Ultimate Brown Butter Sugar Cookie Bars with Cream Cheese Frosting

Irresistibly Soft, Chewy, and Flavorful Cookie Bars Made with Browned Butter and Topped with a Dreamy Cream Cheese Frosting.

Get ready for a game-changing dessert that combines the classic comfort of sugar cookies with an elevated, nutty twist: **brown butter sugar cookie bars**. These bars are incredibly soft, delightfully chewy, and infused with an irresistible rich, nutty aroma that sets them apart. If you’re a fan of traditional **sugar cookies** but crave a simpler, quicker baking experience, this **bar form** recipe is truly the **best way** to enjoy that beloved flavor with significantly less effort and mess. Each bite of these **delicious bars** features the depth of **browned butter**, a secret touch of **cream cheese** for an exceptionally **soft texture**, and a generous layer of smooth, tangy **cream cheese frosting**. They are perfect for any occasion, from casual family gatherings to elegant celebrations.

Once you try these **brown butter sugar cookie bars**, you’ll understand why they’re quickly becoming a favorite. Their unique flavor profile and easy preparation make them a standout treat!

If you enjoy the convenience and deliciousness of cookie bars, you might also love these other fantastic recipes:

• Red, White, and Blue Sugar Cookie Bars – Perfect for patriotic holidays!
• Indelible and Tempting Lemon Cookie Bars – A bright and zesty treat.
• Easy One Bowl Peanut Butter Oreo Bars – Rich and incredibly simple to make.

Why You’ll Fall in Love with This Brown Butter Sugar Cookie Bars Recipe

These **brown butter sugar cookie bars** are not just another dessert; they’re a revelation in simplicity and flavor. Here’s why this recipe deserves a permanent spot in your baking rotation:

• No Chilling Required: Say goodbye to long waiting times! Unlike many traditional **cookie recipes** that demand hours of chilling dough, these **cookie bars** go straight from your mixing bowl to the oven. This means you can satisfy your cookie cravings faster, making them ideal for last-minute treats or impromptu baking sessions. It’s the ultimate convenience for busy bakers!
• One Bowl, Simple Process: We love a recipe that minimizes cleanup, and this is one of them! Almost everything comes together in a single **large mixing bowl**, making the preparation quick and effortless. This streamlined process allows you to focus more on enjoying the baking experience and less on washing dishes afterward.
• Rich, Nutty Browned Butter Flavor: This is the star of the show! The **browned butter** isn’t just a simple melted butter; it’s butter that has been cooked gently until its **milk solids** caramelize, developing a profound, **deep golden brown** color and a distinct, **nutty aroma**. This transformation adds an incredible depth and complexity to the flavor of these **sugar cookie bars**, elevating them far beyond an ordinary **sugar cookie recipe**. It’s a subtle yet impactful difference you’ll taste in every bite.
• Perfectly Chewy Texture with a Soft Bite: Thanks to the clever inclusion of a little **cream cheese** in the dough, these **brown butter sugar cookie bars** boast an exceptionally **soft texture** and a delightful chewiness that lasts for days. The cream cheese not only enhances the moisture but also contributes to that tender, melt-in-your-mouth quality, ensuring each bar remains incredibly fresh and enjoyable.

Essential Ingredients You’ll Need for These Cookie Bars

One of the best things about these **browned butter sugar cookie bars** is that they rely on readily available pantry staples. You likely have most, if not all, of these ingredients in your kitchen right now, making this an accessible and convenient recipe to whip up!

