Christmas Sugar Cookie Bars

Prep Time: 30 mins | Cook Time: 22 mins | Cooling: 45 mins | Total Time: 1 hr 45 mins | Servings: 15 bars

Super soft with a thick layer of frosting – these are the best Christmas sugar cookie bars you’ll ever make!

Ingredients

Sugar Cookie Bars:

2 large eggs

½ c. unsalted butter, softened to room temperature

1 c. white sugar

2 tsp vanilla extract

4 ounces of cream cheese

½ tsp almond extract, optional

2 ¼ c. all-purpose flour

¼ tsp salt

2 tsp cornstarch

1 tsp baking powder

Frosting:

2 ounces of cream cheese

½ c. unsalted butter

2-3 c. powdered sugar

holiday sprinkles

¼ tsp salt

½ tsp vanilla extract

How to make Christmas Sugar Cookie Bars

Sugar Cookie Bars:

Step 1: Prepare the oven. Preheat it to 350 degrees. Using aluminum foil, line a 9 x 13-inch pan and lightly grease. Or you line the pan using parchment paper.

Step 2: Place the butter, cream cheese, and sugar in a large bowl. Beat well until fluffy. Then, add the vanilla extract along with the almond extract and eggs. Beat well until incorporated.

Step 3: Sift the flour, cornstarch, baking powder, and salt into another bowl. Into the butter mixture, carefully beat in the flour mixture about half at a time.

Step 4: Into the prepared pan, spoon the batter. Press it into the pan using your lightly greased hand to an even layer.

Step 5: Place in the preheated oven and bake for about 22 to 25 minutes or until the top is set and a toothpick inserted in the center of the bar comes out clean.

Step 6: Take the pan out of the oven and let the bars cool fully in the pan.

Frosting:

Step 7: Until soft, beat the butter and stir in the cream cheese. Next, add the salt and vanilla extract.

Step 8: Beat in the powdered sugar about a half cup at a time while the mixer is on low speed until your desired sweetness and thickness are achieved.

Step 9: Once the bars are cooled, frost and sprinkle with holiday sprinkles.

Notes:

Storage & Make-ahead Tips:

In an airtight container, keep the bars and store them for up to 3 days at room temperature. You can also store the bars in the fridge for up to 5 days.

Tightly wrap the unfrosted bars and freeze them for up to 3 months. When ready to serve, thaw in the fridge overnight.

Before frosting, bring them to room temperature.

To make a Smaller Batch: You can halve the recipe and make it in an 8 x 8 or 9 x 9-inch pan. The baking time is the same.

Bars:

½ c. white sugar

1 tsp vanilla extract

¼ c. unsalted butter

2 ounces of cream cheese

1 large egg

¼ tsp almond extract

1 c. plus 2 tbsp all-purpose flour

⅛ tsp salt

1 tsp cornstarch

½ tsp baking powder

Frosting:

¼ tsp vanilla extract

¼ c. unsalted butter

1-ounce cream cheese

1-1 ½ c. powdered sugar

⅛ tsp salt

Nutrition Facts: