41 responses

  1. Sharon
    December 15, 2020

    I made a pan of these last year, they were soooo good! Remembered them just a while ago and I’m going to make another pan of them for a friend. Thank you for posting this recipe, I love it.

    Reply

    • Kara Cook
      December 29, 2020

      I am so happy to hear that they are a hit at your house!

      Reply

  2. Lanny Cawthon
    November 22, 2020

    This reminds me of the Cafeteria sugar cookies that the School used to sell at lunch. I am so glad to find this receipe. I was invited to a mixed bride and groom shower. I doubled this receipe. I used the glycerin colors. The cookies did not last!!!! All 96 were gone. I made an adult version. I used Silver Cloud Estates imitation Champagne Extract!! It is wonderful. If you use a silver tray, line the bottom with plastic wrap. Will not turn tray dark.

    Kara, where did you purchase your cookie sheet with plastic lid? Bon Appetite!!

    Reply

  3. N
    November 17, 2019

    This recipe was a huge hit! However, I was wondering if it could be altered to make cut-out sugar cookies by chance? or if you had a similar recipe for cut-outs!

    Reply

  4. JulieAgnesSmith
    March 8, 2019

    The first time I made these I used vanilla extract instead of almond extract. What difference could it make, really? If I never would have made them again, they would have been an ok but unremarkable cookie. But because they were still ok and sugar is like cocaine (they say-I don’t know that personally), we still pounded the cookies down. Since I intentionally used vanilla extract instead of almond, I thought I’d give the recipe another shot-maybe it was my fault that they weren’t remarkable. I made them again for work using the almond extract. WHAT A HUGE DIFFERENCE! These are really good cookie bars. Yes, they have a thicker heavier dough, but it is a BAR! Any recipe you make that’s a “bar cookie” has a different texture than a rolled or drop cookie. This is now my go to dish to pass, they don’t last long anywhere! I like these so much, I have the recipe broken down to halve and quarter so I can make a 9×13 or 8×8 pan of cookies (and way less guilt!) Thank you for posting this Kara!

    Reply

    • Kara Cook
      March 13, 2019

      I’m so glad you gave them a second try with the almond extract, it’s amazing what a difference it makes! Thanks for the tip about making a half or quarter of the recipe. It’s good to know they worked. I should do that when I don’t have anywhere to take them. If I have a huge pan sitting around, I can’t stop eating them!

      Reply

  5. Kathy
    October 9, 2018

    Very good, especially loved the icing. Sweet but not overwhelming. Everyone at work loved them

    Reply

    • Kara Cook
      October 9, 2018

      The cream cheese does add a tanginess to the frosting that keeps it from being too sweet. That’s why I love it so much. Glad they were such a hit at work!

      Reply

  6. Josie
    August 1, 2018

    Is it salted or unsalted butter?

    Reply

    • Kara Cook
      August 2, 2018

      I always use salted butter, I don’t want the hassle of having to keep track of two types of butter in the fridge!

      Reply

  7. T Geer
    April 25, 2018

    I have made these and just love them. My daughter wants me to make them for her wedding, has anyone made and froze them?

    Reply

    • Kara Cook
      August 2, 2018

      I haven’t tried it, but I think you could freeze them before adding frosting and they would be just fine.

      Reply

  8. ADAEZE
    April 19, 2018

    I made this too. But I added crushed walnuts and let bake longer than the 20 minutes because at 20 minutes it’s still wet in the middle.
    Also, instead of icing, I made a glaze, poked fork holes all around, and poured and spread the glaze on top.
    My toddler LOVED it.
    I want to add for those that want an almond type flavor but don’t have almond extract, a really GOOD sub is anise!

    Reply

    • Kara Cook
      April 23, 2018

      Thanks for sharing your changes. I love nuts, so I bet I would love your version!

      Reply

  9. Carlynn
    March 19, 2018

    I made these for the first time. I cooked them at 350 for 20 min. The bars are super soft, but I’d prefer they cooked longer. The dough was too soft… they didn’t have the texture of a sugar cookie and I felt like I was eating raw dough with frosting on top.

    Reply

  10. Louise
    February 21, 2018

    Best recipe….I am a baker and this is a hit! Excellent texture and flavor. Add 1 T cornstarch to flour for a soft texture.

    Reply

  11. Tracy
    February 21, 2018

    Saw your recipe after seeing an Instagram ad for a similar recipe (made from packaged kits I didn’t have). These cookie bars are amazing. Delicious, moist and a new family favorite.

    Reply

  12. Tabitha McCoy
    December 10, 2017

    I made these a couple of times. In fact I’m making them again for my ward party tomorrow. Anyway, I used root beer extract for one batch & I got Amazing compliments from them!

    Reply

    • Kara Cook
      December 11, 2017

      I’ll have to try that, I bet it’s delicious!

      Reply

  13. Liz
    October 26, 2017

    Are they crispy at all or just cake-like? Also how big are your squares? Are they firm enough?

    Reply

    • Kara Cook
      October 31, 2017

      I like to partially under-bake mine so that they are super soft. You can bake them longer if you want them more crisp. You can cut them any size. I’ve made them large and small depending on the number of people I need to feed. I would say that the firmness compares to a thick sugar cookie or a chilled brownie.

      Reply

  14. Sara
    October 10, 2017

    I used this recipe for my school project and it got some amazing comments! Well done.

    Reply

  15. Kristie
    May 29, 2017

    I saw your comment about making them the night before and they are ok left out. Have you put them in the fridge over night?

    Reply

    • Kara Cook
      June 1, 2017

      I have never stored them in the refrigerator. I bet they would be fine, but I’d let them sit at room temperature before serving so they will soften up.

      Reply

  16. Rissa
    April 1, 2017

    The salt is really overwhelming and I used even less than the recipe recommended. They were also a smidgen too thick. Much more of a cake recipe than a cookie one. Back to the drawing board with this one !

    Reply

  17. Kathy
    March 5, 2017

    These were the worst cookie I’ve ever made or tasted. Tasted like pure flour. I followed the recipe exactly and the only thing good about them was the icing. Threw them right in the trash.

    Reply

    • Kara Cook
      March 7, 2017

      So sorry you didn’t have good luck with them Kathy. I get rave reviews every time I serve them.

      Reply

  18. Tiffany
    December 18, 2016

    My new favorite recipe even tho I gain 30 pounds cause I eat all of them! Sooooo yummy

    Reply

    • Kara
      December 19, 2016

      Haha, I know what you mean. They are hard to resist!

      Reply

  19. Liz Denvers
    December 3, 2016

    Saw this on Pinterest and made for my sister’s birthday… Delicious!!

    Reply

    • Kara
      December 19, 2016

      So glad you liked them Liz!

      Reply

  20. Jaz
    October 2, 2016

    Made these cookies for my daughters party and they didn’t taste like a sugar cookie to, but it didn’t matter cause they were delicious! We baked them the night before and sad to say they never made it to the party cause we couldnt stop eating them.

    Reply

    • Kara
      October 3, 2016

      They have a hard time lasting at our house too! 🙂

      Reply

  21. Chelsea
    September 29, 2016

    Can these be made a day in advance and be put in the refrigerator overnight?

    Reply

    • Kara
      September 30, 2016

      Definitely! Because of the high sugar content in the frosting, they are actually fine left at room temperature as long as it isn’t too hot that the frosting will melt.

      Reply

  22. Stephanie
    May 16, 2016

    You’re speaking my love language Kara!!

    Reply

    • Kara
      May 17, 2016

      They say music is the universal language, but I think sugar must be the universal love language!! 🙂

      Reply

  23. Jesseca
    May 13, 2016

    I love that this recipe gives you so many cookies. This is going to the top of my list for our next family get together!

    Reply

    • Kara
      May 13, 2016

      The first time I made them was actually for a family reunion. They were gobbled up within minutes! 🙂

      Reply

  24. Kristy
    May 12, 2016

    OH Yum those look and sound amazing!

    Reply

  25. Jess
    May 10, 2016

    YUM! These sound so delicious!

    Reply

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