Easy Festive Christmas Sugar Cookie Bars Recipe Perfect for Holiday Baking

Let me tell you, the scent of buttery vanilla and sugar wafting from my oven is enough to make anyone’s mouth water during the holidays. The first time I baked these Easy Festive Christmas Sugar Cookie Bars, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make classic sugar cookies with all the fuss of rolling and cutting shapes, but these bars? They’re dangerously easy and bring all the joy without the stress.

I stumbled upon this recipe one chilly December afternoon, trying to recreate that nostalgic taste without the mess of traditional cookies. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Honestly, these bars provide pure, nostalgic comfort, perfect for potlucks, sweet treats for your kids, or brightening up your Pinterest cookie board with their festive sprinkles and melt-in-your-mouth texture. After testing this recipe multiple times—in the name of research, of course—it’s become a staple for family gatherings and gifting. You’re going to want to bookmark this one for every holiday season ahead.

Why You’ll Love This Easy Festive Christmas Sugar Cookie Bars Recipe

As someone who’s baked a ton of holiday treats over the years, I can say these sugar cookie bars are a game-changer. Here’s why:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy holiday prep or last-minute baking urges.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry.
• Perfect for Holiday Celebrations: Great for cookie exchanges, school parties, or cozy evenings by the fire.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike — they’re soft but with just the right chew.
• Unbelievably Delicious: The buttery vanilla flavor combined with festive sprinkles is next-level holiday comfort food.

What sets this recipe apart? Instead of rolling dough and cutting shapes, you spread the batter in a pan for perfectly even bars every time. The secret touch is a hint of almond extract paired with classic vanilla, giving these bars a flavor punch that’s subtle but unforgettable. Plus, the sprinkle toppings add that festive sparkle, making them look as good as they taste. Honestly, this recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and say, “Yep, this is holiday magic.”

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and if you’re like me, you probably have them ready to go during the holiday season.

• All-purpose flour – 2 ½ cups (310g), the base for tender, soft bars
• Baking powder – 1 teaspoon, helps the bars rise just right
• Salt – ½ teaspoon, balances the sweetness perfectly
• Unsalted butter – 1 cup (227g), softened (adds richness and moistness)
• Granulated sugar – 1 cup (200g), for that classic sweet bite
• Large eggs – 2, room temperature (helps bind and add moisture)
• Pure vanilla extract – 2 teaspoons, the heart of the sugar cookie flavor
• Almond extract – ½ teaspoon (optional but highly recommended for a subtle nutty aroma)
• Festive sprinkles – ½ cup, your choice of holiday colors and shapes

If you’re feeling adventurous, you can swap half the all-purpose flour with almond flour for a nuttier twist. Or use dairy-free butter and egg replacer for a vegan-friendly version. For sprinkles, I recommend brands that don’t bleed color during baking—trust me, it keeps the bars looking picture-perfect.

Equipment Needed

• 9×13-inch baking pan: Essential for shaping the bars evenly. I’ve tried glass and metal pans; metal gives a slightly crisper edge, glass keeps them soft throughout.
• Mixing bowls: At least two – one for dry ingredients, one for wet.
• Electric mixer or whisk: An electric hand mixer speeds things up, but a sturdy whisk works just fine if you’re up for a little arm workout.
• Measuring cups and spoons: Precise measurements are key to perfect texture.
• Spatula: For folding in ingredients and spreading batter evenly.
• Parchment paper: Optional, but lining your pan helps with easy cleanup and bar removal.

If you don’t have a 9×13 pan handy, a slightly smaller pan works but expect thicker bars and longer baking time. Personally, I keep a budget-friendly silicone spatula that’s flexible and perfect for scraping every last bit of batter out of the bowl.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch pan or line it with parchment paper for easy removal.
2. Combine dry ingredients: In a medium bowl, whisk together 2 ½ cups (310g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
3. Cream butter and sugar: In a large bowl, use an electric mixer on medium speed to beat 1 cup (227g) softened unsalted butter with 1 cup (200g) granulated sugar until light and fluffy—about 3 minutes. This step is crucial for tender bars, so don’t rush it.
4. Add eggs and extracts: Beat in 2 large eggs, one at a time, then add 2 teaspoons vanilla extract and ½ teaspoon almond extract (if using). Mix until just combined.
5. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding carefully with a spatula until just combined. Overmixing can make the bars tough.
6. Spread batter: Transfer the dough to your prepared pan and spread evenly using a spatula. It should be thick but spreadable.
7. Sprinkle festive toppings: Generously scatter ½ cup of your favorite holiday sprinkles across the top, pressing lightly so they stick but don’t sink too much.
8. Bake: Place in the oven and bake for 25–30 minutes. The edges should be lightly golden, and a toothpick inserted near the center should come out with a few moist crumbs.
9. Cool completely: Let the bars cool in the pan on a wire rack for at least 30 minutes before slicing into squares. This step is key—cutting too soon makes them crumbly.

