Christmas Sugar Cookie Bars

Ingredients

• 313 g (2 1/2 cups)plain flour
• 3/4 teaspoonbicarbonate of soda
• 1/2 teaspoonbaking powder
• 1/4 teaspoonsalt
• 170 g (3/4 cup)butter, softened to room temperature, not melted
• 333 g (1 2/3 cups)granulated sugar
• 30 g (1/4 cup)icing sugar
• 1egg
• 2 teaspoonsvanilla extract
• 454 g (16 oz)ready-made frosting
• to tasteChristmas sprinkles or nonpareils

Instructions

1. 1

   Prepare the tray

   Heat the oven to 175°C (350°F). Line a 25 × 38 × 2.5 cm (10 × 15 × 1-inch) baking tray with baking parchment and lightly coat the parchment with non-stick cooking spray.

2. 2

   Mix dry ingredients

   Whisk the flour, bicarbonate of soda, baking powder and salt together in a medium bowl, then set aside.

3. 3

   Cream butter and sugar

   In a large bowl, beat the softened butter, granulated sugar and icing sugar on medium-high speed for about 5 minutes, scraping down the sides halfway through, until pale and fluffy.

4. 4

   Add egg and vanilla

   Beat in the egg and vanilla extract until fully combined. The mixture will be creamy and thick.

5. 5

   Combine the dough

   Gradually add the flour mixture and beat gently just until combined. Avoid overmixing; the dough may look slightly crumbly.

6. 6

   Press and bake

   Transfer the dough to the prepared tray and press it into an even layer with your hands or the back of a spoon. Bake for 15 minutes, until lightly puffed with the top beginning to crack. Avoid overbaking, as the bars will continue to set while cooling.

7. 7

   Cool completely

   Take the tray out of the oven and leave the cookie slab to cool completely in the tray before adding the frosting.

8. 8

   Frost and decorate

   Spread the ready-made frosting evenly over the cooled slab with an offset spatula, then add a generous scattering of Christmas sprinkles or nonpareils.

9. 9

   Cut into pieces

   Lift the parchment and cookie slab out of the tray and place it on a cutting board. Cut into bars or triangles; for standard bars, cut into 6 × 3 rectangles, then cut each rectangle diagonally into halves or quarters for smaller triangles. Trim the edges if you prefer a neater finish.

What are sugar cookie bars?

Sugar cookie bars take the familiar buttery, vanilla-scented American sugar cookie dough and bake it in a single tray rather than shaping individual biscuits. This version is finished with ready-made frosting and Christmas sprinkles, making it easy to decorate for a holiday table.

The method relies on creaming the butter and sugars until fluffy, then pressing the dough into an even layer. Baking one slab also makes it simple to cut a batch into small portions for sharing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 184 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugars provide most of the carbohydrates, while the butter and frosting contribute much of the fat; the egg adds a little protein. Pair a bar with fruit or another less-sweet option if you want a more balanced dessert plate.

Why cream the butter and sugars?

Softened butter: it should give when pressed but remain solid, not melted. This lets it beat smoothly with the sugars.

Creaming time: beat for about 5 minutes and scrape the bowl halfway through so the mixture becomes pale and fluffy throughout.

Mix the dough gently

Dry mixture: whisking the flour, bicarbonate of soda, baking powder and salt first helps distribute the raising agents before they meet the butter mixture.

Once combined: add the flour mixture gradually and stop beating as soon as no dry pockets remain. A slightly crumbly-looking dough is expected and can be pressed together in the tray.

Press for an even bake

Even layer: press the dough across the lined tray and level the surface, paying attention to the corners. A consistent thickness helps the slab bake evenly.

Parchment: lining and lightly greasing the tray makes it easier to lift out the cooled slab and helps protect the edges from overbrowning.

Watch the baking cues

At 15 minutes: look for a lightly puffed surface with the beginnings of small cracks. The bars should not be baked until deeply browned.

Cooling: let the slab cool completely in the tray before frosting. If it is still warm, the frosting can soften and melt into the cookie layer.

Frost, sprinkle and slice

Frosting: spread it in an even layer over the cooled slab, then add the sprinkles while the surface is still receptive so they stay in place.

Cutting: lift the slab onto a board using the parchment. Cut it into rectangles first, then divide those diagonally for triangles if you want smaller festive pieces.

Serving ideas

These bars fit well on a holiday dessert tray alongside fruit, biscuits or other small sweets. Their sweet frosting makes smaller pieces useful when serving a spread with several desserts.

For a simple pairing, serve them with tea, coffee or a glass of milk. Cut the slab shortly before serving for the tidiest edges.

Recipe notes & tips

• Bring the butter to room temperature so it creams smoothly without needing to melt it.
• Scrape down the bowl halfway through creaming to incorporate butter and sugar from the sides.
• Stop mixing once the flour is combined to avoid developing a tough, dense dough.
• Press the dough into an even layer, especially in the corners of the tray.
• Wait until the slab is completely cool before spreading on the frosting.
• Use a long, sharp knife and wipe it between cuts for cleaner portions.

Variations

• Change the sprinkles: use another colour or shape to suit a different celebration.
• Add citrus: mix finely grated lemon or orange zest into the dough with the egg and vanilla.
• Use a different extract: replace the vanilla with almond extract for a different flavour.
• Make smaller triangles: cut each rectangle diagonally into quarters rather than halves.
• Tint the frosting: stir a little food colouring into the ready-made frosting before spreading.

Common mistakes to avoid

• Using melted butter: the dough texture can change; use butter softened at room temperature instead.
• Overmixing after adding flour: the bars can turn dense; beat only until the mixture comes together.
• Uneven pressing: thicker and thinner patches bake differently; level the dough across the whole tray.
• Overbaking: the slab can dry out; take it out at 15 minutes when lightly puffed and just beginning to crack.
• Frosting while warm: the topping can melt into the cookie; let the slab cool completely first.
• Cutting without lifting the parchment: the slab may be harder to portion neatly; move it to a board before slicing.

How to store

Store the cut bars in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. Let chilled bars sit out briefly before serving; reheating is not needed.

Frequently asked questions