These frosted Christmas sugar cookie bars are all the tasty fun of sugar cookies without the mess. The thick and chewy bars are packed with sprinkles and/or holiday chips and topped with a generous layer of buttercream frosting; perfect for your Christmas cookie exchange or holiday party!
These festive sugar cookie bars are one of the best bar cookies for Christmas time. You can enjoy the delicate sweetness of classic frosted Christmas cookies in an easy dump and bake bar form.
Like my Christmas M&M cookie bars, these thick and chewy Christmas sugar cookie bars are an easy recipe made with common baking ingredients.
Whether you just don’t own any cookie cutters or are simply looking for a quicker and cleaner way to enjoy your favorite Christmas treat, these holiday sugar cookie bars are for you!
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Flour—All-purpose flour will give these cookie bars the best flavor and delicate chewy texture.
- Granulated Sugar—Sweetens these cookies while also helping them remain flat and light in color.
- Butter—Unsalted and softened.
- Eggs—Adds structure and a soft golden color to your cookie bars.
- Baking Soda—Keeps these cookies light and fluffy.
- Vanilla—Just a splash will give these Christmas cookie bars that classic homemade flavor.
- Salt—Balances out the sweetness.
- Buttercream Frosting—A whipped mixture of butter, powdered sugar, milk, and vanilla extract.
- Sprinkles and/or Holiday Chips— I like to use mini holiday baking chips to add a burst of red and green to the cookie dough if I can get my hands on a bag. They usually pop up in the baking aisle at Walmart during the holiday season. Otherwise, I just use red and green sprinkles like these confetti-style sprinkles.
How to Make the Best Bar Cookies for Christmas
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: In a large mixing bowl, use a stand or hand mixer to cream the sugar and butter until light and fluffy.
Step 2: Add the eggs and vanilla and mix until well combined.
Step 3: In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Add the dry ingredients to the wet mixture and mix just until incorporated.
Step 4: Stir in holiday chips and/or sprinkles.
Step 5: Press your sugar cookie dough into a parchment-lined baking dish.
Step 6: Bake the holiday cookie bars until puffed and lightly golden brown. Then set aside to cool fully.
Step 7: Make the buttercream frosting by whipping together softened butter and powdered sugar. Add the milk and whip again until fluffy and spreadable.
Step 8: Allow the bars to cool before topping them with your homemade buttercream frosting and a generous amount of sprinkles and/or holiday chips.
Slice, serve, and enjoy!
If you manage not to devour all of these sweet and chewy cookie bars, you’ll want to store the leftovers in an airtight container. When stored properly, these Christmas sugar cookie bars will stay good on the counter for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.
I prefer to enjoy the bars at room temperature, but you can also enjoy them chilled. You can even warm these cookies up by popping them into the microwave for 10 seconds. Any longer and your frosting might melt!
Expert Tips and Tricks
- Add some extra flavor to these holiday sugar cookie bars by tossing a teaspoon or so of peppermint, almond, lemon, or orange extract into your buttercream frosting.
- These sugar cookie bars are very sweet and rich. I recommend cutting them into small, bite-sized pieces.
- Give these Christmas sugar cookie bars more of a chocolate chip cookie vibe by adding some milk, dark, or white chocolate chips to your dough. This won’t affect the bake time.
- Any type of sprinkle will work to add a pop of color to these soft sugar cookie bars. I usually use red and green nonpareils, quins, jimmies, or sanding sugar.
- Find it difficult to resist sneaking a taste of sugar cookie dough? Eating raw cookie dough is unsafe so whip up a batch of this easy edible sugar cookie dough instead so you can dig in!
Frequently Asked Questions
When it comes to these Christmas sugar cookie bars, I recommend doing both! By using your festive sprinkles both as a topping and a cookie dough add-in, you ensure that each sugar cookie bar is bursting with pops of red and green.
Shortbread cookies don’t have any baking powder or baking soda in them, making them denser and crumbly. Sugar cookies, on the other hand, are lighter and chewier.
Yes, but I suggest freezing the bars before frosting them. Wrap the bars tightly in plastic wrap and then place in a freezer baggie or airtight container. Thaw the bars then mix up a fresh batch of frosting to top them with.
More Delicious Christmas Cookie Recipes
…or check out my list of the best Christmas cookie recipes to see all 50+ recipes.
Christmas Sugar Cookie Bars
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Sugar Cookie Bars:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup holiday sprinkles or holiday chips
- ½ cup butter, room temperature
- 3-4 cups confectioners sugar
- 3-4 Tablespoons milk
- 1 teaspoon vanilla extract
- Holiday sprinkles or holiday chips
!For the sugar cookie bars:
- Preheat oven to 375° F. Line a 9 x13 baking dish with parchment paper. Set aside. ½
- In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined.
- In a separate bowl, whisk to combine the flour, baking soda, and salt. Add the flour mixture to the wet mixture and mix just until combined.
- Spread the cookie dough into the prepared pan in an even layer.
- Bake for 12-15 minutes, until golden brown.
- Place the pan on a metal rack and allow the cookie bars to cool completely.
- In a large bowl, use a hand-held or stand mixer fixed with a paddle attachment to whip together 3 cups of confectioners sugar, butter, 3 Tablespoons of milk, and vanilla extract. If the frosting is too thick, mix in a bit more milk. If too thin, add more confectioner's sugar.
- Spread frosting over the top of the cooled cookie bars. Top with holiday sprinkles and/or baking chips. Slice into bars and serve.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
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