These Christmas sugar cookie bars have all the flavor of your favorite sugar cookies but in the form of a 9x13 dessert cookie bar! The ultra-soft sugar cookie dough is baked until fluffy and just slightly golden. They are then topped off with super simple vanilla buttercream frosting and colorful Christmas sprinkles!
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Festive Holiday Dessert Bars
If you need a sweet treat for a large group of people this holiday season, these Christmas sugar cookie bars are perfect! I make these charming dessert bars every year, which always disappear quickly.
You can't go wrong with the classic flavor of frosted vanilla sugar cookies around Christmastime or any time of year. The soft and chewy texture of these vanilla dessert bars is always a hit with kids and adults alike!
If baking gets you in the Christmas spirit, check out my holiday baking recipes! There are cookies, my fantastic Christmas cake, fruitcake and more cake ideas, pies, fudge, candy, and so much more to try!
🥘 Ingredients
If you bake, even semi-frequently, you might already have these ingredients at home. You can certainly experiment with different flavors of frosting and different sprinkles or toppings!
Sugar Cookie Bars
- Butter - 1 cup of butter (softened at room temperature).
- Sugar - 1 cup of granulated white sugar.
- Eggs - 2 large room-temperature eggs.
- Vanilla Extract - 1 tablespoon of vanilla extract. For the best flavor, use pure vanilla.
- Almond Extract (optional) - ½ teaspoon of almond extract.
- Baking Powder - 1 teaspoon of baking powder.
- Cornstarch - 1 tablespoon of cornstarch.
- All-Purpose Flour - 2¼ cups of all-purpose flour.
Vanilla Buttercream Frosting
- Butter - ½ cup butter (softened at room temperature).
- Vanilla Extract - 2 teaspoons of vanilla extract (pure vanilla for the best flavor).
- Heavy Cream - ¼ cup of heavy whipping cream.
- Confectioners Sugar - 2¼ cups of confectioner's sugar, also known as powdered sugar.
- Christmas Sprinkles (optional) - Your favorite Christmas sprinkles!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
Both the sugar cookie bars and homemade buttercream frosting are pretty easy to make. You will need measuring utensils, a 9x13 baking pan, parchment paper, a mixing bowl, and a silicone spatula.
One 9x13 pan will make about 16 bars, though you can easily cut them smaller or larger.
Sugar Cookie Bars
- Prep. Preheat oven to 350°F (175°C), then line a 9x13 light metal rectangular baking pan with parchment paper and spray it with non-stick cooking spray.
- Cream butter and sugar. In a large mixing bowl or the bowl of your stand mixer, cream together 1 cup of softened butter and 1 cup of sugar until fluffy and smooth.
- Add liquid ingredients. Beat in 2 large room-temperature eggs, 1 at a time, making sure to scrape up the sides of the bowl as needed to fully incorporate all of the ingredients. Then, mix in 1 tablespoon of vanilla extract and ½ a teaspoon of almond extract (or citrus zest) if using.
- Mix in dry ingredients. Mix in 1 teaspoon of baking powder, 1 tablespoon of cornstarch, and 2 ¼ cups of flour (on low speed if using a mixer) just until combined. Be careful not to over-mix. Then, transfer the batter to your prepared baking pan.
- Bake and cool. Place the pan on the center of the middle rack in your oven and bake for 14-16 minutes or just until the batter has fluffed up and ever-so-slightly darkened. It will still be very pale and underdone; this is ideal because it will continue to cook as it cools. Remove from oven and set aside to cool completely before frosting.
Vanilla Buttercream Frosting
- Cream butter and vanilla. Once the sugar cookie bars have fully cooled, cream together ½ a cup of butter and 2 teaspoons of vanilla for the frosting until thoroughly combined.
- Mix in cream and sugar. Alternate adding small amounts of the ¼ cup of whipping cream and 2¼ cups of confectioner's sugar, mixing between each addition. Continue adding and mixing until the frosting becomes light and fluffy.
- Frost. Spread the frosting in an even layer over the cooled bars. Top with your favorite Christmas sprinkles, slice into squares, and serve!
These Christmas sugar cookie bars are one of my all-time favorite easy Christmas desserts. They make a welcome addition to any holiday party dessert spread, and you can even customize the color of the sprinkles for other occasions! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- 1 cup of butter is the equivalent of 2 sticks.
- The addition of almond extract is completely optional. The combination of almond and vanilla extracts lends baked goods a 'right out of the bakery' flavor. You could also swap the almond extract for ½ a teaspoon of lemon or orange zest to add some bright citrus flavor.
- In place of sprinkles, you could top these bars with crushed candy cans, nuts, dried cranberries, or mini M&Ms!
