Christmas Sugar Cookie Bars (no chill time!)

Table Talk with Tawnie

Sugar cookies have always been such a nostalgic dessert for me, so it only felt right to turn them into a cookie bar. Because what’s better for holiday parties than a soft, sweet, frosted bar you can slice and share? Enter: my new Christmas Sugar Cookie Bars! When I first started testing them, I tried using powdered sugar (like in my Christmas Sugar Cookie Bites!), but in the end the best flavor and texture came from using all granulated sugar and adding a touch of cream cheese to the dough. It gives them that perfect soft, tender crumb that feels like a true holiday treat. They’re topped with creamy buttercream frosting, finished with festive sprinkles, and honestly… they might just be your new go-to December dessert. I can’t wait for you to make them and tell me what you think!

A hand lifting a frosted Christmas sugar cookie bar from a stack, showcasing the moist, sprinkle-filled interior and thick layer of white frosting.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Overhead view of the ingredients for Christmas Sugar Cookie Bars arranged on a light countertop. Bowls and dishes hold all-purpose flour, granulated sugar, powdered sugar, jimmies sprinkles, cream cheese, cornstarch, baking soda, baking powder, salt, heavy cream, vanilla extract, almond extract, an egg, an egg yolk, and two sticks of unsalted butter. Festive red, green, and white sprinkles are scattered around the ingredients.

Unsalted Butter: Softened butter gives these bars their rich, classic sugar cookie flavor. Using unsalted helps you control the salt in the dough so the sweetness shines through.
Cream Cheese: Just 4 ounces makes a big difference! Cream cheese adds moisture, softness, and a subtle tang that keeps the bars tender without making them cakey.
Granulated Sugar: I use all granulated sugar for this recipe (no powdered sugar) because it creates the perfect soft-but-structured crumb and delivers that nostalgic sugar cookie sweetness.
Vanilla Extract: A full tablespoon gives these bars that bold, warm vanilla flavor that makes sugar cookies feel so cozy and festive. Don’t skimp!
Almond Extract: Totally optional, but highly recommended. A tiny splash adds that classic “bakery sugar cookie” vibe and pairs beautifully with all the holiday sprinkles.
Cornstarch: This is my secret to ultra-soft cookie bars! Cornstarch helps prevent dryness and gives the bars a delicate, tender texture.
All-Purpose Flour: Be sure to spoon and level the flour so the dough doesn’t become too dense. Properly measured flour keeps the bars soft and light.
Christmas Sprinkles: Use jimmies sprinkles for the best results. They hold their shape, don’t bleed into the dough, and add the cutest festive pop in every bite.

Jump to Recipe

A grid of frosted Christmas sugar cookie bars with one bar lifted slightly to show the festive red and green sprinkles baked inside, surrounded by holiday bows.

Step-by-Step Directions

(For the full recipe, scroll down to the recipe card below)

Four-panel collage showing the beginning steps of making Christmas Sugar Cookie Bars. 1. A mixing bowl filled with granulated sugar, softened butter, and cream cheese. 2.The mixture after being creamed until light and fluffy. 3. An egg, egg yolk, vanilla, and almond extract added to the creamed mixture. 4. The batter fully mixed until smooth and pale.

Prepare wet ingredients

Cream the butter, cream cheese, and granulated sugar together on medium speed until light and creamy, about 2–3 minutes. Mix in the egg, egg yolk, vanilla, and almond extract (if using) until smooth and well combined. Scrape down the sides of the bowl as needed.

Three images showing the dry ingredients being incorporated. The first image shows a bowl of whisked flour, cornstarch, baking powder, baking soda, and salt. The second shows part of the dry mixture added to the wet batter. The third image shows the dough fully combined and smooth.

Add dry ingredients

In a separate bowl, whisk together the dry ingredients. Gradually add to the wet ingredients on low speed until a soft dough forms. It will be pretty soft, and not like a normal dry-ish cookie dough texture. We want soft, that’s good!

Two side-by-side images showing holiday sprinkles added to the dough. On the left, red, green, and white jimmies are poured on top of the batter. On the right, the sprinkles are gently folded into the dough.

