This Christmas sugar cookie bars recipe has been my go-to for holiday cookie exchanges and last-minute gatherings. I discovered the combination of a tender, buttery bar base with a thick, silky vanilla buttercream one December afternoon while I was short on time but wanted something special for school bake sales. The bars have a melt-in-your-mouth texture, a fine crumb from the creamed butter and sugar, and a glossy frosting that holds sprinkles without melting into the surface. Everyone who tastes them comments on how they remind them of cut-out sugar cookies but in an easier, slice-and-serve format.

I love these bars because they slice neatly, travel well, and stay soft for several days when stored properly. The batter is forgiving so home bakers can mix by hand or with a stand mixer, and the frosting can be adjusted for spreadability depending on how cold your kitchen is. The red and green jimmy sprinkles add the classic holiday look that children and adults both adore, and the recipe scales easily for larger pans or multiple batches when you need to feed a crowd.

Ingredients

• Sugar and Powdered Sugar: Use 3/4 cup granulated sugar and 1/4 cup powdered sugar for the base. The small amount of powdered sugar contributes to a finer, softer crumb. I prefer Domino or C&H for consistent sweetness.
• Butter: 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature. Properly softened butter creams more smoothly with sugar, trapping air that gives lift and tenderness.
• Vanilla Extract: 2 teaspoons pure vanilla extract. Pure vanilla gives depth compared to imitation, and Nielsen-Massey is my recommended brand for reliable flavor.
• Eggs: 2 large eggs at room temperature. Room temperature eggs incorporate more evenly and help the batter emulsify for a uniform texture.
• Baking Powder and Salt: 1 teaspoon baking powder and 1/2 teaspoon salt. The baking powder provides a gentle rise while the salt balances the sweetness.
• All-Purpose Flour: 2 1/4 cups all-purpose flour. Spoon and level when measuring to avoid packing. King Arthur or Gold Medal work well.
• Sprinkles: 3 tablespoons red and green jimmy sprinkles for the batter and additional sprinkles for the frosting. Add sparingly to avoid bleeding color.
• Frosting: 2 1/4 cups powdered sugar, 1/2 cup unsalted butter plus 2 tablespoons softened, 3 to 4 tablespoons heavy cream or milk, 1/8 teaspoon salt, and 1 1/2 teaspoons vanilla extract. Use the higher end of cream for a looser spread and the lower end for thicker piping.

Instructions

Preheat and Prepare the Pan: Preheat the oven to 350 degrees Fahrenheit and line a 9x13-inch baking pan with parchment paper leaving an overhang on two sides for easy lifting. Lightly grease the parchment to prevent sticking. Proper pan preparation ensures clean removal and even baking. Cream Butter and Sugars: In a large bowl using a stand mixer with the paddle or a hand mixer, cream 3/4 cup softened butter with 3/4 cup granulated sugar and 1/4 cup powdered sugar until pale and fluffy, about 2 to 3 minutes. Scrape the bowl midway to ensure even creaming. The mixture should look light and aerated which contributes to a tender crumb. Add Eggs and Vanilla: Add the 2 large eggs one at a time, mixing on low speed until incorporated, then stir in 2 teaspoons vanilla extract. Mixing too fast after adding eggs can cause the batter to curdle, so keep the speed moderate. Combine Dry Ingredients: Whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a separate bowl. Add the dry ingredients to the wet in two additions on low speed, mixing just until combined. Overmixing will develop gluten and make the bars tough. Fold in Sprinkles and Press Dough: Fold in 3 tablespoons red and green jimmy sprinkles gently with a spatula. Transfer the dough to the prepared pan and use the back of a spatula or lightly oiled hands to press it evenly into the pan, reaching the corners. Bake: Bake at 350 degrees Fahrenheit for 16 to 20 minutes, or until the top is set and the edges are lightly golden. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter. Rotate the pan halfway through baking for even color. Cool Completely: Allow the bars to cool in the pan on a wire rack for at least 30 minutes. Cooling completely is essential before frosting; warm bars will cause the buttercream to slide and melt into the surface. Prepare the Frosting: Beat 1/2 cup plus 2 tablespoons softened unsalted butter with 2 1/4 cups powdered sugar on low to start, then add 1 1/2 teaspoons vanilla, 1/8 teaspoon salt, and 3 to 4 tablespoons heavy cream or milk one tablespoon at a time until you reach your desired consistency. For spreading, aim for a glossy, slightly thick texture. For piping, make it firmer by reducing cream by one tablespoon. Frost and Decorate: Spread the frosting evenly over the cooled bars using an offset spatula. Sprinkle additional red and green jimmy sprinkles immediately so they adhere. Chill briefly in the refrigerator for 10 minutes to set the frosting for cleaner slicing. Slice and Serve: Lift the parchment out and slice into 12 bars with a sharp knife wiped between cuts for clean edges. Store or package as desired.

