Christmas Sugar Cookie Bars

This thick and chewy christmas sugar cookie bars recipe is a dream come true for anyone craving festive nostalgia with the ease of modern baking. Featuring buttery soft cookie slabs flecked with sprinkles, these Xmas cookie bars are ready from start to finish in under an hour with only 15 minutes of prep time. You get all the classic sugar cookie flavor without the hassle of rolling or cutting, making these the perfect quick treat for busy holiday schedules or last minute parties.

I first tried this sugar cookie bars recipe when I needed a make ahead Christmas Eve dessert—hoping for bakery style sugar cookie crumb cake but much easier. My kids kept sneaking extra pieces before dinner, and now everyone requests these cookie bars for every holiday gathering. The sheet pan method truly saves time, and the result is consistently foolproof with thick, tender centers and sprinkles that get rave reviews at every party.

Gather Your Ingredients

• Salted butter (softened): Adds rich, creamy taste that keeps the bars moist. Use high quality real butter for best flavor. Unsalted butter with a pinch of salt also works.
• Granulated sugar: Classic sugar cookie sweetness and tender crumb. Organic fine sugar can prevent grittiness.
• Large egg: Gives structure and helps bars stay soft but not cakey. Room temperature is best for mixing.
• Pure vanilla extract: Deepens flavor and brings warm bakery aroma. Real vanilla makes a big difference; avoid imitation for holiday recipes.
• All purpose flour: Builds a sturdy, thick base so bars hold shape. Gluten free one to one flour also works for celiac friendly treats.
• Baking powder: Adds gentle lift and soft, airy texture throughout each bar.
• Festive holiday sprinkles: Bring color and Christmas spirit. Nonpareils or jimmies are best to avoid color bleeding.
• Creamy frosting (powdered sugar, butter, cream cheese, vanilla, milk): For smooth, rich topping that spreads easily. Use dairy free substitutes if needed.

How to Make Christmas Sugar Cookie Bars

Sift and Prep the Baking Pan:

Line a 9 by 9 inch pan with parchment paper, pressing it flat to the edges. Preheat oven to 350 degrees F to ensure even heating and easy removal after baking.

Cream the Butter and Sugar for Soft Bars:

Beat 1 stick softened salted butter with 1 cup sugar until pale and fluffy (2 to 3 minutes). This aeration makes the bars light instead of dense.

Blend in the Egg and Vanilla:

Mix in 1 large egg and 1 teaspoon pure vanilla one at a time. Beat until silky and slightly glossy for moist, bakery style bars.

Mix in Dry Ingredients for a Thick Dough:

Gradually add 2 cups all purpose flour and 1 teaspoon baking powder, mixing a third at a time until combined and dough is thick. Gently fold in 1/4 cup sprinkles just until distributed.

Press Dough Into Pan:

Spoon dough into your pan, pressing evenly with clean hands or a spatula for uniform thickness throughout the bar. Takes a few minutes since dough is sticky.

Bake Until Golden and Set:

Bake at 350 degrees F for 20 to 25 minutes. Bars are done when edges are golden and center is set but still soft. Start checking at 20 minutes.

Cool Completely for Clean Slices:

Let the pan cool at room temperature for at least 45 minutes so frosting won't melt and bars can be neatly sliced.

Blend the Creamy Frosting:

Beat 2 cups powdered sugar, 1 stick softened salted butter, 3 tablespoons cream cheese, 1 teaspoon vanilla, and 2 tablespoons milk for 2 minutes until smooth. Add more powdered sugar if needed for a thick, spreadable texture.

Frost and Decorate with Extra Sprinkles:

Spread frosting evenly over cooled bars and generously top with more sprinkles, pressing gently so they stick. Let set for 15 minutes to avoid smearing when slicing.

Cut into Squares and Serve:

Use a sharp knife, cleaning between cuts, for perfectly neat squares. Serve immediately or let bars sit for a firmer, bakery style result.

One of my favorite discoveries while making these sugar cookie bars is how the cream cheese in the frosting elevates the flavor and presentation into a standout Christmas treat. My kids love helping with the sprinkles and even use cookie cutters for fun shapes at family movie nights. Beyond festive looks, these sugar bar cookies fuel us through busy December days with just the right balance of sweet comfort.

Smart Swaps and Variations

This christmas sugar cookie bars recipe is endlessly adaptable with creative swaps for every need. Use one to one gluten free flour for celiac friendly cookies, or substitute plant based butter and cream cheese for a dairy free treat. Try stirring in crushed peppermint candy for a minty twist, or swap holiday sprinkles for mini chocolate chips to create sugar cookie chocolate chip bars perfect for Christmas dessert trays or birthday celebrations.

How to Store and Reheat Christmas Sugar Cookie Bars

Store your christmas sugar cookie bars in an airtight container at room temperature for up to two days for best freshness. For longer storage, tightly wrap bars and refrigerate up to five days or freeze in a single layer with parchment between for up to two months. To reheat, thaw frozen bars overnight in the fridge, then bring to room temperature or microwave individual bars for five seconds for a fresh baked taste without drying out the frosting or crumb.

What to Serve with Christmas Sugar Cookie Bars

Christmas sugar cookie bars are perfect paired with classic winter drinks like hot cocoa or holiday punch for a nostalgic treat. They complement fresh fruit beautifully or can be the highlight of a dessert tray with other cookies and fudge at family gatherings. For extra festive flair, cut into seasonal shapes and serve at your next cookie exchange or holiday movie night, ensuring every guest enjoys a taste of nostalgia and color in every bite.

Nutritional Benefits

Christmas sugar cookie bars provide classic holiday flavors with the benefit of protein and iron from eggs and flour, making each serving a satisfying snack or dessert. They can be modified for gluten free or dairy free diets and deliver about 430 calories and 15 grams of protein per serving. With balanced carbs and fat for lasting winter energy, these festive bars offer a delicious option for most guests, especially with allergen friendly swaps as needed.

Recipe Success Tips

Prevent dry edges by checking bars for doneness starting at 18 minutes, looking for golden edges and a moist center that is just set. If the frosting is thin, chill it in the fridge for 10 minutes before spreading to keep your decorating neat. A plastic knife can make slices even cleaner than metal, especially for thickly frosted bars, ensuring every square keeps its holiday cheer and structure.

Baking a batch of these Christmas sugar cookie bars means joy in every square with far less effort than traditional rolled cookies. Give this simple yet stunning recipe a try and enjoy a festive, chewy treat the whole family will love during your next holiday celebration.

Common Questions About This Recipe

→ How do I ensure the bars turn out soft?

Use properly softened butter and avoid overbaking—remove from the oven when barely golden and allow to finish setting as they cool.

→ Can I make these bars ahead of time?

Yes, you can bake and frost the bars in advance. Store them in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

→ What kind of sprinkles work best?

Festive nonpareils or holiday jimmies add color and hold up well during baking and as a topping on the frosting.

→ Is it possible to freeze these bars?

Yes, freeze the cooled, unfrosted bars. Thaw, then frost and decorate before serving for best texture and taste.

→ Can I substitute unsalted for salted butter?

Yes, just add a pinch of salt to the dough and frosting to balance sweetness when using unsalted butter.

→ How do I get clean cuts when slicing?

Allow the bars and frosting to cool and set completely. Use a sharp knife, wiping between cuts for neat edges.