Christmas Sugar Cookie Bars– classic sugar cookie transformed in a bar. No shaping is required.
Can you believe I am already starting Christmas desserts? I thought I would kick it off with a classic by making these Christmas Sugar Cookie Bars that are buttery, and so easy to make. These cookies will totally make kids smile and adults remember the times when they were children during Christmas aka, they are super nostalgic.
For more Christmas treats that you totally need to add to your list, I will list my favorites right here!
Why you need to make them
- Easy to make- These blondies are ridiculously easy to make. All you need is one bowl and it’s totally fool proof! Bakers at any level can easily make this recipe.
- Classic sugar cookie- classic sugar cookie that is buttery, vanilla, and tangy all at the same time.
- Soft and chewy base– Every bite will have you coming back for more.
- No chilling required- you can make this recipe and bake it right away!
What this recipe calls for:
Before you start baking, here are some notes for the ingredients you will need. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- I always use unsalted butter so I can control the salt in my desserts.
- Brown sugar- I use light brown sugar.
- Eggs- Pull your egg out 2 hours before baking, or place the entire egg in a cup of hot water for 5-10 minutes.
- All-purpose flour- I like to use unbleached and my favorite brand is Bob’s Red Mill.
- Christmas sprinkles- I mean they wouldn’t be Christmas cookies without Christmas sprinkles. I got mine from Walmart and you can find them here.
- Cream cheese- I use full fat and my favorite is Philadelphia cream cheese.
Step by step- Christmas Sugar Cookie Bars
I use a stand mixer, my favorite brand is kitchen aid, and you can buy my exact kitchen aid here
You will need an 8×8 baking pan, parchment paper, bowls, bowl scraper, metal binder clips, and a rubber spatula. I use this pan that you can find here:
Step 1: Prep your pan. Prep a 8 x 8 baking pan by lining with parchment paper and using metal binder clips and clipping down the sides of parchment paper to hold down the paper. Set aside.
Step 2: Sift your dry ingredients. In a medium bowl, whisk together flour, baking powder, corn starch and salt. Set aside.
Step 3: Cream your butter. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium high speed until light and fluffy. About 2-3 minutes.
Step 4: add the egg and almond extract. Add the egg, and mix on medium speed until incorporated. Scrape down the sides with a rubber spatula, and add the almond extract. Mix on low just until combined.
Step 5: Gently add the flour mixture. On the lowest speed, add the dry ingredients to the butter and sugar mixture. Mix until just combined. Do not over mix.
Step 6: add the dough to prep pan. Transfer the cookie dough to the prepared pan and use your hands or a spatula to press the cookie dough into an even layer, pressing into the corners. I used my hands and a bowl scraper to flatten the top.
Step 7: Bake. Bake the sugar cookie dough for 20-25 minutes mine took 25 minutes. (My oven runs hot) or bake until edges are slightly golden brown. The middle will look slightly underbaked, the dough will finish baking in the pan.
STEP BY STEP – CREAM CHEESE FROSTING
Step 1: beat the cream cheese. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy. With a rubber spatula, scrape down the sides and the bottom of the bowl. Add the butter and cream on medium high speed for 1 minute.
Step 2: add the sugar. Add the sifted powder sugar, vanilla, salt, and cream, mix on low until incorporated. Turn the speed to medium high and beat for 2 minutes.
HINT ****Depending on how you like your frosting, if it’s too thin, add more powder sugar. If too thick, add a dash more heavy cream.
Step 3: frost cool bars. Once the bars have completely cooled, use an offset spatula, spread the frosting evenly over the top of the cookie bars. Top with sprinkles.
Step 4: cool and cut. To cut perfect sharp edges, chill the cookies before cutting into 16 squares. Serve chilled or room temperature.
Expert baking tips- Christmas Sugar Cookie Bars
- Use a high quality, light color pan. This is so important. It will ensure that you don’t burn the sides of your blondies.
- Preheat your oven for 30 minutes before you start baking. This will ensure that your oven is actually up to temp.
- Spoon and level your flour to get a more accurate measurement.
FAQ
What if I don’t have a 8×8?
You can use a 9×9. If you want to use a 9×13, make sure to double the recipe.
How do you get those sharp cuts?
I use a sharp knife and I clean it after every cut. I also make sure that my dessert is cold before I cut it.
Can I turn these into cookies?
Yes! Because you are using warm butter, you will have to refrigerate them for at least 12 hours. Use a medium to large cookie scoop and then roll the dough balls in the cinnamon sugar mixture.
Baked your Christmas Sugar Cookie Bars and need to store them?
Store these Christmas Sugar Cookie Bars in an airtight container at room temperature. Store up to 5 days.
They taste great cold. I don’t normally say that, but its true! The flavor just comes through so much better.
Freezing
If you have leftovers, which is unlikely, store them in an airtight container or use plastic wrap and freeze them for up to 3 months.
Love this recipe? please remember to leave a review and rate it. If you want to see me bake everything first hand, follow me on instagram and Pinterest.
Recipe
Christmas Sugar Cookie Bars
Ingredients
Sugar Cookie Bars
- 1 ¾ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon cornstarch
- ½ teaspoon kosher salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg room temperature
- ½ teaspoon almond extract
Vanilla Cream Cheese Frosting
- 7 tablespoon unsalted butter to room temperature
- 3 tablespoon cream cheese room temperature
- 2 cups powder sugar sifted
- 1 teaspoon vanilla extract
- pinch of salt
- 1 tablespoon heavy whipping cream
- ½ cup Christmas sprinkles I bought mine here
Instructions
For the Sugar Cookie Dough.
- Preheat oven to 350°F degrees prep a 8 x 8 or 9 x 9 inch baking pan by lining with parchment paper and using metal binder clips and clipping down the sides of parchment paper to hold down the paper. Set aside.
- In a medium bowl, whisk together flour, baking powder, corn starch and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium high speed until light and fluffy. About 2-3 minutes.
- Add the egg, and mix on medium speed until incorporated. Scrape down the sides with a rubber spatula, and add the almond extract. Mix on low just until combined.
- On the lowest speed, add the dry ingredients to the butter and sugar mixture. Mix until just combined. Do not over mix.
- Transfer the cookie dough to the prepared pan and use your hands or a spatula to press the cookie dough into an even layer, pressing into the corners. I used my hands and a bowl scraper to flatten the top.
- Bake the sugar cookie dough for 20-25 minutes mine took 25 minutes. (My oven runs hot) or bake until edges are slightly golden brown. The middle will look slightly underbaked, the dough will finish baking in the pan.
- Remove from the oven and cool completely in the fridge for 20 minutes. While the bars are cooling, make the frosting
For the Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy. With a rubber spatula, scrape down the sides and the bottom of the bowl. Add the butter and cream on medium high speed for 1 minute.
- Add the sifted powder sugar, vanilla, salt, and cream, mix on low until incorporated. Turn the speed to medium high and beat for 2 minutes.
- Depending on how you like your frosting, if it’s too thin, add more powder sugar. If too thick, add a dash more heavy cream.
- Once the bars have completely cooled, use an offset spatula, spread the frosting evenly over the top of the cookie bars.
- Top with sprinkles.
- To cut perfect sharp edges, chill the cookies before cutting into 16 squares. Serve chilled or room temperature.
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