Christmas Sugar Cookie Bars Recipe

There’s just something magical about holiday baking, isn’t there? The cozy aroma of vanilla and butter wafting through the house, the glint of holiday sprinkles, and the joy of creating something so simple yet so festive. This Christmas Sugar Cookie Bars recipe perfectly encapsulates the warmth of the season, and the best part? It’s far less fussy than rolling out traditional sugar cookies! With a soft, buttery base and a creamy frosting, these bars deliver that classic sugar cookie vibe with a fraction of the effort.

I first made these sugar cookie bars a few years ago when I was knee-deep in holiday prep, with far too many cookies on my to-do list. Rolling, cutting, and decorating cookies suddenly felt overwhelming, and I decided to streamline. Enter these sugar cookie bars. By pressing the dough into a pan instead of rolling it out, I had a batch ready in no time—and the frosted, sprinkle-topped result was a total hit. Now, they’re a yearly tradition, and I always set aside a batch for Santa (and myself, of course!).

this RECIPE

A quick history of sugar cookies

Sugar cookies have been a holiday staple for centuries, with origins tracing back to the 1700s when German settlers in Pennsylvania introduced them to America. Traditionally, they’re made with a simple mix of butter, sugar, and flour, lending them their signature sweetness and buttery softness. Over the years, they’ve evolved from being plain round cookies to a canvas for creative shapes and decorations. This bar version brings a modern twist to the classic, blending the same nostalgic flavors with a format that’s both easier and just as festive.

Let’s talk ingredients: the heart of your holiday bars

Every ingredient in this recipe plays a key role in creating that perfect sugar cookie bar texture—soft, chewy, and oh-so-buttery. Let’s dive in:

• Unsalted butter: The backbone of flavor and richness. Always go for high-quality butter, and make sure it’s at room temperature for easy creaming. (In a pinch, salted butter works too—just omit the added salt!)
• Cream cheese: A secret weapon for tender, melt-in-your-mouth bars. It also adds a slight tang that balances the sweetness. Full-fat cream cheese gives the best results, but you can use reduced-fat if needed.
• White sugar: The main sweetener that lends a classic sugar cookie flavor. If you’re out of white sugar, a mix of granulated and powdered sugar can work in a pinch.
• Vanilla and almond extracts: Vanilla is non-negotiable for that warm, classic flavor. Almond extract is optional but highly recommended—it adds a delicate, nutty hint that takes the cookies up a notch.
• All-purpose flour: The foundation of the bars. Sift it for a lighter, fluffier texture.
• Cornstarch: This might seem like an unusual addition, but it’s key for that tender crumb. It also prevents the bars from being overly dense.
• Baking powder and salt: These keep the bars from being flat and enhance the flavor.

For the frosting, the cream cheese and butter duo ensures it’s ultra-creamy, while the powdered sugar brings sweetness without grittiness. And don’t forget the sprinkles—because what’s a Christmas dessert without a little sparkle?

Kitchen gear: What you’ll need (and can skip)

• 9×13-inch baking pan: A must for this recipe. If you don’t have one, you can use two smaller pans, but adjust the baking time accordingly.
• Parchment paper or aluminum foil: These make removing the bars a breeze, especially if you plan to cut them neatly for gifting.
• Electric mixer: While you can mix everything by hand, a mixer (stand or handheld) is your best friend for creaming butter and sugar to the perfect fluffy consistency.
• Offset spatula: Not essential but super handy for spreading the frosting evenly. If you don’t have one, the back of a spoon works just fine.
• Toothpick: For testing doneness—it’s the easiest way to make sure your bars are perfectly baked.

Step-by-step: Making the magic happen

Grab your apron, and let’s bake these sugar cookie bars together. I’ll walk you through every step!

