Christmas Sugar Cookie Bars– classic sugar cookie transformed in a bar. No shaping is required.
Can you believe it’s already the holiday season? I’m kicking things off with an easy Christmas sugar cookie bar recipe that’s sure to make your festivities even sweeter! These buttery sugar cookie bars are a quick and easy way to enjoy the flavor of classic sugar cookies without the hassle of shaping each one with cookie cutters. The soft sugar cookie base is topped with a thick layer of buttery sweet frosting, and of course, finished off with festive sprinkles.
Perfect for any holiday parties or a Christmas cookie tray, these sugar cookie bars will have everyone smiling, and they make the perfect addition to any cookie platter. Whether you’re baking for a Christmas party, a holiday cookie exchange, or just to enjoy while listening to Christmas music, these bars will definitely be a hit.
For more Christmas treats that you can add to your list this holiday season, I’ll link my favorite recipes right here!
Why you need to make them
- Easy Recipe – These easy Christmas sugar cookie bars require just one mixing bowl, which makes cleanup a breeze. You won’t need cookie cutters or extra time to shape the dough; simply press it into the pan, and you’ve got delicious sugar cookie bars with minimal effort!
- Soft and Chewy Base – Every bite of this sugar cookie base is melt-in-your-mouth soft and perfectly chewy. If you love soft sugar cookies, this recipe is for you!
- No Chilling Required – No need to wait to bake! Simply prepare and bake right away—this makes it the perfect treat for when you’re in a bit of a time crunch.
- Buttery Sugar Cookie Bars – These bars are the definition of buttery goodness. The combination of softened butter, vanilla extract, and the perfect balance of sweetness will remind you of the best sugar cookie bar recipe ever.
- Festive and Fun – Top with holiday sprinkles, green sprinkles, or even candy canes to make these adorably festive Christmas cookie bars stand out on any cookie tray. Want to get even more creative? Use food coloring in the frosting to make these bars match your holiday color scheme!
What this recipe calls for:
Before you start baking, let’s look at the key ingredients you’ll need. For a full list of ingredients, check out the recipe card below.
- Unsalted butter – I always use unsalted butter to control the salt in my sugar cookie bars recipe.
- Brown sugar – I use light brown sugar for that perfect balance of sweetness.
- Eggs – For best results, let your eggs come to room temperature before you begin. If you’re in a hurry, you can place the entire egg in a cup of hot water for 5-10 minutes.
- All-purpose flour – I like using unbleached all-purpose flour. My favorite brand is Bob’s Red Mill.
- Vanilla extract – You can’t make classic sugar cookies without this. It brings out the perfect sweetness and flavor in your bars.
- Christmas sprinkles – These holiday sprinkles are essential for making your bars look festive. I love using red, green, and white sprinkles, but you can also use other holiday sprinkles like Christmas trees, candy canes, or even royal icing for a more polished look.
- Cream cheese – I always use full-fat cream cheese, and my favorite brand 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 Light-Color Pan: This will ensure your bars bake evenly without burning. I recommend using metal pan for the best results.
- Preheat Your Oven: Make sure to preheat for 30 minutes before baking. This helps your oven reach the right temperature for perfectly baked bars.
- Spoon and Level Your Flour: For accurate measurements, always spoon your flour into the measuring cup and level it off.
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.
Storing and Freezing Christmas Sugar Cookie Bars
Store these delicious Christmas Sugar cookie bars in an airtight container at room temperature for up to 5 days. They taste even better cold! If you have leftovers (unlikely), freeze them for up to 3 months in an airtight container or wrapped in plastic wrap.
If you loved these Christmas Sugar Cookie Bars, don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.
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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