Home
›
Cookies
›
Cream Cheese Cookie Bars
Vegetarian
Nut-Free
Make-Ahead
Kid-Friendly
📷 stock photo
Ingredients
Cookies
1 cup plus 2 tablespoons butter, room temperature
2 8-oz. packages cream cheese, room temperature
2 ¼ cup sugar
6 eggs
1 teaspoon vanilla
2 ½ cup cake flour
Frosting
1 8-oz. package cream cheese, room temperature
¾ cup butter, room temperature
4 ½ cup powdered sugar
4 tablespoons whipping cream
2 teaspoons vanilla
Instructions
Cookies
1
Cream the butter and cream cheese together until smooth and well blended. Slowly add sugar, beating well. Add eggs, one at a time, mixing well. Add vanilla. Gradually add cake flour, folding in completely. Pour into lightly greased 10” x 15” jelly roll pan. Bake at 325 degrees for 30 – 35 mintues. Cool completely.
Frosting
2
Cream butter and cream cheese together until well combined. Add 2 cups powdered sugar. Add whipping cream and vanilla. Add remaining powdered sugar and beat until smooth. Add additional cream or sugar if needed to be of spreading consistency. Spread on top of cooled bar. Refrigerate until frosting sets or place in freezer for 10 minutes. Cut into bars, wiping knife after each slice.
Notes & Tips
Mini – Cakes:
Bake batter as described above. Cut out into small circular cakes with smallest biscuit cutter, about 1 inch or 1 ½ inch. Should make about 80 mini cakes. Tint above frosting of desired color. Place frosting in icing bag (or gallon Ziploc bag) fitted with a large star tip. Pipe frosting onto each mini cake. Decorate with pearl and silver dragees or other sprinkles of choice. If you want to recreate Katie and Patrick’s wedding reception, tint the frosting Tiffany Blue.
Chocolate inspired recipe:
Add 1 ½ cup mini chocolate chips to batter after folding in vanilla. Place in pan and bake as directed. After cookies cool, frost with cream cheese frosting. Place in freezer for 5 minutes. Remove from freezer. Drizzle on chocolate glaze (recipe below) making a web-type pattern. Place again in freezer for 5 minutes to set glaze. Remove and keep at room temperature or refrigerated. Cut and serve.
Chocolate Glaze:
2/3 cup Ghiradelli Double Chocolate chips (or can use regular semisweet choc. Chips)
4 tablespoons butter
Melt butter and chips together in small saucepan until completely melted, stirring constantly. Drizzle on frosting on bars.
Raspberry Lemon Bars:
Make batter as directed above, but adding in the zest of 1emon and 1 teaspoon fresh lemon juice to the batter at the same time as adding vanilla. After placing batter in pan, sprinkle with 2 – 3 pints of fresh washed and dried fresh raspberries. Press berries lightly into batter. Bake as directed, although may take an additional 5 – 10 minutes of baking time. For frosting, make as directed except only add 1 tablespoon of cream. Use fresh lemon juice for the other liquid to thin the frosting. Frost bars. Cool and cut into bars. Place a fresh raspberry on each square.
