Christmas Sugar Cookie Bars

The holiday season in my house means the sweet aroma of baking, and nothing captures that cozy, joyful magic quite like these Christmas Sugar Cookie Bars. I remember spending hours as a kid, eagerly waiting to decorate them with a flurry of sprinkles. This recipe is pure nostalgia—a soft, chewy sugar cookie base with a hint of almond, all topped with a luscious buttercream frosting. It’s a simple treat that shares the same festive spirit as my Christmas Sprinkle Buttermilk Bread.

My Favorite Things About This Christmas Sugar Cookie Bars

What I adore most about these Christmas Sugar Cookie Bars is how simple they are to whip up. In just 20 minutes of prep and 25 minutes of baking, I can have a delicious, crowd-pleasing dessert ready to go. Unlike traditional cutout cookies, there’s no chilling or rolling required. The dough comes together quickly using pantry staples like flour, sugar, and eggs, creating a perfectly soft and tender base every single time. It’s my go-to for holiday potlucks because it delivers that classic sugar cookie flavor without all the fuss.

What Goes Into My Favorite Christmas Sugar Cookie Bars

I always use good quality unsalted butter for that rich flavor foundation. My little secret is a splash of almond extract alongside the vanilla—it creates that classic bakery taste. And, of course, the Christmas sprinkles! They make everything festive, much like the colorful toppings on my go-to Antipasto Cream Cheese Log.

Antonio

Christmas Sugar Cookie Bars

Enjoy all the classic flavor of Christmas sugar cookies without the hassle of rolling and cutting! These soft, chewy bars are topped with a creamy buttercream frosting and festive sprinkles.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 24 bars

Course: Dessert

Cuisine: American

Calories: 252

Ingredients Equipment Method Notes

Ingredients

  

For the Sugar Cookie Bars

• 2 3/4 cups All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Unsalted Butter softened to room temperature (2 sticks)
• 1 1/2 cups Granulated Sugar
• 2 Large Eggs room temperature
• 2 tsp Vanilla Extract
• 1/2 tsp Almond Extract optional, but highly recommended

For the Buttercream Frosting

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

Equipment

• 9×13-inch baking pan
• Electric Mixer
• Mixing Bowls
• Spatula

Method

 

Prepare the Cookie Bars

• Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper leaving an overhang on the sides for easy removal later.
• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl using a stand mixer or a hand mixer, cream the softened butter and granulated sugar together on medium-high speed for about 2-3 minutes until light and fluffy.
• Beat in the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and almond extract (if using).
• With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Be careful not to overmix.
• The dough will be thick. Press the dough evenly into the bottom of your prepared 9x13 inch pan. Use a spatula or your fingertips lightly dusted with flour to spread it out.
• Bake for 22-26 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with moist crumbs but no wet batter.
• Let the bars cool completely in the pan on a wire rack. This is a crucial step – frosting warm bars will cause the frosting to melt.

Make the Frosting & Decorate

• While the bars are cooling, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.
• Gradually add the sifted powdered sugar and mix on low speed until combined. Add the vanilla extract and 2 tablespoons of heavy cream or milk. Increase the mixer speed to medium-high and beat for 2 minutes until light and fluffy. If the frosting is too thick, add the remaining tablespoon of cream.
• Once the bars are completely cool, spread the buttercream frosting evenly over the top.
• Immediately top with Christmas sprinkles, pressing them gently into the frosting if needed. Let the frosting set for about 30 minutes before cutting into 24 bars and serving.

Notes

For perfectly clean cuts, chill the frosted bars in the refrigerator for 30 minutes before slicing. Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Feel free to color the frosting with red or green food coloring for an extra festive touch before spreading.

How I Make Christmas Sugar Cookie Bars

I start by creaming the butter and sugar until it’s light and fluffy—this is key for a tender crumb. Then, I mix in the eggs and extracts before gradually adding the dry ingredients. Once the dough is ready, I press it evenly into a baking pan. While the bars bake and cool, I whip up the simple buttercream frosting. The final, most joyful step is slathering on that frosting and going wild with the Christmas sprinkles. It’s such a fun and rewarding process!

My Tips for the Perfect Outcome

• Don’t overmix the dough once you add the flour. Mix just until combined to keep the bars soft.
• Let the bars cool completely before frosting! Otherwise, the frosting will melt and slide right off.
• Use room-temperature butter and eggs for a smoother, more uniform dough.

How I Serve and Store This Dish

I love serving these Christmas Sugar Cookie Bars cut into festive squares on a platter, alongside a warm cup of cocoa or coffee. They are always the first thing to disappear at holiday parties! To store any leftovers, I place them in an airtight container at room temperature for up to three days. If you stack them, I recommend placing a sheet of parchment paper between the layers to keep the frosting looking perfect and neat.

Can I make the dough ahead of time?

Absolutely! I often prepare the dough, press it into the pan, cover it tightly with plastic wrap, and refrigerate it for up to two days. This little shortcut is a lifesaver during the busy holiday season. Just let it sit at room temperature for about 20 minutes before baking.

What if I don’t have almond extract?

No problem at all! While almond extract gives these Christmas Sugar Cookie Bars a classic flavor, you can simply omit it and use only vanilla extract. If you want to get creative, you could even try a dash of peppermint extract for a different festive twist that still tastes absolutely wonderful.

How do I get clean, neat cuts on the bars?

My trick is to use a large, sharp knife and wipe it clean with a damp paper towel between each cut. This prevents the frosting and crumbs from dragging and smearing. For extra precision, I sometimes chill the frosted bars in the refrigerator for about 30 minutes before slicing them.

Can I use a different frosting?

Of course! While I love this classic buttercream, these bars are a fantastic canvas for other flavors. A cream cheese frosting would be delicious and add a lovely tang. You could also try a simple powdered sugar glaze if you prefer something a little lighter on your Christmas Sugar Cookie Bars.

Conclusion

This recipe is a treasured part of my holiday traditions, and I hope it brings as much warmth and joy to your kitchen as it does to mine. Baking these Christmas Sugar Cookie Bars is always a highlight of my season. I would love to hear how yours turn out in the comments below!

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