• Unsalted Butter: This is the foundation of our brown butter magic. Browning the butter transforms its flavor, adding a rich, deeply caramelized, and nutty complexity that is simply unparalleled.
• Brown Sugar & Granulated Sugar: The combination of these two sugars is crucial for achieving the perfect **chewy texture**. Brown sugar adds moisture and a slight molasses flavor, contributing to chewiness, while granulated sugar ensures a tender crumb and sweetness.
• Eggs & Cream Cheese: Ensure both are at **room temperature** for optimal blending. Eggs provide structure and moisture, while the **cream cheese** is the secret ingredient that gives these bars their exceptionally **soft texture**, richness, and helps them stay moist for days.
• Vanilla Bean Paste (or Vanilla Extract): Vanilla is a flavor enhancer in nearly all baked goods. **Vanilla bean paste** offers a more intense vanilla flavor and beautiful flecks, but **pure vanilla extract** works perfectly well to add depth and warmth to the cookie bars.
• All-Purpose Flour: This is the primary structural component of the cookie bars. It provides the necessary bulk and texture to hold all the delicious flavors together.
• Baking Soda & Cornstarch: **Baking soda** acts as a leavening agent, helping the bars rise slightly and contribute to their tender crumb. **Cornstarch** is a lesser-known but powerful ingredient in cookies; it helps tenderize the dough and creates that desired **chewy cookie** texture without making them tough.
• Salt: A small but mighty ingredient, the right **amount of salt** is essential. It balances the sweetness of the sugars and frosting, enhancing all the other flavors in the bar.
• For the Cream Cheese Frosting: You’ll need **powdered sugar** for sweetness and smooth texture, additional **unsalted butter** for richness and body, and more **cream cheese** for that signature tangy, creamy flavor that perfectly complements the cookie bars. A touch of heavy cream, vanilla, and salt will round out the frosting.

How to Make Irresistible Brown Butter Sugar Cookie Bars

Follow these detailed steps to create your own batch of these incredible **brown butter sugar cookie bars**. Precision and patience, especially with the butter browning, will yield the **best results**!

Step 1: Master the Art of Browning the Butter

This crucial step elevates the flavor of your **sugar cookie bars**. In a **medium saucepan** or a light-colored skillet (a light bottom allows you to better see the color change), melt the **unsalted butter** over **medium heat**. Continue to cook, stirring frequently with a rubber spatula or whisk. The butter will first melt, then start to sizzle and foam. Don’t be alarmed by the foam; keep stirring and looking for the magic beneath.

As it cooks, you’ll notice **milk solids** forming at the bottom of the pan, gradually turning golden brown. Continue to cook until the butter itself turns a **deep golden brown** (amber color) and emits a wonderfully rich, **nutty aroma**. This usually takes about 5-8 minutes, but watch it closely as it can go from perfect to burnt quickly. Immediately pour the **browned butter** into a **heatproof bowl** to stop the cooking process; leaving it in the hot pan will cause it to burn. Let it cool for about 10-15 minutes at **room temperature**; it should still be liquid but not hot to the touch. This cooling prevents it from scrambling the eggs in the next step.

Step 2: Crafting the Perfect Cookie Dough

Once your **cooled brown butter** is ready, transfer it to a **large mixing bowl**. Add the **brown sugar** and **granulated sugar**, then whisk them together thoroughly until well combined and smooth, which should take about 30-45 seconds. The mixture will be thick and glossy. Next, in a separate small bowl, whisk your **room temperature eggs** and **room temperature cream cheese** until they are smooth and lump-free. Add this egg and cream cheese mixture to the butter and sugar, whisking vigorously for about 1 minute until the batter lightens in color and appears creamy. Don’t worry if it still looks a little thick or slightly lumpy due to the cream cheese; it will smooth out as you add the dry ingredients. Finally, stir in the **vanilla bean paste** (or extract) until fully incorporated, adding a lovely aromatic depth.

Now it’s time for the **dry ingredients**. In a separate bowl, whisk together the **all-purpose flour**, **cornstarch**, **baking soda**, and **salt**. Gradually add this dry mixture to the wet ingredients in the large bowl. Using a **rubber spatula**, gently fold everything together until just combined. Be extremely careful not to overmix the dough! Overmixing can develop the gluten in the flour, resulting in dense, tough bars instead of the desired **chewy texture**. Stop folding as soon as no streaks of dry flour are visible. This delicate handling ensures the **best results** for soft and tender cookie bars.

