Sugar Cookies in a pan

The fastest, easiest way to make sugar cookies. Consider cutting and plating these cookies ahead of time–they’ll stay soft for a long time.

Yield 48 (2″x2.5″ cookies)

Cookie Ingredients

  • 1 cup butter, softened (2 sticks)
  • 8 oz cream cheese (divided–6 oz for the cookie dough, 2 oz for the frosting)
  • 1-1/2 cups sugar
  • 1 egg
  • 1 Tablespoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2-1/2 cups flour

Frosting Ingredients

  • 1/2 cup butter (1 stick), softened
  • 2 oz cream cheese, softened
  • 3 cups powdered sugar
  • 1 Tablespoon milk
  • 2 teaspoons vanilla
  • Food coloring (optional)

For Cookie

  1. PREHEAT oven to 375°. Coat a 13″x18″x1″ pan with cooking spray.
  2. DIVIDE the cream cheese into 2 portions using the ounce markings on the side of the package as a guide (6 oz for the cookie dough, 2 oz for the frosting). Set 2 oz aside for the frosting.
  3. COMBINE 2 sticks softened butter, 6 oz cream cheese and 1-1/2 cups sugar until smooth in a large mixing bowl.
  4. BEAT in 1 egg and 1 Tablespoon vanilla. ADD 1/2 teaspoon baking soda, 1/2 teaspoon salt and mix well. ADD 2-1/2 cups flour to the bowl, mix until just incorporated, scrape down the sides and bottom of the bowl and mix again briefly.
  5. SCRAPE the dough into the prepared baking pan using a rubber spatula. The dough will be very soft. SMOOTH the dough evenly to the edges by pressing with a piece of parchment paper or waxed paper coated with cooking spray OR sprinkle a small amount of flour over the dough and smooth with a small rolling pin or fingers. Be patient and take time to evenly cover the surface of the pan with the cookie dough.
  6. BAKE the dough for about 15 minutes. WATCH carefully and remove when the cookie has the slightest hint of color.
  7. COOL and frost.

For Frosting

  1. IN a large mixing bowl, beat 1 stick butter until fluffy then add 2 oz cream cheese. Mix well.
  2. ADD 3 cups of powdered sugar. MEASURE in 1 Tablespoon of milk and 2 teaspoons vanilla. Mix on low then move to medium speed to create a smooth, spreadable frosting consistency. Scrape the sides and bottom of the bowl often. Beat in the food coloring. Frost and decorate.
  3. CUT the cookies with a straight-edge knife. The long side into 8 columns and the short side into 6 rows, making 48 cookies.