Save time this holiday season with these easy Christmas sugar cookie bars. They’re extra soft with a thick layer of frosting and much less work than traditional sugar cookies!
I love sugar cookies, but they can be time-consuming: making dough, chilling it for hours, rolling, cutting each cookie, decorating, and then cleaning up powdered sugar and sprinkles. If you enjoy the flavor and texture of sugar cookies but want a faster, simpler approach, these Christmas sugar cookie bars are perfect. There’s no chilling, no rolling, and no need for cookie-cutting or advanced decorating skills.
These bars bake into a thick, soft slab crowned with a generous layer of frosting. They have the classic soft, tender texture of Lofthouse-style cookies but are completely homemade and straightforward to prepare.
Secret Ingredients for Perfect Sugar Cookie Bars
Several ingredients make these bars especially tender and flavorful:
- Butter combined with cream cheese—cream cheese keeps the bars extra soft and tender.
- A small amount of cornstarch—adds chewiness and a pleasantly soft crumb.
- The right flour amount—too much flour makes the bars dry, so measure carefully.
Baking Tips & Tricks
- To make a smaller batch, halve the ingredients and bake in an 8×8 or 9×9 inch pan. Bake time remains roughly the same—see the recipe notes below for exact quantities.
- Bring the butter and cream cheese to room temperature before starting, but don’t let them melt—about 30 minutes on the counter is usually enough.
- Pressing the dough into the pan can stick to your hands—lightly coat your hands with non-stick spray to make it easier to smooth the batter into an even layer.
- Allow the bars to cool completely in the pan before frosting; otherwise the frosting will soften or melt.
- The frosting includes a bit of cream cheese to cut sweetness. If you prefer a classic buttercream, you can replace the cream cheese with additional butter.
For more simple holiday baking, try other easy recipes like gingerbread cookies, festive M&M cookies, chocolate fudge, or sprinkle cookies.
Christmas Sugar Cookie Bars
Fiona Dowling
30
22
45
1 45
15 bars
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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
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Preheat the oven to 350°F (175°C).
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Line a 9×13 inch pan with aluminum foil or parchment and lightly grease the surface.
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In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy.
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Beat in the vanilla, almond extract (if using), and eggs until combined.
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In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
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Gradually add the dry ingredients to the butter mixture, about half at a time, mixing until just combined.
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Spoon the batter into the prepared pan. With lightly greased hands, press the batter into an even layer.
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Bake for 22–25 minutes, or until the top is set and a toothpick inserted near the center comes out clean.
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Allow the bars to cool completely in the pan before frosting.
Frosting
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Beat the butter until soft, then add the cream cheese and beat until smooth.
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Mix in the salt and vanilla.
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With the mixer on low, beat in powdered sugar about 1/2 cup at a time until the frosting reaches your desired sweetness and thickness.
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Spread the frosting over the cooled bars and finish with holiday sprinkles.
Notes
Storage & Make-ahead Tips
Store frosted bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Unfrosted bars freeze well: wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.
Making a Smaller Batch
This recipe can be halved and baked in an 8×8 or 9×9 inch pan. Bake time will be about the same.
For the Bars (halved)
- 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 + 2 tablespoons all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
For the Frosting (halved)
- 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
Carbohydrates: 69g,
Protein: 4g,
Fat: 17g.
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