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These tried-and-true sheet-pan sugar cookies are deliciously soft with a sweet cream cheese buttercream frosting. A cookie sheet hack makes it easy to create perfectly thick, soft cookies in bar form!
This cookie sheet sugar cookie recipe takes a beloved classic and makes it even easier. By baking the dough on a cookie sheet, you can create a batch of cookies all at once, perfect for special occasions or whenever a sweet treat is needed—the frosting hints of almond flavor pair beautifully with the buttery, soft sugar cookie base.
The Chemistry of the Perfect Sugar Cookie
The key to these chewy sugar cookies is the combination of unsalted butter and cream cheese frosting, which keeps them soft and tender. Chilling the dough helps with cookie shape retention and adds depth of flavor, while cream cheese in the frosting adds a slight tang to balance the sweetness.
What is in Sheet-Pan Sugar Cookies?
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Egg Yolks
Adding extra egg yolks to your batter will add extra richness and chewiness to your cookie or brownie.
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Cream cheese
Provides a unique, tangy flavor. When baked it adds moisture to your treat.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Almond Extract
Adds a unique sweet and nutty flavor to your dough.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Coconut Extract
Adds a sweet tropical flavor to your treats.
How to Make Sheet-Pan Sugar Cookies
- Make the Cookie Dough. Combine the room-temperature butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also use a large bowl and electric mixer. Mix on medium speed until well combined. Increase to high speed and whip for 1-2 minutes until the mixture is light and fluffy. Add almond extract, vanilla extract, eggs and egg yolks. Mix until combined and scrape the sides and bottom of the bowl with a rubber spatula. In a separate large bowl, whisk together the all-purpose flour, baking powder and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until a soft dough forms.
- Roll and Chill. Transfer the sugar cookie dough to a piece of parchment paper and cover with plastic wrap. Roll the dough out to fit the size of a cookie sheet, about 1/4 inch thick, for even baking. Place the cookie sheet in the fridge and chill for 1 hour (up to 3 days).
- Bake the Cookies. Preheat your oven to 375 degrees. Remove the dough form the fridge and, if using a convection setting, note that it’s particularly great for achieving a soft texture. Bake the rolled-out dough on a light metal pan lined with parchment paper for 15 minutes or until the edges turn golden brown. Remove the cookie sheet from the oven and immediately cut shapes with cookie cutters. Let the cookies se on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the frosting. In the bowl of a stand mixer, add the butter and cream cheese. Mix until combined and smooth. Add almond extract, coconut extract, vanilla extract and powdered sugar. Mix until combined, then increase the speed to high and whip for 1-2 minutes until the frosting is light and fluffy.
- Decorate. Once the cookies are completely cool, spread or pipe the frosting on top. Use food coloring to add color to the frosting for Valentines Day, Christmas or any occasion.
Storage Tips
Store the cut-out sugar cookies in an airtight container at room temperature for up to five days, or freeze for longer storage.
Freezing Options: You can freeze unfrosted cookies in an airtight container and frost them after thawing. The dough itself can also be frozen in plastic wrap for up to three months.
Making Ahead
The dough can be made and chilled in plastic wrap for up to three days before baking. The frosting can be prepared up to three days in advance and kept in the fridge, covered with plastic wrap.
Serving Suggestions
These frosted sugar cookie bars are perfect for holidays, birthday parties, or any occasion that calls for a sweet treat.
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Why make sheet-pan sugar cookies?
This recipe is ideal for Christmas, Valentine’s Day, Halloween, or whenever you want to treat your family and friends. With the cookie sheet method, you can make a batch of cookies with less effort.
FAQs
How do I make sugar cookies soft and chewy?
Adding egg yolks and unsalted butter keeps the cookies soft and chewy. Chilling the dough and baking on a light metal pan also help achieve the best texture.
Why use a cookie sheet for sugar cookies?
A cookie sheet allows for even the dough’s spread, creating a uniform layer of cookie bars that are easy to cut and serve. It’s a quick, simple way to bake a large batch at once.
How can I decorate these cookies?
Once cooled, these cookies can be decorated with cream cheese frosting and food coloring. For special occasions, use cookie cutters to shape the bars and pipe color designs on top.
Can I use almond extract in sugar cookies?
Yes! The recipe calls for it. Almond extract enhances the flavor of these cookies, adding a slight nutty taste that complements the vanilla extract and butter.
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Cookie Sheet Sugar Cookie
Ingredients
Cookie
- 1 1/2 cup unsalted butter
- 1 1/2 cup granulated sugar
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 2 eggs
- 2 egg yolks
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
- 3 1/2 cup all-purpose flour
Frosting
- 1 cup unsalted butter
- 8 ounces cream cheese
- 1 tsp almond extract
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- 6 cups powdered sugar
Instructions
Cookies
- Place butter & sugar in a standing mixer. Mix until combined, then whip on high for 1-2 minutes until mixture is lighter in color
- Add extracts, eggs & egg yolks. Mix until just combined
- In a separate bowl mix salt, powder & flour
- Turn standing mixer on low and slowly pour in dry ingredients. Stop mixing as soon as the dough comes together
- Place dough on parchment paper, cover with plastic wrap and roll out to the size of a cookie sheet.
- Place in refrigerator for at least 30 minutes, up to 3 days
- Preheat oven to 375 degrees **Note: Convection setting is great for cookies**
- Place on a light metal pan lined with parchment paper
- Bake for 15 minutes
- Take it out of the oven and cut it immediately with cookie cutters. Allow to sit on pan for 5-10 minutes. Remove from pan to finish cooling
Frosting
- In a standing mixer add butter & cream cheese, mix until combined
- Pour in extracts and sugar, mix until combined
- Once combined, turn mixer up to high and whip for 1-2 minutes until lighter in color
Assemble
- Once cookies have cooled spread or pipe on the desired amount of frosting on top
Nutrition
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