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The Ultimate Easy Christmas Sugar Cookie Bars with Vanilla Buttercream Frosting

Close-up of a thick slice of Christmas sugar cookie bars topped with white frosting and red and green sprinkles.
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Make these soft, buttery Christmas sugar cookie bars for your holiday gatherings. This one-pan recipe delivers classic sugar cookie flavor without the fuss of cutting out individual shapes, topped with a simple vanilla buttercream and festive sprinkles.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup powdered sugar (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons milk or heavy cream (for frosting)
  • Festive sprinkles (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, cream together the 1 cup of softened butter and 1 cup of granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the 1 teaspoon of vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup of milk, mixing until just combined. Do not overmix.
  6. Press the dough evenly into the prepared baking pan.
  7. Bake for 20 to 25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
  8. Let the bars cool completely in the pan on a wire rack. This step is important for clean frosting.
  9. Prepare the frosting: In a medium bowl, beat the 1/4 cup of softened butter until smooth. Gradually beat in the 1 cup of powdered sugar. Add the 1 teaspoon of vanilla extract and 2 tablespoons of milk or cream. Beat until the frosting is smooth and spreadable. Add more milk, one teaspoon at a time, if the frosting is too stiff.
  10. Spread the vanilla buttercream evenly over the cooled cookie bars.
  11. Immediately decorate with festive sprinkles before the frosting sets.
  12. Once the frosting is set, use the parchment paper overhang to lift the bars from the pan. Cut into squares for serving.

Notes

  • You can make these ahead of time and store them covered at room temperature for up to three days.
  • For a brighter flavor, substitute the vanilla extract in the dough with 1/2 teaspoon of almond extract.
  • If you want a thicker frosting layer, double the frosting recipe and use a 9×9 inch pan instead of a 9×13 inch pan.

Nutrition

Find it online: https://cookingbyfelix.com/christmas-sugar-cookie-bars/