Chewy Sugar Cookie Bars

Soft, chewy sugar cookie bars made with cream cheese for a tender crumb and topped with a nutty, rich brown butter frosting. An easy, no-fuss dessert perfect for sharing.

Prep Time 25

Cook Time 25

Chilling & Cooling Time 45

Total Time 1 35

Equipment

9x13-inch baking pan
Parchment paper
Electric mixer (or stand mixer)
Mixing bowls
Rubber spatula
Wire rack
Light-colored saucepan

Ingredients

For the Bars:

▢ 1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
▢ 2¾ cups/350 grams all-purpose flour
▢ ½ teaspoon fine sea salt
▢ 1 (8-ounce/225-gram) package cream cheese, at room temperature
▢ 1½ cups/300 grams granulated sugar
▢ 1 large egg
▢ 2 teaspoons vanilla extract

For the Frosting:

▢ 6 tablespoons/85 grams unsalted butter (¾ stick)
▢ 2 cups/245 grams confectioners’ sugar
▢ 1 tablespoon milk or heavy cream, plus more as needed
▢ 1 teaspoon fresh lemon juice, plus more as needed
▢ 1 teaspoon vanilla extract, plus more as needed
▢ ¼ teaspoon fine sea salt
▢ A drop or two of gel food coloring (optional)
▢ Assorted sprinkles, for decorating (optional)

Instructions

Prepare the Pan and Mix the Dry Ingredients

Heat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking pan, then line it with parchment paper, creating an overhang on two sides to use as handles later.
In a medium bowl, whisk together the all-purpose flour and fine sea salt until combined.

Make the Sugar Cookie Dough

In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the room temperature butter and cream cheese on medium speed for about 1 minute until smooth and creamy.
Add the granulated sugar and continue beating for about 1 minute until the mixture is well blended.
Mix in the egg and vanilla extract on low speed for about 1 minute, just until the dough looks cohesive. Scrape down the sides and bottom of the bowl.
Gradually add the flour mixture and mix on low speed, stopping as soon as the flour disappears. The dough will be thick and sticky; do not over-mix.

Bake the Bars

Scrape the dough into the prepared pan and spread it into an even layer. If it's too sticky, use lightly wet hands or a spatula misted with cooking spray to press it into the corners.
Bake for 20 to 25 minutes, until the edges are light golden brown but the center still looks pale. A toothpick inserted in the middle should come out with moist crumbs attached, not wet batter.
Set the pan on a wire rack and let the bars cool completely. Once cool, use the parchment overhang to lift the slab from the pan.

Make the Brown Butter Buttercream and Finish

Place the 6 tablespoons of butter in a light-colored saucepan over medium heat. Let it melt, then swirl the pan often as it foams and crackles. Once it smells nutty and toasted with browned bits at the bottom, immediately pour it into a heatproof bowl to stop the cooking.
Chill the browned butter in the refrigerator for 30 to 45 minutes, until it has solidified but is still soft to the touch.
Beat the cooled brown butter on medium speed for about 1 minute until creamy. Add the confectioners’ sugar on low speed, mixing until incorporated. Then add the milk, lemon juice, vanilla extract, and salt. Beat on medium speed for about 4 minutes until the frosting is light and fluffy.
Spread the brown butter buttercream over the completely cooled bars. Scatter with sprinkles while the frosting is still soft, then cut into 20 bars and serve.

Notes

Texture Tip: For perfectly chewy bars, do not over-bake. Remove them from the oven when the center is still pale and a toothpick inserted comes out with moist crumbs, not clean. The bars will continue to cook as they cool.

Pro Tip: The dough is very sticky. To spread it easily, lightly wet your hands or spray a spatula with nonstick cooking spray before pressing the dough into the pan.

Storage: Store frosted bars in a single layer in an airtight container in the refrigerator for up to 5 days. They taste best at room temperature, so let them sit out for a few minutes before serving.

Make-Ahead: The unfrosted slab of cookie bars can be wrapped tightly and frozen for up to 3 months. Thaw at room temperature before frosting and serving.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword chewy cookie bars, cream cheese sugar cookie bars, dessert bars

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