Soft Buttery Christmas Bars

These Christmas sugar cookie bars are buttery soft and covered with festive sprinkles making them the quickest way to bring holiday cheer to your dessert table. No need to roll out dough or use cookie cutters just press the dough in the pan bake and finish with a simple glaze. This is my go to treat when friends drop by unexpectedly during December and it never fails to make the kitchen smell like the holidays.

I made these with my niece one snowy weekend and it turned into our new holiday tradition. Everyone loves them before they even take a bite because they look so cheerful on the table.

Ingredients

• All purpose flour: gives structure and softness to the bars use a scoop and level method for accurate measuring
• Baking powder: helps them rise to a tender crumb check that yours is fresh for best lift
• Salt: boosts flavor even in sweets opt for fine sea salt for best dissolving
• Unsalted butter: makes the bars rich and melt in your mouth be sure it is fully softened for easy creaming
• Granulated sugar: gives sweetness and helps the bars bake up crisp on the edges select fine grained sugar
• Large egg: binds the dough and adds moisture choose a fresh local egg for best flavor
• Vanilla extract: gives warmth and classic sugar cookie taste pure vanilla is always worth it
• Almond extract: gives a classic bakery aroma just a hint makes these bars extra special
• Powdered sugar: whisked into the glaze for a silky smooth finish sift before measuring to avoid clumps
• Milk: thins out the glaze for easy spreading whole milk makes it rich but any milk works
• Red and green sprinkles or festive colored sugar: give instant holiday spirit I like to use a mix for extra color

Step by Step Instructions

Prepare the Pan:

Grease a nine by thirteen inch baking pan completely making sure to oil the corners to prevent sticking

Mix Dry Ingredients:

Whisk flour baking powder and salt in a medium bowl until evenly blended so your bars rise well and are not streaky

Cream Butter and Sugar:

Beat the softened butter and granulated sugar on medium speed for about three minutes until the mixture is light pale and fluffy this helps your bars have a melt away texture

Add Eggs and Extracts:

Beat in the egg vanilla extract and almond extract until you get a creamy mixture with no streaks this brings out the cookies’ signature flavors

Combine Wet and Dry Ingredients:

Gradually add the dry mixture to the wet ingredients in two or three additions mixing just until you see no streaks of flour over mixing makes the bars tough

Press and Bake:

Pat the dough evenly into the prepared pan using clean hands or the back of a measuring cup to level the top bake in your preheated oven for eighteen to twenty two minutes until the edges are just turning golden and a toothpick comes out mostly clean

Cool Completely:

Let the bars cool completely in the pan on a wire rack so the glaze will not melt when you spread it

Make the Glaze:

Stir together the powdered sugar and milk in a small bowl until completely smooth start with less milk and add drops until you get a pourable but thick glaze

Decorate:

Spread the glaze evenly over the cooled bars and shower with red and green sprinkles or sugar let the bars sit for at least fifteen minutes so the glaze can set before slicing

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You Must Know

• These bars stay fresh for up to four days in an airtight container
• They travel well and make a great shareable gift
• You can double the recipe and bake in a rimmed sheet pan for a crowd

I always look forward to the almond extract the scent floods the kitchen with memories of my grandmother’s Christmas cookies. The sprinkles were always my little brother’s job and he would absolutely cover every inch for maximum sparkle.

Storage Tips

Store bars in a tightly sealed container at room temperature for two to four days. For longer storage place the cooled glazed bars in a freezer safe bag with parchment between layers and freeze for up to two months. Thaw at room temperature before enjoying.

Ingredient Substitutions

You can swap almond extract for more vanilla or try a little lemon zest for brightness. If you need dairy free you can use plant based butter and your favorite non dairy milk in the glaze. For gluten free use a good quality one to one flour blend for best results.

Serving Suggestions

Serve these bars with mugs of cocoa or coffee at any holiday gathering. They make great lunchbox treats or a sweet addition to a cookie swap. I love wrapping them in cellophane with a ribbon for easy homemade gifts that everyone appreciates.

Cultural Holiday Twist

Sugar cookies have a long tradition in American holiday baking and these bars are the shortcut for busy seasons. Sprinkles can be swapped for any color to match Hanukkah Kwanzaa or New Year celebrations making them a versatile celebration treat.

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Recipe FAQs

→ What gives these bars their soft texture?

Using softened butter and creaming it well with sugar creates a tender, fluffy base, while the balance of flour and baking powder helps maintain softness during baking.

→ Can I make the bars thicker and chewier?

Chilling the dough for about 30 minutes before pressing it into the pan helps achieve a thicker and chewier texture.

→ What role do the extracts play in the flavor?

Vanilla and almond extracts enhance the buttery base with warm, comforting notes that complement the sweetness and festive sprinkles.

→ How do I know when the bars are fully baked?

Bake until the edges turn lightly golden and a toothpick inserted in the center comes out clean, ensuring a tender yet set interior.

→ What is the best way to apply the glaze?

Whisk powdered sugar with milk until smooth, then spread evenly over completely cooled bars to allow the glaze to set without melting.