Description

These Christmas sugar cookie bars are a festive and easy alternative to traditional cut-out cookies! Soft, chewy, and topped with a creamy vanilla frosting, they’re decorated with colorful sprinkles for a holiday touch. Perfect for cookie exchanges, parties, or Santa’s plate!

Ingredients

For the Cookie Bars:

1 cup (230g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
3 cups (375g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

For the Frosting:

1/2 cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
1-2 tablespoons milk or heavy cream
1 teaspoon vanilla extract
Red and green food coloring (optional)
Holiday sprinkles (for decorating)

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Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
Make the Cookie Dough:
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, vanilla extract, and almond extract (if using), and mix until combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake the Bars:
Press the dough evenly into the prepared pan. Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan.
Make the Frosting:
In a medium bowl, beat the butter until creamy. Gradually add the powdered sugar, milk or cream, and vanilla extract, mixing until smooth. Divide the frosting into two bowls and tint one red and one green, if desired.
Decorate:
Spread the frosting over the cooled bars and sprinkle with holiday sprinkles.
Serve:
Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and enjoy!

Notes

For a thicker frosting, add more powdered sugar. For a thinner frosting, add more milk or cream.
Store bars in an airtight container at room temperature for up to 5 days.
Add a pinch of cinnamon or nutmeg to the dough for a festive twist.