Easy Christmas Sugar Cookie Bars with Frosting (Print version)
Soft sugar cookie bars baked in a 9x13 pan, topped with fluffy vanilla frosting and red and green sprinkles.
# Ingredients:
For the cookie bars
01 -
1 cup (226 g) unsalted butter, softened
02 -
1 cup (200 g) granulated sugar
03 -
1 large egg, room temperature
04 -
2 teaspoons vanilla extract
05 -
1/2 teaspoon almond extract, optional
06 -
2 1/4 cups (270 g) all-purpose flour
07 -
1 1/2 teaspoons baking powder
08 -
1/2 teaspoon fine salt
For the frosting and topping
09 -
3/4 cup (170 g) unsalted butter, softened
10 -
3 cups (360 g) powdered sugar
11 -
2 teaspoons vanilla extract
12 -
1/8 teaspoon fine salt
13 -
2-3 tablespoons milk or heavy cream
14 -
Red and green gel food coloring, optional
15 -
1/3 cup holiday sprinkles
# Instructions:
01 -
Heat the oven to 350 F. Line a 9x13-inch metal baking pan with parchment paper, leaving overhang on two sides, and lightly grease the paper.
02 -
Beat 1 cup softened butter and the granulated sugar on medium speed for 1-2 minutes until creamy. Beat in the egg, vanilla extract, and almond extract until combined.
03 -
Whisk the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and mix on low just until the flour disappears.
04 -
Press the dough evenly into the prepared pan. Bake for 15-18 minutes, until the edges are barely golden and the center looks set. Cool completely in the pan.
05 -
Beat 3/4 cup softened butter until smooth. Add powdered sugar, vanilla, salt, and 2 tablespoons milk. Beat until fluffy, adding the remaining milk only if needed.
06 -
Spread the frosting over the cooled cookie base. Tint some frosting red or green if desired, then add sprinkles before the frosting sets.
07 -
Chill for 15-20 minutes for cleaner cuts. Lift the slab from the pan with the parchment, then slice into 24 bars.
# Good to know:
01 -
Cool the cookie base completely before frosting.
02 -
Best texture within 2 days at room temperature.
03 -
Chilling briefly after frosting gives cleaner slices.