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Sugar Cookie Squares

by 92 Comments

Today’s guest post comes from Jaclyn at Cooking Classy.  You may have seen these Sugar Cookie Squares on the internet from several bloggers.  I love that you can decorate them to go with any holiday.  Aren’t they pretty?!

 

Who doesn’t love a fluffy thick frosted sugar cookie? These are all that goodness you find in that delicious sugar cookie without all the hard work! You don’t have to bake or frost individual cookies! All you have to do is spread all the dough out in one pan, bake and frost! Simple as that! These are perfect for parties, not only for kids but for adults too! You are sure to get smiles from these delightful treats! As you eat one you may even feel like a kid again =). Have a great day! Enjoy!

~Jaclyn

 

Sugar Cookie Squares

From:  Cooking Classy

Yields 24 squares

Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 egg white
1½ Tbsp sour cream
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 recipe vanilla frosting, recipe follows

 

Preheat oven to 375 degrees. Butter a 13″ x 9″ baking dish, set aside. In a mixing bowl combine flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until blended. Slowly add dry mixture and stir until well combine. With buttered hands, gently press (so gently almost patting) mixture into buttered baking dish. Bake 16 - 19 minutes until toothpick inserted into the center comes out clean and edges are lightly golden. Cool completely, then frost and cut into squares.

 

Vanilla Frosting


Ingredients:
1/4 cup unsalted butter, softened
2 cups powdered sugar
2-3 Tbsp half and half
1 tsp vanilla
Pinch of salt
Several drop food coloring (optional)

 

In a mixing bowl, with an electric mixer, whip together butter and powdered sugar and half and half until fluffy. Stir in vanilla and salt. Add in food optional food coloring and mix until well blended.

Thanks for sharing this sweet recipe with us, Jaclyn!

 

Visit Jaclyn at Cooking Classy and follow her on Pinterest!

 



 

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Comments

  7. 7

    I made these and they are amazing I added colored sprinkels to the batter to give it a little more color. The frosting is amazing I used heavy whipping cream though because that is what i like in frosting’s and this is amazing, thank you for the recipe! I made a double batch for my boyfriends family on a first meeting and they LOVED them! 😀

    Reply
  8. 8

    I just doubled the recipe for a large gathering. I needed an easy but delicious bar cookie, and I’m excited to serve them to my guests.

    Reply
  9. 9

    I’m excited to make these. Do you think it would fit on a pan like a sheet cake? Or would I need to adjust the recipe?

    Reply
  10. 10

    Thanks for sharing this recipe. I’m going to make them for my daughter’s first birthday party. Any idea if I could freeze in advance?

    Reply
    • 10.1

      Hi Christine,
      I didn’t try freezing them yet, but I would freeze them (whole). Then when you thaw them out, the edges will be moist when you cut them.

      Reply
    • 12.1

      Kayley,
      Half and half is found in the refrigerated dairy section, next to the heavy cream. I think it’s actually half milk and half cream.

      Reply
    • 13.1

      Half and half is found in the refrigerated dairy section, next to the heavy cream. It’s actually half milk and half cream.

      Reply
  16. 16

    Is there a secret to these bars? I made them tonight and followed every direction and made sure not to leave off any ingredient, but they came out very floury tasting. I cooked them in a 13×9 inch pan for 17 minutes! Any ideas?

    Reply
  17. 17

    I had the same problem very floury. If you’re wanting something like the cake cookie sugar cookies you buy from the store this is not the way to go. I don’t think I’ll be making these again.

    Reply
  23. 23

    I just made these and I thought I had sour cream in the fridge but didn’t so I used vanilla bean yogurt insted of sour cream and they are delicious! they don’t have a “floury” taste. Super easy, hardest part was waiting for themto cool so I could frost themand eat them 🙂

    Reply
  24. 24

    Just made these today and they are awful. Dry, dense, and floury tasting. I imagine this would be what homemade play dough would taste like if you baked it. These taste nothing like loft house cookies. I threw the whole pan out. So disappointed!!

    Reply
  26. 26

    Just followed the recipe to a tee and these came out pretty gross. The cookie is more of a biscuit than a cookie. Not sure what needs to be tweaked, but something is off.

    Reply
  27. 27

    These are FANTASTIC! My cousin made them for her daughter’s birthday party today. Excellent!

    I’m adding the recipe to our family’s collection.

    Thanks for sharing!!

    Reply
  28. 28

    I’ve made these in the past, and loved them! I want to make them again, but don’t have any sour cream. Or yogurt. Any suggestions for substitutions?

