Lofthouse Sugar Cookie Bars

Can I tell you something?  I haven’t made one single Christmas cookie this year.

I mean, I am constantly making cookies, but none that I can deem Christmasy.

I haven’t created one cookie tray to give to neighbors for the holidays, or even thought about a holiday bake list.

 

MY OTHER RECIPES

I feel like a flunkie-baker.

 

Isn’t the holiday season supposed to be my time to shine?  To pull out all the stops?

Apparently not.

 

You know what I would like?

I want someone to make ME cookies.

Wouldn’t that be nice, HUSBAND?  Cookies for ME?

 

I think I will just give myself a pass this year on holiday baking.

Do you believe me?

Snort.

I’m not a future-teller or anything, but I would bet that if you were to come to my house next Friday around, say…3:00, you will be sure to see me beneath a cloud of flour, smack-dab in the middle of a holiday guilt-baking session.

I know myself.   My resolve is weak.

 

I have to say, though, that these bars I am gonna share with you today, are the perfect treat for those of you who don’t have a lot of spare time (me!), but still have embraced the holiday baking thing.  Just thinking about getting out my piping bags and decorating sugar cookies gives me a meringue-powder-migraine, so let’s keep it simple.

These taste like the famous Lofthouse cookies that are sold at every supermarket…and have a generous layer of buttercream slathered on top. Plus, the recipe makes a whole heck of a lot of bars, so one batch will go around the block and back!

Your neighbors will be happy to get a plate of these 🙂

 

The batter is insanely delicious.  I might have had a spoonful or 20.

Prepare a jelly roll pan (15×10) by lining it with foil.  Spray it very lightly with cooking spray.

Spread the batter evenly on your pan…it’s sticky stuff.

Bake it for 20 minutes until the edges begin to golden.

On a side note…I am loving my new Frigidaire Gallery Range Double Oven for all the non-holiday baking that I have been doing. What’s so great about it is that even for small batches of cookies it’s really perfection.  Preheating goes faster and I can still fit multiple cookie sheets in the top oven alone!

Moving on, let your bars cool completely before frosting.

Now make some buttercream.

You can tint your frosting any color you’d like.  I like to add my coloring into the mixer and mix it up that way.

Then spread it all over. You’ll use about 3 cups of frosting…but I’m not gonna set a limit on you here.  I’m not one to turn away frosting.

You’re done!  If you want to fancy the bars up with sprinkles, knock yourself out!

Lofthouse Sugar Cookie Bars.

Click here for my favorite buttercream recipe.

Print

Lofthouse Sugar Cookie Bars

  • Author: Cookies & Cups

Ingredients

  • 1 1/2 cups sugar
  • 1 cup butter, room temperature
  • 8 oz cream cheese, room temperature
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 tsp baking soda

Instructions

  1. Preheat oven to 350°
  2. Line a jelly roll pan (15x10x1) with aluminum foil and spray lightly with cooking spray.
  3. In your mixer cream butter, cream cheese and sugar together. Add in egg and vanilla and mix until incorporated.
  4. With mixer on low, add in your dry ingredients: flour, baking powder and baking soda.
  5. Mix until just combined.
  6. Press dough evenly into your prepared pan. (dough will be sticky)
  7. Bake for 20 minutes until edges begin to golden.
  8. Cool completely before frosting.

Notes

recipe adapted from Today’s Mama

72 Responses

    1. shelly

      You cream it in with the butter, it’s there in the instructions…but I have had glitches before, so let me know if you can see it 🙂

  1. Sometimes I wish I would come home from work and there would be a pile of cookies just waiting for me… or bars. Would you like my address? You can ship me some. Im juuuust sayin!

  2. I love that you made cookies in bar form. Bars are soooo much faster and easier than cookies; total time savers.

    And the flavor of these…mmmmm, perfect. Love the THICK frosting layer.

    “I feel like a flunkie-baker.” <— umm, hardly. Your stuff is the most re-pinned stuff on pinterest that I see!!!!

  3. I have baked for a LOT of cookie swaps but have frozen exactly ZERO cookies for future cookie trays…so I think that kind of makes me a flunkie also. Oops.

    maybe that cloud of flour will extend from NJ to NYC and cover both of us?

  4. Oh I do know the cookies you are speaking of from the grocery store. Yours look just like them except they are square. Thank you for sharing! I cannot wait to try these.

  5. I was just thinking about these cookies the other day…they look so good!!!

    I’ve not made holiday goodies for my house yet either. I keep telling myself tomorrow. And then tomorrow. And then tomorrow…

    It. Will. Happen.

