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Christmas Sugar Cookie Bars with Buttercream Frosting and sprinkles.

Christmas Sugar Cookie Bars

Soft, buttery Christmas Sugar Cookie Bars topped with homemade buttercream frosting and sprinkles. A quick, one-pan holiday treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 20 minutes
Total Time 55 minutes
Course Dessert
Servings 24 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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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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