Lofthouse Sugar Cookie Bars
Super soft sugar cookies piled with vanilla buttercream frosting and lots of sprinkles! Tastes just like a Lofthouse Sugar cookie, and so easy to bake since they’re in bar form.
I’ve been meaning to make these cookie bars forEVER, and now I can honestly say they were worth the wait. And that it won’t be the last time they make an appearance in my kitchen!
I fell in love with Granny B’s sugar cookies back when I was attending college in Utah. If you’re unfamiliar with Granny B’s Frosted Sugar Cookies (the “original” pink cookie), you’ve probably tried a Lofthouse Sugar cookie. They’re basically the same thing, but a Granny’s cookie is the size of your face. So… better.
What makes these cookies so special?
You may get different answers depending on who you ask. Some people will tell you that it’s the super soft cookie on the bottom. Cream cheese is the secret ingredient in this cookie dough and responsible for the signature soft, fluffiness that these cookies are famous for!
Other people may say that it’s all about the frosting when it comes to these cookies. THICK, luxurious, creamy, delicious vanilla buttercream frosting piled sky high with a smattering of sprinkles.
If you were to ask me… I’d say both camps are right. The super thick frosting and the unbelievably soft cookie are an undeniable match made in heaven. In fact, I might even like these better than my beloved chocolate chip cookies.
And you guys know that I don’t take chocolate chip cookies lightly ????!
And maybe the BEST part about these cookie bars? How easy they are to make. Whoever made the first batch of cookie bars was brilliant. All the taste of cookies without all of the individual scooping and baking and scooping and baking. And none of the stress of cookies that have gone flat or spread all over the cookie sheet.
I hope you enjoy these cookies as much as we did ????!
For the cookie base:
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 1½ cups sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2½ cups flour
- 1 teaspoon baking powder
- ½ tsp baking soda
For the frosting:
- 3/4 cup salted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons heavy cream
Preheat oven to 350ºF. Prepare a 9x13 jelly roll pan or baking dish by lining it with parchment paper or foil and lightly spraying with cooking spray.
Use an electric mixer to beat together the butter and cream cheese until smooth. Mix in the sugar, and be sure to scrape down the sides of the bowl.
Mix in the egg and the vanilla.
Add the flour, baking powder, and baking soda. Mix until soft dough forms.
Spread the dough evenly in the pan or dish. Bake for 20 minutes. Let cool completely before frosting (recipe follows) and cutting.
For the Frosting:
Use an electric mixer to whisk the butter until it's smooth.
Add the powdered sugar one cup at a time with 1 tablespoon at a time of the vanilla or the heavy cream until all the ingredients have been added and the frosting is smooth. Be sure to scrape down the sides of the bowl as you go.
Frost the cooled cookies and add the sprinkles.