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Two stacked Christmas sugar cookie bars on a small plate, showing a soft, sprinkle-studded interior and creamy white frosting with holiday sprinkles.
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Christmas Sugar Cookie Bars

These Christmas Sugar Cookie Bars are everything you love about classic sugar cookies (soft, sweet, buttery, and full of holiday sprinkles) but without all the rolling and cutting. They bake in one pan and are topped with creamy vanilla frosting. A perfect, low-stress, nostalgic treat for holiday parties and cookie exchanges!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Cooling & Frosting 40 minutes
Total Time 1 hour 18 minutes
Servings 24 cookies
Calories 269kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the Bars

  • 1 cup unsalted butter softened to room temperature
  • 4 oz cream cheese softened to room temperature
  • 1 ½ cups granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 Tbsp. vanilla extract
  • 1/4 tsp almond extract optional
  • 2 ½ cups all-purpose flour spooned & leveled
  • 1 Tbsp. cornstarch
  • ¾ tsp. baking powder
  • 1/2 tsp. fine salt
  • 1/8 tsp. baking soda
  • 1/8 cup Christmas sprinkles jimmies, plus more for garnish

For the Frosting

  • 1/2 cup unsalted butter softened to room temperature
  • 1 tsp. vanilla extract
  • 1/4 tsp almond extract optional
  • 1/4 tsp salt or to taste
  • 2 cups powdered sugar sifted
  • 1 ½ Tbsp heavy cream room temperature; add more as needed
  • food coloring optional
  • additional Christmas sprinkles for decorating
US Customary - Metric

Instructions

  • Preheat Oven: Preheat to 325°F. Spray a 9×13-inch pan with non stick spray, and then line with parchment paper. This makes it easy for the parchment to stick to the pan when you spread the bars later on.
  • Cream Butter, Cream Cheese & Sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and granulated sugar together on medium speed until light and creamy, about 2–3 minutes. Start Timer
    1 cup unsalted butter, 4 oz cream cheese, 1 ½ cups granulated sugar
    Two side-by-side images showing the start of the cookie bar dough. On the left, a mixing bowl holds softened butter, cream cheese, and granulated sugar. On the right, the mixture is fully creamed until light and fluffy.
  • Add Wet Ingredients:  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.
    1 large egg, 1 large egg yolk, 1 Tbsp. vanilla extract, 1/4 tsp almond extract
    Two side-by-side images showing eggs and extracts being added to the dough. On the left, the bowl contains the creamed mixture with an egg, egg yolk, vanilla, and almond extract on top. On the right, the wet ingredients are fully mixed into a smooth batter.
  • Add Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, and baking soda. 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!
    2 ½ cups all-purpose flour, 1 Tbsp. cornstarch, ¾ tsp. baking powder, 1/2 tsp. fine salt, 1/8 tsp. baking soda
    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 sprinkles: Fold in the Christmas sprinkles.
    1/8 cup Christmas sprinkles
    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.
  • Spread and Bake: 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.  (It’s crucial for these bars to not overbake, they’ll continue to firm as they cool and we want them soft and chewy!) Start Timer
    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.
  • Cool: Allow bars to cool completely in the pan on a wire rack before frosting.
  • Make the Frosting: In a medium bowl, beat the butter until smooth. Add the vanilla, almond extract (if using), and salt. Gradually mix in the powdered sugar until combined, then add the heavy cream and beat for 1-2 minutes until light and fluffy. Tint with food coloring, if desired. (Example: A couple drops of red for a pretty pink color, or green for Christmas)
    1/2 cup unsalted butter, 1 tsp. vanilla extract, 1/4 tsp almond extract, 1/4 tsp salt, 2 cups powdered sugar, 1 ½ Tbsp heavy cream, food coloring
    A mixing bowl filled with smooth, whipped vanilla buttercream frosting ready to spread on the cooled cookie bars.
  • Frost & Decorate: Spread frosting evenly over cooled cookie bars and top with additional sprinkles. Slice into squares and enjoy!
    additional Christmas sprinkles
    Overhead view of the finished Christmas Sugar Cookie Bars. The bars are frosted, topped with festive red, green, and white sprinkles, and sliced into even squares on a sheet of parchment paper.

Notes

  • Storage: Store the frosted cookie bars in an airtight container at room temperature for 3–4 days or in the refrigerator for up to 5 days. Let chilled bars come to room temp before serving for the softest texture.
  • Freezing: Freeze unfrosted bars (best option!) for up to 3 months. Wrap tightly in plastic wrap and foil. To freeze frosted bars, freeze until the frosting is firm, then layer between parchment in a freezer-safe container for 2–3 months. Thaw in the fridge or at room temperature before serving.

Nutrition

Serving: 1bar | Calories: 269kcal | Carbohydrates: 34g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 108mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 452IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg