Christmas Sugar Cookie Bars

 

Christmas sugar cookie bars are extra soft with a delicious buttery crust, a thick layer of buttercream frosting, and plenty of festive fun sprinkles on top.
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Table of Contents
  1. Christmas Sugar Cookie Bars Ingredients
  2. Substitutions and Additions
  3. How to Make Christmas Sugar Cookie Bars
  4. How to Serve Christmas Sugar Cookie Bars
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Christmas sugar cookie bars are perfect for celebrating the holiday season! Soft and chewy, these sugar cookie bars are topped with delicious sweet buttercream frosting and festive sprinkles. Even better than classic sugar cookies, soft sugar cookie bars will melt in your mouth as soon as you take a bite.

If you love Christmas cookies then you’ll also want to make Christmas Wreath Cookies, Christmas Pinwheels, and M&M Christmas Cookies.

You will need:

Sugar Cookie Bars

  • 2 cups all-purpose flour
  • 2 teaspoon cornstarch
  • 1 teaspoon baking powder
  • ¾ cup salted sweet cream butter, softened
  • 1 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon almond extract
  • 2 large eggs, room temperature
  • 4 tablespoons Christmas nonpareil sprinkles (red, green, and white)

Buttercream Frosting

  • 1 cup salted sweet cream butter, softened
  • 1 teaspoon clear vanilla flavoring
  • ½ teaspoon almond extract
  • 2 ½ cup powdered sugar
  • 4 to 5 tablespoons heavy cream
  • Christmas nonpareil sprinkles (red, green, and white)

Substitutions and Additions

SPRINKLES: You can substitute any color sprinkles for the red, green, and white Christmas sprinkles.  

FROSTING: You can substitute the buttercream frosting with canned frosting in this easy recipe. 

CHOCOLATE CHIPS: Add your favorite flavor of chocolate chips such as semi-sweet, milk chocolate, or white chocolate for little bursts of sweetness in your holiday sugar cookie bars.

FOOD COLORING: Add a few drops of color to your frosting to tint it a festive color.

Sugar Cookie Bars

STEP ONE: Preheat the oven to 350 degrees. Line a 9×9 baking dish with a parchment paper “sling”. Spray with baking spray (Baker’s joy or generic version). Set it aside.

PRO TIP: You do not have to use the parchment paper sling, but it does make it easier to lift the bars out of the pan.

STEP TWO: In a small mixing bowl, whisk together the flour, cornstarch, and baking powder. Set it aside.

PRO TIP: Don’t skip the cornstarch; it’s the secret ingredient that makes the bars extra soft.

STEP THREE: Using a medium size mixing bowl and a handheld mixer on high speed, beat the softened butter for 1 minute.

STEP FOUR: Add the granulated sugar, vanilla, and almond extract, and continue beating for 1 to 1 ½ minutes, until fluffy.

STEP FIVE: Lower the mixer speed to low, and add the eggs 1 at a time, beating well after each egg.

STEP SIX: Increase the mixer speed to medium-low. Add the flour mixture 1 cup at a time, beating well after each cup just until well incorporated.

STEP SEVEN: Add in the sprinkles, and mix just until combined.

STEP EIGHT: Evenly spread the cookie dough into the bottom of the prepared baking dish. Bake for 20 to 22 minutes until just golden, and a toothpick inserted comes away clean.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookie bars at the lower end of the recommended baking time. 

STEP NINE: Allow the cookie bars to completely cool.

Buttercream Frosting

STEP TEN: Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter, clear vanilla, and almond extract for 1 minute.

STEP ELEVEN: Lower the mixer speed to low and add the powdered sugar ½ cup at a time, alternating with the heavy cream. Once all powdered sugar and cream are added, increase the mixer speed to medium-high and mix for 1 to ½ minutes until smooth.

STEP TWELVE: Once the sugar cookie bars are completely cooled, use the parchment paper sling to remove the sugar cookie bars from the baking dish.

STEP THIRTEEN: Use a silicone spatula or offset spatula to evenly spread the frosting.

STEP FOURTEEN: Evenly sprinkle the holiday sprinkles over the frosting. Slice the bars 1 ½ x 3-inch slices.

These delightful sugar cookie bars would be such a fun Christmas treat to bring to holiday parties or add to a holiday cookie tray. Decadent and delicious, these cookie bars will make your cookie tray extra festive with their red and green sprinkles. Enjoy a serving or two with a mug of whipped hot chocolate or a glass of milk. 

