Christmas Sugar Cookie Bars

5 from 1 vote

These soft Christmas sugar cookie bars have a sweet and delicious flavor and buttercream frosting that will melt in your mouth as soon as you take a bite.

Prep Time20

Cook Time25

Rest Time1

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: Christmas Sugar Cookie Bars Recipe

Servings:

Calories: 420kcal

Ingredients

Sugar Cookie Bars

2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
¾ cup salted sweet cream butter, softened
1 cup granulated sugar
1 tablespoon pure vanilla extract
1 teaspoon almond extract
2 large eggs, room temperature
4 tablespoons Christmas nonpareil sprinkles (red, green and white)

Buttercream Frosting

1 cup salted sweet cream butter, softened
1 teaspoon clear vanilla flavoring
½ teaspoon almond extract
2½ cups powdered sugar
4 to 5 tablespoons heavy cream
Christmas nonpareil sprinkles (red, green and white)

Instructions

Sugar Cookie Bars

Preheat the oven to 350°F. Line a 9x9 baking dish with a parchment paper “sling”. Spray with baking spray (Baker’s Joy or generic version). Set it aside.
In a small mixing bowl, whisk together the flour, cornstarch, and baking powder. Set it aside.
Using a medium-sized mixing bowl and a handheld mixer at high speed, beat the softened butter for 1 minute.
Add the granulated sugar, vanilla, and almond extract, and continue beating for 1 to 1½ minutes until fluffy.
Lower the mixer speed to low, and add the eggs 1 at a time, beating well after each egg.
Increase the mixer speed to medium-low. Add the flour mixture 1 cup at a time, beating well after each cup just until well incorporated.
Add in the sprinkles, and mix just until combined.
Evenly spread the cookie dough into the bottom of the prepared baking dish. Bake for 20 to 22 minutes until just golden and a toothpick inserted comes away clean.
Allow the cookie bars to completely cool.

Buttercream Frosting

Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter, clear vanilla, and almond extract for 1 minute.
Lower the mixer speed to low and add the powdered sugar ½ cup at a time, alternating with the heavy cream. Once all powdered sugar and cream are added, increase the mixer speed to medium-high and mix for 1 to 1½ minutes until smooth.
Once the sugar cookie bars are completely cooled, use the parchment paper sling to remove the sugar cookie bars from the baking dish.
Use a silicone spatula or offset spatula to evenly spread the frosting.
Evenly sprinkle the holiday sprinkles over the frosting. Slice the bars 1½ x 3-inch slices.

Video

Notes

You do not have to use the parchment paper sling, but it does make it easier to lift the bars out of the pan.
Don’t skip the cornstarch; it’s the secret ingredient that makes the bars extra soft.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookie bars at the lower end of the recommended baking time.

Nutrition