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Easy Christmas Sugar Cookie Bars with Frosting and Sprinkles

These easy Christmas sugar cookie bars are soft, chewy, and topped with creamy frosting and festive sprinkles. A simple holiday dessert perfect for parties, cookie trays, or gifting

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Ingredients

For Sugar Cookie Bars

  • 1 cup unsalted butter, room temperature
  • 1¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg, room temperature
  • 2½ cup all-purpose flour
  • 1 tsp salt
  • ¼ tsp baking soda

For the Frosting

  • 12 tbsp  butter, room temperature (1 1/2 sticks)
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 3 cup powdered sugar, sifted
  • 2 tbsp heavy cream
  • gel food coloring if desired
  • sprinkles for topping

Instructions

Bake the Bars

  • Preheat oven to 350°F and line a 9x13inch pan with parchment paper leaving a little overhand to use as a sling when removing the cookie bars after baking. I also like to add a little cooking spray to the pan to help the paper stick. 
  • In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar together on medium high until light and fluffy. 
  • Add vanilla and egg and mix until combined. 
  • Sift together flour, salt, and baking soda in a separate bowl and then add it to the mixer and mix until just combined. 
  • Transfer the dough to the lined baking pan and use your hands to spread it evenly so that it gets to the corners of the pan. 
  • Bake the sugar cookie bars for 20-25 minutes, until they are lightly golden brown on the tops. 
  • Place the pan of cookie bars on a wire rack until the bars are completly cooled. 

Make the Frosting

  • In the bowl of a stand mixer fitted with the paddle attachment, whip the butter, vanilla, and salt together. 
  • Sift in the powdered sugar. This prevents lumps in the frosting. Mix on medium until combined. 
  • Add cream 1 tablespoon at a time until the frosting is light and fluffy. 
  • Add gel food coloring if desired. 
  • Mix on low for 2-3 minutes. 

Frost and Decorate

  • Using the parchment paper sling, remove the cookie bars from the pan and place onto a cutting board.
  • Frost using an offset spatula and add sprinkles!
  • Chill the cookie bars until the frosting is set and then cut them with a sharp knife. 
  • Store in an airtight container for up to 5 days.