These Easy Christmas Sugar Cookie Bars are soft, buttery, and finished with a thick layer of creamy frosting and festive sprinkles. They’re everything I love about classic sugar cookies, but without the rolling, cutting, or waiting between batches. Baked in one pan and cut into neat squares, these bars are the perfect addition to any holiday dessert tray.
Why You’ll Love This Recipe
I love how quick and fuss-free these sugar cookie bars are. No chilling time, no cookie cutters, and no multiple trays in and out of the oven. Just mix, bake, frost, and slice. The cookie base is soft and chewy, while the sweet vanilla frosting adds that nostalgic holiday cookie flavor. Whether I use yogurt or applesauce, they always turn out perfectly moist and delicious. Plus, decorating with colorful sprinkles makes them feel festive without much effort—perfect for gifting or bringing to a holiday party.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Bars:
1/2 cup butter, softened
3/4 cup sugar
1/4 cup plain yogurt or applesauce
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
For the Frosting:
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 tablespoon milk of choice
1/2 teaspoon pure vanilla extract
A few drops of natural red or green food coloring (optional)
Holiday sprinkles for topping
Directions
I start by preheating the oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper or lightly greasing it.
In a large bowl, I beat the softened butter and sugar together until it’s light and creamy.
I mix in the yogurt (or applesauce) and vanilla extract until everything is smooth and combined.
Next, I stir in the flour, baking soda, and salt to form a soft dough.
I press the dough evenly into the prepared pan and bake for 18 to 22 minutes, just until the edges are lightly golden.
Once baked, I let the bars cool completely before moving on to the frosting.
For the frosting, I beat the butter until it’s fluffy, then slowly add powdered sugar. I mix in the milk, vanilla extract, and a few drops of food coloring if I’m feeling festive.
I spread the frosting evenly over the cooled cookie bars and top with sprinkles.
After a quick chill in the fridge for 10–15 minutes, I slice the bars cleanly into squares and they’re ready to serve.
Servings and timing
Servings: 16 bars
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 160 kcal per bar
Variations
I sometimes swap the vanilla extract for almond extract for a more bakery-style flavor. For a richer cookie, I use sour cream instead of yogurt. If I want to go dairy-free, I simply use plant-based butter and almond milk in both the dough and frosting. For fun variations, I change the sprinkles depending on the occasion—red and green for Christmas, or pastel colors for Easter or birthdays.
Storage/Reheating
I store these cookie bars in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. For even longer storage, I freeze them (frosted or unfrosted) in a freezer-safe container with parchment between layers for up to 2 months. When I’m ready to serve, I let them thaw in the fridge or on the counter. I don’t recommend reheating these, as they’re meant to be enjoyed at room temperature or chilled.
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FAQs
How do I know when the cookie bars are done baking?
I look for lightly golden edges and a set center. The middle shouldn’t jiggle, but it’ll continue to firm up as it cools.
Can I make these bars ahead of time?
Yes, I often make them a day or two in advance. I store them in the fridge and slice them right before serving for the cleanest cuts.
What’s the best way to frost the bars evenly?
I like to use an offset spatula for a smooth layer. Letting the bars cool completely makes spreading the frosting much easier.
Can I use a different size pan?
Yes, a 9×9-inch pan works too, but the bars will be thinner and bake slightly faster. I check them a few minutes earlier.
Are these sugar cookie bars good for kids to help with?
Absolutely. I usually let kids help with spreading frosting and adding sprinkles. It’s a great holiday baking activity.
Conclusion
These Easy Christmas Sugar Cookie Bars are a holiday staple in my kitchen. They deliver all the joy of classic sugar cookies in a simple, mess-free format that’s ideal for sharing. Whether I’m making them for a party, a cookie exchange, or just to enjoy with a cup of hot cocoa, they’re always a hit. Quick to make and endlessly customizable, they’re my go-to for festive, foolproof holiday baking.
📖 Recipe:
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Easy Christmas Sugar Cookie Bars
- Total Time: 30 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
These Easy Christmas Sugar Cookie Bars are soft, buttery, and topped with creamy vanilla frosting and festive sprinkles. Baked in a single pan, they’re a no-fuss holiday treat that captures all the flavors of traditional sugar cookies—without the rolling or cutting.
Ingredients
1/2 cup butter, softened
3/4 cup sugar
1/4 cup plain yogurt or applesauce
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
For the Frosting:
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 tablespoon milk of choice
1/2 teaspoon pure vanilla extract
A few drops of natural red or green food coloring (optional)
Holiday sprinkles for topping
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a large bowl, beat the softened butter and sugar until light and creamy.
- Add the yogurt (or applesauce) and vanilla extract; mix until smooth.
- Stir in the flour, baking soda, and salt to form a soft dough.
- Press the dough evenly into the prepared pan.
- Bake for 18 to 22 minutes, until the edges are lightly golden.
- Let the cookie bars cool completely in the pan.
- For the frosting: Beat the butter until fluffy. Gradually add powdered sugar, then mix in milk, vanilla extract, and food coloring if using.
- Spread the frosting over the cooled bars and top with sprinkles.
- Chill in the fridge for 10–15 minutes before slicing into squares.
Notes
Swap vanilla extract for almond extract for a bakery-style flavor.
Sour cream can be used instead of yogurt for a richer texture.
Make them dairy-free with plant-based butter and almond milk.
Decorate with seasonal sprinkles for different occasions.
Store in an airtight container at room temp for 3 days, or refrigerate up to 1 week.
Freeze frosted or unfrosted bars up to 2 months with parchment between layers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Sugar: 18g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
