Christmas Sugar Cookie Bars

These Christmas Sugar Cookie Bars are thick, buttery, and topped with a generous layer of fluffy vanilla buttercream frosting and festive Christmas sprinkles. They have everything you love about a classic frosted sugar cookie, but instead of rolling and cutting out individual cookies, we're pressing the dough into one pan and calling it a day.

And honestly? That's my kind of Christmas baking.

I love decorating Christmas cookies as much as the next person, but sometimes I want all that nostalgic sugar cookie flavor without spending hours in the kitchen.

These bars are designed to be soft and tender in the center with lightly golden edges, and the vanilla buttercream adds just the right amount of sweetness.

Plus, they're made in a 9×9-inch pan, which means you get 16 festive little squares perfect for Christmas parties, cookie exchanges, or just keeping around when you need something sweet.

What Are Sugar Cookie Bars?

Sugar cookie bars are a soft, thick version of traditional sugar cookies baked in one pan instead of being rolled and cut into individual cookies.

They have that familiar buttery, vanilla-forward flavor, but the texture is a little different from a classic cutout cookie.

Because the dough is pressed into a baking pan, the bars are intended to have soft centers and slightly firmer edges.

For this Christmas version, we're topping them with fluffy vanilla buttercream and festive sprinkles.

Think of them as a cross between a soft bakery-style sugar cookie and a frosted cookie cake, cut into easy little squares.

Ingredients You'll Need

You only need a few simple baking staples to make these frosted Christmas sugar cookie bars.

For the Sugar Cookie Bars

• Unsalted butter: Softened butter creams with the sugar to create tiny air pockets, helping the bars bake up tender rather than dense.
• Granulated sugar: Adds sweetness and helps create that classic sugar cookie flavor.
• Egg and egg yolk: The whole egg provides structure, while the additional yolk adds richness and helps keep the bars soft.
• Vanilla extract: The main flavor in these bars! Use a good-quality vanilla extract for the best results.
• Almond extract: Optional, but a little adds that nostalgic bakery-style sugar cookie flavor. A little goes a long way.
• All-purpose flour: Gives the bars structure so they hold together when sliced.
• Cornstarch: Helps create a softer, more tender crumb.
• Baking powder: Provides a little lift without making the bars overly cakey.
• Salt: Balances the sweetness and enhances the buttery flavor.

For the Vanilla Buttercream Frosting

• Unsalted butter: The base of our fluffy, creamy buttercream. Make sure it's softened for easy mixing.
• Powdered sugar: Sweetens and thickens the frosting.
• Vanilla extract: Adds that classic vanilla buttercream flavor.
• Milk or heavy cream: Helps create a smooth, spreadable frosting. Heavy cream makes it a little richer.
• Salt: Balances the sweetness.
• Christmas sprinkles: Use festive jimmies or confetti sprinkles for the prettiest finish.

How to Make Christmas Sugar Cookie Bars

These bars are so much easier than traditional cutout cookies, and you don't need to chill the dough before baking.

1. Prepare Your Pan: Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving a little overhang on the sides. This makes it easier to lift the bars out once they've cooled.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for about 2 minutes, until light and fluffy. This step is important because creaming the butter and sugar incorporates tiny air pockets into the dough. Those air pockets help give the bars a lighter, more tender texture.
3. Add the Eggs and Extracts: Mix in the egg, egg yolk, vanilla extract, and almond extract, if using. Beat until everything is well combined. Make sure to scrape down the sides of the bowl so all the ingredients are evenly incorporated.
4. Add the Dry Ingredients: Add the flour, cornstarch, baking powder, and salt. Mix on low speed or fold with a spatula until a soft dough forms. Stop mixing once the flour is incorporated. Overmixing at this stage can develop too much gluten, which may make the bars tougher.
5. Press the Dough Into the Pan: Transfer the dough to your prepared 9×9-inch baking pan. Use your hands or a spatula to press it into an even layer. Try to keep the thickness consistent from edge to edge so the bars bake evenly.
6. Bake: Bake at 350°F for approximately 22–27 minutes. The edges should be lightly golden, and the center should look set. Avoid waiting until the entire top turns golden brown. That's usually a sign the bars have baked longer than necessary for a soft sugar cookie texture.
7. Cool Completely: Let the bars cool completely in the pan before frosting. This is important! If the bars are still warm, the buttercream will melt and become difficult to spread.
8. Make the Vanilla Buttercream. In a medium mixing bowl, beat the softened butter until creamy. Add the powdered sugar, vanilla extract, salt, and 1 tablespoon of milk or heavy cream. Beat until light and fluffy. If the frosting is too thick, add a little more milk or cream until it reaches a smooth, spreadable consistency.
9. Frost and Decorate: Spread the vanilla buttercream evenly over the cooled sugar cookie bars. Top with your favorite Christmas sprinkles. You can keep it classic with red and green sprinkles or use a colorful holiday confetti mix.
10. Slice and Serve. For cleaner slices, refrigerate the frosted bars for 15–20 minutes before cutting.

How Do You Keep Sugar Cookie Bars Soft?

The key to soft sugar cookie bars is using the right ingredients, mixing the dough gently, and avoiding overbaking.

Unlike traditional cutout cookies, sugar cookie bars are baked as one thick layer.

That means the center can stay softer than the edges, especially when you remove them from the oven at the right time.

Here are a few things that help:

• Use softened butter so it creams properly with the sugar.
• Include the extra egg yolk for richness and tenderness.
• Don't skip the cornstarch.
• Mix just until the flour is incorporated.
• Bake until the center is set, not until the entire top is golden.
• Store the bars in an airtight container to prevent them from drying out.