    Reply
  29. 29

    I might suggest adding a bit more sour cream to help with perceived dryness, but I have not made these, just from comparing the recipe here to the original at Cooking Classy where the difference is a Heaping Tablespoon or 1 1/2 TB of sour cream- perhaps add a tiny more. Just a suggestion however. As for using a yolk in place of a white- - but this changes the entire chemistry of this recipe however it might make them more moist and rich- Just my 2 cents. 🙂

    Reply
  31. 31

    I’m glad I am not the only ones these didn’t turn out for. I thought they were terrible too and threw out the whole pan. Very floury and salty. I swear I don’t know where I went wrong.

    Reply
  32. 32

    I LOVE THESE! They are not floury tasting at all! I don’t know what you people are talking about. My whole family insisted that I make 3 batches for our family reunion. They were a hit! Everyone loved them and they came out beautiful. I’ve already made them 3 times and I found this recipe on February 17th.

    Thank you so much for this recipe! I have a feeling I will be making many more batches in the future!

    Reply
  33. 33

    yum! i want to make!

    but why are these meals for busy moms?????? why can’t they be meals for busy humans? or all humans??? this is very frustrating.

    Reply
    • 33.1

      Just make them and don’t worry if you are a mom, a dad, a friend etc. Just share them and smile. Have JOY! Don’t let a little cookie make you frustrated.

      Reply
  34. 34

    These look delicious but my little brother is allergic to eggs is there anything I can replace the egg white with?

    Reply
  35. 35

    I have baked alot of goodies, but these were a BIG hit with my family, especially my 17 year old son! I will definitely be making these again!
    Thanks!

    Reply
  36. 36

    I just made these and OMG, they are amazing!!!

    I was out of butter so I used coconut oil instead. I also didnt have sour cream, so I just used two whole eggs rather then 1 whole egg and one egg white.

    I need to hide these or my husband is going to eat them all while I am asleep tonight!

    Reply
  37. 37

    These are the best moist bar cookies, Don’t know how others are mixing them wrong . Mine turned out wonderful will be making these for future parties…. Thank you!

    Reply
  38. 38

    These turned out great. I added 1/2 tsp cream of tartar and 1/2 cup powdered sugar. They turned out soft and fluffy!

    Reply
  39. 39

    I made these for the first time today. The taste is incredible, but I think they need more liquid so will increase the sour cream next time. When I put the dough into the pan to pat it down, it was incredibly dry and clumpy….then the bars came out bumpy looking. I don’t mind as I didn’t make them for company, but it was a little frustrating when you follow a recipe exactly and they come out looking totally different than the blogger’s recipe. Anyone else have this problem with the dough being too dry and crumbly?

    Reply
  42. 42

    Made these cookies, they were an absolute HIT! I cut mine out with a cookie cutter in a shape of a star…….

    Reply
  43. 43

    I think you mean to add baking soda instead of powder. I’ve tried four batches and two of them didn’t rise. Those two were with baking powder. The baking soda was an accident that my daughter made and when she told me, she insisted that she used baking soda. Tried that today and that batch looked as it should.

    Reply
  44. 44

    When I made these the first time, I wasn’t terribly impressed. But, the next day, they were AMAZING. They definitely taste better after sitting out overnight. The older they got, the better they tasted. But they didn’t last very long. I am not proud of how many I ate by myself…

    Reply
  45. 45

    I love this recipe! I made it for our Memorial Day picnic. I doubled the recipe for my 11×17″ pan and it turned out perfect. :). Yeesh, but I can’t remember how long I cooked it. They were soft, and tasted like a Lofthouse cookie. Thanks for a great recipe. Xoxo

    Reply
  46. 46

    LOVE!!! I pinned this recipe last year and finally made them last night. They were a big hit! I read a couple comments about them being dry…. they are *kind of* suppose to be. They weren’t dry in a bad way, in my opinion. And the icing really sweetened them just right! Thanks for sharing 🙂

    Reply
  47. 47

    The icing is a classic Butter Cream. Has anyone tried substituting shortening for half or all of the butter so it will ‘crust’ on the cookie…like a bakery cookie. Give it a try! I skimmed through a few reviews send happened to catch the poster that uses heavy whipping cream in her frosting. Bravo to you. This DOES produce the best flavor IMHO! Give it a try. You won’t be disappointed and most likely won’t go back to milk or half and half again!!

    Thanks for the bar recipe. I see this in my test recipes soon. Yum!

    C is for Cookie—thats good enough for me! 😉

    Reply

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