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–+ servings
Stacked cookie squares with sprinkles on them.
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Christmas Sugar Cookie Bar

This sugar cookie bar recipe features a buttery base, a smooth vanilla frosting, and bright sprinkles to make them extra festive.
Prep Time10 minutes
Cook Time15 minutes
Chill Time20 minutes
Total Time45 minutes
Course: Desserts
Cuisine: Canadian
Servings: 24
Calories: 250kcal
Author: Jacqueline Piper

Equipment

Ingredients

Cookie Layer

Frosting

  • ½ cup unsalted butter at room temperature
  • 2 teaspoons vanilla bean paste or vanilla extract
  • ¼ teaspoon salt
  • 3 ½ cups powdered sugar sifted
  • 2 tablespoons milk or more as need

Topping

  • ½ cup sprinkles
US Customary - Metric

Instructions

For the Cookie Layer

  • Preheat the oven to 375°F (190°C).
  • Line a 9 x 13 pan with parchment paper.
  • In the bowl of a stand mixer, or by hand, beat the butter and sugars together for about 5 minutes or until light and fluffy.
  • Add the egg and vanilla extract and mix.
  • Add the flour, baking powder, and salt to the mixer bowl and mix until combined.
  • Press the mixture into the bottom of the prepared pan, smoothing the top.
  • Bake for 15 minutes or until done. The cookie should be lightly golden.
  • Let cool completely. 

For the Frosting Layer

  • Beat the butter, vanilla bean paste, and salt until light and fluffy.
  • Add the powdered sugar and beat again until light and fluffy. It'll start off as crumbly and then start to smooth out.
  • Add milk, a little at a time, until desired consistency (I like a light, smooth frosting)
  • Spread the frosting on top of the cooled cookie layer.
  • Top sprinkles and then slice into 24 squares.

Video

Notes

Make sure your butter is at room temperature before starting. Soft butter creams better with sugar, creating a smooth base and fluffy frosting.
Measure flour accurately by using a baking scale. Alternatively, use the spoon-and-level method: spoon flour into a measuring cup and then level with a knife. Avoid scooping the measuring cup into the flour. It will pack the flour down and you'll overmeasure the flour, leading to dry cookie dough.
Cool the bars completely before frosting. If the bars are warm, the frosting will melt and slide off. Let them cool fully for clean, smooth frosting.
Sift the powdered sugar. Sifting removes lumps from the powdered sugar, making your frosting smooth and creamy.
Store the cookie bar in the fridge in an airtight container or in the baking pan covered with plastic wrap for 3-4 days.

Nutrition

Calories: 250kcal | Carbohydrates: 42g | Protein: 2g | Fat: 9g | Fiber: 0.4g | Sugar: 31g | Calcium: 21mg | Iron: 1mg