Storage

ON THE COUNTER: Store any leftovers of these Christmas cookie bars in an airtight container at room temperature for up to 3 days. 

IN THE FRIDGE: You can also keep these sweet bars in the refrigerator for up to 6 days.

IN THE FREEZER: You can freeze the un-frosted sugar cookie bars for up to 2 months. Wrap the bars in plastic wrap, then in foil. Allow the bars to thaw overnight in the refrigerator before frosting and slicing.

Christmas sugar cookie bars are extra soft with a thick layer of buttercream frosting and plenty of festive fun sprinkles on top. This mouthwatering treat takes a classic cookie flavor and turns it into something extra special. A welcome addition to all of your holiday festivities, easy sugar cookie bars will soon become a family favorite. 

FREQUENTLY ASKED QUESTIONS

How do you store frosted sugar cookie bars? 

Store the sugar cookie bars in an airtight container in the refrigerator for up to 3 days.

How do I freeze sugar cookie bars? 

You can make and freeze the sugar cookie bar base for up to one month, wrapped well. Then thaw and frost them when you are ready to serve them.

What holidays can I make these sugar cookie bars for? 

You can make these cookie bars for any holiday and change the sprinkles and frosting color to match the occasion. Red and blue for the Fourth of July, orange and black for Halloween, red and green for Christmas, and pink and red for Valentine’s Day.

MORE RECIPES YOU’LL LOVE

Christmas sugar cookie bars are extra soft with a delicious buttery crust, a thick layer of buttercream frosting, and plenty of festive fun sprinkles on top.
Prep Time 20 minutes
Cook Time 25 minutes
Rest Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 15

Ingredients
  

Sugar Cookie Bars

  • 2 cups all-purpose flour
  • 2 teaspoon cornstarch
  • 1 teaspoon baking powder
  • ¾ cup salted sweet cream butter softened
  • 1 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon almond extract
  • 2 large eggs room temperature
  • 4 tablespoons Christmas nonpareil sprinkles red, green, and white

Buttercream Frosting

  • 1 cup salted sweet cream butter softened
  • 1 teaspoon clear vanilla flavoring
  • ½ teaspoon almond extract
  • 2 ½ cup powdered sugar
  • 4 to 5 tablespoons heavy cream
  • Christmas nonpareil sprinkles red, green, and white

Instructions
 

Sugar Cookie Bars

  • Preheat the oven to 350 degrees. Line a 9×9 baking dish with a parchment paper “sling”. Spray with baking spray (Baker’s joy or generic version). Set it aside.
  • In a small mixing bowl, whisk together the flour, cornstarch, and baking powder. Set it aside.
  • Using a medium size mixing bowl and a handheld mixer on high speed, beat the softened butter for 1 minute.
  • Add the granulated sugar, vanilla, and almond extract, and continue beating for 1 to 1 ½ minutes, until fluffy.
  • Lower the mixer speed to low, and add the eggs 1 at a time, beating well after each egg.
  • Increase the mixer speed to medium-low. Add the flour mixture 1 cup at a time, beating well after each cup just until well incorporated.
  • Add in the sprinkles, and mix just until combined.
  • Evenly spread the cookie dough into the bottom of the prepared baking dish. Bake for 20 to 22 minutes until just golden, and a toothpick inserted comes away clean.
  • Allow the cookie bars to completely cool.

Buttercream Frosting

  • Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter, clear vanilla, and almond extract for 1 minute.
  • Lower the mixer speed to low and add the powdered sugar ½ cup at a time, alternating with the heavy cream. Once all powdered sugar and cream are added, increase the mixer speed to medium-high and mix for 1 to ½ minutes until smooth.
  • Once the sugar cookie bars are completely cooled, use the parchment paper sling to remove the sugar cookie bars from the baking dish.
  • Use a silicone spatula or offset spatula to evenly spread the frosting.
  • Evenly sprinkle the holiday sprinkles over the frosting. Slice the bars 1 ½ x 3-inch slices.

Notes

You do not have to use the parchment paper sling, but it does make it easier to lift the bars out of the pan.
Don’t skip the cornstarch; it’s the secret ingredient that makes the bars extra soft.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookie bars at the lower end of the recommended baking time.

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