These Christmas Sugar Cookie Bars are soft, buttery and perfectly festive! Topped with fluffy buttercream frosting and plenty of Christmas sprinkles, they're an easy holiday dessert everyone will love!
The best part? They come together in about an hour, no rolling or cutting out required. Just bake, frost, and shower with sprinkles for the most cheerful Christmas treat on the table.
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You might also like these Christmas M&M Sprinkle Cookies or these Snickerdoodle Cookies.
What Makes These Cookie Bars Special
When it comes to sugar cookie bars, I always reach for a trio of pure vanilla extract, almond extract and a touch of fresh lemon zest. This combination gives the bars the best flavor!
- Pure Vanilla Extract - brings that classic vanilla note you typically find in sugar cookies.
- Almond Extract - used sparingly, it pairs beautifully with vanilla and adds a subtle flavor. If almond extract isn't your thing, you can skip it and still get delicious results.
- Lemon Zest - Just enough to brighten the dough without turning it into a lemon dessert.
These bars bake up tender and soft, almost like a thick frosted sugar cookie, but with a fraction of the work.
👉Quick Tips
- Let the bars cool fully before frosting so the buttercream stays fluffy and doesn't melt.
- To get clean slices, chill the frosted bars for 20 minutes before cutting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This recipe yields 24 decent sized bars went cut into a 6x4 grid, or up 32 smaller bars when cut into an 8x4 grid.
These Christmas Sugar Cookie Bars are always a hit with my family and make such a fun addition to our holiday baking. Whether you are making them for a cookie swap, gifting to neighbors, or just enjoying a cozy afternoon of baking with the kids, they're sure to bring a little extra Christmas cheer with every bite!
-Sky🩷
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📖 Recipe
Christmas Sugar Cookie Bars
Equipment
- 9x13 baking dish
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1 lemon zested
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons red and green sprinkles
Buttercream Frosting
- 6 ounces unsalted butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy cream
- as needed red and green sprinkles
Instructions
Cookie Dough
- Preheat the oven to 350°F and lightly grease a 9x13 pan or line with parchment paper. See note below.
- Cream together the softened butter and sugar until light and fluffy, about 5 minutes.
- Add in the egg and mix well. Now add in the vanilla extract, almond extract and lemon zest. Mix until fully combined.
- In a separate bowl whisk together the flour, baking powder, salt and 3 tablespoons of sprinkles.
- Combine the wet and dry ingredients and stir until fully combined.
- Press the dough evenly into the prepared pan. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Buttercream Frosting
- Cream the butter until smooth. Add in the powdered sugar and continue mixing until fully combined.
- Now add in the vanilla extract and heavy cream. Continue mixing until the frosting is smooth and fluffy.
- Spread evenly over the cooled cookie bar then top with your desired amount of sprinkles. Enjoy!
Notes
- If serving from the pan you might want to just grease the pan. If removing from the pan before cutting you can simply line the pan with parchment paper.
- Let the bars cool fully before frosting so the buttercream stays fluffy and doesn't melt.
- To get clean slices, chill the frosted bars for 20 minutes before cutting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This recipe yields 24 decent sized bars went cut into a 6x4 grid, or up 32 smaller bars when cut into an 8x4 grid.
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