This recipe for Christmas Sugar Cookie Bars has been a holiday staple in my kitchen for years. I first pulled it together one December evening when I needed a fast, shareable dessert for a last-minute cookie swap. Instead of rolling out dough and cutting shapes, I pressed a simple sugar-cookie batter into a sheet pan, baked it until it was just set, and slathered it with a smooth vanilla frosting. The result: soft, tender bars with the bright flavor of vanilla and the nostalgic crunch of holiday sprinkles. They slice neatly, travel well, and everyone always asks for the recipe.

What makes these bars special is the texture—dense but tender, like the innards of a perfect sugar cookie without the fuss of chilling and rolling. The frosting is straightforward but rich, with just enough cream to make it spreadable without weeping. The red-and-green jimmies give festive color and a playful crunch. Over the years I've brought these to school parties, family gatherings, and office potlucks. Almost always they disappear quickly, and they’ve become one of my go-to options when I want something that looks holiday-ready but is truly simple to make.

Ingredients

• Sugar: 3/4 cup granulated sugar—gives structure and that classic sugar-cookie sweetness. Use standard white granulated sugar; it dissolves quickly in the creamed butter for a tender crumb.
• Powdered sugar (dough): 1/4 cup—adds a slight tenderness to the dough and helps with a fine texture. Measure by spooning into the cup to avoid clumps.
• Butter: 3/4 cup (1 1/2 sticks) unsalted, softened—room temperature butter yields a smooth, aerated batter. If you only have salted butter, reduce added salt slightly.
• Vanilla extract: 2 teaspoons—use pure vanilla for best flavor; imitation works in a pinch but lacks depth.
• Eggs: 2 large—provide lift and moisture. Use room-temperature eggs for the most even mixing.
• Baking powder: 1 teaspoon—gives a light rise so the bars stay tender instead of dense and heavy.
• Salt: 1/2 teaspoon—balances sweetness and enhances buttery flavor. Use fine salt for even distribution.
• All-purpose flour: 2 1/4 cups—provides the structure. Spoon and level for accurate measurement or weigh if you prefer precision.
• Jimmies (sprinkles): 3 tablespoons red-and-green jimmies—these are purely decorative but add festive color and texture.

Frosting

• Powdered sugar: 2 1/4 cups—gives the frosting body and sweetness. Sift if you want the silkiest finish.
• Unsalted butter + 2 tablespoons: 1/2 cup (1 stick) plus 2 tablespoons, softened—total equals 10 tablespoons. Soft butter yields a creamy, spreadable frosting.
• Heavy cream or milk: 3 to 4 tablespoons—start with 3 for a thicker frosting and add up to 4 for spreadability.
• Salt: 1/8 teaspoon—a tiny pinch emphasizes the vanilla and keeps the frosting from tasting cloying.
• Vanilla extract: 1 1/2 teaspoons—gives a clean, warm flavor that pairs beautifully with the cookie base.
• Sprinkles: Extra jimmies or sanding sugar for decorating.

Instructions

Preheat and prepare pan: Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy lifting, or lightly grease the pan. Proper pan prep ensures tidy edges and easy removal. Cream butter and sugars: In a large bowl, beat 3/4 cup softened butter with 3/4 cup granulated sugar and 1/4 cup powdered sugar until light and fluffy, about 2–3 minutes with an electric mixer on medium speed. The creaming step aerates the fat and helps create a tender crumb. Add eggs and vanilla: Add the two large eggs one at a time, beating briefly after each addition so the batter stays emulsified. Mix in 2 teaspoons vanilla extract. If the mixture looks slightly curdled, keep mixing—once the flour is added it will come together. Combine dry ingredients: Whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a separate bowl. Gradually add the dry ingredients to the butter mixture and mix until just combined; avoid overmixing to prevent tough bars. Press into pan and add sprinkles: Turn the dough into the prepared pan and use lightly oiled hands or the bottom of a measuring cup to press it into an even layer. Sprinkle 3 tablespoons of the red-and-green jimmies lightly over the top and press them in gently so they do not burn during baking. Bake: Bake at 350°F for 15–18 minutes, until the edges are set and the center is just barely firm—avoid overbaking to keep bars soft. A toothpick inserted in the center should come out with a few moist crumbs. Remove from oven and cool in the pan on a wire rack for 15 minutes before frosting. Make the frosting: Meanwhile, make the frosting by beating 1/2 cup plus 2 tablespoons softened unsalted butter until smooth. Gradually add 2 1/4 cups powdered sugar, 1 1/2 teaspoons vanilla, and 3 tablespoons heavy cream (add the 4th tablespoon only if needed) along with 1/8 teaspoon salt. Beat until creamy and spreadable—adjust by adding a splash more cream if too stiff or a small dusting of powdered sugar if too thin. Frost and decorate: When the bars have cooled for 15 minutes (they should still be slightly warm but not hot), spread the frosting evenly across the surface. Quickly top with extra sprinkles so they adhere to the frosting. Chill briefly to set the frosting if you prefer cleaner slices. Slice and serve: Lift the bars from the pan using the parchment overhang and place on a cutting board. For neat squares, use a sharp knife and wipe it clean between cuts. Cut into 24 bars or your preferred size and serve at room temperature.

