Christmas Sugar Cookie Bars Recipe is my go-to when the holiday rush hits and I still want something homemade and festive on the table. If you love the soft center of a sugar cookie but do not have time to scoop dough and rotate cookie sheets, this is your shortcut to sweet, buttery bliss. You press the dough into a pan, bake once, slather on frosting, and sprinkle like it is a snow day. The result is rich, soft, and cheerful, with that classic vanilla-almond flavor everyone expects in a holiday cookie. Let me show you how I keep them soft, slice them clean, and make them sparkle without stress.
COOKIE BARS TOPPED WITH FROSTING
These bars deliver everything you love about a frosted sugar cookie, only easier. The base is tender and rich, thanks to butter and a whisper of almond extract. The top layer is a fluffy vanilla frosting that spreads like a dream and sets just enough for neat slices. I like a thicker frosting, almost equal to the cookie layer, so every bite tastes balanced.
Frosting also gives you a chance to make the bars feel extra festive. Tint the frosting pale pink or winter blue, then blanket it with mixed sprinkles. If your crew loves holiday shapes, use trees, stars, and snowflakes. For a glow-up, add a pinch of fine sea salt on top to balance sweetness. If you are a full-on frosting fan, try a piping bag and swirl rosettes along the edges. It looks fancy and takes minutes.
Want a fun seasonal contrast? Make a half-and-half pan with white frosting on one side and pastel green on the other. You can even split the sprinkles. It is like two party trays in one pan.
By the way, if you get into frosted bars as much as I do, you might like these playful Halloween frosted sugar cookie bars for autumn gatherings.
TIPS FOR MAKING THESE HOLIDAY-INSPIRED BARS
I have made these bars so many times that I can almost do them blindfolded, but a few simple habits make them consistently soft and beautiful. Here is what I have learned the friendly way, not the hard way.
Use room temperature butter and eggs. Cold butter will not cream properly, which can make your bars dense. Aim for butter that dents easily when pressed. Eggs should be cool but not chilly.
Do not overmix after adding flour. Cream butter and sugar well, then add dry ingredients and mix just until combined. Overworking the dough develops too much structure and leads to a tougher bite.
Line the pan with parchment. Leave a small overhang for easy lifting. You get cleaner edges and less sticking.
Watch the edges near the end. These bars should look set, with edges barely golden and the center just cooked. A little under is better than over. They continue to set as they cool.
Cool completely before frosting. Warm bars melt frosting and turn it greasy. If you are in a rush, cool them on a wire rack or pop the pan into the fridge for a short chill.
“I made these for a neighborhood cookie swap and they vanished before the hot cocoa was gone. Everyone asked for the recipe, and I loved how simple the process was.”
In the mood to bake beyond the classics? Check out these gooey-sweet Biscoff stuffed cookies for a fun cookie platter addition.
HOW TO MAKE CHRISTMAS SUGAR COOKIE BARS
Prep and pan
Heat the oven to 350°F. Line a 9×13 metal pan with parchment, leaving flaps on the long sides so you can lift out the bars. Lightly mist with nonstick spray if you like easy insurance. Set out butter and eggs to come to room temp before you start.
Mix the dough
- Cream 1 cup unsalted butter with 1 cup granulated sugar until light and fluffy, 2 to 3 minutes.
- Beat in 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, and 1⁄2 teaspoon almond extract.
- In a bowl, whisk 2 1⁄2 cups all-purpose flour, 1 teaspoon baking powder, and 1⁄2 teaspoon fine salt.
- Mix dry ingredients into wet on low speed until just combined. The dough will be soft and thick.
- Press dough into the pan with clean fingertips or the bottom of a measuring cup. Aim for an even layer.
Bake and cool
Bake for 15 to 18 minutes. The edges should be pale golden, and the center should look set but soft. If a toothpick has a few moist crumbs, you nailed it. Cool the pan on a rack until fully cool. Lift out by the parchment to a cutting board when ready to frost.
Make the frosting and decorate
Beat 1⁄2 cup unsalted butter until creamy. Add 2 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Beat, adding 1 to 2 tablespoons milk to reach a fluffy, spreadable texture. For color, add a drop or two of gel food coloring. Spread frosting over cooled bars with an offset spatula. Top with sprinkles. Chill 10 minutes for cleaner slices, then cut into squares.
If you love bars that are just as easy for weekday snacks, take a peek at these chewy healthy pumpkin oatmeal bars. They are a fall favorite in my kitchen and balance out the holiday sugar nicely.
