Jelly Roll Pan Sugar Cookie

I love sugar cookies.
But let's be honest...I don't always want to subject my kitchen (and myself) to complete mania with kids and frosting and sprinkles and candies and....

you get the idea.

So, when I saw this recipe for jelly roll pan sugar cookies, I almost passed out with excitement.
And guess what...they are GOOD! I mean, really good.
Soft and not dry at all.

You can decorate as little or as much as you want (I stenciled out a sugar crystal duck for ours...my daughter picked purple for the icing color).

They are fast and yummy and a good cure to a sugar cookie craving.
I don't remember where I found the recipe..but thank you whoever you are!
Enjoy!

Matti

Pan Sugar Cookies
For the cookies:

Ingredients

5 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 sticks butter (1 cup), room temperature

1 brick (8 oz.) cream cheese, room temperature

2 cups sugar

4 eggs

2 teaspoons vanilla extract

2 teaspoons almond extract

Instructions

Preheat the oven to 350 degrees F. Spray a 9 x 13 baking pan with Pam.

In a medium bowl, sift together the flour, baking soda and salt. Set aside.

In a large bowl fit for a stand mixer with the paddle attachment, cream the butter and cream cheese until light and fluffy, about two minutes. Add the sugar and cream for another minute. Add the eggs, one at a time, beating until just incorporated after each addition. Add the vanilla and almond extracts and beat until just incorporated. Add the sifted dry ingredients in three installments, mixing until just incorporated after each addition. Pour the mixture into the prepared baking pan and cook for 25-35 minutes, or until a toothpick in the center comes out clean. Let cool completely on a cooling rack. Meanwhile, make the icing:

For the icing:

Ingredients

1 stick butter, room temperature

1 brick (8 oz.) cream cheese, room temperature

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3-1/2 cups confectioners’ sugar

pinch salt

food coloring, if using

Instructions

In a large bowl fit for a stand mixer with the paddle attachment, cream the butter and cream cheese until light and fluffy, about two minutes. Add the vanilla and almond extracts and beat until incorporated. Add the confectioners’ sugar and salt and beat on low until the sugar stops flying around. Then, turn the mixer to high and beat until light and fluffy. Add food color at this time if you’re using it.

Spread on top of the completely cooled cookies. Refrigerate for about 30 minutes, then cut into very small bars