Easy Festive Christmas Sugar Cookie Bars Recipe

I don’t know about you, but holiday baking always feels like the coziest tradition. There’s something about the smell of vanilla, butter, and sugar wafting through the kitchen that immediately brings Christmas cheer. These easy Christmas sugar cookie bars are my go-to during the holiday season—not just because they’re insanely delicious, but because they’re so much simpler than rolling and cutting individual cookies. You’ll love how festive and buttery these bars taste, with a sweet, fluffy frosting and a sprinkle of Christmas magic (literally—hello, sprinkles!).

Let me share a little story with you before we dive into the recipe.

this RECIPE

A holiday memory baked into every bite

A couple of years ago, I was running late for a holiday party. You know the type—potluck-style, where everyone’s dish gets silently judged (in the nicest way, of course). I had planned on making classic sugar cookies but completely ran out of time to roll, cut, and decorate. Enter these sugar cookie bars: they saved the day!

I whipped up the dough, pressed it into a pan, baked it, and spread some frosting on top—all in under 45 minutes. By the time I walked into the party with my cookie bars (still slightly warm), they became the unexpected star of the dessert table. People kept asking, “How do you make sugar cookies taste this good?” Little did they know I skipped the hard part and made bars instead of cookies! To this day, I still make these every holiday season because they’re a no-fuss way to bring festive cheer to any gathering.

Where do sugar cookies come from, anyway?

Sugar cookies have been a holiday staple for centuries. They’re thought to have originated in Pennsylvania in the 1700s, created by German settlers who adapted a traditional biscuit recipe. Over the years, sugar cookies evolved into the buttery, vanilla-laden treat we know and love today. What I find fascinating is how versatile sugar cookies are—they can be dressed up or down depending on the occasion. And in bar form? Even easier to make without losing any of that nostalgic charm.

Let’s talk ingredients: the stars of the show

Butter

Butter is the soul of this recipe. It gives the cookie base richness and keeps it soft. I use unsalted butter so I can control the salt level, but salted butter works too—just reduce the added salt slightly. Pro tip: make sure your butter is at room temperature for both the cookie base and the frosting.

Granulated sugar and brown sugar

Granulated sugar brings sweetness and structure, while the brown sugar adds a subtle caramel note. If you’re out of brown sugar, you can substitute it with more granulated sugar, but you’ll miss that slight depth of flavor.

Almond and vanilla extract

Vanilla extract is a must for that classic sugar cookie flavor, but the almond extract? That’s the secret ingredient that makes these bars extra special. If you’re not a fan of almond, just double up on the vanilla.

All-purpose flour, baking powder, and cornstarch

Flour and baking powder are your standard dry ingredients, but the cornstarch? That’s the trick for a melt-in-your-mouth texture. It makes the bars tender without being crumbly.

Powdered sugar and heavy cream (for the frosting)

The frosting is simple but luxurious. Powdered sugar and butter create the base, while heavy cream makes it smooth and fluffy. No heavy cream? Milk works too, but your frosting won’t be quite as rich.

Christmas sprinkles

Let’s be honest—what’s a Christmas dessert without sprinkles? They’re the finishing touch that brings everything together. Use whatever festive mix you like, but I love a mix of reds, greens, and whites for a classic holiday vibe.

Kitchen gear: What you need to make this magic

• 8×8 baking pan: This is the perfect size for thick, chewy bars. If you only have a 9×9 pan, just check for doneness a couple of minutes earlier.
• Parchment paper or foil: Lining your pan makes cleanup a breeze and ensures the bars don’t stick.
• Mixer: A handheld or stand mixer is ideal for creaming the butter and sugar, but a good old-fashioned whisk will work if that’s all you’ve got (prepare for an arm workout!).
• Offset spatula: This makes spreading the frosting so much easier, but a butter knife works in a pinch.

Step-by-step: Let’s make these sugar cookie bars!

1. Prep your pan and oven

Preheat your oven to 350°F. Line your 8×8 pan with parchment paper or foil, leaving some overhang for easy removal later. Trust me, this step will make your life easier when it’s time to slice.