Ingredient Notes & Tips
Let us go ingredient by ingredient so your pan turns out soft, flavorful, and reliably festive.
What you will need
- Unsalted butter: Room temp for proper creaming. Salted butter works if you reduce added salt slightly.
- Granulated sugar: Classic sweetness and a soft bite.
- Egg + egg yolk: The yolk makes the bars extra tender and rich.
- Vanilla + almond extract: Almond brings that bakery sugar cookie vibe. If you are almond-free, use all vanilla.
- All-purpose flour: Spoon and level to avoid packing the cup.
- Baking powder and salt: Lift and balance.
- Frosting: Butter, powdered sugar, vanilla, milk, and a pinch of salt. Add food coloring and sprinkles.
Pan size: I like a 9×13 for party-ready squares. For thicker bakery-style bars, use a 9×9 and add a few extra minutes of bake time, checking often.
Flavor swaps: A hint of lemon zest in the dough brightens everything. If you are on a zesty kick, you might enjoy this fragrant classic old-fashioned lemon pound cake for a big-batch dessert option.
Make-ahead: Dough can be pressed into the pan, covered, and chilled overnight. Bake from cold, adding a minute or two if needed.
Looking for a no-bake bar to round out your dessert table? These apricot and chocolate bars are quick and surprisingly elegant.
Tips & Variations
Color themes: Red and green are classic, but I love winter pastels or a snowy white top with silver pearls.
Gluten-free: Use a good 1-to-1 gluten-free flour blend. Let the batter rest 10 minutes before baking for a better texture.
Citrus frosting: Swap vanilla for 1 teaspoon lemon juice and a bit of zest. It cuts the sweetness in a lovely way.
Brown butter twist: Brown half the butter and cool it before mixing for a toasty, deep flavor. It is a tiny step that makes a big difference.
Cutting clean squares: Chill the frosted slab for 15 to 20 minutes and wipe the knife between cuts. A long, sharp knife works best.
Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to 5. Freeze unfrosted bars tightly wrapped for up to 2 months, then thaw and frost before serving.
Craving another easy, cozy bake while you are in holiday mode? These tender apple cupcakes always get a warm welcome.
Common Questions
Can I double this for a crowd?
Yes. Bake two 9×13 pans, rather than one giant pan. You will get even baking and identical results, which keeps serving simple.
How do I keep the bars soft?
Pull them when the edges are just barely golden and the center looks set. Do not overbake. Store covered, and avoid the fridge unless your kitchen is very warm.
Can I frost the next day?
Absolutely. Bake the bars, cool, wrap tightly, and frost within 24 hours for the freshest flavor.
What if I do not like almond extract?
Skip it and add an extra 1⁄2 teaspoon of vanilla. You still get that classic taste.
Do these travel well for parties?
Yes. Chill for cleaner cuts, pack in a flat container, and separate layers with parchment. This Christmas Sugar Cookie Bars Recipe is a potluck hero.
Your next holiday tray, sorted
I hope this walkthrough makes you excited to bake. The beauty of this Christmas Sugar Cookie Bars Recipe is how forgiving it is while still tasting bakery-level. Soft cookie base, fluffy frosting, and festive sprinkles that make every plate look special. If you want more inspiration on easy bar-style cookies, this guide from The Country Cook is great for comparing approaches: Christmas Sugar Cookie Bars – The Country Cook. Try a pan this week, slice generous squares, and watch them disappear. And if you want a savory break between batches, my family is into this crispy-spicy air fryer buffalo cauliflower before dessert time.
Christmas Sugar Cookie Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Line a 9x13 metal pan with parchment paper, leaving flaps on the long sides.
- Mist the lined pan with nonstick spray if desired.
- Let the butter and eggs come to room temperature.
- Cream the unsalted butter with granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg, egg yolk, vanilla extract, and almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the creamed mixture on low speed until just combined.
- Press the dough evenly into the prepared pan using clean fingertips or the bottom of a measuring cup.
- Bake in the preheated oven for 15-18 minutes until the edges are pale golden and the center looks set but soft.
- Cool completely on a wire rack before frosting.
- Beat the softened butter until creamy.
- Add powdered sugar, vanilla, and a pinch of salt, mixing well.
- Add milk gradually to achieve a fluffy, spreadable texture.
- Incorporate gel food coloring as desired.
- Spread the frosting over the cooled bars with an offset spatula and top with sprinkles.
- Chill for 10 minutes before slicing into squares.