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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.
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 9x9 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.