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The Ultimate Easy Christmas Sugar Cookie Bars with Fluffy Vanilla Buttercream Frosting

A thick slice of Christmas sugar cookie bars topped with white frosting and colorful sprinkles.
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Make soft, buttery sugar cookie bars in one pan for simple holiday serving. This recipe skips the cookie cutter mess and delivers a thick, sweet base topped with fluffy vanilla buttercream and festive sprinkles.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2-3 tablespoons heavy cream or milk (for frosting)
  • 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. Lightly grease the paper.
  2. In a large bowl, beat the 1 cup of softened butter and 1 1/2 cups of granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 tablespoon of 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, mixing on low speed until just combined. Do not overmix.
  6. Stir in the 1/2 cup of milk until the dough comes together.
  7. Press the dough evenly into the prepared 9×13 inch pan.
  8. Bake for 25 to 30 minutes, or until the edges are lightly golden brown and a toothpick inserted near the center comes out clean or with moist crumbs attached.
  9. Let the bars cool completely in the pan on a wire rack. This is important before frosting.
  10. Prepare the frosting: In a medium bowl, beat the 1/2 cup of softened butter until smooth.
  11. Gradually add the 3 cups of powdered sugar, alternating with the heavy cream/milk and 1 teaspoon of vanilla extract. Beat until the frosting is light and fluffy. Add more cream if needed for spreading consistency.
  12. Once the bars are completely cool, spread the vanilla buttercream evenly over the top.
  13. Immediately decorate with festive sprinkles before the frosting sets.
  14. Use the parchment overhang to lift the entire slab of bars out of the pan. Cut into squares before serving.

Notes

  • For the thickest bars, use a metal 9×13 pan rather than glass, as metal conducts heat more evenly.
  • You can chill the dough for 30 minutes before pressing it into the pan for a slightly chewier texture.
  • Make the bars a day ahead and store them, unfrosted, at room temperature. Frost them the day you plan to serve them.

Nutrition

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