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Sugar cookie bars topped with vanilla frosting and fresh berries on a cooling rack
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Sugar Cookie Bars with Berries

Soft and tender sugar cookie bars topped with creamy vanilla frosting and fresh berries. These bars are perfect for summer BBQs and so simple to make. Everyone loves the delicious flavor combination.
Prep Time20 minutes
Cook Time25 minutes
Cooling1 hour
Course: Dessert
Cuisine: American
Keyword: Berry Topped Sugar Cookie Bars, Sugar Cookie Bars with Berries
Servings: 15 bars
Author: Fiona Dowling

Equipment

  • 9x13 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

  1. Cream Cheese: Use full-fat, brick-style cream cheese. Do not use low fat, whipped or spreadable. 
  2. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. 
  3. 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.
  4. Nutrition: Details are an estimate only based on 1 slice, assuming the pan is sliced into 15 uniform pieces. 

Nutrition

Calories: 528kcal | Carbohydrates: 65g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 174mg | Potassium: 86mg | Fiber: 1g | Sugar: 46g | Vitamin A: 951IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg