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Easy Halloween Sugar Cookie Bars: No Cutters Needed

Halloween sugar cookie bars - featured image
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These easy Halloween sugar cookie bars require no rolling pin, no chilling, and no cookie cutters. Just a sheet pan, some sprinkles, and about 35 minutes to a soft, pillowy bar with cream cheese frosting that’s perfect for any fall gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 ounces cream cheese, softened
  • ¼ cup (½ stick) unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk
  • ¼ cup Halloween sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides. Lightly grease the parchment with non-stick spray or butter.
  2. In a microwave-safe bowl, melt 1 cup of butter in 30-second bursts until fully liquid. Let it cool for about 2 minutes.
  3. In a large bowl, whisk together the melted butter and 1 ½ cups of granulated sugar until combined. Add 2 room-temperature eggs and 2 teaspoons of vanilla extract. Whisk vigorously until smooth and slightly thickened, about 30 seconds.
  4. In a separate medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add the dry mixture to the wet mixture, stirring with a rubber spatula until just combined. Do not overmix.
  5. Transfer the dough to the prepared pan. Using your hands or a rubber spatula, press it into an even layer.
  6. Bake on the middle rack for 18-22 minutes, or until the edges are lightly golden and the center looks set but still soft. A toothpick inserted into the center should come out with a few moist crumbs.
  7. Let the bars cool in the pan on a wire rack for about 10 minutes, then use the parchment overhang to lift the entire slab out of the pan and transfer it to the rack. Cool completely before frosting, about 45 minutes to an hour.
  8. While the bars cool, make the frosting. In a large bowl, beat 4 ounces of softened cream cheese and ¼ cup of softened butter together until smooth and creamy, about 2 minutes. Gradually add 1 ½ cups of powdered sugar, beating on low speed. Add 1 teaspoon of vanilla extract and 1 tablespoon of milk. Beat on medium speed until fluffy, about 1 minute. Add more milk if needed for consistency.
  9. Once the bars are completely cool, spread the frosting evenly over the top. Immediately sprinkle Halloween sprinkles over the frosting before it sets. Press them in gently.
  10. Use a sharp knife to cut the slab into bars. For clean cuts, wipe the knife clean between slices. Makes 24 bars.

Notes

Don’t overbake—bars should look slightly underdone when pulled from oven. Cool completely before frosting to prevent melting. For clean slices, run knife under hot water and wipe dry between cuts. Bars taste even better on day two.

Nutrition

Keywords: Halloween sugar cookie bars, easy sugar cookie bars, no cutter cookies, cream cheese frosting bars, fall dessert, Halloween baking, sheet pan cookies

Find it online: https://bakebelle.com/easy-halloween-sugar-cookie-bars-no-cutters-needed/