Step 3: Baking the Delicious Bars

Prepare your **8×8-inch square baking pan** by lining it with **parchment paper**, leaving an overhang on two sides to create “handles” for easy removal later. Lightly grease the pan with **cooking spray** or butter before adding the parchment, which helps it stick. Spread the prepared cookie dough evenly into the **prepared pan**, making sure it reaches all the way to the edges. Since the dough is thick, an **offset spatula** or the back of a spoon works perfectly for smoothing the top to ensure an even bake. Bake in your preheated oven at **325°F** for **25-28 minutes**. The bars are done when the edges are lightly golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached (not wet batter). If your oven tends to run hot, start checking at **25 minutes** to prevent overbaking, which can lead to dry bars.

Allow the bars to cool completely in the **baking dish** before even thinking about frosting them. Warm bars will cause the frosting to melt and slide right off. To speed up this essential cooling process, let the bars sit at **room temperature** for about **15 minutes** immediately after baking. Then, carefully transfer the pan to the freezer for another **15 minutes** while you prepare the frosting. This quick chill helps set the bars, making them easier to handle and ensuring your frosting stays intact.

Step 4: Whipping Up the Creamy Cream Cheese Frosting

While your bars are cooling, prepare the luscious **cream cheese frosting**. In the bowl of a **stand mixer** fitted with the **paddle attachment** (or using a **handheld mixer**), beat the **softened butter** and **room temperature cream cheese** together on **medium-high speed** for about **2 minutes**. This initial beating ensures a light and fluffy base. Stop the mixer, scrape down the sides and bottom of the bowl with a **rubber spatula** to ensure everything is evenly incorporated, and then beat for another **2 minutes** until the mixture is exceptionally smooth and airy.

With the mixer now on **low speed**, gradually add the **powdered sugar**, one cup at a time, mixing until just combined after each addition. This prevents a “sugar cloud” from forming in your kitchen. Once the powdered sugar is mostly incorporated, add the **heavy cream**, **pure vanilla extract**, and **salt**. If you plan to add food coloring for a festive touch (like pink for Valentine’s Day or red for Christmas), mix it in at this stage. Increase the mixer speed to **medium** and beat for about **3 minutes** until the frosting becomes light, incredibly fluffy, and perfectly spreadable. For an extra **smooth texture** and to remove any tiny air bubbles that may have formed, give the frosting a final stir by hand with a **rubber spatula**.

Step 5: Frosting and Serving Your Masterpiece

Once your **brown butter sugar cookie bars** are completely cool, it’s time for the grand finale! Using an **offset spatula** or the back of a spoon, spread the rich **cream cheese frosting** evenly over the **cooled cookie bars**, ensuring it reaches all the way to the edges for a beautiful finish. If you desire an extra pop of flavor and visual appeal, a sprinkle of **flaky sea salt** on top of the frosting is highly recommended, as it beautifully complements the sweetness. If you’re using sprinkles, now is the time to add them.

To help the frosting set and achieve beautifully **clean cuts**, place the entire pan of frosted bars into the freezer for **10 minutes**. Once chilled, use a **sharp knife** to slice the bars into your desired size, typically 9 or 16 pieces. For the neatest slices, wipe the knife with a **paper towel** between each cut. Enjoy these delightful bars immediately, or store them in an **airtight container** to maintain their freshness. These **soft and chewy cookie bars** stay fresh and delicious for a **couple of weeks** when stored in the fridge, or at **room temperature** for up to 3 days (though they rarely last that long!).