Storage Tips

Store at room temperature in an airtight container for up to two days; keep the container in a cool place away from direct sunlight to preserve the frosting. For longer storage, refrigerate up to five days—bring to room temperature before serving for the best flavor and texture. To freeze, cut into bars and place them in a single layer on a sheet pan in the freezer until firm, then stack with parchment between layers in a freezer-safe container for up to three months. Thaw overnight in the refrigerator and let come to room temperature before serving to restore the soft, cookie-like texture.

Ingredient Substitutions

If you need dairy-free options, replace the butter in the dough and frosting with a high-quality dairy-free stick butter and use unsweetened plant milk instead of heavy cream; note the flavor will be slightly different and color may be less creamy. For an egg-free variation, try a commercial egg replacer equivalent to two eggs or 1/2 cup unsweetened applesauce, but expect a slightly denser texture. Swap vanilla extract for almond extract for a nutty twist—use 1 teaspoon almond plus 1 teaspoon vanilla to keep balance. For a gluten-free version, use a 1-to-1 gluten-free flour blend with xanthan gum included and avoid overmixing to preserve tenderness.

Serving Suggestions

Serve warm or at room temperature with a dusting of extra sprinkles for a festive table. These bars pair beautifully with hot cocoa, mulled cider, or a simple espresso. For holiday platters, alternate these squares with ginger cookies and chocolate-dipped shortbreads for contrast. Garnish with a few whole cranberries or a sprinkle of flaked coconut for a wintery look. For a cookie-swap presentation, stack three bars on a small doily and tie with ribbon for a charming edible gift.

Cultural Background

Sugar cookies have long been associated with holiday baking in North America and parts of Northern Europe. The tradition of cutting and decorating flat sugar cookies dates back to early colonial times when sweeter confections became more widely available. Turning that familiar flavor into a slab-style bar is a modern adaptation that keeps the nostalgic taste while simplifying technique—no rolling or cookie cutters required. The colorful jimmies and icing hark back to classic festive decoration, making these bars a modern spin on a centuries-old celebration of sweet, shared treats.

Seasonal Adaptations

For a winter twist, fold 1/2 cup finely chopped pecans or walnuts into the batter for texture, or add 1/4 teaspoon ground ginger and a pinch of nutmeg for a spiced variation. In summer, swap the sprinkles for chopped freeze-dried strawberries and a lemon-scented frosting. For a peppermint holiday bar, stir 1/4 teaspoon peppermint extract into the frosting and top with crushed candy canes. These small switches let you adapt the base to different holidays and flavor preferences while keeping the same simple technique.

Meal Prep Tips

To prepare ahead, bake the bars up to three days in advance and keep them unfrosted in the refrigerator; frost on the day you plan to serve for the freshest appearance. For large batches, bake two pans and freeze one un-frosted slab for up to three months—thaw completely before frosting. Cut bars uniformly using a ruler and a warm, clean knife for consistent portions if you’re packing lunches or assembling dessert boxes. Use parchment overhang to lift the whole slab from the pan for easier handling and cleaner edges.

These Christmas Sugar Cookie Bars are the kind of recipe I recommend to every busy baker: forgiving, festive, and endlessly adaptable. Whether you’re feeding a crowd or making a small tray for neighbors, they deliver the familiar comfort of sugar cookies with half the effort and all the holiday cheer.