Christmas Sugar Cookie Bars

Every year, without fail, there’s that one day in December when everything finally slows down. The presents are half-wrapped, the house smells like pine, and there’s music playing softly — usually the same playlist I’ve used for years. That’s the day I bake these sugar cookie bars.

I started making them a few years ago because, honestly, I got tired of rolling out dough and cutting shapes and re-rolling scraps. It was just too much. I wanted something easy but still special — that classic buttery sugar cookie taste without the hassle. These bars were the answer. You mix, press, bake, frost, sprinkle, done. Simple enough to do while you’re half-distracted by Christmas movies or kids running around.

The first time I made them, I didn’t even expect them to be that good. But then I pulled them out of the oven — golden edges, soft middle, the smell of vanilla everywhere — and I knew I’d never go back to traditional sugar cookies again. When you bite into one, it’s soft and sweet and buttery, like the best part of a sugar cookie without the dryness. And that frosting? Creamy, fluffy, and just a little salty, so it doesn’t turn into a sugar bomb.

I usually make a batch the week before Christmas, then another one on Christmas Eve because the first one disappears too fast. I swear people come into the kitchen just to “check if they’re ready” and somehow three bars go missing every time. I’ve started cutting them smaller just to pretend there are more of them — doesn’t help.

If you only bake one thing this season, make it this. They’re cheerful and soft and forgiving — even if your frosting’s uneven or your sprinkles are all over the counter. That’s part of the charm. Christmas isn’t supposed to be perfect, it’s supposed to feel warm.

Ingredients

For the Cookie Base:

• ¾ cup (170 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ¼ cup (30 g) powdered sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2¼ cups (280 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 3 tablespoons red and green holiday sprinkles

For the Frosting:

• ½ cup + 2 tablespoons (142 g) unsalted butter, softened
• 2¼ cups (270 g) powdered sugar, sifted
• 3–4 tablespoons heavy cream or whole milk
• 1½ teaspoons vanilla extract
• ⅛ teaspoon salt
• Extra sprinkles for topping (as many as your heart says) Directions

Directions

1. Preheat and prepare the pan.
   Set your oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later.
2. Make the dough.
   Beat the butter, granulated sugar, and powdered sugar together until it’s light and fluffy — about 3 minutes. Add the eggs one at a time, then mix in the vanilla.
3. Add the dry ingredients.
   In a separate bowl, whisk the flour, baking powder, and salt. Slowly add it to the wet mix, stirring until it just comes together. Don’t overmix — that’s what keeps it soft. Fold in the sprinkles.
4. Bake.
   Press the dough evenly into the pan. Bake for about 12–14 minutes, until the edges are just golden and the middle looks set. Don’t wait for it to brown — that’s too far. Let the pan cool completely before frosting.
5. Make the frosting.
   Beat the butter until smooth and creamy. Gradually mix in the powdered sugar, then add the vanilla, salt, and cream. Beat for 3–4 minutes until fluffy and spreadable.
6. Decorate.
   Spread the frosting evenly over the cooled cookie base. Go wild with the sprinkles. Chill for 20 minutes if you want clean cuts, or don’t — they’re still delicious messy.

7. Slice and enjoy.
Cut into squares. Eat one right away if you can’t resist (you won’t be able to).

Prep Time: 20 minutes
Bake Time: 14 minutes
Total Time: 35 minutes
Servings: 24 bars
Calories: about 230 kcal per bar

Recipe FAQs

1. Can I use store-bought frosting instead of homemade?
Yeah, of course you can. Homemade frosting is creamier and richer, but if you’re in a rush or just not in the mood, go ahead with store-bought. No one’s judging — especially not at Christmas.

2. What if I don’t have red and green sprinkles?
Use whatever you’ve got. Rainbow, gold, silver — doesn’t matter. The point is to make them look festive and fun. Once people take a bite, they won’t care what color the sprinkles are.

3. How do I keep them soft for a few days?
Keep them in an airtight container. If you’ve already frosted them, store them in the fridge but let them sit at room temp before eating — they’ll taste like they just came out of the oven again.

4. Can I freeze them?
Definitely. You can freeze them unfrosted for up to a month. Just thaw at room temperature before frosting. They taste just as good as fresh.

5. What makes these better than regular sugar cookies?
Honestly? The ease. No chilling, no rolling, no cutters. And they come out thick and soft every single time. It’s like the comfort-food version of a sugar cookie — cozy, simple, and impossible to mess up.

Christmas Sugar Cookie Bars

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• ¾ cup (170 g) unsalted butter, softened

• ¾ cup (150 g) granulated sugar

• ¼ cup (30 g) powdered sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 ¼ cups (280 g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon fine sea salt

• 3 tablespoons red and green holiday sprinkles

• For the Frosting:

• ½ cup + 2 tablespoons (142 g) unsalted butter, softened

• 2 ¼ cups (270 g) powdered sugar, sifted

• 3 –4 tablespoons heavy cream or whole milk

• 1 ½ teaspoons vanilla extract

• ⅛ teaspoon salt

• Extra sprinkles for topping (as many as your heart says) Directions

Directions

• Preheat and prepare the pan.
• Set your oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later.
• Make the dough.
• Beat the butter, granulated sugar, and powdered sugar together until it’s light and fluffy — about 3 minutes. Add the eggs one at a time, then mix in the vanilla.
• Add the dry ingredients.
• In a separate bowl, whisk the flour, baking powder, and salt. Slowly add it to the wet mix, stirring until it just comes together. Don’t overmix — that’s what keeps it soft. Fold in the sprinkles.
• Bake.
• Press the dough evenly into the pan. Bake for about 12–14 minutes, until the edges are just golden and the middle looks set. Don’t wait for it to brown — that’s too far. Let the pan cool completely before frosting.
• Make the frosting.
• Beat the butter until smooth and creamy. Gradually mix in the powdered sugar, then add the vanilla, salt, and cream. Beat for 3–4 minutes until fluffy and spreadable.
• Decorate.
• Spread the frosting evenly over the cooled cookie base. Go wild with the sprinkles. Chill for 20 minutes if you want clean cuts, or don’t — they’re still delicious messy.
• *7. Slice and enjoy.*
• Cut into squares. Eat one right away if you can’t resist (you won’t be able to).