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Easy Frosted Christmas Sugar Cookie Bars

Close-up of several square christmas sugar cookie bars topped with thick white frosting and colorful rainbow sprinkles.
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Make these soft, buttery Christmas sugar cookie bars for a simple holiday dessert. They offer the classic flavor of cut-out cookies without the fuss of decorating, topped with vanilla buttercream and festive sprinkles.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • For the Frosting:
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or heavy cream
  • Festive sprinkles for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix the dough.
  6. Press the dough evenly into the prepared baking pan.
  7. Bake for 20 to 25 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out clean.
  8. Let the bars cool completely in the pan on a wire rack. This step is important for clean frosting.
  9. Prepare the frosting: Beat the softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and 2 tablespoons of milk. Beat until creamy, adding the remaining milk if needed to reach a spreadable consistency.
  10. Spread the vanilla buttercream frosting evenly over the cooled cookie bars.
  11. Immediately decorate with festive sprinkles before the frosting sets.
  12. Once the frosting is set, use the parchment paper overhang to lift the bars from the pan. Cut into squares.

Notes

  • For the softest texture, ensure your butter is at true room temperature, not melted.
  • You can make these bars one day ahead; store them covered at room temperature before frosting.
  • If you want a thicker frosting layer, use a 9×9 inch pan instead, but reduce the baking time slightly.

Nutrition

Find it online: https://juliameal.com/christmas-sugar-cookie-bars/