Add sprinkles

Fold in the Christmas sprinkles until evenly mixed throughout the dough.

Two images showing the cookie bar dough in the pan. The left image shows the unbaked sprinkle-studded dough spread evenly in a parchment-lined baking pan. The right image shows the baked cookie bar, lightly golden around the edges.

Bake & cool.

Press the dough evenly into the prepared pan with an offset spatula. Bake for 25-30 minutes, or until the edges are lightly golden and the center looks just set. Do NOT overbake! Allow bars to cool completely in the pan on a wire rack before frosting.

Side-by-side images showing the frosting and finished Christmas Sugar Cookie Bars. On the left, a mixing bowl filled with smooth, whipped vanilla buttercream. On the right, the baked cookie bars are frosted, sprinkled with red and green jimmies, and sliced into even squares on parchment paper.

Frost & enjoy!

Make the frosting. Tint with food coloring, if desired. Spread evenly over cooled cookie bars and top with additional sprinkles. Slice into squares and enjoy!

Jump to Video

Make Ahead Tips

These Christmas Sugar Cookie Bars are incredibly make-ahead friendly!

Bake ahead: Make the bars 1–2 days in advance, keep them covered, and frost just before serving.
Frosting prep: The buttercream can be made up to 3 days early—just re-whip before spreading for the fluffiest texture.
Freeze for later: Freeze unfrosted bars for up to 3 months, then thaw, frost, and decorate when you’re ready.

Your holiday dessert prep just got so much easier!

A close-up of Christmas sugar cookie bars topped with swirled white frosting and festive sprinkles, with a bowl of sprinkles and holiday ribbon in the background.

Expert Tips

Use truly room-temperature butter and cream cheese: Both should be softened just enough to press a finger into. Soft, but not greasy or melty. This ensures the butter and cream cheese cream together smoothly, trapping air and giving the bars their light, tender texture.
Cream longer than you think: 2–3 full minutes of creaming helps dissolve the sugar and incorporates air into the mixture, which keeps the bars from turning dense. If your mixture is still grainy, keep going.
Measure the flour correctly: If you’ve made any of my baking recipes before, you hopefully know by now how important it is to measure your flour properly. This Christmas Sugar Cookie Bars recipe depends on a soft, plush dough. Too much flour leads to dry, cakey bars. Spoon the flour into your measuring cup and level it off. Or even better, use the gram measurements listed.
Don’t skip the cornstarch: Cornstarch is one of the not-so-secret ingredients that helps keep these bars soft and tender for days. It’s a small amount, but it’s a major texture booster.
Jimmies sprinkles only! Avoid nonpareils (the tiny balls) as they bleed and turn the dough grayish. Jimmies hold their shape, keep their color, and stay soft.
The dough should be soft: Unlike traditional cookie dough, this batter is intentionally soft and a little sticky. That’s what gives the bars their ultra-soft, chewy texture. Don’t add extra flour to “fix” it. (If you’re doubting your dough, make sure to watch my video to see what mine looks like.)
Use an offset spatula for even spreading: The dough spreads beautifully with an offset spatula or silicone spatula. It doesn’t need to be perfect… any unevenness levels out in the oven. You can also plop the dough into clumps in the pan and use parchment paper and your hands to flatten it out. Just try to limit how much you touch the dough because your hands can unintentionally warm it up and change the desired texture of the cookies once baked.
Bake low and slow at 325°F: The lower temperature keeps the bars pale, soft, and tender instead of brown and dry around the edges.
Don’t overbake. Look for a just-set center: Pull the bars from the oven when the edges look lightly golden but the center still looks a tiny bit underdone. They’ll finish setting as they cool in the warm pan.
Cool completely before frosting: Warm bars = melted frosting. Let them cool fully for the cleanest slices and the fluffiest buttercream.
Add more cream to adjust frosting texture: If your buttercream feels too thick, add heavy cream 1 teaspoon at a time. If it gets too soft, add a spoonful of powdered sugar.
Tint your frosting lightly: A couple drops of food coloring go a long way—especially with pastel pink or minty green holiday shades. Gel coloring (like this) works best.
Slice with a warm chef’s knife for clean edges: Run the knife under hot water, wipe dry, slice, and repeat. It makes every bar look bakery-perfect.

