Christmas Sugar Cookie Bars Recipe

These Christmas sugar cookie bars are thick, soft, and ultra-chewy, baked into one easy pan with all the cozy flavor of classic sugar cookies. Finished with a fluffy homemade buttercream frosting and festive holiday sprinkles, they’re the perfect make-ahead treat for cookie trays, parties, and gifting.

Course Dessert, party food, Snack

Cuisine American, baking, holiday

Keyword buttercream, chewy, Christmas sugar cookie bars, Gluten Free Funfetti Sugar Cookie Bars, make-ahead, soft

Servings Servings

Calories 340kcal

Author Bon Appeteach

Ingredients

Sugar Cookie Dough

2 sticks Butter softened
1.25 cups Granulated Sugar
1/2 cup Brown Sugar packed
2 Eggs
1 Egg Yolk
1 tbsp Vanilla
3 cups Flour
2 tbsp Cornstarch
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Buttercream Frosting

2 sticks Butter softened to room temperature
4 cups Powdered Sugar sifted
1 tsp Vanilla
2-4 tbsp Milk or until you get desired thickness
Holiday Sprinkles optional

Instructions

Making the Sugar Cookie Bars

Prep: Preheat the oven to 325 F, and lightly grease a 9x13-inch baking pan.
Mix Wet Ingredients: In the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar until glossy and thick, about 1–2 minutes. Slowly add in the eggs, egg yolk, and vanilla, and mix until combined.
Combine Dry Ingredients: In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
Bring the Dough Together: Add the mixed dry ingredients to the wet and beat until combined. The dough will be very dense and fairly sticky.
Press into Pan: Transfer the dough to the prepared pan. Use damp hands or an offset spatula to press it into an even layer. For an extra chewy center, don’t over-smooth—texture traps moisture.
Chill the Dough: Place the pan into the fridge for 15 minutes. This helps the sides and center to bake evenly and stay chewy.
Baking: Bake at 325 F. for 25-30 minutes. Check the center for doneness. The top should be lightly golden brown, and the center may still look semi-soft. Do not overbake, or they will not be as chewy.
Cool: Let the cookies cool fully before frosting.

Making the Buttercream Frosting

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 3–4 minutes until pale, smooth, and fluffy.
With the mixer on low speed, gradually add the sifted powdered sugar, about 1 cup at a time, scraping down the bowl as needed.
Add the vanilla extract and mix until fully incorporated.
Slowly add the milk, 1 tablespoon at a time, until the frosting reaches your desired thickness and spreadability.
Increase the mixer speed to medium-high and whip for 1–2 minutes until light and creamy before spreading or piping.
Spread the frosting onto the cookie bars or pipe it onto individual cookies. Top with sprinkles and enjoy.

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