What is the best way to smooth out this cookie dough into the pan?

I keep a prep bowl or other small bowl filled with water next to the pan, and once I've smoothed out the dough as much as possible with an offset spatula, I dip my (clean!) fingers in the water and finish smooshing and smoothing. The water helps the dough not stick to my fingers.

Where can I find sprinkles and colored sugar?

Most grocery stores carry both of these in the baking aisle (look next to the pre-made frosting), and you can also find them in craft stores like Michael's.

Can these be made ahead of time?

You can make these a day ahead, but not more than that because we want maximum softness and fluffiness!

Have a question that I didn't cover?

Put your question in the comments section below and I will answer pronto!

Easy Frosted Sugar Cookies

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This easy recipe for frosted sugar cookie squares bakes up soft and luscious treats that can be easily decorated for any celebration or holiday!

Author: Kate Morgan Jackson
Prep Time: 30 minutes
Cooling Time: 1 hour
Cook Time: 30 minutes
Total Time: 2 hours
Yield: 24 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

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FOR THE COOKIES:

8 tablespoons butter
8 ounces cream cheese, room temperature
1 ½ cups granulated sugar
1 egg
2 teaspoons vanilla extract
2 ¾ cups flour

FOR THE FROSTING:

6 tablespoons butter, room temperature
2 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
Sprinkles or colored sugar (optional but festive!)

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Instructions

Preheat oven to 350 degrees and line a 9 x 13 inch rimmed baking dish with parchment paper (leave a little overhang on the sides).
Put 8 tablespoons of butter and 8 ounces of cream cheese in a mixing bowl and mix it on medium high speed until it is nice and fluffy, about 2 minutes.
Turn the speed down to slow and add a cup and a half granulated sugar and beat until it’s mixed in well.
Turn the mixer to its lowest speed and add one egg and two teaspoons of vanilla extract. Mix until the egg is completely mixed in.
Keeping the mixer on low speed, add two and a half cups of flour and mix until everything is combined.
Scrape the dough out of the mixing bowl onto the parchment-lined pan and smoosh it out to the edges, filling the whole pan and smoothing it out as flat as possible.
Bake until the dough has just turned golden and a toothpick comes out clean, about 30 minutes. Let the pan of dough cool completely (I know! So hard!) before you start frosting.
Put 6 tablespoons of room temperature butter in a mixing bowl and beat it on high speed for about a minute. Turn the mixer down to low speed and add two cups of powdered sugar, and mix until the sugar is fully mixed with the butter.
Add a tablespoon of milk and two teaspoons of vanilla, turn the speed up to medium high and let it beat until your frosting is nice and fluffy – I usually let the mixer go for about 5 minutes.
Time to frost! Take the cookie dough out of the pan by using those overhanging parchment sides and transfer it to a cutting board or a platter.
Drop the frosting on top of the dough in large spoonfuls and then spread it all the way to the edges (an offset spatula works great for this). If you are using sprinkles or colored sugar, sprinkle away!
Now cut the cookie squares by cutting the frosted dough in quarters length-wise (so you have 4 long strips) and then cut each strip into either 5 or 6 cookie squares.

Measuring Cup

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Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!