Pro tip: If your butter isn’t softened enough, the batter will be tough to spread. I usually leave mine out for an hour or zap it in 10-second bursts in the microwave, checking carefully. You want it soft, not melted.

Cooking Tips & Techniques

Getting these sugar cookie bars just right is easier than you think, but a few insider tips make all the difference. First, don’t skimp on creaming the butter and sugar. That fluffy texture traps air and gives bars a tender crumb.

Second, keep an eye on the baking time. Ovens vary, and you don’t want dry bars. Start checking at the 22-minute mark with a toothpick. The bars should be set but still soft in the middle.

Also, let the bars cool fully before slicing. I learned the hard way that cutting too soon leads to crumbly squares—and nobody wants that mess! If you’re impatient like me, pop the pan in the fridge for 20 minutes after cooling to firm them up quickly.

Multitasking tip? While the bars bake, clean your bowls and prep your serving dish to make the whole process feel like less of a marathon and more of a quick festive bake session.

Variations & Adaptations

• Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The texture will be just as soft, and I’ve tested brands like Bob’s Red Mill with great results.
• Spiced Holiday Bars: Add 1 teaspoon ground cinnamon and ¼ teaspoon ground nutmeg to the dry ingredients for a warm, cozy flavor twist.
• Chocolate Chip Delight: Mix in ½ cup mini chocolate chips right before spreading the batter for a sweet surprise in every bite.

For a dairy-free take, use vegan butter and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes) instead of regular eggs. I’ve tried this for a friend’s holiday party, and the bars came out moist and delicious, with just a hint of flaxseed flavor that pairs nicely with vanilla.

Serving & Storage Suggestions

Serve these sugar cookie bars at room temperature for the best texture and flavor. They’re perfect alongside a cup of hot cocoa or a festive tea blend—trust me, your holiday guests will thank you. If you want to make a pretty platter, dust lightly with powdered sugar and add some fresh cranberries or rosemary sprigs for that Christmas vibe.

Store leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. When ready to enjoy, thaw at room temperature and warm in a low oven (300°F/150°C) for 5-7 minutes to bring back that fresh-baked feel.

The flavors actually deepen after a day or two, making these bars an excellent make-ahead holiday treat. Just don’t wait too long to share them—if you’re anything like me, they won’t last!

Nutritional Information & Benefits

Each serving of these sugar cookie bars (based on 16 bars) contains approximately 220 calories, 10g fat, 30g carbohydrates, and 2g protein. While they’re definitely a treat, the recipe uses real butter and eggs, providing some protein and healthy fats that keep you full longer compared to processed snacks.

The inclusion of almond extract adds a tiny boost of vitamin E, a natural antioxidant. For those watching gluten, the gluten-free variation allows you to indulge without worry. Just note the bars do contain eggs and dairy, so they’re not suitable for those with allergies to those ingredients.

Honestly, these bars bring a bit of joy with every bite, and sometimes that’s just as important as the nutrition facts—especially during the holidays!

Conclusion

To sum it up, this Easy Festive Christmas Sugar Cookie Bars recipe is your go-to for holiday baking that’s simple, joyful, and downright delicious. You can tweak the flavors to suit your family’s tastes, and the bars hold up beautifully for gifting or treating yourself. I love this recipe because it hits that perfect balance of buttery richness and festive fun without the fuss of rolling and cutting dough.

Give it a try, share your own flavor twists in the comments, or send it to a friend who needs an easy holiday bake. Trust me, you’re going to want these bars front and center at your next holiday gathering. Happy baking, and may your kitchen smell like the holidays all season long!

FAQs About Easy Festive Christmas Sugar Cookie Bars

Can I make these bars ahead of time?

Absolutely! They store well at room temperature for a few days and freeze beautifully for longer storage. Just thaw and warm before serving.

What if I don’t have almond extract?

No worries! You can skip it or add a bit more vanilla extract. The bars will still be delicious, just missing that subtle nutty note.

Can I use a different size pan?

You can, but keep in mind that a smaller pan will make thicker bars and increase baking time, while a larger pan will thin them out and bake faster.

Why are my bars crumbly?

Usually, it’s because they were cut before fully cooling or overbaked. Let them cool completely in the pan, or chill for firmer bars before slicing.

Can I add mix-ins like nuts or chocolate chips?

Definitely! Fold in mini chocolate chips, chopped nuts, or dried fruit before spreading the batter for extra flavor and texture.

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