Expert Tips for Making the Best Brown Butter Sugar Cookie Bars

Achieving bakery-quality **brown butter sugar cookie bars** is easy with a few key techniques. Here are some essential tips to ensure your bars turn out perfectly every single time, yielding those **best results** you’re aiming for:

• Read the Recipe Through Before Starting: This might seem obvious, but it’s crucial! Familiarizing yourself with all the steps, from **browning butter** to preparing the **baking dish**, will make the entire process smoother and prevent any last-minute surprises. Knowing what to expect, especially when dealing with hot butter and precise timing, is key to success.
• Take Your Time Browning the Butter: This step is truly transformative and makes all the difference in flavor. Brown the butter over **medium-low heat** to prevent scorching. Watch for the **color turn**—it should transition from yellow to a beautiful **deep golden brown** (amber) with tiny caramelized **milk solids** at the bottom. The rich, **nutty aroma** is your cue. Don’t rush this, but also don’t walk away, as it can burn quickly.
• Let the Browned Butter Cool Properly: After browning, immediately pour the hot butter into a **heatproof bowl** to halt the cooking process. It’s essential to let it cool for at least **10 minutes** (or longer, until it’s no longer hot to the touch but still liquid) before combining it with the **sugar** and eggs. Adding hot butter to eggs will scramble them, ruining your dough’s texture.
• Use Room Temperature Ingredients for Both Bars and Frosting: For the creamiest, smoothest dough and frosting, ensure your **cream cheese, eggs, and butter** are all at **room temperature**. Cold ingredients won’t emulsify properly, leading to a lumpy batter or grainy frosting that is harder to mix and results in an inferior texture.
• Don’t Overmix the Dough: Once you’ve added the **dry ingredients** to the wet mixture, use a **rubber spatula** to fold them together gently. Mix only until there are no visible streaks of flour remaining. Overmixing develops gluten, which can make your **chewy cookie bars** tough and dense instead of soft and tender.
• Cool Completely Before Frosting: This tip cannot be stressed enough! If the **sugar cookie bars** are even slightly warm, your beautiful **cream cheese frosting** will melt into a gooey mess. To accelerate cooling, after the initial 15 minutes at room temperature, transfer the pan to the freezer for another **15 minutes** while you prepare the frosting.
• Chill Before Cutting for Clean Cuts: To achieve those picture-perfect, **clean slices**, place the frosted bars in the freezer for **10 minutes** before cutting. This firms up both the cookie base and the frosting. Use a very **sharp knife**, and for truly pristine edges, wipe the blade clean with a **paper towel** between each cut.
• Measure Flour Correctly: For accurate baking, spoon your **all-purpose flour** into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can pack too much flour into the cup, leading to dry and crumbly bars.

Frequently Asked Questions (FAQs) About Brown Butter Sugar Cookie Bars

Here are answers to some common questions about making and enjoying these delightful **brown butter sugar cookie bars**:

• Can I make these bars ahead of time? Yes, absolutely! These **brown butter sugar cookie bars** are fantastic for making in advance. They store exceptionally well in an **airtight container** at **room temperature** for up to **three days**. For extended freshness and to keep that **soft texture**, store them in the fridge, covered with **plastic wrap**, for up to **a couple of weeks**. You can even freeze them for up to **three months**; just wrap each bar individually in **plastic wrap** and place them in a freezer-safe bag. Thaw at room temperature before serving.
• Do I have to brown the butter? What if I skip this step? While you technically *can* skip browning the butter and use **melted butter**, we strongly advise against it. Browning the butter is what gives these bars their signature, incredibly rich, nutty flavor and a beautiful **deep golden brown** color. It’s the key differentiating factor that elevates this **sugar cookie recipe** from good to extraordinary. Without it, you’ll have a delicious cookie bar, but it won’t have the unique depth that makes this recipe so special.
• What’s the best way to get really clean cuts? For those perfect, bakery-style **clean cuts**, follow these steps: First, ensure the bars are completely cooled and the frosting is set (the freezer chill for **10 minutes** after frosting is vital). Second, use a very **sharp knife**, preferably a large chef’s knife. Third, and most importantly, wipe the knife clean with a **paper towel** after *each* cut. This removes any sticky frosting and crumbs, allowing for a perfectly neat slice every time.
• Can I use a different pan size if I don’t have an 8×8-inch square pan? Yes, you can. If you don’t have an **8×8-inch square pan**, a **9×9-inch baking dish** can be used. Keep in mind that your bars will be slightly thinner, so you’ll need to reduce the baking time by a few minutes (start checking for doneness around 20-22 minutes). For a larger batch, you could double the recipe and use a 9×13-inch pan, increasing baking time slightly. Always ensure the bars are baked until the edges are lightly golden and a toothpick comes out clean.
• Can I add sprinkles or other toppings? Absolutely! Sprinkles are a fun and colorful addition, especially for holidays or parties. You can also experiment with other toppings like a sprinkle of flaky sea salt (highly recommended to enhance flavor), chopped nuts, or even a drizzle of melted chocolate for extra indulgence.

