¾cup(1 1/2 sticks or 170 g) unsalted butter, room temperature
½cup(4 oz. or 113 g) cream cheese, room temperature
1 ½cups(300 g) granulated sugar
1large egg, room temperature
1cup(226 g) unsalted butter, room temperature
2 ½cups(300 g) powdered sugar, sifted
Food coloring, optional
1 to 2tablespoonsmilk, if needed
Sugar Cookie Bars
Preheat oven to 350° F. Grease a 9×13-inch baking pan or line with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat the butter and cream cheese on medium speed until smooth, about 1 minute. Add the sugar and continue to mix until light and fluffy, about 3 minutes. Add the egg, vanilla extract and almond extract and mix to combine, about 1 minute.
Reduce the mixer speed to low and slowly add the flour mixture. Mix just until combined (avoid overmixing). Use a rubber spatula to give the dough a final stir to catch any unmixed ingredients.
Transfer dough to prepared baking pan and use a spatula to spread the dough evenly (the dough will be thick). Bake 20 to 25 minutes, or until light golden brown and a toothpick inserted in the center comes out clean. Place the pan on a wire rack to cool completely before frosting (about an hour).
In a large mixing bowl, whip the butter (with a stand mixer or electric hand mixer) until fluffy, about 5 minutes.
With the mixer on low speed, gradually add in the powdered sugar until completely incorporated.
With the mixer on medium speed, add the vanilla and beat until fluffy, about a minute. Add milk if frosting appears too thick to spread. See more buttercream frosting tips.
Using an offset spatula, spread the frosting on top of the cooled bars and add the sprinkles. Cut bars into 4 rows down and 6 rows across to create 24 bars. Enjoy!
Storing sugar cookie barsStore cookies in an airtight container at room temperature for up to three days (or in the refrigerator for a week).Sugar cookie bars with almond extractIf you do not like the taste of almond extract or have allergies, omit it and increase the vanilla extract to 2 teaspoons.Suggested tools: Stand mixer or hand mixer, 9x13 baking pan, kitchen scale, offset spatula