Sugar Cookie Bars with Berries on Top
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These sugar cookie bars are soft and tender, then topped with creamy vanilla frosting and fresh berries. The recipe makes a large batch and is perfect for summer potlucks, cookouts and BBQs.
If you’re looking for an easy that’s always a crowd favorite – make these sugar cookie bars topped with cream cheese frosting and berries this summer. The sugar cookie bars are quick and simple to make, and you’ll love how thick and tender they turn out. Then they’re topped with a layer of fluffy vanilla frosting and your favorite berries. You can easily arrange the berries to create a design – or simple sprinkle them on top.
These are similar to a fruit pizza – only, they easily feed more people and are even more tender and soft.
For the Sugar Cookie Bars
The sugar cookie bars are incredibly soft and tender. They’re similar in texture to Lofthouse sugar cookies, and perfect if you like sugar cookies that are extra thick and cakey. You’ll start by creaming together butter, cream cheese and sugar – the cream cheese is key here for extra soft sugar cookie bars. Then you’ll mix in the egg, vanilla extract and almond extract. Finally, you’ll beat in the flour along with a touch of baking powder and salt.
The dough is spread into your prepared pan and then baked for about 25-30 minutes. When finished, the top should look set and the pan should just be starting to turn golden around the edges.
Key Ingredients
The cream cheese makes these sugar cookie bars extra tender and soft, while adding a slight creaminess to the flavor that pairs perfectly with the butter. Note that it will make the dough sticky, which is expected.
The addition of both vanilla extract and almond extract gives the perfect sugar cookie flavor. Almond extract can be found in the baking aisle at your grocery store, and really takes these to the next level. I don’t recommend skipping it!
For the Frosting
These bars are then topped with a whipped buttercream frosting. It’s thick, creamy and you can adjust the sweetness as you like. You’ll love how it pairs with the fresh berries.
You’ll start by beating the butter until soft, then mixing in the the sifted powdered sugar, vanilla and salt. Add in the whipping cream, then beat together for about 3 minutes until smooth and fluffy. If you feel the frosting is too sweet – mix in 1/2 teaspoon vinegar. I know this may sound surprising – but it cuts the sweetness.
The frosting is spread over the cooled bars, and then decorate with fresh berries of your choice.
Serving Tips
If you’d like to serve these bars in the pan, then simply grease and lightly flour your baking pan.
If you’d like to lift the cookie bars out of the pan and serve on a large platter or serving plate (I often like a wooden cutting board), then you’ll line your pan with parchment paper so that there’s an overhang around the edges. After the bars have fully cooled, lift the bars out of the pan, peel back the paper and place on your serving plate/platter of choice.
Make Ahead Tips
Make the cookie bars up to 1 day before serving, cool fully, then cover the pan and store overnight at room temperature. The frosting can be made up to 2 days in advance and stored in an airtight container in the fridge
The day you plan to serve, take the frosting out of the fridge and let it sit on the counter for about 30-60 minutes to soften. If needed, beat it again in a large bowl. Then frost the bars and decorate with berries before serving.
More Summer Berry Desserts
Sugar Cookie Bars with Berries
Equipment
- 9×13 inch (23 x 33 cm) baking pan*
Ingredients
Sugar Cookie Bars
- 1 cup unsalted butter (226 grams), softened, but not starting to melt
- 8 ounce brick style cream cheese (226 grams), softened slightly
- 1½ cup granulated sugar (300 grams)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract, optional, but recommended
- 2¾ cup all-purpose flour (344 grams), sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
Vanilla Frosting
- ¾ cup unsalted butter (168 grams), softened, but still slightly firm to the touch
- 3 cups powdered sugar (330 grams), sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup whipping cream (60 ml), cold, from the fridge
- ½ teaspoon distilled vinegar, or white vinegar, optional
- 2-3 cups berries, for decorating
Instructions
Sugar Cookie Bars
- Preheat the oven to 350℉ (180℃). If you plan to serve the bars in the pan, then lightly grease the pan and dust with flour. If you plan to lift the bars out of the pan to serve, then line the pan with parchment paper so that there's an overhang around the sides (about 2 inches). The overhang allows you to lift the bars out of the pan after they're baked and cooled.
- In a large bowl, beat together the butter, sugar and cream cheese until smooth. Turn off the mixer and scrape down the bottom and sides of the bowl a few times to ensure there are no lumps.
- Mix the egg, vanilla extract and almond extract into the butter mixture.
- With the mixer on a low speed, beat in the flour, baking powder and salt until evenly combined and there are no longer lumps of flour.
- Spoon the the dough into the prepared pan and smooth into an even layer.
- Bake in the middle of the preheated oven for about 22-25 minutes, or until the top looks set and an inserted toothpick comes out with a few moist crumbs. Overbaking will cause these to become dry!
- Cool the bars in the pan.
Frosting
- In a large bowl, beat the butter until smooth and fluffy.
- Add in 3 cups sifted powdered sugar along with the salt and vanilla extract. Beat together, starting with the mixer on a low speed and gradually increasing to medium speed until the mixture looks smooth and creamy.
- Add in the whipped cream. Start with the mixer on a low speed, and gradually increase to medium speed. Whip the frosting for about 3 minutes, until creamy and fluffy. If you feel the frosting is too sweet, mix in ½ teaspoon vinegar. If needed, beat in a little more sifted powdered sugar
Decorate & Serve
- If you lined your cookie pan, lift the fully cooled bars out of the pan using the overhang of the parchment paper. Carefully peel back the paper to remove it and place the bars on a large cutting board. If you simply greased and floured the pan, then leave the bars in the pan.
- Frost the fully cooled bars using the back of a spoon or an offset spatula. Decorate with berries.
- Cut the bars using a thin, sharp knife.
Notes
- Cream Cheese: Use full-fat, brick-style cream cheese. Do not use low fat, whipped or spreadable.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Make Ahead Tips: Make the cookie bars the day before you plan to serve. Cool fully, then wrap the bars tightly and store at room temperature overnight. Make the frosting the day before and store in an airtight container in the fridge. Before frosting, let the frosting sit on the counter at room temperature for about 30-60 minutes to soften. If needed, transfer to a large mixing bowl and beat with an electric mixer to soften and smooth again. Frost and decorate before serving.
- Nutrition: Details are an estimate only based on 1 slice, assuming the pan is sliced into 15 uniform pieces.
