These Christmas Sugar Cookie Bars are easy to make and perfect for sharing! The sugar cookie bars are chewy, soft, and flavorful and the vanilla buttercream frosting is creamy and delicious! Top with your favorite Christmas sprinkles and enjoy sharing this delicious Christmas dessert!
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It’s the most wonderful time of the year! My favorite way to spread Christmas cheer is by baking treats for all my loved ones near! But seriously, I love baking Christmas desserts for others! And you will LOVE how FAST and TASTY these Christmas Sugar Cookie Bars are! It’s a fun recipe to make and is perfect for sharing!
WHY THESE CHRISTMAS SUGAR COOKIE BARS ARE SO GREAT:
- This recipe is quick and easy!
- Christmas Sugar Cookie Bars are easier than sugar cookies because there is no chilling the dough, rolling it out, shaping it, etc.
- The Sugar Cookie dough comes together quickly in one bowl and bakes for 14 minutes or less!
- The Vanilla Buttercream Frosting is also an easy 1 bowl recipe.
- You can use food coloring to make the Vanilla Buttercream Frosting in any color you please! Or leave it white.
- Top these bars with your favorite Christmas sprinkles.
- The taste and texture of these Christmas Sugar Cookie Bars are INCREDIBLE! Every bar is soft, chewy, and SO flavorful!
HOW TO MAKE CHRISTMAS SUGAR COOKIE BARS:
FOR THE DOUGH: Cream together the butter with sugar, and powdered sugar. Add butter, vanilla, and eggs. Then add baking powder and salt. Add in the flour then red and green jimmy sprinkles. Press into a 9×13 pan that has been greased. These sugar cookie bars don’t stick to the pan! Bake for 12-14 minutes and let cool.
FOR THE BUTTERCREAM FROSTING: Beat the butter with the paddle attachment. This helps reduce air bubbles in the frosting. Then slowly add in the powdered sugar along with cream or milk, vanilla extract, a pinch of salt, and if using, food coloring.
ASSEMBLE: Spread the frosting in an even layer over the sugar cookie bars. Top with sprinkles. Cut and enjoy!
I usually cut these into 24 bars but you can cut them smaller if you’d like!
How to Store Bars:
Keep in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
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- 3/4 cup sugar
- 1/4 cup powdered sugar
- 3/4 cup butter, softened
- 2 tsp vanilla extract
- 2 large eggs
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 1/4 cup all-purpose flour
- 3 tablespoons red and green jimmy sprinkles
- 2 1/4 cups powdered sugar
- 1/2 cup unsalted butter + 2 tablespoons, softened
- 3-4 tablespoons heavy cream (or milk)
- 1/8 tsp salt
- 1 1/2 tsp vanilla extract
1. Preheat oven to 375 degrees F. Spray a 9x13 pan with cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, powdered sugar, and butter for about 3 minutes or until light and fluffy. Mix in the vanilla and eggs. Beat until smooth. Scrape down the sides if needed. Add the baking powder and salt. Mix until combined. Then slowly add in the flour, and mix until just combined. Gently stir in the 3 tablespoons of red and green sprinkles.
3. Using a spatula or your hands evenly spread the cookie dough into the prepared pan. Bake for 12-14 minutes, do not overbake.
4. Cool completely.
5. For the Frosting: In a stand mixer fitted with the paddle attachment, or in a large bowl using beaters, whip the butter for about 2 minutes, or until it's creamy and lightened in color. Slowly add in the powdered sugar. Add the vanilla extract and heavy cream or milk. Start with 3 tablespoons of cream or milk and add 1 more tablespoon if the frosting seems to be too thick.
6. Beat on medium-high for 3-5 minutes, stopping to scrape the sides of the bowl once or twice. If using food coloring mix it in. Beat on low speed for about 1 minute to help remove any air bubbles.
7. Spread the buttercream frosting evenly over the cooled bars and top with sprinkles. Cut into 24 pieces.
For even clean lines when cutting the sugar cookie bars, put the pan in the freezer for about 5 minutes before cutting. (Or the fridge for about 20 minutes.)