If you’re looking for a festive treat that’s both easy to make and absolutely delicious, you’re in the right place. I absolutely love this Christmas Sugar Cookie Bars Recipe because it brings the classic sugar cookie flavor in a fun, shareable bar form that’s perfect for holiday parties or cozy winter nights. It’s a total crowd-pleaser and super simple to whip up — I can’t wait to share all my tips to make sure yours turns out perfect!
Why You’ll Love This Recipe
- Super Simple to Make: This recipe uses basic pantry ingredients and comes together in under 30 minutes.
- Soft and Chewy Texture: Unlike traditional sugar cookies, these bars stay soft and are easy to slice and serve.
- Perfectly Festive: The buttery frosting and sprinkles make it a holiday showstopper every time.
- Great for Sharing: Cut into squares for parties or bake ahead as gifts—everyone loves these bars!
Ingredients You’ll Need
The magic behind this Christmas Sugar Cookie Bars Recipe is in the balance of buttery sweetness and vanilla aroma. You’ll want to use fresh ingredients for the best flavor, especially the butter and extracts.
- Butter: Use unsalted for better control, but salted works too; just ease up on added salt.
- Granulated Sugar: Gives sweetness and helps create a light, tender crumb.
- Brown Sugar: Adds a subtle depth and slight chewiness.
- Egg: Acts as a binder and adds moisture.
- Almond Extract: Just a little boost for a warm, nutty background flavor.
- Vanilla Extract: The star of the show for that classic sugar cookie taste.
- Baking Powder: Helps the bars rise just enough for a soft texture.
- All-Purpose Flour: The base of the cookie layer, providing structure.
- Cornstarch: This is the secret trick I learned to make the bars ultra tender.
- Salt: Balances sweetness and enhances all the flavors.
- Heavy Cream: Whipped into the frosting for lightness and creaminess.
- Powdered Sugar: For a smooth, sweet frosting texture.
- Christmas Sprinkles: This is where the festive fun comes alive—choose your favorites!
Variations
One of the things I love about this Christmas Sugar Cookie Bars Recipe is how easy it is to tweak to your taste. Feel free to make it your own – that’s half the fun!
- Add Citrus Zest: I sometimes mix in a teaspoon of orange or lemon zest for a bright, festive twist; it pairs beautifully with the vanilla and almond.
- Dairy-Free Version: Swap the butter and heavy cream for plant-based alternatives — the taste changes slightly but stays delicious!
- Extra Flavor Boost: A sprinkle of cinnamon or nutmeg in the dough adds cozy warmth if you’re into spiced cookies.
- Nutty Topping: Try crushed peppermint candies or chopped nuts on top for a crunchy finish that your family will adore.
How to Make Christmas Sugar Cookie Bars Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F. Line an 8×8-inch baking pan with parchment paper or foil—whichever you prefer—leaving some overhang to make lifting the bars out a breeze later. Getting this prep done ahead keeps things smooth.
Step 2: Cream Butter and Sugars
In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. This step is where your bars get that dreamy, tender crumb. I like to use a handheld mixer; it makes creaming quick and easy, so no graininess remains.
Step 3: Add Egg and Extracts
Beat in the egg, vanilla extract, and almond extract until everything is fully combined. The almond extract is subtle but really amps up the holiday vibes – trust me on this! You’ll notice the dough getting softer and glossy.
Step 4: Mix Dry Ingredients Gently
Whisk together the flour, baking powder, cornstarch, and salt in a separate bowl. Slowly add this mixture to your wet ingredients, folding just until the flour disappears. Overmixing here can make the bars tough, so be gentle. The cornstarch is my secret weapon for chewiness and tenderness.
Step 5: Bake Your Cookie Base
Spread the batter evenly into your prepared pan and bake for 15 minutes. It’s normal if the center looks a bit raw – the bars will finish baking as they cool. This is why I don’t recommend overbaking; you want soft, not dry.
Step 6: Make the Frosting
While the bars cool (but still slightly warm), whip the softened butter and powdered sugar together in a large bowl. Add the heavy cream and vanilla extract, then whip until light and fluffy. The frosting sets beautifully on the warm bars, sealing in that buttery goodness.
Step 7: Frost and Decorate
Spread the frosting evenly over the top of the bars. Right after frosting, sprinkle on your Christmas sprinkles for that festive sparkle. If you like softer frosting, slice and serve right away; if you prefer firmer frosting, pop the pan in the fridge for 20-30 minutes before slicing.
Pro Tips for Making Christmas Sugar Cookie Bars Recipe
- Don’t Skip the Cornstarch: I discovered this trick after plenty of baking experiments; it makes all the difference in softness without weighing the dough down.
- Room Temperature Ingredients: Make sure your butter and egg aren’t cold—it helps everything blend together smoothly for a tender crumb.
- Watch the Baking Time: Keep a close eye at 15 minutes; overbaking makes the bars dry instead of chewy and soft.
- Use Parchment Paper for Easy Removal: It saved me from frustrating pan scrapes many times—just lift out the whole slab and slice on a cutting board.
