Cream Cheese Sugar Cookie Bars

For when you’re craving amazing sugar cookies, but don’t want to cut out and decorate. These are incredibly soft and chewy. Just simple ingredients, with amazing results. Topped with a velvety cream cheese frosting, raspberry cream cheese hearts and sprinkles. Perfect for that special valentine!

Sugar Cookie Bars

• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 egg + 1 egg yolk
• 1 tbsp. vanilla bean paste or extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. corn starch
• 1/3 cup rainbow sprinkles

Cream Cheese Frosting

• 1 (8 oz.) block cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 2 1/2 cup powdered sugar
• 1 tbsp. vanilla paste or extract
• 2 tbsp. heavy cream
• 2 tbsp raspberry jam

Directions

Preheat the oven to 350 degrees.

Line a 8×8 glass baking dish with parchment paper so it hangs over, enough to be able to pull the bars out. Set aside.

In a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy. Then add in the vanilla and eggs, continuing to mix until incorporated. Then add in the dry ingredients and mix for about 2 minutes. Using a rubber spatula fold in the rainbow sprinkles. Press the cookie dough evenly into the prepared baking pan. Bake for about 25 minutes until lightly golden on top. You want them to be soft in the center, don’t overtake them. Let them cool while you make the frosting.

In a stand mixer with a whisk attachment, mix together the cream cheese and butter until smooth and fluffy, about 2 minutes. Then add in the powdered sugar, vanilla and heavy cream. Start mixing on low then increase speed while the powdered sugar gets incorporated. Use a rubber spatula to scrape down the sides.

If you want to make the little red hearts, spoon about 1/2 cup into a separate bowl and add the raspberry jam. Mix together until smooth and pink. Set aside

Spread the cream cheese frosting evenly over the cooled bars. Then spoon little dots of the raspberry jam onto the frosting. Use a toothpick or knife and drag through the dot creating the little heart. Cut into 9 bars. Store in the fridge covered for up to 4-5 days. Enjoy!