2. Cream the butter and sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar until it’s smooth and creamy. It should look light and fluffy—like the softest cloud of cookie dough.

3. Add the wet ingredients

Mix in the egg, vanilla extract, and almond extract. You’ll love the way these two extracts smell together—it’s like Christmas in a bottle!

4. Add the dry ingredients

Stir in the flour, baking powder, cornstarch, and salt. Mix just until everything comes together; don’t overmix, or your bars might end up tough. The dough will be thick, but that’s exactly what you want.

5. Bake the cookie base

Spread the dough evenly into your prepared pan. It helps to use the back of a spoon or your hands (lightly floured) to press it into the corners. Bake for 15 minutes. Don’t panic if the center looks slightly underdone—it’ll set as it cools.

6. Make the frosting

While the bars cool, whip up your frosting. Beat the softened butter and powdered sugar together, then add the heavy cream and vanilla extract. Whip until it’s light and fluffy.

7. Decorate and slice

Spread the frosting over the cooled cookie base, sprinkle with Christmas sprinkles, and cut into bars. If you prefer a firmer frosting, chill the bars for 10–15 minutes before slicing.

Variations and adaptations to try

• Vegan option: Use plant-based butter, a flax egg, and dairy-free milk in place of heavy cream.
• Gluten-free: Swap out the all-purpose flour for a gluten-free baking blend.
• Chocolate twist: Add mini chocolate chips to the cookie dough or drizzle melted chocolate over the frosting.
• Seasonal swaps: Change the sprinkles to match other holidays, like hearts for Valentine’s Day or pastel colors for Easter.
• Citrus flair: Add a teaspoon of lemon or orange zest to the frosting for a bright, fresh twist.

How to serve and present these festive bars

When serving these bars, I like to cut them into neat squares and arrange them on a festive platter. If you’re feeling fancy, dust a little powdered sugar around the edges of the platter for a snowy effect. Pair them with a cup of hot cocoa or mulled wine to keep the holiday spirit alive.

Drinks that pair perfectly

For a non-alcoholic option, you can’t go wrong with a creamy hot chocolate or spiced apple cider. If you’re in the mood for something bubbly, a sparkling cranberry punch works beautifully. Want something for the adults? Try pairing these bars with a glass of Prosecco or a festive eggnog cocktail.

Storage and reheating tips

These bars store beautifully! Keep them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, wrap them individually in plastic wrap and store in a freezer-safe container for up to 2 months. Let them thaw at room temperature before serving.

Scaling the recipe for a crowd

Want to make a big batch? Double the recipe and bake in a 9×13 pan. The baking time may need to be adjusted slightly, so keep an eye on the edges—they should be lightly golden.

Troubleshooting tips

• Dry bars: Be careful not to overbake! These should be slightly underdone in the center when you pull them out of the oven.
• Runny frosting: If your frosting is too thin, add a little more powdered sugar until it firms up.
• Sticky dough: If the dough is hard to press into the pan, lightly flour your hands or chill it for 5–10 minutes.

Give these sugar cookie bars a try!

If you’re looking for an easy, festive treat this holiday season, these Christmas sugar cookie bars are just the thing. They’re simple, colorful, and full of buttery goodness—and the best part? No rolling pins required! Let me know if you try them, and feel free to tweak the recipe to make it your own.

Frequently Asked Questions

1. Can I make these ahead of time?
Yes! These bars actually taste better the next day, as the frosting has time to set.

2. Can I use store-bought frosting?
Absolutely. If you’re in a rush, a tub of vanilla frosting will do the trick.

3. What’s the best way to cut neat squares?
Chill the bars for 10–15 minutes before slicing, and use a sharp knife wiped clean between cuts.

4. Can I use margarine instead of butter?
You can, but the flavor won’t be as rich. Stick with butter if you can!

5. Can I add food coloring to the frosting?
Yes! A few drops of red or green food coloring would make these even more festive.

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