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.
Ingredients
Sugar Cookie Bars:
½cupunsalted buttersoftened
1cupgranulated sugar
2large eggs
1teaspoonvanilla extract
2 ¼cupsall-purpose flour
½teaspoonbaking soda
½teaspoonsalt
½cupholiday sprinkles or holiday chips
Buttercream Frosting:
½cupbutterroom temperature
3-4cupsconfectioners sugar
3-4Tablespoonsmilk
1teaspoonvanilla extract
Holiday sprinkles or holiday chips
Instructions
!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.
Notes
Add a bit of peppermint extract to the frosting for a festive holiday flavor.
I like to use mini holiday chips but sprinkles work just as well.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Unfrosted bars can also be frozen for up to 3 months.