Lofthouse Cookie Bars

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Lofthouse Cookie Bars are soft and sweet and easy to bake up all at once. You can customise the frosting color and sprinkles to suit any occasion. This recipe is super easy. You'll love it.

  • Author: Renee Rendall
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 28 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


Units Scale

For the cookie bars

  • 1-1/2 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose or plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda or bicarbonate of soda

For the frosting

  • 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
  • 5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Sprinkles


For the cookie bars

  1. Preheat oven to 350F (175C) and cover a half sheet pan with foil, then spray lightly.*
  2. In a large mixing bowl, use an electric mixer to cream together the butter, cream cheese, and sugar until smooth and fluffy.
  3. Next, mix in the egg and vanilla until combined.
  4. Turn your mixer to its lowest setting and slowly mix in the flour, baking powder, and baking soda until just combined.
  5. Spread your cookie dough as evenly as possible in your pan. It will be quite sticky. I tried a couple different tools, but ultimately, the best thing was clean hands.
  6. Bake for approximately 20 minutes or until the edges start to turn golden. Cool completely.

For the frosting

  1. Beat together butter and powdered sugar with your electric mixer adding the powdered sugar gradually. It will be a very stiff mixture.
  2. Mix in the vanilla extract then add the milk slowly to thin it out. You may need a little more or a little less.** You want a very thick frosting that will be more smashable than spreadable. Crank the speed up for about 30 seconds to make sure everything is smooth and fluffy.
  3. Carefully spread your frosting over your cooled cookie bars, covering the entire surface as evenly as possible.
  4. Scatter your sprinkles across your frosting and gently press to sprinkles down into the frosting to hold them in place. I do this with a wax paper covered hand.
  5. Slice into bars of the desired size. You could definitely make smaller servings to feed a larger crowd if you need to. Everyone will still be happy.
  6. Store in an airtight container.



* I ended up using a 13x9 inch pan this time, which is why my bars are so thick, but I think you'd be better off using a larger pan for thinner bars.

**If you plan to use liquid food coloring to color your frosting, you may want to hold off on some of the milk.

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