1. Preheat and prep: Start by preheating your oven to 350°F. Line your baking pan with parchment paper or foil and give it a light grease. Trust me, this step saves so much hassle when it’s time to cut the bars.
2. Cream the butter, cream cheese, and sugar: In a large bowl, beat the softened butter, cream cheese, and sugar together until it’s light and fluffy. This takes about 2-3 minutes with an electric mixer on medium speed. Don’t rush—this step helps create that tender texture.
3. Add the flavor and eggs: Mix in the vanilla and almond extracts, followed by the eggs. Make sure everything is well combined. The batter might look a little lumpy because of the cream cheese, but that’s okay!
4. Mix the dry ingredients: In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Slowly add the dry mixture to the wet ingredients, mixing on low speed. The dough will be thick but manageable.
5. Press into the pan: Spoon the dough into the prepared pan. Lightly grease your hands (or use a silicone spatula) to press it into an even layer.
6. Bake: Pop the pan into the oven and bake for 22-25 minutes. You’ll know it’s ready when the top is set, and a toothpick inserted in the center comes out clean. Don’t overbake—these bars are best when slightly soft.
7. Cool completely: Let the bars cool in the pan before frosting. This step is non-negotiable unless you want a melty mess!
8. Make the frosting: Beat the butter and cream cheese until smooth. Add the vanilla and salt, then gradually beat in the powdered sugar. Start with 2 cups and add more until you reach your desired sweetness.
9. Decorate: Spread the frosting over the cooled bars, then go wild with holiday sprinkles. It’s the season for sparkle, after all!
10. Cut and enjoy: Lift the bars out of the pan using the parchment paper, then slice into squares or rectangles.

Variations to make it your own

These sugar cookie bars are a blank canvas for creativity! Here are a few fun twists I’ve tried:

• Gluten-free version: Swap the all-purpose flour for a 1:1 gluten-free baking mix. They turn out just as soft and delicious.
• Vegan adaptation: Use plant-based butter and cream cheese, and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
• Chocolate lovers’ dream: Add mini chocolate chips to the dough or drizzle melted white chocolate over the frosting.
• Seasonal flavors: Add 1 teaspoon of peppermint extract to the frosting for a candy cane twist or a pinch of cinnamon to the dough for a warm, spiced version.
• Toppings galore: Swap sprinkles for crushed peppermint candies, toasted coconut, or even edible glitter for an extra festive touch.

Serving and presentation ideas

For a truly festive look, arrange these bars on a holiday platter alongside a few candy canes or sprigs of rosemary for a pop of green. To make them extra special, cut them into fun shapes with a cookie cutter before frosting. If you’re gifting these, stack a few bars in a clear cellophane bag, tie with a red ribbon, and add a holiday tag.

What to sip with these bars

Milk is the classic choice (Santa-approved!), but for a grown-up pairing, try a creamy hot chocolate, spiced chai latte, or even a glass of sparkling Prosecco to contrast the sweetness.

Storing and reheating tips

Store these bars in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. If you’re making them ahead for a party, you can freeze them (unfrosted) for up to 3 months. Just thaw overnight in the fridge, frost, and add sprinkles before serving.

Scaling the recipe for a crowd

Need more bars? You can double the recipe and bake it in two pans or a larger sheet pan—just keep an eye on the baking time. For smaller batches, halve the recipe and bake in an 8×8 pan, adjusting the baking time to around 18-20 minutes.

Potential hiccups (and how to avoid them)

• Dry bars: Make sure not to overbake. The bars should be soft and slightly underbaked in the center when they come out of the oven.
• Sticky dough: If the dough feels too sticky, chill it in the fridge for 10-15 minutes before pressing it into the pan.
• Runny frosting: Gradually add powdered sugar until it’s thick enough to spread easily.

Ready to bake?

I hope these sugar cookie bars bring as much joy to your holidays as they do to mine. They’re festive, fun, and just the right balance of easy and impressive. Go ahead and make them your own—Santa’s going to love them!

FAQ

1. Can I skip the almond extract?
Absolutely! It’s optional, but it does add a lovely hint of nuttiness.

2. Can I make these ahead of time?
Yes! You can bake the bars a day or two ahead and frost them the day you plan to serve.

3. What sprinkles should I use?
Any holiday-themed sprinkles work. I love red and green jimmies or snowflake-shaped ones.

4. How do I prevent the frosting from being too sweet?
Start with 2 cups of powdered sugar, then taste as you go. A pinch of salt also balances the sweetness.

5. Can I use store-bought frosting?
Of course! It’s a great time-saver if you’re in a pinch. Just don’t skimp on the sprinkles!

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