Easy Christmas Sugar Cookie Bars (Soft, Frosted and Perfect for Decorating) – A Festive Favorite

These sugar cookie bars are the shortcut you need for holiday baking. They’ve got the soft, buttery bite of classic sugar cookies, but without the rolling, cutting, and fuss. Spread the dough in a pan, bake, frost, and add sprinkles—done.

They’re sturdy enough for decorating, yet tender and melt-in-your-mouth. Make a batch for a party, pack them as gifts, or set out a decorating station for kids and adults alike.

What Makes This Recipe So Good

• Soft and chewy: The bars bake up thick and tender, with a rich, buttery flavor.
• No rolling or cookie cutters: Press the dough into a pan and bake. It’s fast and mess-free.
• Foolproof frosting: A creamy vanilla buttercream spreads smoothly and holds sprinkles beautifully.
• Perfect for a crowd: One pan makes plenty, and you can cut them small or large.
• Festive and customizable: Tint the frosting, switch up the sprinkles, or add almond or peppermint for a holiday twist.

Shopping List

• Unsalted butter (softened) – for both dough and frosting
• Granulated sugar
• Large eggs
• Vanilla extract (and optional almond extract)
• All-purpose flour
• Baking powder
• Kosher salt
• Powdered sugar
• Heavy cream or milk – for the frosting
• Red and green sprinkles (jimmies or nonpareils)
• Optional add-ins: Peppermint extract, lemon zest, food coloring

Instructions

1. Prep the pan and oven: Heat oven to 350°F (175°C).

   Line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.

2. Cream the butter and sugar: In a large bowl, beat 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2–3 minutes.
3. Add eggs and flavor: Beat in 2 large eggs, one at a time, scraping the bowl. Mix in 2 teaspoons vanilla extract.

   For a bakery-style flavor, add 1/4 teaspoon almond extract (optional).

4. Combine dry ingredients: In a separate bowl, whisk 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt.
5. Make the dough: Add dry ingredients to the butter mixture in two additions, mixing on low just until the dough comes together. The dough will be thick and soft.
6. Press and level: Transfer the dough to the prepared pan. Use your hands or an offset spatula to press into an even layer.

   If sticky, lightly dampen your fingers or use a piece of parchment to press.

7. Bake: Bake 16–20 minutes, until the edges look set and lightly golden and the center no longer looks wet. Do not overbake; a toothpick should come out with a few moist crumbs.
8. Cool completely: Place the pan on a rack and cool fully before frosting. Warm bars will melt the frosting.
9. Make the frosting: Beat 3/4 cup (1 1/2 sticks) softened unsalted butter until creamy.

   Add 3 cups powdered sugar, 1 teaspoon vanilla extract, a pinch of salt, and 2–3 tablespoons heavy cream or milk. Beat until fluffy, 2–3 minutes. Adjust with more cream for a softer spread or more sugar for thickness.

   For color, add a drop or two of gel food coloring.

10. Frost and decorate: Lift cooled bars from the pan using the parchment overhang. Spread frosting in a thick, even layer. Add Christmas sprinkles right away so they stick.
11. Cut and serve: Cut into 20–24 squares with a sharp knife.

    Wipe the blade between cuts for clean edges.

Storage Instructions

• Room temperature: Store frosted bars in an airtight container for up to 2 days. Keep in a cool, dry spot.
• Refrigerator: For longer storage, refrigerate up to 5 days. Let bars sit at room temp 15–20 minutes before serving for the best texture.
• Freezer: Freeze unfrosted bars tightly wrapped for up to 2 months.

  Thaw, then frost. You can also freeze frosted bars on a sheet pan until firm, then wrap individually.

• Make-ahead tip: Bake the bars a day ahead and frost the day you plan to serve for the freshest look.

Health Benefits

• Portion control: Bars make it easy to cut smaller servings, which helps manage sugar intake at holiday gatherings.
• Customizable: Swap part of the flour for white whole wheat for a bit more fiber, or reduce frosting thickness to cut sugar.
• Allergen flexibility: You can adapt for dietary needs with gluten-free flour blends or dairy-free swaps.
• Mood and connection: Holiday baking promotes togetherness and creativity, which supports mental well-being during a busy season.

Pitfalls to Watch Out For

• Overbaking: The bars should look pale with lightly golden edges. Too much color = dry texture.
• Warm frosting: Frosting soft or warm bars leads to melting and sliding.

  Cool completely first.

• Heavy hand with flour: Spoon and level your flour. Packed flour makes dense, dry bars.
• Skipping salt: A pinch of salt balances sweetness and enhances flavor. Don’t omit it.
• Using cold butter: Butter must be softened for proper creaming and a tender crumb.

Alternatives

• Flavor twists: Add 1/2 teaspoon peppermint extract to the frosting and top with crushed candy canes for a minty holiday vibe.
• Lemon vanilla: Mix 1 teaspoon lemon zest into the dough and a touch into the frosting for brightness.
• Almond snowflake: Use 1/2 teaspoon almond extract in both dough and frosting; top with white sprinkles and silver pearls.
• Gluten-free: Substitute a 1:1 gluten-free baking flour with xanthan gum.

  Check baking time at the lower end.

• Dairy-free: Use dairy-free butter sticks and a neutral non-dairy milk in the frosting.
• Color block frosting: Divide frosting into bowls, tint red and green, and spread in stripes for a playful look.

FAQ

Can I double the recipe?

Yes. Bake in a rimmed 13×18-inch sheet pan. Start checking around 15–18 minutes since thinner bars bake faster.

How do I keep the bars soft for days?

Don’t overbake, store airtight, and add a slice of sandwich bread in the container to keep moisture.

Replace the bread as it dries out.

Can I reduce the sugar?

You can reduce the granulated sugar in the dough by about 1/4 cup without major texture changes. For frosting, cut back slightly and add a pinch more salt and a splash of vanilla to keep flavor balanced.

What sprinkles work best?

Jimmies hold their color and texture well. Nonpareils can bleed if added too far in advance, especially on moist frosting.

Add sprinkles right after frosting for best results.

How do I get clean slices?

Chill the frosted slab for 15–20 minutes, then cut with a long, sharp knife. Wipe the blade between cuts.

Can I make these egg-free?

You can try a commercial egg replacer or 1/4 cup unsweetened applesauce per egg. Texture will be slightly denser but still tasty.

Why is my frosting grainy?

Powdered sugar with lumps or not enough mixing can cause graininess.

Sift the sugar and beat the frosting until smooth, adding a teaspoon of cream at a time.

What if I don’t have heavy cream?

Milk or half-and-half works fine. Start with less and add as needed to reach a spreadable consistency.

Can I add food coloring to the dough?

Yes. Gel food coloring works best and won’t water down the dough.

Mix it in after the eggs for even color.

How do I make them thicker?

Use a smaller pan, like 9×9, and extend the bake time slightly. Watch closely and test for doneness at the center.

Final Thoughts

These Easy Christmas Sugar Cookie Bars deliver all the cozy, buttery nostalgia of classic sugar cookies with a fraction of the work. They’re soft, sturdy, and made for sprinkles—perfect for parties, cookie trays, and family decorating nights.

Keep the base simple, have fun with the frosting, and don’t overbake. One pan, big smiles, and a festive treat everyone will love.