Christmas Sugar Cookie Bars

Looking for the perfect festive treat? Our Christmas Sugar Cookie Bars are just what you need! Soft and buttery with a rich cream cheese frosting, these bars are easy to customize for any holiday. Simply swap out the sprinkles and change up the frosting colors. Kid-friendly and simple to make, they're sure to be a hit at any gathering. Save this recipe for your next holiday baking session and enjoy a sweet celebration!

5 from 4 votes

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Course: Cookies

Cuisine: American, Christmas

Keyword: Christmas Sugar Cookie Bars

Prep Time: 15

Cook Time: 22

Servings: cookie bars

Calories: 295kcal

Ingredients

For the Cookie Bars:

3 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
1 cup 2 sticks unsalted butter, softened to room temperature
1¼ cups granulated white sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup heavy cream

For the Cream Cheese Frosting:

4 ounces cream cheese softened
¼ cup unsalted butter, softened ½ stick
2 cups powdered sugar
½ teaspoon vanilla extract
1-2 tablespoons heavy cream
Pinch of salt

Instructions

For the cookie bars:

Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper leaving enough paper hanging over the side to lift the bars out after baking. Set the baking pan aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a hand mixer, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
Add the eggs, heavy cream, vanilla extract, and almond extract. Continue to beat until the mixture is smooth and well incorporated.
Scrape down the sides of the bowl. Add the flour mixture and beat on low for about 1 minute until the dough just comes together.
Spread the cookie mixture into the prepared pan, smoothing it out all the way to the edges. The dough will be sticky, so you may need to wet a spatula or spray a little cooking spray on it to help smooth out the dough. Don't worry if the top isn't perfectly smooth—frosting will cover it later.Don't worry if the top isn't perfectly smooth—frosting will cover it later.
Bake for 18-22 minutes, or until the edges are lightly golden and the center looks just slightly underbaked. The bars will continue to set as they cool.
Cool completely in baking pan. When completely cooled pull the bars out of the pan using the parchment paper. Frost the cookie bars and add festive sprinkles (if desired) before using a sharp knife to cut them into squares.

For the cream cheese frosting:

Using a hand mixer, beat the cream cheese and butter together until smooth and creamy, about 2 minutes.
Add the powdered sugar one cup at a time, beating on low after each addition to avoid a powdered sugar cloud.
Add the vanilla extract and a pinch of salt. Beat until combined.
Add 1 tablespoon of heavy cream and beat on medium-high for 1-2 minutes until light and fluffy. If the frosting is too thick to spread easily, add an additional tablespoon of cream.
Spread over completely cooled cookie bars and decorate with sprinkles as desired.

Notes

Pan alternative: For a 9x9-inch pan, reduce the cookie bar ingredients by one-third and bake for 22-26 minutes.
Make sure your cream cheese and butter are fully softened—cold cream cheese will leave lumps in your frosting.
For colored frosting, divide the batch and add gel food coloring (liquid dye can thin the consistency).
Storage: Frosted bars can be stored in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10-15 minutes before serving for the best texture.

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