Sugar Cookie Bars

The first time I made these I underbaked them. By a LOT... oops! They tasted utterly amazing even undercooked and I couldn't wait to try it again and get it right. These bars are not only SUPER EASY but they are absolutely DELICIOUS! Just make sure you let them cook all the way ;)  My husband couldn't stop eating them. The neighbors couldn't stop asking who made them, and the kids can't stop requesting them. They are soft, creamy and yummy!

I doubled the original recipe and made it in my large jelly roll pan. 

Original recipe found here (if you just want to do a 9x13 pan instead)

Ingredients

For the cookie base:

• 2 cup butter, softened, I always use salted
• 16 oz cream cheese, softened
• 3 cups sugar
• 2egg
• 4 teaspoons vanilla extract
• 5 cups flour
• 2 teaspoon baking powder
• 1 tsp baking soda

For the frosting:

• 1 1/2 cup salted butter, room temperature
• 6 cups powdered sugar
• 2 teaspoon vanilla extract
• 6-7 tablespoons heavy cream
• sprinkles

Instructions

Preheat oven to 350ºF. Prepare a 10x15 jelly roll pan or baking dish by 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 20-25 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.