This Christmas sugar cookie bars recipe is the sort of sweet I make when I want something festive, fast, and reliably loved by the whole family. I discovered this version years ago while trying to turn my grandmother's decorated cut-out cookies into a quicker holiday option; the result kept the buttery, tender crumb we all adore but removed the time-consuming rolling and cutting. It’s become my go-to whenever I need a tray to pass at school parties, potlucks, or when neighbors stop by with holiday cheer. The texture is dense enough to hold a smooth layer of frosting yet tender enough to give under a gentle bite, and the sugary frosting adds that melt-in-your-mouth holiday sweetness.

What makes these bars special is how they balance nostalgia and convenience: the dough tastes like classic sugar cookies, with vanilla and a buttery richness, while the frosting is soft and spreadable so you can make them gleam with sprinkles in minutes. I remember the first time I brought a pan to a family gathering—people went back for seconds before dessert was even announced. Over the years I’ve adjusted the bake time and frosting consistency to make foolproof bars that travel well and slice cleanly, and I’ll share those tips below so your batch turns out perfect the first time.

Ingredients

• Sugar (3/4 cup): Granulated sugar gives structure and a gentle crunch around the edges; measure by spooning into the cup and leveling for accuracy.
• Powdered sugar (1/4 cup + 2 1/4 cups for frosting): A bit in the dough tenderizes the crumb; a larger amount creates a silky frosting—sift to remove lumps.
• Butter (3/4 cup softened + 2 tbsp for frosting): Use unsalted for control; bring to room temperature so it creams smoothly with sugar and yields a tender texture. Land o'Lakes or Kerrygold both work well.
• Vanilla extract (2 tsp dough, 1 1/2 tsp frosting): Pure vanilla provides rich aromatic flavor; substitute with almond for a different holiday note but reduce to 1 tsp if using strong almond extract.
• Eggs (2 large): Eggs add moisture and binding—use large eggs at room temperature to help emulsify the dough.
• Baking powder (1 tsp) & Salt (1/2 tsp): Baking powder gives a light lift without making the bars cake-like; salt balances sweetness—use a rounded teaspoon of baking powder.
• All-purpose flour (2 1/4 cups): This provides the structure—spoon and level the cups or weigh for precise results. King Arthur all-purpose works reliably.
• Sprinkles (3 tbsp red and green jimmy sprinkles + more for topping): Use classic jimmies rather than nonpareils to avoid bleeding color into the frosting.

Instructions

Prep the Pan and Oven: Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang on two sides for easy removal; lightly grease the parchment. Proper pan prep prevents sticking and ensures clean slices. Cream Butter and Sugars: In a large bowl, beat 3/4 cup softened butter with 3/4 cup granulated sugar and 1/4 cup powdered sugar until light and fluffy, about 2–3 minutes with an electric mixer on medium speed. Scrape the bowl—this aeration helps create a tender crumb. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in 2 teaspoons vanilla extract. Mix until combined but avoid overbeating to keep the bars tender rather than cakey. Combine Dry Ingredients: Whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Add the dry mix to the wet ingredients in two additions, mixing on low until just incorporated—stop as soon as no streaks of flour remain. Fold in Sprinkles and Press: Gently fold in 3 tablespoons red and green jimmies. Transfer the dough to the prepared pan and press evenly into an even layer using an offset spatula or the bottom of a measuring cup. The surface should be smooth—this ensures even baking and neat frosting. Bake: Bake at 350°F for 18–22 minutes, until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking; bars continue to set as they cool. Cool Before Frosting: Allow the bars to cool completely in the pan on a wire rack, about 45–60 minutes. Frosting warm bars will cause the icing to melt and run, so patience here keeps a clean, even finish. Make the Frosting: Beat 1/2 cup unsalted butter plus 2 tablespoons softened butter with 2 1/4 cups powdered sugar, 1 1/2 teaspoons vanilla, 1/8 teaspoon salt, and 3–4 tablespoons heavy cream or milk. Start with 3 tablespoons of cream and add more for spreading consistency. Beat until smooth and fluffy—about 2–3 minutes. Frost and Decorate: Spread the frosting evenly over the cooled bars with an offset spatula. Immediately sprinkle additional red and green jimmies on top so they adhere. Chill briefly if you want firmer slices, or slice at room temperature for softer bites.

Storage Tips

Store frosted bars in an airtight container at room temperature for up to 3 days; place a sheet of parchment between layers to prevent sticking. For longer storage, freeze unfrosted bars wrapped tightly in plastic and foil for up to 3 months; thaw overnight in the refrigerator, then bring to room temperature before frosting. If you’ve frosted the bars and then freeze them, expect slight softening of the frosting texture—freeze unfrosted for best results. To reheat a single slice, warm 8–10 seconds in the microwave to take the chill off without melting the frosting.

Ingredient Substitutions

If you want to lighten the butter, swap half the butter with a neutral oil such as canola, but expect slightly different mouthfeel and a less defined buttery flavor. For dairy-free: use vegan butter and a non-dairy milk like oat for the frosting—texture changes slightly and use powdered sugar that’s labeled vegan. To reduce sugar a bit, replace 1/4 cup granulated sugar with a brown sugar alternative for a hint of molasses. For a gluten-free version, substitute a 1:1 gluten-free flour blend—chill the dough before baking to help maintain structure and avoid crumbliness.

Serving Suggestions

Serve slices on a simple white platter with a scattering of extra sprinkles for festive presentation. Pair with hot cocoa, mulled cider, or strong coffee to balance the sweetness. For a party board, cut into small rectangles and arrange alongside peppermint bark, gingerbread cookies, and spiced nuts for a holiday dessert spread. Garnish with a few whole cranberries or a light dusting of powdered sugar for an elevated rustic look.

Cultural Background

These bars are a condensed, modern take on traditional sugar cookies that trace their roots to European cut-out cookies popularized in American holiday baking. Over time, bakers adapted the technique to sheet formats to save time for large family gatherings and bake sales. The bright red and green decorations are a mid-20th-century American holiday aesthetic—easy, cheerful, and instantly recognizable in seasonal baking traditions across the United States.

Seasonal Adaptations

In winter, add 1 teaspoon orange zest to the frosting for a citrus note that pairs beautifully with the buttery base. For spring or Valentine’s Day, swap sprinkles for pastel jimmies or small heart confetti and use pink-tinted frosting. At Christmas you can add a pinch of ground cardamom or cinnamon to the dough for a warm spice undertone. For an adult twist, fold 1 tablespoon of bourbon into the frosting and thin slightly with milk for a boozy glaze.

Meal Prep Tips

For batches throughout the holiday season, bake multiples and stack the unfrosted slabs between parchment sheets, wrapped tightly and frozen. Thaw in the refrigerator the day before you plan to serve, then frost and decorate the morning of the event for fresh visuals. Portion into individual boxes or treat bags for easy gifting—small labels with the date and storage instructions make them a thoughtful, homemade gift.

Whether you’re making these bars for a classroom party, a cozy night at home, or a neighborly gift, they’re a reliable, heartwarming dessert that invites sharing. I hope your kitchen fills with the same warm aromas and smiles these bars have brought to my family’s holidays for years—make them your own and enjoy every buttery, festive bite.