Christmas Sugar Cookie Bars

Christmas Sugar Cookie Bars bring instant festive cheer with their soft, buttery texture and bright holiday sprinkles. Because the dough presses directly into the pan, the recipe comes together quickly and avoids rolling or cutting, making these bars perfect for busy December days. Even better, the creamy vanilla frosting gives each bite that classic bakery-style finish everyone loves during Christmas gatherings.

Sugar cookies have been a holiday favorite for generations. Early American bakers often prepared them as simple hand-shaped cookies, but by the early 1900s, cookie bars became a time-saving twist for celebrations. This easy method allowed hosts to serve large batches without spending extra hours shaping dough.

Christmas Sugar Cookie Bars slice beautifully, travel well, and stay soft for days, making them a great option for parties, cookie exchanges, or edible gifting. They offer the cozy flavor of traditional sugar cookies with a fun, festive, and effortless twist that fits right into the heart of Christmas baking.

Recipe Yield: 16 servings

INGREDIENTS

2½ cups all-purpose flour
1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tbsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
2 tbsp milk

Frosting:
½ cup unsalted butter, softened
2 cups powdered sugar
1½ tbsp milk
1 tsp vanilla extract
⅛ tsp almond extract (optional, recommended)
Christmas red and green sprinkles for topping

INSTRUCTIONS

1. Prepare the pan:
Line a 9×9-inch baking pan with parchment, leaving overhang for easy lifting. Preheat oven to 350°F (175°C).

2. Mix the cookie dough:
Beat butter and sugar until fluffy. Add egg and vanilla, then mix again until smooth.

3. Add dry ingredients:
Whisk flour, baking powder, baking soda, and salt. Add to the butter mixture, then mix on low. Drizzle in milk until the dough forms a soft, thick consistency.

4. Press and bake:
Spread the dough evenly into the pan. Bake for 17–20 minutes, until the edges turn lightly golden. Cool completely before frosting.

5. Make the frosting:
Beat butter until creamy. Gradually add powdered sugar, then milk, vanilla, and almond extract. Mix until smooth and spreadable.

6. Frost and decorate:
Spread frosting over cooled bars. Immediately top with Christmas red and green sprinkles. Slice into squares and serve.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use room-temperature butter for even mixing:
  Soft butter helps the dough whip smoothly, creating a tender bite and preventing a dense texture.
• Avoid overbaking for soft bars:
  Remove the bars when lightly golden; they continue to set as they cool, staying moist and chewy.
• Cool completely before frosting:
  This ensures clean spreading, prevents melting, and helps the Christmas sprinkles stay crisp and vibrant.