Christmas Sugar Cookie Bars
Soft and chewy Christmas sugar cookie bars with buttercream frosting and pretty sprinkles are an easier way to enjoy this classic holiday party treat. Bring the travel-friendly 9x13-inch baking pan to your potluck party or slice and serve on a festive platter.
Ingredients
For the Sugar Cookie Base
- 1 cup (2 sticks) salted butter softened
- 1 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
For the Cookie Frosting
- 8 tablespoons (1 stick) salted butter softened
- 2 1/4 cups powdered sugar
- 2 teaspoons vanilla or use fresh squeezed orange juice or lemon juice for a citrus frosting
- 1/4 cup milk
- 1 - 2 drops food coloring gel optional
- Sprinkles for decorating the top optional
Instructions
Bake the Cookie Base
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan with cooking spray and set aside.
- Add the softened butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat them together for 1 minute or until light and fluffy. Scrape down the sides of the bowl.
- Add the eggs, one at a time, beating them in and scraping the bowl as needed each time. Add the vanilla and almond extracts and beat them in.
- In a separate mixing bowl, whisk together the flour, cornstarch, and baking powder. With the mixer on low speed, slowly add the flour mixture and beat until just combined.
- Spread the cookie dough into the prepared baking pan. Bake the cookie base for 15 minutes, it should be just barely golden brown on the edges. Cool completely, for about an hour or up to 24 hours in advance.
Prep the Frosting and Decorate
- Add the powdered sugar, butter, and vanilla to the stand mixer bowl. Beat them together on medium speed. Slowly drizzle about half of the milk in and continue to beat the frosting. If it is still too thick, add the reserved half of the milk and beat until fluffy. If you want to tint the frosting, add the food coloring gel now and stir it in.
- Spread the prepared frosting over the cooled cookie base. Immediately add sprinkles if using, the frosting will set and the sprinkles won't stick if you try to add them later. It helps to gently press them into place. Keep the pan of sugar cookie bars chilled in the fridge until serving so the milk in the frosting doesn't spoil.