Pairing the beautiful fall weather with apple cider, hot cocoa and delicious Fall Sugar Cookie Bars. Easy recipe and delightful sweet, this cookie recipe will be great to take to bonfires and cookouts!
Fall is in the air and it is such a great time to turn on the oven to bake up some delicious treats. Fall sugar cookie bars is such the treat. Do you have a bonfire to go to? Do you have a cookout around the corner and need a dessert recipe? These cookies would be it. You could pair these cookies with homemade slow cooker apple cider.
Are these a typical sugar cookie recipe?
No, I would say they are not. They have a secret ingredient that makes this dough a DREAM to work with. (Can I also mention they are my husband's FAVORITE cookie recipe?) So easy to spread and mix, the cream cheese (the secret ingredient) softens these cookies and makes them so easy to spread into bars or cut into shapes for cookies.
You can use a stand mixer to mix these cookies or you can do the mixing by hand. I like to use my stand mixer, because I feel the dough gets mixed up easier and it is quicker. I have certainly hand mixed them before, but a stand mixer is what I prefer.
How long does it take to make these bars?
It only takes about 17 minutes to bake and the mixing from start to finish, about 5 minutes. You are going to want some prep time before hand with the softening of the butter (or margarine) and cream cheese. About 10 minutes on the counter will be fine if you are using a stand mixer. 20 minutes if you are mixing by hand.
Can I use this recipe for sugar cookie cutouts too?
Yes! Instead of putting the mixed dough on a jelly roll pan, sprinkle a little flour on a countertop and roll the dough out. You can then cut out the shapes and bake for 7-10 minutes.
For the bars, simply spread the dough out on the pan using your hands or a small rolling pin. Don't worry about making it look perfect, the frosting will cover the cookies when you are done cooking it. Just make sure it is pretty flat and even across the top.
How to store the bars
To store these bars, I have done it two ways: in the fridge and out of the fridge. You can wrap the bars up in the pan with plastic wrap and keep them in the fridge or leave them out. We personally like them in the fridge because the frosting, along with the cookie recipe seem to be better a little cold.
Fall Sugar Cookie Bars
- 2 cups butter or margarine
- 8 oz cream cheese softened
- 2 cups sugar
- 2 egg yolks
- 2 teaspoon vanilla
- 4 cups all-purpose flour
- 4 Tablespoons butter or margarine, melted
- 2 Tablespoons water
- 1 ½ cup powdered sugar
- fall colored sprinkles
- Cream butter and cream cheese until mixed
- Sugar, egg yolks and vanilla and mix until completely incorporated
- Mix in flour, 1 cup at a time, mixing until all flour is mixed in well
- Spread in a lightly greased jelly roll pan (15 ½ x 10 inches)
- Bake in a 375* oven for 15-17 or until very lightly brown
- Let cool completely
- Whisk together melted butter and water in a medium bowl. Add in powered sugar and whisk well. You want the frosting to be not too thin and not to thick. (AKA: it can be poured easily.) You may want to add a little more powdered sugar to reach that consistency
- Spread frosting on top of bars. Sprinkle with sprinkles evenly over cookie bars