Recommended Equipment Used for This Recipe

Having the right tools can make your baking experience smoother and more enjoyable. Here’s a list of equipment that will help you achieve the **best results** for these **brown butter sugar cookie bars**:

• 8×8-inch Square Baking Pan: This specific size **ensures even baking** and the perfect thickness for your cookie bars.
• Parchment Paper: Essential for preventing sticking and **makes for easy removal** of the bars from the pan, simplifying cleanup significantly.
• Medium Saucepan: Ideally a light-colored one, this is used specifically for **browning the butter** over **medium-low heat** so you can monitor the color change accurately.
• Heatproof Bowl: Essential for quickly cooling the **browned butter** after it’s reached the desired color, preventing it from burning.
• Large Mixing Bowl: Perfect for easily combining all the **cookie dough** ingredients without mess.
• Medium Bowl: Useful for whisking together **wet ingredients** (like eggs and cream cheese) separately before adding them to the main dough mixture.
• Whisk: An invaluable tool for smoothly combining the **melted brown butter**, sugars, and eggs, ensuring a homogenous mixture.
• Rubber Spatula: Essential for gently folding in the **dry ingredients** without overmixing, and for scraping down the sides of bowls.
• Stand Mixer or Handheld Mixer: While manual whisking works for the dough, a mixer is highly recommended for creating the light, fluffy, and smooth **cream cheese frosting**.
• Paddle Attachment: If using a **stand mixer**, the **paddle attachment** is ideal for beating the frosting ingredients to achieve a creamy and aerated consistency.
• Measuring Cups and Spoons: Accurate measurement is critical for successful baking. Use these for precisely portioning ingredients like **all-purpose flour** and **granulated sugar**.
• Offset Spatula: This tool makes spreading both the thick cookie dough and the creamy frosting evenly over the bars much easier and provides a professional finish.
• Cooling Rack: Although the bars cool in the pan, a cooling rack is handy for other baking tasks and for placing the pan on while it cools.
• Sharp Knife: A high-quality **sharp knife** is indispensable for cutting **clean slices** of the chilled bars, ensuring neat presentation.

Storing & Freezing Instructions for Maximum Freshness

To ensure your **chewy cookie bars** remain as delicious as the day they were baked, proper storage is key. For short-term enjoyment, keep these delightful treats in an **airtight container** at **room temperature** for up to **three days**. This will maintain their soft and chewy texture.

For longer-lasting freshness, especially with the **cream cheese frosting**, it’s best to store them in the refrigerator. Place the bars in an **airtight container**, or cover the baking dish tightly with **plastic wrap**. They will stay fresh and delicious in the fridge for up to **a couple of weeks**.

If you want to prepare a batch ahead of time or save some for a later craving, these **brown butter sugar cookie bars** freeze beautifully. To freeze, wrap each individual bar tightly in **plastic wrap** first, then place them in a freezer-safe bag or container. They can be frozen for up to **three months**. When you’re ready to enjoy them, simply let them thaw at **room temperature** for an hour or two before serving. This makes them a perfect make-ahead dessert for unexpected guests or a quick treat for yourself!

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Recipe Card

Brown Butter Sugar Cookie Bars

Molly Murphy

Soft, chewy cookie bars made with browned butter and topped with cream cheese frosting.

