Christmas Sugar Cookie Bars
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Soft and chewy, these Christmas Cookie Bars take the stress out of holiday baking! Easy to customize for any occasion, they’re perfect for baking with kids or for beginners looking to try a fun and festive recipe.
I love making Christmas sugar cookies, but sometimes I don’t have the time for rolling, chilling, cutting, etc. That’s when I call on this super simple Christmas Sugar Cookie Bar recipe! It’s an easy to make recipe (even easier than my drop sugar cookies). With minimal prep time, it’s a perfect time-saver for busy schedules.
Sugar Cookie Bars are perfect for baking with the kids—let them decorate their own! Customize the toppings to fit any occasion, making these treats great year-round. They’re ideal for easy desserts, holiday parties, potlucks, or even as sweet gifts for friends, neighbors, and teachers. Who wouldn’t love sugar cookies in bar form?
Why You’ll Love This Recipe For Sugar Cookie Bars
There are literally so many reasons to love these Christmas Bar Cookies that I couldn’t even keep myself to a short list!
- Easy to make – All the taste of classic sugar cookies without the time-consuming rolling, cutting, and decorating. You don’t even have to soften butter. Great for beginners!
- Perfect for Decorating with Kids – Easy to top with sprinkles or candy, making it a fun holiday activity for the kids.
- Great for Sharing – Quick to slice and serve, making it perfect for holiday parties, potlucks, or Christmas cookie exchanges. They make a great gift idea too!
- Time-Saver for Busy Schedules – Preparing one large pan instead of individual cookies means less hands-on time and more time to enjoy other holiday activities.
- Easy to Customize – Top with colored icing, holiday sprinkles, or crushed candy canes, allowing everyone to add their own festive touch.
- Easy to Transport – Unlike delicate cookies, sugar cookie bars hold their shape well, making them perfect for bringing to gatherings.
Holiday Cookie Bar Recipe Ingredients
This simple Christmas cookie bar recipe uses basic pantry staples you probably already have in your kitchen!
For the Sugar Cookie Bars:
- Butter – Salted or unsalted, melted. Omit the salt if you’re using salted butter!
- Sugar– White, granulated sugar is best.
- Large Eggs – You’ll need 1 large egg + 1 yolk
- Vanilla Extract
- All-purpose flour – substitute your favorite gluten free flour
- Cornstarch – my favorite secret to making tender and chewy cookie bars and blondies.
- Baking Powder – for best results, make sure it’s fresh. Also, this is not the same as baking soda.
- Coarse Kosher Salt– This isn’t the same as table salt—it’s larger and contains less sodium. If you only have table salt, use half the amount listed in the recipe or swap in salted butter and skip the added salt altogether.
For The Buttercream Frosting:
- Unsalted Butter – softened to room temperature
- Powdered sugar – Also known as icing sugar or confectioner’s sugar
- Whole Milk
- Vanilla Extract – Use clear imitation vanilla to keep the frosting bright white.
- Kosher Salt
- Food Coloring (optional)
How to Make Christmas Sugar Cookie Bars
Follow these simple instructions for the best sugar cookie bars.
Step 1
Line an 8×8” baking dish with parchment paper, allowing the paper to hang over the sides, creating a sling. Lightly grease the parchment and pan with cooking spray.
Step 2
Whisk together the flour, cornstarch, baking powder, and salt. Set aside and preheat the oven to 350° F.
Step 3
In a medium sized bowl, whisk together the melted butter and sugar til combined.
Add the eggs and vanilla extract. Whisk til smooth and glossy, about 30-60 seconds.
Add the dry ingredients to the wet, and gently fold until just combined and no streaks of flour remain. Do not overmix.
Step 4
Pour cookie dough into the prepped 8×8” baking pan.
Bake at 350° F for 20-25 minutes until the edges are just browning and a toothpick inserted comes out with fudgy crumbs, not dry. Do not overbake.
Remove the bars from the oven and allow them to cool completely before slicing with a knife and frosting.
To Make the Frosting:
Step 1
In a large bowl with an electric mixer or in a standing mixer, beat the butter on medium-low speed for 30 seconds until smooth.
Step 2
Turn the speed down to low and add the powdered sugar, milk, salt, and vanilla. Mix until combined, and then turn the speed up to medium and whip until light and fluffy for 5 minutes.
If you’re using food coloring, add a few drops and mix until the color is where you want it.
Step 3
Use the paper sling to remove the bars from the pan. Spread the frosting on the cooled cookie bars and top with festive sprinkles. Cut the bars and serve.
