Christmas Sugar Cookie Bars
Christmas Sugar Cookie Bars are soft, chewy, and so easy to make. With a sweet cream cheese frosting and festive sprinkles, this is the perfect treat for the holiday season!
Holiday Sugar Cookie Bars
One thing that comes to mind with the holidays is baking. And cookies. And hot chocolate.
But, cookies! From these hot chocolate cookie cups, to those peppermint chocolate chip cookies, and these white chocolate eggnog cookies, I love them all. But sugar cookies are my favorite and luckily, they’re plentiful this time of year.
I just love the simplicity of the cookie and the sweet taste. However, I don’t like rolling and chilling the dough…too much work, which delays my enjoyment of the cookies.
That’s why I much prefer these easy cookie bars. Much like these vanilla bars, this recipe comes together in no time. And, you guessed it, no chilling or rolling out the dough and cutting into shapes. Just thick and chewy bars that you can really bite into.
It has the same taste as the classic sugar cookies, but is easier to make. And that’s a win-win around here! Soft sugar cookies, in bar form…mmm mmm good!
And the best part? You can decorate (or not decorate) these Christmas cookie bars. The cream cheese frosting is thick and fluffy, perfect all on its own. Whether you dye it red or green and add some holiday sprinkles, these cookie bars are sure to impress.
If you have a cookie exchange, holiday get-together, or are looking for that new treat to add to your cookie tray, this Christmas sugar cookie bar recipe is it. I guarantee you’ll be making this year-round, they’re just that good!
Ingredients in Frosted Sugar Cookie Bars:
For the cookie dough:
- Unsalted butter
- Granulated sugar
- Greek yogurt
- Eggs
- Vanilla and almond extracts
- All-purpose flour
- Baking powder
- Cornstarch
- Salt
- Christmas sprinkles
For the frosting:
- Powdered sugar
- Unsalted butter
- Cream cheese
- Vanilla
- Milk
- Food coloring
- Sprinkles
Instructions:
COOKIE DOUGH:
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Preheat oven to 375°F. Line a 9×13 baking pan with parchment paper or foil, extending the sides over the pan for easy removal. Spray lightly with cooking spray. Set aside.
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In a large mixing bowl, cream together butter and sugar using an electric hand mixer or stand mixer with fitted paddle attachment for 2-3 minutes, or until light and fluffy.
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Add in Greek yogurt, eggs, vanilla, almond extract, and cream cheese and mix until combined. Set aside.
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In a medium bowl, sift together the flour, baking powder, cornstarch, and salt. Slowly add the flour mixture into the wet mixture until everything is combined. Fold Christmas sprinkles into the batter.
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Press the batter in the prepared baking dish and spread it out evenly with a rubber spatula. Bake for 16-20 minutes, or until edges just barely start to turn golden brown.
-
Remove from the oven and cool completely. on a wire rack.
FROSTING:
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In a large mixing bowl, add powdered sugar, butter, cream cheese, and vanilla and beat until smooth. If the frosting is too thick, add 1 tablespoon of milk at a time until consistency thins out a bit. The frosting should be creamy and fluffy.
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If using food coloring, add a few drops and stir until well combined. Spread frosting evenly over cooled bars. Top with sprinkles, if desired, and cut into squares.
How to Store:
Because of the cream cheese frosting, these bars are best stored in an airtight container in the refrigerator for up to five days.
Freezer: Wrap bars in aluminum foil and place in a freezer-safe container or bag in the freezer for up to two months. When ready to serve, thaw in the refrigerator overnight.
Types of Frosting:
I love making these with a sweet cream cheese frosting. It just seems to complement the vanilla sugar cookie dough perfectly. However, a simple buttercream frosting, like the one used in this recipe, would also work well. Or, you can leave these bars plain and they’ll taste just as good.
Holidays:
The best part about these easy bar cookies is that they’re so versatile. You can make these for Valentine’s Day, Easter, 4th of July, or even Halloween by switching the sprinkles and frosting for different colors. The possibilities are endless!
Tips for Making the Best Sugar Cookie Bars:
- If possible, try to make sure that all of the refrigerated ingredients are at room temperature. This will help with no lumps and a smooth cookie batter when baking.
- Don’t overbake the bars! You want a soft and chewy texture, so the edges should just start to turn golden brown and the center should still be the slightest bit soft.
- Make sure the bars are cooled completely before frosting. If not, the frosting will melt and have a runny texture.
Looking for More Sugar Cookie Recipes? I’ve Got You Covered!
- Christmas Sugar Cookie Dip
- Easy Brown Sugar Cookies
- Soft Maple Sugar Cookies
- Chai Spiced Sugar Cookies
- Peppermint Sugar Cookie Ice Cream Pie
Christmas Sugar Cookie Bars
Ingredients
Cookie Dough:
- ½ cup unsalted butter, (softened to room temperature)
- 1 cup granulated sugar
- ½ cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla bean paste, (or vanilla extract)
- ½ teasppon almond extract
- 2 ounces cream cheese, (softened to room temperature)
- 2½ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ cup Christmas jimmies sprinkles, (or other sprinkles of choice)
Frosting:
- 4 cups powdered sugar
- ½ cup unsalted butter, (softened to room temperature)
- 2 ounces cream cheese, (softened to room temperature)
- 2 teaspoons vanilla bean paste, (or vanilla extract)
- 2-3 tablespoons milk, (I used 2%)
- 3-5 drops food coloring, (if desired)
- 3 tablespoons Christmas sprinkles
Instructions
Cookie Dough:
- Preheat oven to 375°F. Line a 9x13 baking pan with parchment paper or foil, extending the sides over the pan for easy removal. Spray lightly with cooking spray. Set aside.
- In a large mixing bowl, cream together butter and sugar using an electric hand mixer or stand mixer with fitted paddle attachment for 2-3 minutes, or until light and fluffy.
- Add in Greek yogurt, eggs, vanilla, almond extract, and cream cheese and mix until combined. Set aside.
- In a medium bowl, sift together the flour, baking powder, cornstarch, and salt. Slowly add the flour mixture into the wet mixture until everything is combined. Fold Christmas sprinkles into the batter.
- Press the batter in the prepared baking dish and spread it out evenly with a rubber spatula. Bake for 16-20 minutes, or until edges just barely start to turn golden brown.
- Remove from the oven and cool completely on a wire rack.
Frosting:
- In a large mixing bowl, add powdered sugar, butter, cream cheese, and vanilla and beat until smooth. If the frosting is too thick, add 1 tablespoon of milk at a time until consistency thins out a bit. The frosting should be creamy and fluffy.
- If using food coloring, add a few drops and stir until well combined. Spread frosting evenly over cooled bars. Top with sprinkles, if desired, and cut into squares.
Notes
- Bars will last in an airtight container in the refrigerator for up to five days.
- See my tips and tricks for making these Christmas Sugar Cookie Bars above the recipe box.
