Comments on: Frosted Sugar Cookie Bars

By: Lynn

Lynn — Mon, 24 Aug 2026 11:44:58 +0000

In reply to Michelle Pugliese. Let me know how it turns out!

By: Michelle Pugliese

Michelle Pugliese — Sun, 23 Aug 2026 19:01:05 +0000

I’m looking for a thinner cookie bar. I think doubling this recipe will still be too thick for a 9×13. I think I’ll double and use a 10×13 and experiment with the baking time, but thanks for your time.

By: Lynn

Lynn — Sun, 23 Aug 2026 11:50:52 +0000

In reply to Michelle Pugliese. Hi, Michelle-- you can double this recipe and put it in a 9X13 if you want! I also have these chocolate chip cookie bars that are a version of my famous chocolate chip cookies you might prefer. Enjoy!

By: Michelle Pugliese

Michelle Pugliese — Sun, 23 Aug 2026 03:17:56 +0000

Hello, Lynn. Do you have any bar cookies that can be made using a 9 x 13 pan? For the amount of pieces that I would need, I would prefer to make them in a 9×13 pan. These sound amazing, but I am just not up to using (nor do I have) two 8×8 pans. If I use this exact recipe, how much baking time would you recommend for baking them in a 9 x 13 pan? Thank you for your time.

By: Lynn

Lynn — Wed, 15 Apr 2026 09:39:38 +0000

In reply to Michelle Olveira.

Hi, Michelle– I’m so glad you found me!! The only egg replacer I have ever used personally multiple times is an UNSEASONED egg replacer. I usually the “JUST” brand, but any brand that’s meant to be a full egg replacement works great– again, make sure it’s unseasoned!

By: Michelle Olveira

Michelle Olveira — Tue, 14 Apr 2026 13:44:17 +0000

HI Lynn- I found this site after seeing you featured on the Millersville University page! My son has an egg allergy, so I am always trying to swap eggs out of desserts. For the two eggs, which might be the best swap–silken tofu, applesauce, egg replacer (mostly tapioca starch mixed with water) or flax eggs? Not sure if you ever play around and might have advice before I dive in. Thanks for any help!

By: Lynn

Lynn — Mon, 25 Oct 2021 07:53:20 +0000

In reply to Katie kalinowski. Thanks so much, Ritt! So glad you liked them.

By: Katie kalinowski

Katie kalinowski — Mon, 25 Oct 2021 01:14:10 +0000

LOVE the flavor of the cookie and especially the butter cream frosting on top. My cookie came out quite thick though, so I might switch it to a 9×13 for the next time, because there will be a next I make this! Also love how customizable it is to any occasion or holiday!

By: Lynn

Lynn — Tue, 10 Dec 2019 02:52:00 +0000

In reply to Alex. I think GF flour should work just fine!

By: Alex

Alex — Tue, 10 Dec 2019 02:38:14 +0000

Do you think these would work with gluten free flour or almond flour.? Looking to add gluten free to the cookie tray this year. So cute and festive!