How to Serve Christmas Sugar Cookie Bars Recipe
Garnishes
I love adding festive sprinkles that match my holiday décor—reds, greens, golds, or even tiny snowflakes. Sometimes I’ll trade out sprinkles for crushed peppermint or mini chocolate chips for a grown-up twist. It’s all about that pop of fun and flavor on top.
Side Dishes
These bars pair beautifully with a warm cup of cocoa or your favorite holiday coffee brew. I’ve also served them alongside a cheese board during holiday gatherings, balancing sweet and savory flavors. They’re surprisingly versatile snacks that everyone loves.
Creative Ways to Present
For gift-giving, I like to stack slices in decorative tins with parchment paper between layers. At parties, you can arrange the bars on a festive platter with edible glitter or powdered sugar dusting around the edges—it adds a magical touch that guests always comment on.
Make Ahead and Storage
Storing Leftovers
I keep leftover bars in an airtight container at room temperature for up to 3 days, which keeps them soft and the frosting fresh. If your kitchen is warm, refrigeration also works, but bring them back to room temp before serving to get that perfect texture.
Freezing
Freezing these bars is a lifesaver. I wrap them tightly in plastic wrap and put them in a freezer bag. When I want a treat, I thaw them overnight in the fridge and they taste just like fresh! Just avoid freezing after frosting if you want the best texture—freeze before frosting for easier handling.
Reheating
Need a quick warm-up? I pop a slice in the microwave for about 10 seconds—perfect for softening the frosting and warming the bar without drying it out. Just be careful not to overheat; otherwise, the frosting might melt off.
FAQs
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Can I use a different size pan for this Christmas Sugar Cookie Bars Recipe?
Yes! If you use a larger pan, your bars will be thinner and bake faster, so reduce the baking time by a few minutes and watch carefully. For smaller pans, bars will be thicker and might need extra baking time—just check with a toothpick for doneness.
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What’s the best way to make the frosting fluffy?
Use softened butter and beat it well with powdered sugar before adding heavy cream and vanilla. Whip everything at medium to high speed until the frosting looks light and airy, usually 2-3 minutes. This step really elevates the texture.
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Can I make these bars ahead of time?
Absolutely! You can bake the cookie base a day or two before, keep it wrapped tightly, then add the frosting right before serving for the freshest look. Alternatively, frost and refrigerate; they’ll keep well and taste amazing up to 3 days later.
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Is almond extract necessary in this recipe?
It’s not absolutely necessary, but I highly recommend it—it adds a subtle depth and holiday warmth that complements vanilla perfectly. If you don’t have any, you can skip it or add a little more vanilla extract instead.
Final Thoughts
This Christmas Sugar Cookie Bars Recipe has become a staple in my holiday baking because it’s both foolproof and festive, plus it gets rave reviews every time I share it. I know you’ll enjoy how soft, buttery, and beautifully adorned these bars turn out. If you want an easy, crowd-pleasing sweet that feels special without too much fuss, this one’s for you—give it a try and see for yourself!
Print
Christmas Sugar Cookie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Christmas sugar cookie bars featuring a buttery, tender cookie base topped with a creamy vanilla frosting and colorful holiday sprinkles. Perfect for holiday gatherings, they combine comforting classic sugar cookie flavors with an easy-to-slice bar format.
Ingredients
Cookie Base
- 1/2 cup butter
- 1/2 cup granulated sugar
- 2 tbsp brown sugar
- 1 large egg
- 1/4 tsp almond extract
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 1 1/4 cup all purpose flour
- 1 tbsp cornstarch
- 1/4 tsp salt
Frosting
- 4 tbsp butter, salted or unsalted, softened
- 1 tsp vanilla extract
- 3 tbsp heavy cream
- 1 cup powdered sugar
- Christmas sprinkles
Instructions
- Prepare the baking pan. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or foil, ensuring some overhang for easy removal later. Set aside.
- Make the cookie dough. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth and creamy. Add the egg, vanilla extract, and almond extract, mixing thoroughly to combine all flavors.
- Incorporate dry ingredients. Gently mix in the all-purpose flour, baking powder, salt, and cornstarch just until the flour mixture disappears and the dough comes together. Avoid overmixing to keep the texture tender.
- Bake the cookie layer. Spread the cookie dough evenly into the prepared baking pan. Bake in the preheated oven for 15 minutes. The center may look slightly underbaked, but the bars will finish cooking as they cool. Remove from the oven and let cool completely.
- Prepare the frosting. In a clean bowl, whip the softened butter and powdered sugar together until combined. Add the heavy cream and vanilla extract, then whip until the frosting is light and fluffy with a smooth consistency.
- Frost and decorate the bars. Spread the frosting evenly over the cooled cookie bars. Top with festive Christmas sprinkles. For a softer frosting, slice and serve immediately, or chill the bars to allow the frosting to set for cleaner slices and firmer texture.
Notes
- Be careful not to overbake; the center should remain slightly soft when removed from the oven.
- Line the pan with parchment paper with overhang to easily lift bars out for cutting.
- The frosting can be adjusted in thickness by adding more or less heavy cream.
- For gluten-free variation, substitute the all-purpose flour with a gluten-free blend that measures 1:1.
- Store bars in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar (approx. 2-inch square)
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
