Cookie Bars with Frosting (Print Version)
# Ingredients:
→ Base Layer
01 -
1 large egg
02 -
1/2 cup butter, unsalted and soft
03 -
3/4 cup white sugar
04 -
1/4 teaspoon salt
05 -
1/2 teaspoon baking powder
06 -
1 and 3/4 cups plain flour
07 -
1 1/2 teaspoons vanilla flavoring
→ Cheesy Frosting
08 -
4 tablespoons soft butter, unsalted
09 -
1/2 cup whipped cream cheese (about 3 oz)
10 -
2 cups icing sugar
11 -
3/4 teaspoon vanilla flavoring
→ Toppings
12 -
Decorate with sprinkles or candy shapes
# Instructions:
01 -
Preheat your oven to 350°F. Grab an 8x8-inch pan and line it with parchment paper, leaving some extra hanging over the edges.
02 -
Use a stand mixer with the paddle attachment and beat the softened butter on medium until it’s smooth and airy—about 30 seconds. Slowly pour in the sugar while mixing. Add the egg and vanilla flavoring and keep mixing until it’s seamlessly blended.
03 -
Turn off the mixer. Sprinkle the flour, salt, and baking powder on top. Set the mixer to the lowest speed and mix just until it turns into dough. Don’t over-mix.
04 -
Press the dough into your prepared pan, spreading it out evenly with your hands. Pop it in the oven and bake for about 20 minutes. It’s ready when a toothpick comes out mostly clean but with some crumbs. Let it cool down completely.
05 -
Using a clean mixer bowl, whip the whipped cream cheese and soft butter together for a minute until fluffy. Lower the speed and add powdered sugar a little at a time. Optionally, add a bit of milk to adjust how thick it is.
06 -
After the cookie base has cooled, spread the frosting generously over the top. Finish off with candy or sprinkle decorations. Cut into squares and enjoy!
# Notes:
01 -
Unsalted butter with higher fat content (like European butter) works best but regular is fine too.
02 -
Keep these bars in the fridge due to the cheese frosting. They’ll stay fresh for five days.
03 -
Don’t frost them if freezing. Just cover and store the bars in the freezer (up to 3 months). Thaw in the fridge first, then frost after.