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Need a showstopper for your next cookie swap? These jolly sugar cookie bars will be your new go-to trick! They pack all the yummy taste of traditional sugar cookies but cut your work in half—no need to roll or shape anything. Slather them with smooth vanilla buttercream and sprinkle generously with Christmas decorations, and they'll be the first treat to vanish from any holiday spread!
What Makes These So Special
You won't need to wait around for dough to chill—just blend, flatten and pop in the oven! Rather than fussing with countless individual cookies, you'll get one impressive tray. These treats stay wonderfully tender and chewy inside with a dreamy buttercream topping. And you can easily switch the decorations to fit any celebration throughout the year.
Gather Your Supplies
- Main Items: Room temperature butter, fresh eggs, pure vanilla.
- Sweetener Duo: Granulated and brown sugars create that melt-in-your-mouth texture.
- Flavor Boost: A dash of almond extract delivers that professional taste.
- Pantry Staples: All-purpose flour, cornstarch for extra softness.
- Topping Needs: Additional butter, confectioners sugar, cold heavy cream.
- Decorations: Your choice of festive Christmas sprinkles!
Baking Instructions
- Prep Your Space
- Heat your oven to 350°F and grab a 9x13 baking dish. Add parchment paper with some hanging over the sides to help you lift everything out later!
- Create Your Foundation
- Whip the butter and sugars until they look light and airy, roughly 3 minutes. Don't rush this—it's what gives you that amazing chewy texture. Throw in your egg, vanilla, and that magic touch of almond extract, then mix until everything looks smooth.
- Combine Dry Elements
- Add your flour, cornstarch, baking powder and salt. Stir just until everything comes together. Your dough should feel soft but manageable—if it seems too wet, sprinkle in a tiny bit more flour.
- Fill Your Pan
- Push the dough evenly across your lined pan. I usually use my fingertips or a flat-bottomed cup to smooth everything out. Don't worry about making it perfect—they'll taste amazing anyway!
- Into The Heat
- Bake for around 20 minutes and remember—they should look slightly underbaked in the middle when you pull them out! This is the secret to keeping them soft as they cool down.
- Whip Up The Topping
- While cooling happens, make your buttercream. Beat butter until fluffy, then gradually add powdered sugar, vanilla, and just enough cold cream to make it spreadable. Keep mixing until it's incredibly light and fluffy!
- Decoration Time
- Once completely cooled, spread your frosting across the top in whatever pattern you fancy. Then go crazy with sprinkles! During the holidays, more decoration is always better!
- Finishing Touches
- Let everything firm up in the fridge, then cut into squares. You'll get about 24 pieces depending on how big you want them!
Tips For Success
Always start with room temperature butter and eggs for smoother mixing. The cornstarch isn't optional—it's your secret weapon for tender bars. Keep a close eye while baking because slightly underdone is way better than overdone. And always wait till they're totally cool before adding frosting or you'll end up with a drippy disaster!
Tasty Variations
Toss in some mini chocolate chips for an extra surprise. Try swapping almond extract for peppermint to amp up the Christmas vibe. Go with cream cheese frosting if you want something less sweet. Color your frosting festive shades or even mix food coloring into the dough for a truly eye-catching treat!
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Plan Ahead
These sweet treats stay good for several days when kept in a sealed container. You can stash unfrosted bars in the freezer up to three months if you wrap them properly. Even frosted ones freeze wonderfully—just thaw them overnight in your fridge. They're perfect for knocking out some holiday baking early!
Frequently Asked Questions
- → Why do they seem underdone?
Let them bake a bit longer while cooling off.
- → How far ahead can I prep these?
Keep them fresh for up to 5 days in a sealed container.
- → Should these chill before slicing?
It’s optional but makes frosting set for neater cuts.
- → Can almond extract be skipped?
Absolutely, just use extra vanilla instead.
- → Can I bake a bigger batch?
Sure, double the ingredients and bake in a 9x13 pan with extra time.