Christmas Sugar Cookie Bars Recipe

There’s just something magical about baking during the holiday season, isn’t there? The smell of butter, sugar, and vanilla swirling through the house feels like a warm hug on a frosty day. These Christmas Sugar Cookie Bars are my go-to recipe when I want the nostalgic flavors of traditional sugar cookies but don’t have the time (or patience) for cutting out shapes and decorating each cookie individually. Imagine all the joy of sugar cookies packed into soft, chewy bars topped with a cloud of creamy frosting. Bonus? You can make them sparkle with colorful sprinkles to match any holiday theme!

this RECIPE

A sweet memory that inspired this recipe

I remember the first time I made these bars vividly. It was a few years ago when life got a little chaotic leading up to Christmas. Between gift shopping, school recitals, and juggling work deadlines, I couldn’t find the time to bake my family’s usual sugar cookies. But the kids were adamant—Christmas wasn’t Christmas without sugar cookies. Enter: sugar cookie bars.

We baked a big tray of these one chilly Sunday afternoon, and the whole house smelled like vanilla and butter. I let the kids go wild with the frosting and sprinkles, and I’ll admit, their “abstract art” was questionable at best. But watching their faces light up as they tasted their creations? Priceless. Since then, this recipe has become a tradition—a simple yet festive way to keep the holiday spirit alive without the extra fuss.

The story behind sugar cookies

Did you know that sugar cookies date all the way back to the 1700s? Originally created by German settlers in Pennsylvania, they were known as “Nazareth Cookies” and were simple, buttery treats that didn’t require fancy ingredients. Over the years, sugar cookies have evolved into the frosted, decorated creations we love today, especially during Christmas. These sugar cookie bars are a modern twist, keeping all the classic flavors but skipping the need for cookie cutters and hours of frosting detail work.

Let’s talk ingredients: the stars of the show

Every ingredient in this recipe plays a key role in creating the soft, melt-in-your-mouth texture and perfect sweetness. Here’s the lineup:

• Butter: Room temperature butter is crucial for that rich, buttery flavor and creamy frosting. If you’re out of butter, margarine can work in a pinch, but nothing beats the real thing.
• Granulated sugar: For the cookies, it provides sweetness and helps create that classic sugar cookie crumb.
• All-purpose flour: Gives the cookies structure. For a gluten-free version, a 1:1 gluten-free baking flour works well!
• Eggs: These add moisture and help bind everything together.
• Vanilla and almond extract: The almond extract adds a subtle nutty flavor that really takes these bars to the next level. If you’re not a fan, just use more vanilla.
• Baking powder and salt: Baking powder gives a gentle lift, and the salt balances the sweetness perfectly.
• Powdered sugar: Essential for the frosting. Sift it if you want an extra-smooth texture.
• Heavy cream: Helps achieve that fluffy frosting texture. You can substitute milk, but the cream makes it extra luxurious.
• Sprinkles and food coloring (optional): These are the holiday fun-makers!

Kitchen gear: What you need (and what you don’t)

You don’t need any fancy tools for this recipe—just a few basics:

• A half-sheet baking pan: This gives you the perfect thickness for cookie bars. If you only have a smaller pan, you can adjust the baking time (it might take a bit longer).
• Electric mixer: A stand mixer or hand mixer works well for creaming the butter and sugar. But if you’re feeling ambitious, you can do it by hand with a sturdy whisk and some elbow grease!
• Rolling pin: To smooth the dough evenly into the pan. If you don’t have one, a clean glass works just fine.
• Parchment paper or nonstick spray: Makes clean-up a breeze and ensures the bars come out easily.

Step-by-step: How to make sugar cookie bars

Let’s bake these beauties together!

1. Prep your pan and oven: Preheat your oven to 350°F and line your baking sheet with parchment paper or spray it with nonstick spray. Trust me, you don’t want these sticking to the pan.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, salt, and baking powder. This step ensures even distribution of the leavening agent.
3. Cream the butter and sugar: In a large bowl, use your mixer to cream the butter and sugar for 2-3 minutes. It should look light and fluffy—that’s how you know air has been incorporated, which helps the cookies stay soft.
4. Add the eggs and extracts: Mix in the eggs one at a time, followed by the vanilla and almond extracts. The dough might look a little curdled at this point, but don’t worry—it’ll come together when you add the dry ingredients.
5. Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low until just combined. Be careful not to overmix, or the bars might end up tough.
6. Press into the pan: Transfer the dough to your prepared pan and use a floured rolling pin to smooth it out evenly. It’s soft, so this step is surprisingly satisfying!
7. Bake and cool: Bake for 15-20 minutes, keeping an eye on them. The edges should just start to turn golden. Mine are perfect at 18 minutes, but ovens vary. Let the bars cool completely before frosting.
8. Make the frosting: While the bars cool, beat the butter for 2-3 minutes until fluffy. Add the powdered sugar, salt, extracts, and 2 tablespoons of cream. Mix on low, then increase speed. Add more cream as needed until the frosting reaches your desired consistency.
9. Decorate: Spread the frosting over the cooled bars, tinting it with food coloring if you like. Top with sprinkles for a festive touch!

Variations: Get creative with these fun ideas!

• Gluten-free version: Use a 1:1 gluten-free flour blend.
• Vegan adaptation: Swap butter for vegan butter and use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
• Low-sugar option: Use a sugar substitute like erythritol for the bars and frosting.
• Seasonal flair: Add cinnamon, nutmeg, or orange zest to the dough for a wintery twist.
• International spin: Try adding cardamom for a Scandinavian vibe, or rosewater instead of almond extract for a Middle Eastern flair.

Serving and presentation tips

For a holiday party, cut the bars into squares or triangles and arrange them on a festive platter. Garnish with extra sprinkles or a dusting of powdered sugar for that snow-dusted look. Pair them with a few candy canes for an extra Christmassy touch!

What to drink with sugar cookie bars?

For kids, a cup of hot cocoa or cold milk is perfect. Adults might enjoy them with a mug of spiced cider or a glass of champagne—it’s the holidays, after all!

Storage and reheating tips

Store these bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze beautifully—wrap individual bars in plastic wrap and freeze for up to 3 months. To thaw, just let them sit at room temperature for about 30 minutes.

Adjusting for a crowd

This recipe makes enough to serve about 24 people. For smaller gatherings, simply halve the recipe and use a smaller pan. Need more? Double the recipe and bake in two pans—it’s easy to scale up or down!

FAQs

1. Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours. Just let it come to room temperature before pressing it into the pan.

2. What’s the best way to color the frosting?
Gel food coloring works best—it’s vibrant and doesn’t water down the frosting.

3. My bars turned out dry. What went wrong?
You probably overbaked them. Check for doneness at 15 minutes next time—every oven is different.

4. Can I use salted butter instead of unsalted?
Yes, just reduce the added salt in the recipe by half.

5. How do I know when the frosting is the right consistency?
It should be thick but spreadable, like soft buttercream. If it’s too thick, add more cream; if it’s too thin, mix in more powdered sugar.

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