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A baking pan filled with frosted Christmas Sugar Cookie Bars cut into squares, adorned with red and green sprinkles.
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
Cook Time 22 minutes
Total Time 42 minutes
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.