Print Recipe
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Course Dessert

Cuisine American

Servings 9 squares

Ingredients

For the Sugar Cookie Bars

• ¾ cup unsalted butter
• ½ cup brown sugar packed
• ½ white sugar packed
• 2 eggs room temperature
• 4 ounce cream cheese room temperature
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 1 teaspoon cornstarch
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• 1 ½ cup all purpose flour

For the cream cheese frosting

• ½ cup unsalted butter room temperature
• 4 ounces cream cheese room temperature
• 3 cups powdered sugar
• 2 tablespoons heavy whipping cream
• ½ teaspoon pure vanilla extract
• ¼ teaspoon salt
• Optional: pink food coloring
• Optional: sprinkles

Instructions

• Preheat your oven to 325°F and line an 8×8-inch metal baking dish with parchment paper, leaving an overhang for easy removal. Use metal binder clips to secure the parchment to the pan if needed. Set aside.
• In a medium saucepan, melt the butter over medium heat. As it melts, it will start to bubble and sizzle. After a few minutes, the bubbles will turn foamy, and you’ll see small golden brown specks forming at the bottom of the pan. Swirl the pan occasionally and watch closely-once the butter turns a deep amber color and gives off a nutty aroma, it’s done. Immediately remove from heat to prevent burning and pour it into a large heatproof bowl. Let it cool to room temperature for about 10 minutes.
  ¾ cup unsalted butter
• Once the butter has cooled, whisk in the brown sugar and white sugar until fully incorporated, about 30-45 seconds.
  ½ cup brown sugar, ½ white sugar packed
• In a small bowl, whisk the eggs and cream cheese together until smooth. Add this mixture to the bowl with the butter and sugar, whisking vigorously until the batter starts to lighten in color, about 1 minute. The mixture may look thick and slightly lumpy at first due to the cream cheese, but that’s okay! Once the dry ingredients are added, it will smooth out. Whisk in the vanilla extract until combined.
  2 eggs, 4 ounce cream cheese, 1 teaspoon vanilla bean paste or pure vanilla extract
• Add the cornstarch, baking powder, salt, and flour to the wet ingredients. Use a spatula to fold everything together until just combined-be careful not to overmix. Overmixing can develop gluten in the flour, leading to a denser texture instead of soft, tender bars. Stop as soon as there are no visible streaks of flour.
  1 teaspoon cornstarch, ¾ teaspoon baking powder, ¾ teaspoon salt, 1 ½ cup all purpose flour
• Spread the batter evenly into the prepared baking dish, making sure it reaches the edges. Since the batter is thick, use an offset spatula or the back of a spoon to gently press and smooth it out. Spreading it evenly helps ensure an even bake.
• Bake for 25 to 28 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. If your oven runs hot, check at 25 minutes to prevent overbaking.
• Remove the bars from the oven and let them cool completely in the pan before frosting. If you want to speed up the cooling process, let them cool for 15 minutes at room temperature, then transfer to the freezer for another 15 minutes while making the frosting.

For the Cream Cheese Frosting

• In the bowl of an electric mixer, beat the butter and cream cheese on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl, then beat for another 2 minutes until smooth and fluffy.
  ½ cup unsalted butter room temperature, 4 ounces cream cheese room temperature
• With the mixer on low, gradually add the powdered sugar, followed by the heavy cream, vanilla extract, and salt. Mix on low until just combined, then scrape down the sides of the bowl. If adding food coloring, mix it in at this stage.
  3 cups powdered sugar, 2 tablespoons heavy whipping cream, ½ teaspoon pure vanilla extract, ¼ teaspoon salt
• Increase the speed to medium and beat for about 3 minutes until the frosting is smooth and fluffy. If the frosting feels too thick, add an extra teaspoon of cream until it reaches a spreadable consistency. If it’s too thin, beat in a little more powdered sugar, a tablespoon at a time. The frosting should be thick enough to hold its shape but soft enough to spread easily.
• Use a rubber spatula or wooden spoon to beat out any air pockets by hand for a silky, smooth texture.
• Keep the bars in the pan and evenly spread the frosting over the top. Sprinkle with sprinkles if using. Place the pan in the freezer for 10 minutes to help the frosting set.
• Once set, slice into 9 or 16 pieces and enjoy!

Keyword brown butter, american

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