For Christmas, we put together a cookie sampler in cute little Christmas tins for coworkers at The Messy Mister’s work. We have had several requests for some of the recipes, so I thought I would post them all here. The general consensus was that these cream cheese sugar cookie bars were everybody’s favorite. A few people claimed they were “the best sugar cookies I’ve ever had!”
As far as sugar cookies go, I love these over a regular sugar cookie because you frost the entire pan at once and you’re done! No chilling, no cutting, no individual frosting. It simplifies the process so much, and that cream cheese makes them just melt-in-your-mouth delicious!
I’m not surprised everybody loved them; they truly are delicious. But I almost didn’t make them because 1. I worried how well they would package with the frosting and 2. I didn’t think they seemed very “Christmas-y”. But The Messy Mister insisted, and a little waxed paper between layers kept them from being a huge mess in presentation. Cute Christmas sprinkles didn’t hurt, either. 
The original recipe is for a full jelly roll pan size, but I’ve listed both the full batch and a half batch recipe here. Sometimes, my kids want these cookies and I don’t want an entire pan lying around (I usually end up being responsible for WAAY more than my share), so I often times will make just a half batch.
The original recipe also called for almond flavoring, of which I’m not always a huge fan, so I have modified it to use butter flavoring instead. Yum!
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