Small Batch Frosted Sugar Cookie Bars

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These Small Batch Frosted Sugar Cookie Bars are soft, chewy, and topped with a delicious cream cheese frosting.

Course: Dessert

Cuisine: American

Keyword: Cookie Bars, Cream Cheese Frosting, Sugar Cookies

Servings: cookie bars

Calories: 172kcal

Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with butter or nonstick cooking spray, and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment paper with butter or nonstick cooking spray, then set it aside.
In a large bowl using an electric hand mixer or in a stand mixer fitted with the paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the granulated sugar and beat on medium speed until fluffy and light in color, 3 to 4 minutes.
Beat in the egg, sour cream, vanilla, and almond extract until combined. Scrape down the sides as needed.
With the mixer running on low speed, add the flour, cornstarch, baking soda, baking powder, and salt and mix until just combined. The dough will be thick. Once combined, wet your hands slightly (to prevent sticking) and then press the dough into the prepared pan.
Bake for 15-18 minutes, or until lightly browned on top. A toothpick inserted into the middle of the pan should come out clean. You want the cookie bars to be extra soft, so be careful not to overbake them. Allow the bars to cool completely on a wire rack at room temperature.
Once cooled, frost with cream cheese frosting. Cover and store leftover bars in an airtight container in the fridge for 2 to 3 days.

Note: If you don’t want a super thick layer of frosting (as pictured), halve the cream cheese frosting recipe.