Christmas Sugar Cookie Bars

Christmas Sugar Cookie Bars are the perfect no-fuss holiday treat. Soft, buttery sugar cookie dough is pressed into a pan, baked until just golden, and topped with a smooth, festive vanilla buttercream. Whether you’re baking for a holiday party, cookie exchange, or just want a fun activity with kids, these bars are a colorful, crowd-pleasing option that taste as good as they look. No rolling, no cookie cutters — just one pan, one batch, and loads of holiday cheer.

Why You’ll Love This Recipe

this recipe

• No rolling pin or cutters needed – just press and bake
• Soft, chewy sugar cookie base with a lightly crisp edge
• Easy-to-make buttercream frosting that sets perfectly for slicing
• Festive and fun – decorate with any sprinkles or colors you love
• Freezer-friendly and great for make-ahead holiday baking

Ingredients

For the Sugar Cookie Bars

• 250g (1 cup + 2 tbsp) unsalted butter, room temperature
• 200g (1 cup) caster sugar
• 1 tsp vanilla extract
• 1 medium egg
• 425g (3⅓ cups) plain flour (all-purpose)

For the Frosting

• 150g (⅔ cup) unsalted butter, room temperature
• 300g (2½ cups) icing sugar (powdered sugar)
• 1 tsp vanilla extract
• Pinch of sea salt
• Optional: food coloring of your choice
• Optional: Christmas sprinkles for decoration

Instructions

1. Preheat & Prep

Preheat your oven to 190°C (170°C fan) / 375°F. Line a 9×9-inch square tin with parchment paper.

2. Make the Sugar Cookie Dough

• Beat the butter and sugar together until light and fluffy.
• Add the vanilla extract and egg. Mix again until combined.
• Add in the flour and beat until a soft dough forms.

3. Bake the Base

• Press the dough evenly into the base of your prepared tin.
• Bake for 20–22 minutes, until the edges are lightly golden.
• Remove and let cool completely in the tin.

4. Make the Frosting

• In a clean bowl, beat the butter until smooth.
• Add icing sugar and beat again until fluffy.
• Mix in vanilla, a pinch of salt, and a few drops of food coloring, if using.

5. Frost & Decorate

• Spread the frosting generously over the cooled cookie base.
• Decorate with Christmas sprinkles.
• Chill for 20–30 minutes if you want cleaner slices. Cut into 16 bars and enjoy!

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Cooling & Decorating Time: 2 hours
• Total Time: 2 hours 42 minutes
• Yield: 16 bars

Nutrition Facts (Estimated per bar)

• Calories: ~280
• Fat: 14g
• Carbohydrates: 36g
• Sugar: 22g
• Protein: 2g

Tips & Variations

• Flavor the dough: Swap vanilla for almond or lemon extract for a twist.
• Frosting fun: Use different food coloring for a rainbow effect or swirl two colors together.
• Make ahead: These bars keep for 4–5 days at room temperature, or freeze (unfrosted or frosted) for up to 3 months.
• Frosting alternatives: Cream cheese frosting or white chocolate ganache also work wonderfully.

Christmas Sugar Cookie Bars

These soft sugar cookie bars are baked in one pan and topped with a sweet vanilla frosting and festive sprinkles. A simple and delightful Christmas traybake!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 16 bars

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• #### Sugar Cookie Base
• – 250g 1 cup + 2 tbsp unsalted butter, room temp
• – 200g 1 cup caster sugar
• – 1 tsp vanilla extract
• – 1 medium egg
• – 425g 3⅓ cups plain flour
• #### Frosting
• – 150g ⅔ cup unsalted butter, room temp
• – 300g 2½ cups icing sugar
• – 1 tsp vanilla extract
• – Pinch of sea salt
• – Optional: food coloring
• – Optional: Christmas sprinkles

Equipment

• – 9×9-inch baking pan
• Electric mixer
• Spatula
• Mixing bowls

Method

 

1. Preheat oven to 190°C (170°C fan) / 375°F. Line a 9×9″ tin with parchment.
2. Cream butter and sugar until fluffy.
3. Add vanilla and egg, mix well.
4. Beat in flour to form soft dough.
5. Press dough into tin. Bake 20–22 min. Cool completely.
6. For frosting: Beat butter, then add sugar, vanilla, salt, and color.
7. Spread frosting over cooled base. Decorate with sprinkles.
8. Slice into 16 bars. Store at room temp 4–5 days or freeze.

Notes

– Can be frozen (frosted or unfrosted) up to 3 months.
– Switch up flavors with lemon or almond extract.
– Use gel food coloring for vibrant hues.

FAQs

Can I double the recipe for a larger batch?
Yes! Double the ingredients and bake in a 9×13-inch pan. You may need to add 2–3 minutes to the baking time.

Do I have to use food coloring?
Not at all. The bars look great with white frosting and just sprinkles, or you can tint it any festive shade you like.

Can I skip the frosting?
You can, but the frosting adds flavor, fun, and festive flair. If you’re short on time, a dusting of icing sugar works too.

Conclusion

These Christmas Sugar Cookie Bars are your go-to bake for maximum festive joy with minimum effort. They’re soft, sweet, perfectly frosted, and so easy to make ahead. Whip up a batch for gifting, snacking, or spreading holiday cheer — because nothing says “Christmas” like sprinkles and sugar!