do you sift the flour and do you cut back on the sugar in the cake or frosting? To make sugar cookie bars in a 9×13” pan. And, because we’re in quarantine, this counted for some lesson in school today (Math? If you’re both – if you struggle with an indecisive sweet tooth – you’ll love this recipe for, One 16.5 oz tube of sugar cookie dough, at almost room temp. You could easily serve them without frosting and dust with granulated sugar or use a Buttercream Frosting instead. Here’s our recipe for sugar cookies. Very yummy. I found it easiest to spread it with an offset spatula. If you want to make a smaller batch, you can make these sugar cookie bars in a 9×13” pan. Whip up the cream cheese filling, which is a mixture of cream cheese, egg, and vanilla extract. […] https://www.realmomkitchen.com/14802/cream-cheese-sugar-cookie-bars/ […]. I love how delicious they make the whole house smell while they are baking. Pour the cheesecake filling over the dough crust, then rip the second half of the cookie dough into small flattened chunks and cover the top. Add the flour, baking powder and baking soda. A deep side cookie sheet would do nicely. Using a knife, you can cut the roll of sugar cooking dough right in half. I made them today for the first time exactly as the recipe stated. It’s also easiest to leave the cookie dough out too so that it is softer and easier to work with. Add sprinkles once completely cooled. Just wondering…did you grease the pan? (found in the refrigerated cookie area of any grocery store), 1 8 oz box of cream cheese (at room temperature), In a mixing bowl, combine the cream cheese, vanilla extract, and egg mixing on slow speed. I'm Kelly Dixon and this website is designed to inspire your creative side. I'm keepin' it real in the kitchen with easy tasty family friendly recipes! The most important thing to know when you’re preparing to make these cookie bars is to let the block of cream cheese come to room temperature. This is the best cream cheese cookie recipe I have come across in years. Kelly Dixon, Inc. All Rights Reserved. Can you use a 15x10x2 pan instead of the 13×18? My oven is usually spot on and with all of the butter and cream thought it would be more moist. When I made these sugar cookies bars my husband thought I made just one large cookie…haha. Adorable! Like Betty Crocker? I'm so glad you're here! ©2007-2020 Real Mom Kitchen | Laura Powell. Whether it’s a special occasion or a regular day and you have a sweet tooth, these cheesecake bars are fantastic. They’re so good too! The other half goes on top of the cream cheese filling! Cut the cookies into bars and serve! Any leftovers (if there are any) can be stored in the fridge for up to 3 days, but we don’t think you’ll have any problem getting rid of them. It will almost resemble frosting. Press half the dough around an 8×8 inch dish. You can also gently warm up the cheesecake in small intervals using your microwave, but just be sure not to make the cream cheese hot and melt. DROOL WORTHY for sure! Can you use the bagged sugar cookies you make for this recipe? Bake for 30 minutes or just until the sugar cookie shows a golden color. They are DIVINE! This recipe is the bar cookie version of my Soft Cream Cheese Sugar Cookies! Add the flour, baking powder and baking soda. Simply tap any of the categories above and start shopping with me! The benefit of making sugar cookie bars is there is no rolling and cutting needed before you bake. Make the bars: In a medium bowl, whisk together the flour and salt. Prob about 1/2 to 3/4 inch. These bars are so light and fluffy! Find items I've shared on Facebook, shop my Instagram pictures, see where I buy my home decor, or discover my favorite styles & products! Could I make these without the frosting and just sprinkle colored sugar on them before baking? can one use shortening instead of butter?