There’s something timeless about a sugar cookie that buttery sweetness, the tender crumb, the hint of vanilla that feels like home. These Frosted Christmas Sugar Cookie Bars capture all that comfort without the fuss of rolling or cutting. Just one pan, one bake, and a swirl of creamy frosting that melts into every bite. Perfect for holidays, bake sales, or slow afternoons when you crave something soft, sweet, and beautifully simple.
Would you like the title to lean more festive (Christmas vibes) or stay evergreen for year-round use?
❤️ Why You’ll Love This Recipe
- Effortless & Quick – No chilling, rolling, or cutting individual cookies, making them super fast to prepare.
- Soft & Chewy Texture – These bars offer a delightful soft and chewy consistency.
- Versatile Decoration – Easily customizable with different frosting colors and sprinkles for any holiday or event.
- Crowd-Pleaser – Always a hit at potlucks and parties, disappearing fast!
- Make-Ahead Friendly – Can be made in advance and even frozen.
🛠 Tools You’ll Need
- Mixing bowls
- Electric mixer (hand or stand) 🎛️
- 13×18 inch half sheet pan (or 9×13 inch for half recipe)
- Non-stick cooking spray
- Spatula or offset spatula (for spreading dough and frosting)
🥄 Key Ingredients
- Unsalted butter – Room temperature, for a rich and tender base. 🧈
- Granulated sugar – For sweetness.
- Large eggs – Binds the ingredients together.
- Vanilla extract – Enhances the overall flavor.
- Almond extract – Adds a classic sugar cookie flavor (optional, can use more vanilla).
- All-purpose flour – Spooned & leveled, the main dry ingredient for structure.
- Baking soda – Helps the bars rise.
- Salt – Balances the sweetness.
- Cream cheese – Room temperature, for the tangy frosting. 🧀
- Powdered sugar – For the smooth and creamy frosting.
🍪 How to Make Frosted Sugar Cookie Bars
1. Prepare Cookie Dough:
In a mixing bowl, cream together butter and granulated sugar until light and creamy. Add eggs, one at a time, mixing after each. Add vanilla and almond extract and mix well.
In a separate bowl, combine flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
2. Bake the Bars:
Lightly spray a 13×18 inch half sheet pan with non-stick cooking spray. Evenly spread and press the cookie dough into the pan.
Bake at 375°F (190°C) for 12-16 minutes, or until the edges are lightly golden and the center is set. The bars will continue to set as they cool.
Remove from oven and allow to cool completely.
3. Make Cream Cheese Frosting:
In a mixing bowl, beat the room temperature butter and cream cheese together until smooth and creamy. Add the vanilla extract and mix. Gradually add the powdered sugar, a little at a time, mixing well until smooth and desired frosting consistency is reached. You may not need all the powdered sugar.
4. Frost and Serve:
Once the cookie bars are completely cooled, spread the cream cheese frosting evenly over them. Cut into squares and enjoy!
💡 Tips for Success
- Don’t Overmix – Mix the dough and frosting just until combined to ensure a tender bar and smooth frosting.
- Room Temperature Ingredients – Ensure butter and cream cheese are at room temperature for a smooth, lump-free dough and frosting.
- Cool Completely Before Frosting – Frosting warm bars will result in melted, runny frosting.
- Adjust Frosting Consistency – Add more powdered sugar for a thicker frosting, or a tiny bit of milk/cream for a thinner consistency.
🆘 Cookie Bar Troubleshooting Guide
Problem: My cookie bars are dry or tough.
- Likely Cause: Overmixing the dough or overbaking.
- Solution: Mix the dough only until ingredients are just combined. Bake until edges are lightly golden and the center is set, but not hard. They will firm up as they cool.
Problem: My frosting is too thin or too thick.
- Likely Cause: Incorrect ratio of powdered sugar to butter/cream cheese.
- Solution: If too thin, gradually add more powdered sugar. If too thick, add a tiny amount of milk or cream (½ teaspoon at a time) until desired consistency is reached.
👩🍳 Pro Chef Tips
- Holiday Customization: Color the cream cheese frosting with food coloring and use festive sprinkles to match any holiday (e.g., red and green for Christmas, pastels for Easter).
- Lemon Sugar Cookie Bars: Skip the almond extract and add 1 tablespoon of lemon juice and a couple teaspoons of lemon zest to the cookie dough for a bright, citrusy twist.
- Make Ahead & Freeze: These bars can be frozen frosted or unfrosted for up to one month. Wrap tightly in plastic wrap and then aluminum foil. Thaw completely in the fridge before cutting and serving.
☕ Perfect Pairings: What to Enjoy with Your Frosted Sugar Cookie Bars
- Cold Milk: A classic and comforting pairing that perfectly complements the sweetness of the sugar cookies.
- Coffee or Tea: A warm cup of coffee or your favorite tea provides a nice balance to the sweetness.
- Hot Chocolate: Especially during colder months, hot chocolate makes a delightful and cozy pairing.
- Fruit Platter: Fresh berries or sliced fruit can offer a refreshing contrast to the rich bars.
📦 How to Store
- Refrigerator: Transfer to an airtight container and refrigerate for up to one week.
- Freezer: Let cool completely (do not cut if freezing unfrosted). Wrap tightly in plastic wrap then aluminum foil. Freeze for up to one month. Thaw completely in the fridge before cutting into bars.
🍰 More Recipes You’ll Love
- Chocolate Lofthouse Cookies: Your New Favorite Soft & Fudgy Treat! 🍫🍪
- Cookies & Cream Cookies: Your New Favorite Oreo-Filled Treat!
- Delightful Strawberry Swirl Cookies: A Chewy, Fruity Treat! 🍓✨
- The Ultimate Soft Batch Double Chocolate Chip Cookies
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Irresistible Christmas Sugar Cookie Bars – Soft, Sweet, and Effortlessly Delicious
Description
These easy Frosted Sugar Cookie Bars feature a soft and chewy cookie base topped with creamy cream cheese frosting. They are quick to make, require no chilling or rolling, and are perfect for potlucks, parties, and holidays.
Ingredients
Cookie Bars:
Cream Cheese Frosting:
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 13x18 inch half sheet pan with non-stick cooking spray.
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In a mixing bowl, cream butter and sugar until light and creamy. Add eggs, beating after each. Add vanilla and almond extract and mix well.
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In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to the wet mixture and mix until combined. Spread and press the mixture into the prepared pan.
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Bake for 12–16 minutes or until the center is set and edges are lightly golden. Remove from oven and allow to cool completely.
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For the frosting: In a mixing bowl, beat butter and cream cheese until smooth and creamy. Add vanilla and mix. Gradually add powdered sugar until smooth and desired consistency is reached.
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Spread frosting over cooled sugar cookie bars. Cut into squares and serve.