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 a super simple vanilla buttercream frosting and colorful Christmas sprinkles!
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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.