Christmas Sugar Cookie Bars
These Christmas Sugar Cookie Bars are soft, buttery, and irresistibly festive. They deliver all the flavor of classic sugar cookies, without the rolling or cutting. A creamy vanilla frosting and colorful sprinkles make this one-pan dessert a holiday favorite for parties, cookie exchanges, or cozy nights in.
Equipment
- 9x13-inch baking pan
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Rubber Spatula
- Parchment paper
- Cooling rack
- Offset spatula (for frosting)
- Measuring cups and spoons
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup holiday sprinkles optional
Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Food coloring optional
- Additional sprinkles for decorating
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs and vanilla extract, mixing until smooth.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture until a soft dough forms.
- Spread the dough evenly into the prepared pan using a spatula.
- Bake for 18-22 minutes, or until the edges are lightly golden and the center is set.
- Let the cookie base cool completely before adding frosting.
- To make the frosting, beat butter until creamy. Gradually add powdered sugar, milk, and vanilla until smooth.
- If desired, add food coloring and beat until evenly tinted.
- Spread frosting evenly over cooled cookie and top with holiday sprinkles.
- Cut into squares or festive shapes, serve, and enjoy!
Notes
Nutritional Information (Per Serving)
- Calories 235 kcal
- Carbohydrates 28 g
- Protein 2 g
- Fat 12 g
- Saturated Fat 7 g
- Cholesterol 48 mg
- Sodium 110 mg
- Sugar 20 g
- Fiber 0.5 g
