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Christmas Sugar Cookie Bars

Christmas sugar cookie bars are baked in a 9x13-inch pan until lightly golden at the edges, then topped with smooth buttercream and red and green sprinkles. Cool the soft, buttery bars completely before frosting and cutting them into 24 squares.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling 1 hour
Total Time 1 hour 39 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 293
Ingredients Equipment Method Notes

Ingredients
  

For the cookie bars
  • 1 tsp nonstick cooking spray
  • 1.5 cup unsalted butter softened, divided (1 cup for the bars and 1/2 cup for the frosting)
  • 1.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp kosher salt
For the frosting and decoration
  • 2.5 cup confectioners' sugar
  • 2 tbsp milk
  • 2 tbsp holiday sprinkles red and green

Equipment

  • 1 9x13-inch baking pan

Method
 

Prepare the pan
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
  3. Lightly coat the parchment with the nonstick cooking spray.
Make the dough
  1. In a large bowl, beat 1 cup of the softened butter with the granulated sugar until light and creamy, about 2 minutes.
  2. Beat in the egg, egg yolk, and vanilla until combined.
  3. Add the flour, baking powder, and salt, and mix on low just until no dry flour remains.
Bake the bars
  1. Press the dough evenly into the prepared pan.
  2. Bake for 20 to 24 minutes, until the edges are lightly golden and the center looks set.
  3. Cool the bars completely in the pan, about 1 hour.
Make the frosting and decorate
  1. Beat the remaining 1/2 cup softened butter in a bowl until creamy.
  2. Gradually beat in the confectioners' sugar and milk until smooth and spreadable.
  3. Spread the frosting over the cooled bars and top with the holiday sprinkles.
  4. Let the frosting set before cutting into 24 bars.

Notes

For clean cuts, let the frosting set and wipe the knife between slices. Store covered in the refrigerator for up to 5 days; freeze in an airtight container for up to 2 months. For a dairy-free variation, use plant-based butter and milk.