Tips & Tricks for the Best Sugar Cookie Bars
- Don’t skip the cornstarch, this is the secret ingredient. It gives the cookies a delicious tender texture and structure without adding too much flour.
- Measure flour correctly by fluffing it in the bag with a fork then using a spoon to add it to the measuring cup.
- Do not overbake the bars. The centers should be chewy and slightly fudgey.
- Make sure the cookie bars are completely cooled before adding the frosting.
Cookie Bar Variations
- Top with crushed candy canes or peppermint candies for a festive minty twist.
- Sprinkle red and green M&M candies for a chocolatey holiday vibe.
- Mix in white chocolate chips or butterscotch chips for extra sweetness.
- Add milk or semi-sweet chocolate chips for chocolate chip cookie bars.
- Swap some frosting milk with eggnog and sprinkle nutmeg for an eggnog flair.
- Fold in red and green sprinkles for a funfetti look.
- Add almond extract in the cookie dough, a nutty flavor. Start with 1/4 teaspoon.
Peanut Butter Christmas Cookie Bars
You can make a peanut butter version of Christmas cookie bars by decorating with mini peanut butter cups, peanut butter frosting, or chopped peanuts.
If you want peanut butter in the cookie dough, see my peanut butter M&M cookie bar recipe. You can stir in milk chocolate chips and holiday M&M candies for a Christmas cookie spin.
Brown Sugar Cookie Bars
Love brown sugar? You can top the Christmas cookie bars with a brown sugar frosting for extra flavor and warm.
If you prefer some light brown sugar in the cookie dough, I recommend following the measurements in my White Chocolate Chip Blondie Recipe. You’ll get the same texture as the sugar cookie bar recipe but with a warm, caramelized flavor from the brown sugar.
How to Serve Cookie Bars
As a simple snack or treat with tea or coffee. I love to eat them with my Sugar Cookie Almond Milk Latte or Homemade Maple Latte
Serve them as part of a dessert board with other Christmas Dessert Bars like Oreo Fudge, Raspberry Blondies, and Cheesecake Bars.
How to Store Homemade Cookie Bars
Store frosted sugar cookie bars in an airtight container at room temperature for up to three days. They do not need to be refrigerated.
Freezing Sugar Cookie Bars: Add sliced sugar cookie bars (with or without frosting) to an airtight and freezer safe container. Freeze for up to 6 months. Bars can be thawed in the fridge or at room temperature.
More Christmas Dessert Recipes
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Easy Cookie Bars For Christmas
Ingredients
Sugar Cookie Bars
- 10 tablespoons unsalted butter, melted but not hot
- 1 cup granulated sugar
- 1 large egg + 1 yolk
- 2 teaspoons vanilla extract
- 1 1/3 cup all purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon coarse Kosher salt
Buttercream Frosting
- 12 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract, (use clear imitation vanilla to keep frosting white).
- ⅛ teaspoon coarse Kosher salt
- Food coloring, optional
- Decorative holiday sprinkles
Instructions
Make The Sugar Cookie Bars
- Line an 8×8” baking dish with parchment paper, allowing the paper to hang over the sides, creating a sling. Lightly grease the parchment and pan with cooking spray.
- Whisk together the flour, cornstarch, baking powder, and salt. Set aside and preheat the oven to 350° F.
- In a medium sized bowl, whisk together the melted butter and sugar until combined.
- Add the eggs and vanilla extract. Whisk til smooth and glossy, about 30-60 seconds.
- Add the dry ingredients to the wet, and gently fold until just combined and no streaks of flour remain. Do not overmix.
- Pour the cookie dough into the prepped 8×8” baking dish. Use a rubber spatula to spread into an even layer.
- Bake at 350° F for 20-25 until the edges are just browning, and a toothpick inserted comes out with fudgy crumbs, not dry. Do not overbake.
- Remove the cookie bars from the oven and allow to cool completely before frosting.
To Make The Buttercream Frosting
- With an electric mixer, beat the softened butter on med-low speed for 30 seconds until smooth. Turn the mixer down to low speed.
- Add the powdered sugar, milk, salt, and vanilla. Mix on low speed until combined, then turn the speed up to medium and whip the frosting until light and fluffy for 5 minutes.
- If you're adding food coloring, turn off the mixer and add in your colors. Whip and add more color if needed to get the shade you want.
- Use the parchment paper sling to remove the dessert bars from the pan. Spread the frosting on the cooled cookie bars and top with festive sprinkles. Cut the bars and serve.
Notes
- Salted butter can be used in the cookie bars and the frosting, just omit the salt called for in the recipe card.