  6. What I really love about these is that you can tint the color for any holiday and use fun sprinkles for that holiday, too! I’m thinking chocolate with Halloween sprinkles at Halloween and green or red with Christmassy sprinkles for Christmas. These would be great Easter bars.

    It’s like an all-in-one recipe. If they’re half as good as they look…. which I’m sure they are. Recipes don’t post here unless they’re dangerously good.

  7. These look so good!!

    Also, just wondering – do you still use the email address you have listed on you ‘contact me’ page (cookiesandcups@live.com)? I sent you an email but haven’t gotten a reply … just wondering if you have a new email address?

    1. shelly

      How weird! I didn’t get the email, and yes I use that address. When did you send it? It’s possible it went to my spam folder, as I have my filters set high. I get a ton of junk. Send me another one and then leave me a comment and I will check immediately 🙂 THanks!

  8. Crista

    I adore Lofthouse cookies but never buy them because they are expensive. I was so excited to try these. I dont’ know where I went wrong though – they didn’t come out thick and soft and puffy and Loft-house like or like your picture. They are thin and more chewy, almost doughy, even though I baked them long enough but not too long. Any ideas where I went wrong?

    1. shelly

      That’s weird! Mine were pretty soft and cakey. It sounds like maybe you added too much sugar, or maybe not enough flour..I have done that a million times, but I honestly don’t know!

  9. Cindy

    Oh wow……I was munching on a Lofthouse cookie iced with a green tree when I came across your recipe. Have definitely got to give these a try.

  10. Hi Shelly,

    Just wanted to let you know I made these cookies last week and they were Fabulous! I will be making them again for New Years. Thank you so much for posting this recipe. The Buttercream frosting was to die for too. You should have seen the way my eyes rolled back into my head at the first taste! I will be posting them on my site http://www.michellestastycreations.blogspot.com and giving you 100% yummy credit!

  11. Aunt B

    I made these for Christmas using Carol’s sorghum blend (Gluten Free Flour recipe) and they were WONDERFUL! Even my non gluten free lifestyle friends enjoyed them…..as well as my dogs! They were easy to make, too!

  12. Michele

    I tried these this holiday season, along with the Santa Hat party mix, and these cookies are BY FAR my all-time favorites, and my 13-year old’s as well! I used pure almond extract instead of the vanilla (the second batch, after the first ones were devoured) and added some almond extract into the buttercream, too. I dream of these cookies . . .

  13. Lyndsey

    The recipe looks great!! Can’t wait to try it 🙂 just want to know, it’s possible to freeze the batter for future use, right? Thanks!!

  14. Tina

    Ok…LOVE your posts and everything I’ve made of yours has been amazing. I made these bars for work, but my hubby ate the whole batch in the middle of the night. That’s definitely a high rating at my house!

  15. Erin

    They were SO awesome! Family and co workers loved them. Also I pinned it, hope that is okay, let me know if not please, and thank you! 🙂

  16. Mickey

    Thanks for the recipe. Will be trying it gluten free just using king arthur gf instead of dry ingredients. looks like this will be a winner.

  17. I just made these and my husband is obsessed with them. Like, really. Obsessed. He doesn’t even want the frosting. He doesn’t even really baked goods but these? “Can I have more?! Can I?! Do you really need pictures of these?! I want!”

    I love them too but I’m more focused on the white chocolate raspberry cream cheese frosting I made. 🙂

  18. Jen Checki

    I made these, and they are great! I have added orange or lemon zest to some, and they come out great too, but the most amazing-add in: I added a 5.9 ounce box of instant chocolate pudding mix after creaming the butter/sugar mixture. Wow. Just, wow. They are moist and so delicious that any frosting just detracts from the perfection that is the pudding cookie. I am in love! A new favorite cookie! Thank you so much for the recipe.

  19. Connie

    These just came out of my oven. Look and smell delicious. They were very easy to make, but very difficult to get spread out in the pan! Can’t wait to frost and taste.

  20. Joanna

    I made these & they were delicious however I seemed to have too much batter for the pan & had some spillage. I used the 10×15 like the directions said. Could I use a 9×13 or would they be too thick? Just curious. They were a hit with the family & disappeared quickly. Thanks

  21. I made these for a party to celebrate my friend graduating with her law degree – a guest said that they taste even BETTER than lofthouse! Thanks for sharing.

  22. Colleen

    I was thinking of making these, but then using a cookie cutter to make shamrocks. Would that work for this recipe or are they too thick?

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