Remember, the bars continue to firm up as they cool.

Tips for the Best Frosted Sugar Cookie Bars

Use Softened Butter, Not Melted

Room temperature butter creams more easily with sugar, creating tiny air pockets that help the bars bake up tender.

Melted butter won't create the same structure and may change how the bars spread and set.

Don't Overmix the Dough

Once you add the flour, mix only until everything comes together.

Overmixing can make the bars tougher instead of soft and tender.

Press the Dough Evenly

If the dough is thicker in the middle than around the edges, the bars may bake unevenly.

Take an extra minute to smooth everything into an even layer.

Don't Overbake

This is probably the biggest tip.

Sugar cookie bars can go from soft and tender to dry if they spend too much time in the oven.

Start checking at 22 minutes.

Cool Completely Before Frosting

Warm bars will melt your buttercream.

I know it's tempting to frost them right away, but waiting makes a big difference.

Chill Before Slicing

If you want those clean, bakery-style squares, refrigerate the frosted bars for 15–20 minutes before cutting.

Wipe your knife between cuts for the neatest edges.

Common Mistakes to Avoid

My Sugar Cookie Bars Are Dry

Overbaking or adding too much flour can make sugar cookie bars dry.

Measure the flour carefully and remove the bars once the center is set and the edges are lightly golden.

My Bars Are Dense

The butter and sugar may not have been creamed long enough, or the dough may have been overmixed after adding the flour.

Beat the butter and sugar until fluffy, then mix gently once the dry ingredients go in.

My Bars Are Raw in the Middle

The dough may not have been spread evenly, or the bars may need a few additional minutes in the oven.

Check that the center is set before removing them.

My Frosting Is Too Runny

Too much milk or cream can make the buttercream thin.

Start with 1 tablespoon and add more only as needed.

If the frosting becomes too thin, add a little more powdered sugar to thicken it.

My Frosting Melted

The bars were probably still warm.

Allow them to cool completely before adding the buttercream.

Can I Make Christmas Sugar Cookie Bars Ahead of Time?

Absolutely!

These bars are a great make-ahead Christmas dessert because you can bake the cookie base in advance and decorate it later.

Bake the bars, let them cool completely, and store them tightly covered.

When you're ready to serve, prepare the buttercream, frost, and decorate with Christmas sprinkles.

You can also make the fully frosted bars a day ahead and store them in the refrigerator.

For another easy holiday dessert you can prepare ahead, try my Fudgy Chocolate Christmas Cookies.

How to Store Christmas Sugar Cookie Bars

Store the frosted bars in an airtight container in the refrigerator for up to 5 days.

Because the frosting contains butter and milk or cream, refrigeration is a convenient way to keep the finished bars fresh.

For the best texture, let the bars sit at room temperature for about 15–20 minutes before serving.

This allows the buttercream to soften and the cookie base to become more tender.

Can You Freeze Sugar Cookie Bars?

Yes! Sugar cookie bars are great for freezing.

Freezing Unfrosted Bars

Allow the bars to cool completely. Slice into squares or leave the cookie base whole.

Wrap tightly in plastic wrap and place in a freezer-safe container.

Freeze for up to 2 months. Thaw before frosting.

Freezing Frosted Bars

You can also freeze the bars after frosting.

Place them in the freezer until the buttercream is firm, then wrap and transfer to a freezer-safe container.

Freeze for up to 2 months.

Thaw in the refrigerator, then bring closer to room temperature before serving.

For the prettiest appearance, you may prefer to add the sprinkles after thawing.

Frequently Asked Questions

Can You Make Sugar Cookie Bars Without Chilling the Dough?

Yes! These Christmas Sugar Cookie Bars are made by pressing the dough directly into a baking pan, so there's no need to chill, roll, or cut out individual cookies.

What Makes Sugar Cookie Bars Soft?

Softened butter, an additional egg yolk, and cornstarch help create a tender texture. Avoiding overmixing and overbaking also helps keep the bars soft.

Can I Make Sugar Cookie Bars Without Almond Extract?

Absolutely! Almond extract is optional. The bars will still have plenty of classic sugar cookie flavor from the butter and vanilla.

Can I Use Store-Bought Frosting?

Yes, you can use store-bought vanilla buttercream if you're short on time. However, homemade buttercream gives you more control over the sweetness and consistency.

Can I Use a Different Size Baking Pan?

This recipe is developed for a 9×9-inch pan.

An 8×8-inch pan would create thicker bars that may need more baking time, while a 9×13-inch pan would create thinner bars that bake faster.

I recommend sticking with the 9×9-inch pan for the intended texture.

How Do I Know When Sugar Cookie Bars Are Done?

The edges should be lightly golden, and the center should look set rather than wet or raw. Avoid waiting for the entire top to become golden brown, which can lead to dry bars.

Can I Color the Buttercream?

Yes! Add a small amount of gel food coloring to the frosting for festive red, green, or other holiday colors.

Gel food coloring is preferable because it adds color without introducing much extra liquid.

How Do I Cut Sugar Cookie Bars Cleanly?

Refrigerate the frosted bars for 15–20 minutes before slicing. Use a sharp knife and wipe it clean between cuts.

Are Sugar Cookie Bars Good for Christmas Parties?

Definitely! They're easy to transport, simple to decorate, and can be cut into smaller squares for holiday dessert trays and cookie exchanges.

If you make these Christmas Sugar Cookie Bars I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holiday Recipes page.