Storage Tips

Store bars in a single layer if possible to protect the frosting. Use an airtight container lined with parchment between layers if stacking is necessary. At room temperature they remain soft for 48 hours. For longer storage, refrigerate for up to seven days; bring to room temperature before serving for the best texture. When freezing, cut into bars first, flash-freeze on a tray until firm, then wrap each piece in plastic wrap and place in a zip-top freezer bag for up to three months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Ingredient Substitutions

If you prefer a slightly richer flavor, swap 2 tablespoons of the butter in the dough for an equal amount of vegetable shortening; this helps maintain a softer texture at room temperature. For dairy-free needs, use a vegan butter and a non-dairy milk in the frosting, though texture and flavor will vary. For lower sugar, reduce the granulated sugar by 2 tablespoons and add 1 tablespoon of maple syrup, but note the bars will be slightly denser. Use gluten-free 1-to-1 flour to make the bars gluten-free; the texture will be more delicate, so chill the dough briefly before pressing it into the pan.

Serving Suggestions

Serve bars on a festive platter with a dusting of extra powdered sugar for a snowy effect. Pair with hot cocoa or mulled cider for a comforting holiday spread. For a party, arrange smaller bite-size squares alongside other cookies and small candies. Garnish with a sprig of fresh rosemary for a holiday look that also adds aromatic contrast. These bars also travel well in bakery boxes and make thoughtful edible gifts when wrapped in parchment and tied with ribbon.

Cultural Background

Sugar cookies are a classic in American holiday baking with roots in simple European butter cookie traditions. The bar format transforms the individual cut-and-bake cookie into a convenient tray bake that became popular in mid-20th century home baking as cooks sought faster, less labor-intensive methods. Decorating with red and green sprinkles ties the treat to modern holiday aesthetics and the long tradition of decorating cookies for seasonal celebrations.

Seasonal Adaptations

In winter, add 1/2 teaspoon ground cinnamon to the dough for warmth. Brighten the bars in spring by swapping sprinkles for lemon zest and a drizzle of lemon glaze. For Christmas variations, fold in 1/2 cup finely chopped dried cranberries and white chocolate chips for a tart and sweet contrast. For a more adult holiday version, brush the top lightly with a rum or brandy syrup before frosting to add depth.

Meal Prep Tips

Make a double batch and freeze half unfrosted. Thaw and frost the night before your event for the freshest appearance. Keep frosting in a sealed container in the refrigerator for up to five days and rewhip briefly before spreading if it firms up. Use a bench scraper and a warm, dry knife for slicing neat squares; dip the knife in hot water and dry between cuts for the cleanest edges.

These bars have become a holiday tradition in my kitchen because they combine nostalgia with speed. Whether you bring them to a potluck, send a tin to a friend, or keep a small stash for yourself, they deliver comfort, cheer, and dependable flavor. I hope you find them as comforting and easy to love as my family does.