⭐ Testimonials
These sugar cookies are so easy to make, no rolling or cutting out. They're a new family tradition! Thanks for the recipe.
Allison, WA
🥡 Storing
Once cooled, cut your sugar cookie bars into squares and place them in an airtight container. Use parchment paper between layers to keep them from sticking together. They will last at room temperature for 3-4 days.
Freezing
Place cookie bars in an airtight container or heavy-duty freezer bag (they can be frosted, or you can wait to frost them when they thaw). Place parchment paper between each layer to keep them from freezing together and freeze for up to 3 months. Thaw them out in the fridge overnight or on the counter.
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❓ Recipe FAQs
Sure! You can make these bars 1-2 days in advance and keep them in an airtight container at room temperature until ready to serve. They stay good for up to 4 days, but I recommend only 1-2 for the best flavor.
I love the flavor of this made-from-scratch vanilla buttercream frosting. However, you can certainly use any flavor you like! My peanut butter buttercream frosting, vanilla bean buttercream frosting, or chocolate buttercream frosting would also be delicious. You can even use canned frosting from the store!
You certainly can! It's the least messy if you do it before frosting, but the frosting can be frozen, too. Double-wrap individual bars in plastic wrap and then foil (or place them in a heavy-duty freezer bag with parchment paper between each bar). Freeze for up to 3 months and thaw in the fridge overnight or at room temperature if time is a factor.
😋 More Dessert Bar Recipes
- Pumpkin Streusel Bars - Creamy pumpkin-filled bars with delectably crumbly cinnamon streusel on top!
- Cherry Pie Bars - All the flavor of a homemade cherry pie in easy-to-eat dessert bars!
- Chocolate Pecan Pie Bars - A chewy cream cheese pie crust filled with creamy chocolate filling and lots of crunchy pecans!
- 2 Ingredient Lemon Bars - It literally cannot get any easier than these sweet citrus dessert bars.
- Apple Cobbler Bars - These apple cobbler bars are even better with a scoop of vanilla ice cream.
Hello Dolly Bars - 7-layer dessert bars with coconut, butterscotch, pecans, sweetened condensed milk, graham crackers, butter, and chocolate!
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📖 Recipe Card
Christmas Sugar Cookie Bars
Ingredients
Sugar Cookie Bars
- 1 cup butter (softened at room temperature)
- 1 cup sugar
- 2 large eggs (at room temperature)
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 2 ¼ cups all-purpose flour
Vanilla Buttercream Frosting
- ½ cup butter (softened at room temperature)
- 2 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- 2 ¼ cups confectioners sugar
- Christmas sprinkles (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Sugar Cookie Bars
- Preheat oven to 350°F (175°C) and line a 9x13 light metal rectangular baking pan with parchment paper and spray it with non-stick cooking spray.
- In a large mixing bowl or the bowl of your stand mixer, cream together the butter and sugar until fluffy and smooth.
- Beat in the eggs, 1 at a time, making sure to scrape up the sides of the bowl as needed to fully incorporate all of the ingredients. Then, mix in the vanilla extract and almond extract (or citrus zest) if using.
- Mix in the baking powder, cornstarch, and flour (on low speed if using a mixer), just until combined. Be careful not to overmix. Then, transfer the batter to your prepared baking pan.
- Bake for 14-16 minutes or just until the batter has fluffed up and ever-so-slightly darkened. It will still be very pale and underdone, this is ideal because it will continue to cook as it cools. Remove from oven and set aside to cool completely before frosting.
Vanilla Buttercream Frosting
- Once the sugar cookie bars have cooled, cream together the butter and vanilla for the frosting until thoroughly combined.
- Alternate adding portions of the whipping cream and confectioner's sugar, mixing between each addition. Continue adding and mixing until the frosting becomes light and fluffy.
- Spread the frosting in an even layer over the cooled bars. Top with your favorite Christmas sprinkles, slice into squares, and serve!
Notes
- 1 cup of butter is the equivalent of 2 sticks.
- The addition of almond extract is completely optional. The combination of almond and vanilla extracts lends baked goods a 'right out of the bakery' flavor. You could also swap the almond extract for ½ a teaspoon of lemon or orange zest to add some bright citrus flavor.
- In place of sprinkles, you could top these bars with crushed candy cans, nuts, dried cranberries, or mini M&Ms!
- To store: Once cooled, cut your sugar cookie bars into squares and place them in an airtight container. Use parchment paper between layers to keep them from sticking together. They will last at room temperature for 3-4 days.
- To freeze: Place cookie bars in an airtight container or heavy-duty freezer bag (they can be frosted or you can wait to frost them when they thaw). Place parchment paper between each layer to keep them from freezing together and freeze for up to 1 month. Thaw them out in the fridge overnight or on the counter.
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