Broma Bakery

for the cookie bars

  • 1/2 cup unsalted butter, room temperature
  • 1 cup white sugar
  • 1 egg, room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1 3/4 cup all purpose flour

for the cream cheese frosting

  • 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 23 tablespoons of milk


for the cookie bars

Preheat the oven to 350°F Fahrenheit. Line a 8 x 8 baking pan with parchment paper and set aside. Using a stand mixer fixed with the paddle attachment, beat the butter and sugar together until just combined. Add in the egg, vanilla, and almond extract and beat well.

Scrape down the sides of the bowl and add the salt and flour, beating for about 1 minute. Transfer the cookie dough to your prepared pan, spreading all the way to the edges and smoothing out the top. Don’t worry too much about it being perfectly smooth, because it will soon be covered in frosting! Bake the bars for 20 to 30 minutes (mine took about 40 minutes). You’ll want to take them out when the edges are golden brown, but the center of the bar is still gooey.

for the frosting

Place the room temperature butter and cream cheese in a stand mixer and beat well. Add the powdered sugar, milk, vanilla extract and salt and beat until light and fluffy, about 3 minutes. Once the cookie bars are cooled, Using an offset spatula, spread the frosting in an even layer over the cooled cookie bars. Sprinkle with your favorite sprinkles, cut into 16 squares and enjoy!

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{ 2 comments… read them below or add one }

Stephanie March 30, 2020 at 9:57 am

Thanks for posting! It’s so great to see a recipe from you! It’s my birthday today and I had a friend do the same – drop off flowers and then she texted me to tell me they were there. It was hilarious. As kids we used to ring people’s doorbells and then run away. I feel like this is a version of that game.

Thanks for this recipe. I love frosted sugar cookies. They are cheerful and easy to make.


Cate April 6, 2020 at 9:09 am

Ahhh happy belated birthday! Hope it was wonderful (and I’m sure this year’s will be memorable!). Another recipe coming this week…


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