A tall stack of three Christmas sugar cookie bars on a small plate, highlighting their soft texture and colorful sprinkles baked into the cookie layer.

Variations / Substitutions

White Chocolate Chips: Stir in ½ cup white chocolate chips for extra sweetness and holiday flair.
Thicker Bars: Bake in a smaller 9×9-inch pan for extra thick, ultra-soft bars. Increase bake time by 5–10 minutes.
Thinner Bars: Use a rimmed baking sheet (quarter sheet pan) for thinner bars. Reduce bake time by 5-10 minutes.
Hint of Peppermint: Add ½ teaspoon peppermint extract to the frosting for a minty Christmas version and/or add some crushed peppermint or candy cane pieces on top for even more peppermint holiday cheer!

Christmas sugar cookie bars arranged on parchment paper, with one bar pulled out to reveal the soft interior full of red and green sprinkles and topped with thick white frosting.

Storage / Freezing

Room Temperature: Store the frosted bars at room temperature in an airtight container for 3–4 days. They hold their shape well, and the frosting stays soft and creamy.
Refrigerator: If your kitchen runs warm or you prefer a firmer frosting, refrigerate the bars in a tightly sealed container for up to 5 days. Bring them to room temperature for 15–20 minutes before serving for the best texture.
Freeze Unfrosted Bars (best texture): Bake and cool completely, then wrap the whole slab tightly in plastic wrap and a layer of foil. Freeze for up to 3 months. Thaw overnight in the fridge, then frost and decorate.
Freeze Frosted Bars: Place sliced bars on a baking sheet and freeze until the frosting is firm (about 1 hour). Then transfer to a freezer-safe container, stacking with parchment between layers. Freeze for 2–3 months.
Freeze Individual Slices: Wrap each slice tightly in plastic wrap, then place inside a freezer bag or airtight container. Perfect if you want a grab-and-go holiday treat.
Thawing: Thaw bars at room temperature for 1–2 hours or overnight in the fridge. If thawing frosted bars, crack the lid on the container slightly to prevent condensation from making the frosting sticky.

FAQs

Can I make these bars ahead of time?

Yes! The bars can be baked 1–2 days ahead and frosted before serving. You can also freeze the unfrosted bars for up to 3 months.

Do I have to use cream cheese in the dough?

Cream cheese adds moisture and softness, but you can omit it. Replace with 113 g (1/2 cup) softened butter (so the dough has 226 g / 1 cup total). The bars will still be good, just slightly less plush.

Can I bake these in a smaller pan?

Yes. A 9×9-inch pan will make thicker bars. Add 5–10 extra minutes of bake time.

How do I know when the bars are done baking?

The edges should look lightly golden and the center should look just set- not wet, but slightly soft. They firm up as they cool.

Why is my dough so soft?

This dough is meant to be soft and a little sticky. That’s what keeps the bars tender. Don’t add extra flour!

Can I use nonpareils instead of jimmies?

I don’t recommend it. Nonpareils often bleed into the dough and turn it gray. Jimmies keep their color and structure.

How do I get clean, picture-perfect slices like in your photos?

Use a sharp chef’s knife, warm it under hot water, wipe dry, slice, and repeat. This works especially well once the frosting is set.

Can I reduce the amount of sugar?

I really don’t recommend this. Sugar affects texture, moisture, and structure. Reducing it will change the finished bars.

Do these Christmas Sugar Cookie Bars have to be refrigerated?

Not unless your kitchen is warm. They store great at room temperature for 3–4 days in an airtight container.

A Christmas sugar cookie bar on a small plate with a bite taken out, surrounded by scattered holiday sprinkles and festive ribbon.

Close-up of Christmas sugar cookies with red and green sprinkles stacked on a wire rack, showing their soft, chewy texture and lightly sugared tops.

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