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!

Course Dessert

Cuisine American

Keyword 9x13, Cookie Bars, Sugar Cookie Bars, Sugar Cookies

Prep Time 30

Cook Time 22

Cooling 45

Total Time 1 45

Servings bars

Calories 437kcal

Author Fiona Dowling

Ingredients

Sugar Cookie Bars

½ cup unsalted butter softened to room temperature
4 oz cream cheese
1 cup white sugar
2 teaspoons vanilla extract
½ teaspoon almond extract optional
2 large eggs
2 ¼ cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
¼ teaspoon salt

Frosting

½ cup unsalted butter
2 oz cream cheese
¼ teaspoon salt
½ teaspoon vanilla extract
2 - 3 cups powdered sugar
holiday sprinkles

US Customary - Metric

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 ½ 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 ½ 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

¼ cup unsalted butter
2 oz cream cheese
½ cup white sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 large egg
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon cornstarch
½ teaspoon baking powder
⅛ teaspoon salt

For the Frosting

¼ cup unsalted butter
1 oz cream cheese
¼ teaspoon vanilla extract
⅛ teaspoon salt
1 - 1 ½ cups powdered sugar

Nutrition