Christmas Sugar Cookie Bars

The holidays in my house always smell like butter, sugar, and a hint of vanilla. I have fond memories of my mom pulling out countless cookie cutters, the kitchen dusted in flour, and me, impatiently waiting to decorate. While I cherish those times, my own holiday season is often a whirlwind. That’s why these Christmas Sugar Cookie Bars have become my treasured tradition. They deliver that soft, chewy, classic sugar cookie taste I crave, but without the fuss of rolling and cutting. It’s a simple, joyful recipe that leaves more time for family, something I value more than ever. These bars have become just as essential to my holiday baking as my festive Christmas Gooey Butter Cookies.

You’re Going to Love This Recipe, Here’s Why

What I adore most about this recipe is its pure, uncomplicated joy. In just 20 minutes of prep time, I can have a pan of delicious cookie dough ready for the oven. After a quick 22-minute bake, the result is a perfectly soft, tender bar with a beautiful crumb. It uses simple pantry staples like flour, butter, and sugar to create that nostalgic flavor we all love, making it a reliable and stress-free dessert that I can count on during the busiest time of the year.

Ingredient Notes for Christmas Sugar Cookie Bars

The magic of these bars lies in a few key ingredients. I always use good-quality unsalted butter, as it provides the perfect rich flavor base. The real secret, however, is a splash of almond extract alongside the vanilla—it gives the frosting that unmistakable bakery-style taste that reminds me of special occasion treats like my favorite cherry cookies.

Layla

Christmas Sugar Cookie Bars

Soft, chewy sugar cookie bars with a rich, creamy buttercream frosting and festive sprinkles. The perfect easy-to-make Christmas treat for a crowd!

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 24 bars

Course: Dessert

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

For the Sugar Cookie Bars

• 2 1/2 cups All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Unsalted Butter (2 sticks), softened to room temperature
• 1 1/2 cups Granulated Sugar
• 2 Large Eggs room temperature
• 1 tsp Vanilla Extract
• 1/2 tsp Almond Extract optional, for classic sugar cookie flavor

For the Buttercream Frosting

• 1/2 cup Unsalted Butter (1 stick), softened to room temperature
• 2 cups Powdered Sugar sifted to remove lumps
• 2-3 tbsp Heavy Cream or Milk
• 1 tsp Vanilla Extract
• 1/8 tsp Salt
• 1/4 cup Christmas Sprinkles for decorating

Equipment

• 9x13-inch Baking Pan
• Electric mixer (stand or hand)
• Large Mixing Bowl
• Medium mixing bowl
• Parchment Paper

Method

 

Prepare the Cookie Bars

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl using an electric mixer (or a stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and almond extract (if using).
5. Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix the dough.
6. Press the cookie dough evenly into the bottom of the prepared baking pan. The dough will be sticky, so it helps to lightly grease your fingers or a spatula.

Bake and Cool

1. Bake for 20-24 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with moist crumbs attached. The center should look set but not overly browned.
2. Remove from the oven and place the pan on a wire rack to cool completely. It's important the bars are fully cooled before frosting, otherwise the frosting will melt.

Make the Frosting and Decorate

1. While the bars are cooling, prepare the buttercream frosting. In a large bowl with an electric mixer, beat the softened butter on medium speed until creamy, about 1 minute.
2. Gradually add the sifted powdered sugar, alternating with 2 tablespoons of heavy cream or milk. Add the vanilla extract and salt. Beat on low speed until combined, then increase to medium-high and beat for 2-3 minutes until light and fluffy. If the frosting is too thick, add the remaining tablespoon of cream.
3. Once the sugar cookie bars are completely cool, spread the frosting evenly over the top.
4. Immediately top with Christmas sprinkles. Use the parchment paper overhang to lift the bars out of the pan, then cut into 24 squares. Serve and enjoy!

Notes

Storage: Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Do Not Overbake: The key to soft, chewy bars is to take them out of the oven when the center is just set. They will continue to bake slightly in the hot pan as they cool.
Variations: Feel free to add a few drops of food coloring (like red or green) to the frosting for an extra festive touch.

Bringing It All Together in My Kitchen

Making these Christmas Sugar Cookie Bars is one of the most relaxing parts of my holiday prep. I start by creaming the butter and sugar until it’s light and fluffy, then mix in the eggs and extracts. After gently folding in my dry ingredients, I press the soft dough into a prepared pan—it’s that simple. Once the bars are baked and have cooled completely, the fun part begins: whipping up the dreamy buttercream frosting, spreading it evenly, and letting loose with the Christmas sprinkles. It’s a delightful process, much like decorating my Chocolate Cherry Cookies.

My Tips for the Perfect Outcome

• Room Temperature is Key: For the smoothest batter and frosting, make sure your butter, eggs, and cream are at room temperature.
• Don’t Overbake: Pull the bars from the oven when the edges are lightly golden. A soft center is the secret to a chewy texture.
• Cool Completely: Be patient and let the bars cool 100% before frosting. A warm base will melt your beautiful buttercream.

How I Serve and Store This Dish

I love cutting these bars into festive squares and arranging them on a platter for holiday gatherings. They’re always one of the first things to disappear! For leftovers, I store them in a single layer in an airtight container at room temperature for up to three days. If you’re building a holiday cookie box, these are a wonderful, easy addition alongside more complex treats like my Kitchen Sink Cookies.

Frequently Asked Questions

Can I make these cookie bars ahead of time?

Absolutely! I often bake the bars a day or two in advance. I let them cool completely and store them, unfrosted, in an airtight container. Then, I whip up the frosting and decorate them shortly before serving for the freshest taste.

What if I don’t have almond extract?

No problem at all. You can simply omit it and use only vanilla extract in both the cookie dough and the frosting. The almond extract adds that classic bakery flavor, but the bars will still be incredibly delicious with just pure vanilla.

Can I use salted butter instead of unsalted?

You can, but I’d recommend reducing the added salt in the cookie dough recipe to ¼ teaspoon. Salted butter brands vary in sodium content, and this adjustment helps ensure your cookie bars aren’t overly salty and have a balanced flavor.

How do I get clean, sharp cuts for serving?

My best trick is to chill the frosted bars in the refrigerator for about 30 minutes before slicing. This helps the buttercream frosting set firmly, so you can use a sharp knife to make clean, professional-looking cuts without any smearing.

Conclusion

This recipe holds such a special place in my heart, and I truly hope it brings as much ease and joy to your holiday kitchen as it does to mine. Baking these bars has become a cherished part of my Christmas tradition, and I hope you love them. If you try them, I’d be thrilled to hear what you think in the comments below!