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When you hear the words “Sugar Cookies” do you get a little overwhelmed? Do you feel a little whoozie thinking of an all day project in the kitchen?
You know how a sugar cookie project goes. You can see it in your minds eye…. flour and dough flying everywhere with candy sprinkles and frosting stuck from here to Timbuktu. If you have the patience of a mighty she-ra and want to participate in that kind of activity (I have to admit, I do love a good sugar cookie project! Twice a year does me up just fine) you can click here to find my fabulous sugar cookie recipe. If you are in the mood to save your patience for filling Easter eggs, and shopping for cute Easter dresses then I have the recipe for you ladies and gents! These Sugar Cookie Bars will have you whistling Dixie in no time. Your kids will love them just as much as the cut out kind…and you will have your sanity intact and ready to take on the world. That is something to be grateful for.
As a fun decorative option, you could pipe a bit of white frosting onto the bars. Just take about 1/4 of the frosting out of the mixer before you add the food coloring. Put the white frosting into to sandwich sized zip loc bag. Carefully snip the tip and pipe some fun decorations onto the bars.
I am making these with some students at my daughters school. I have to make 8timea the recipe, should it be ok to just add it all together or do I need to add any more of one ingredient or minus any of the ingredients?
Michelle,
Thanks for your question. This recipe makes an entire sheet pan of cookies. If you times the recipe by 8, I’m afraid your mixing bowl won’t be able to accommodate all of the ingredients and you may have a big mess on your hands. I would suggest doubling or tripling the batch and then repeating that as needed. Hope they turn out well! So nice of you to be willing to make so many! I bet your daughters school will love them.
Best of luck,
~Jamie
I love the flavor of this recipe, but I’m having trouble with it at high altitude. The edges end up perfectly cooked, but the center is raw. If I cook it long enough to get the center cooked, the edges are burned. I know it’s often recommended to add some extra flour and sometimes change the baking temp/time, but I’m not sure how far to adjust it, and the ingredients start to get expensive with multiple attempts. Any advice?
What size jelly roll pan? I don’t want them to be too thick or they may not cook in the middle of the pan. Thanks!
Hi Missy,
Thanks for your question. My pan is 17 1/2 x 12 1/2.
Best of luck!
~Jamie
I am making these with some students at my daughters school. I have to make 8timea the recipe, should it be ok to just add it all together or do I need to add any more of one ingredient or minus any of the ingredients?
Michelle,
Thanks for your question. This recipe makes an entire sheet pan of cookies. If you times the recipe by 8, I’m afraid your mixing bowl won’t be able to accommodate all of the ingredients and you may have a big mess on your hands. I would suggest doubling or tripling the batch and then repeating that as needed. Hope they turn out well! So nice of you to be willing to make so many! I bet your daughters school will love them.
Best of luck,
~Jamie
I love the flavor of this recipe, but I’m having trouble with it at high altitude. The edges end up perfectly cooked, but the center is raw. If I cook it long enough to get the center cooked, the edges are burned. I know it’s often recommended to add some extra flour and sometimes change the baking temp/time, but I’m not sure how far to adjust it, and the ingredients start to get expensive with multiple attempts. Any advice?