Christmas Sugar Cookie Bars
Published Nov 18, 2019
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Save time this holiday season with this easy Christmas sugar cookie bars. They’re extra soft with a thick layer of frosting, and way less work than sugar cookies!
I love sugar cookies. But the reality is that they take a lot of time and effort to make:
- Making the dough
- Chilling it for 4+ hours
- Rolling it out
- Cutting out each individual cookie
- Decorating
- And soooooo much cleanup after my kitchen table is covered with powdered sugar and sprinkles from decorating.
So if you love sugar cookies, but are short on time, then these Christmas sugar cookie bars are for you. There’s no chilling, no rolling out the dough, and no decorating skills needed.
Instead, you end up with sugar cookie bars that are extra thick, perfectly soft, and topped with a thick layer of frosting. They’re reminiscent of Lofthouse sugar cookies, but completely homemade and very easy to make.
Secret Ingredients for Perfect Sugar Cookie Bars
For the sugar cookie bars – there are a few key ingredients:
- We’re using a combination of butter and cream cheese. The cream cheese makes the bars extra soft.
- A little cornstach makes them chewier.
- And just the right amount of flour. Too much flour, and they’ll be too dry. Be careful measuring the flour.
Baking Tips & Tricks
- To make a smaller batch, half all the ingredients and make the bars in an 8×8 or 9×9 inch pan. The bake time will be about the same. I’ve written out the details on halving the recipe in the recipe notes at the bottom of the recipe card.
- The butter and cream cheese should be softened to room temperature, but not melted. Take them out of the fridge about 30 minutes before getting started.
- Pressing the cookie dough into the prepared pan before baking is sometimes a little tricky. Lightly grease your hands with non-stick cooking spray, then press the dough into the pan. This way it won’t stick to your fingers.
- The bars should be fully cooled before frosting, otherwise the frosting will melt.
- I like to add a little cream cheese to the frosting so it isn’t as sweet. Feel free to replace the cream cheese with more butter if you prefer a classic buttercream frosting.
Or for more, easy holiday baking – be sure to try:
Christmas Sugar Cookie Bars
Save time this holiday season with this easy Christmas sugar cookie bars. They're extra soft with a thick layer of frosting, and way less work than sugar cookies!
Ingredients
Sugar Cookie Bars
- 1/2 cup unsalted butter, softened to room temperature
- 4 oz cream cheese
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract, optional
- 2 large eggs
- 2 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Frosting
- 1/2 cup unsalted butter
- 2 oz cream cheese
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 - 3 cups powdered sugar
- holiday sprinkles
Instructions
Sugar Cookie Bars
- Preheat the oven to 350F degrees.
- Line a 9x13 inch pan with aluminum foil and lightly grease, or line with parchment paper.
- In a large bowl, beat together the butter, cream cheese and sugar until fluffy.
- Beat in the vanilla extract, almond extract and eggs.
- In a separate bowl sift together the flour, cornstarch, baking powder and salt.
- Carefully beat the flour mixture into the butter mixture about 1/2 at a time.
- Spoon the batter into the prepared pan, and with lightly greased hands press it into the pan to form an even layer.
- Bake in the preheated oven for 22-25 minutes or until the top is set and an inserted toothpick comes out clean.
- Cool the bars completely, leaving them in the pan as they cool.
Frosting
- Beat the butter until soft, then mix in the cream cheese.
- Add in the salt and vanilla extract
- With the mixer on low speed beat in the powdered sugar about 1/2 cup at a time, until the desired sweetness and thickness is reached.
- Frost the cooled cookie bars, then sprinkle with holiday sprinkles.
Notes
Storage & Make-ahead Tips
Store bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Unfrosted bars can be wrapped tightly and frozen for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before frosting and serving.Making a Smaller Batch
Recipe can be halved and made in an 8x8 or 9x9 inch pan. The bake time will be about the same. For the Bars- 1/4 cup unsalted butter
- 2 oz cream cheese
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup unsalted butter
- 1 oz cream cheese
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 - 1 1/2 cups powdered sugar
Nutrition
Calories: 437kcal, Carbohydrates: 69g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 73mg, Sodium: 128mg, Potassium: 73mg, Fiber: 1g, Sugar: 53g, Vitamin A: 571IU, Calcium: 33mg, Iron: 1mg
Like this recipe? Rate and comment below!
Could these made into individual large cookies…using ice cream scoop for size? Will they spread?
I think they would spread too much
They would definitely spread, so I don’t recommend it.
Could these be made into sugar cookie cut outs?
This dough is designed for bars, so the cookies wouldn’t hold their shape, unfortunately.
These are one of my go to recipes for the holidays. Everyone always enjoys. Really love the addition of the cream cheese in both the base and the frosting!!
This giant sugar came out amazing!! My brother is a sugar cookie snob, lol, and he loved it!! I’m making it again for him.