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Got a holiday cookie exchange coming up? These festive sugar cookie bars are about to become your secret weapon! They've got all the flavor of classic sugar cookies but way less work no rolling or cutting needed. Top them with creamy vanilla buttercream and lots of Christmas sprinkles and watch them disappear from the cookie table first!
Why You'll Love These
No chilling needed here just mix press and bake! Instead of decorating dozens of individual cookies you get one big beautiful pan. The bars stay super soft and chewy inside with that perfect buttercream layer on top. Plus you can switch up the colors and sprinkles for any holiday or celebration.
Round Up These Ingredients
- The Basics: Soft butter eggs vanilla.
- Two Sugars: Regular and brown make them extra soft.
- Extra Flavor: Almond extract gives that bakery taste.
- Dry Team: Regular flour cornstarch for tenderness.
- For Frosting: More butter powdered sugar cold cream.
- The Fun Part: All your favorite Christmas sprinkles!
Let's Start Baking
- Get Ready
- Crank that oven to 350°F grab your 9x13 pan line it with parchment paper makes lifting them out super easy!
- Mix Your Base
- Beat those butter and sugars until they're super fluffy about 3 minutes. This step's important makes everything soft and chewy later. Add your egg vanilla and that secret almond extract mix until it looks smooth and creamy.
- Add The Dry Stuff
- Pour in your flour cornstarch baking powder and salt. Mix just until you don't see any flour hiding in there. The dough should feel soft but not sticky if it's too wet add a tiny bit more flour.
- Into The Pan
- Press that dough into your pan get it nice and even. I use clean hands or the bottom of a measuring cup to smooth it out. Don't stress about perfection they'll taste amazing either way!
- Bake Time
- Pop them in for about 20 minutes and here's the trick they might look a little underdone in the middle that's exactly what you want! They'll finish setting up as they cool and stay super soft.
- Make That Frosting
- While they're cooling whip up your buttercream. Beat the butter until it's super light then add powdered sugar vanilla and just enough cold cream to make it fluffy. Keep beating until it looks like clouds!
- The Fun Part
- Once your bars are totally cool spread on that frosting get creative with swirls and patterns. Then go wild with those sprinkles! More is more during the holidays right?
- Final Steps
- Let them chill a bit helps the frosting set then cut into squares. Makes about 24 bars depending how generous you're feeling!
Make Them Perfect
Let your butter and eggs warm up first makes mixing way easier. Don't skip the cornstarch it's what makes these extra tender. Watch them close in the oven better a little underdone than overdone. And always let them cool completely before frosting or you'll have a melty mess!
Mix It Up
Want them extra special? Add mini chocolate chips to the dough. Switch up the extract try peppermint for extra Christmas spirit. Make cream cheese frosting instead of buttercream. Color your frosting red or green tint the dough too if you're feeling fancy!
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Think Ahead
These bars stay fresh for days in an airtight container. Freeze them unfrosted for up to three months just wrap them good. The frosted bars freeze great too just let them thaw in the fridge overnight. Perfect for getting ahead on your holiday baking!
Frequently Asked Questions
- → Why are they still soft in center?
Continue baking while cooling.
- → Can I make these ahead?
Yes, store in airtight container up to 5 days.
- → Should I chill before cutting?
Optional, helps set frosting for cleaner cuts.
- → Can I skip almond extract?
Yes, replace with more vanilla.
- → Can I double the recipe?
Yes, use 9x13 pan and increase bake time.