This Christmas sugar cookie bars recipe has been my favorite holiday treat to bring to potlucks and family gatherings for years. I discovered this combination one December when I wanted something easier than decorating individual cookies but with the same flavor and nostalgia of classic sugar cookies. The texture is tender and pillowy thanks to a touch of cream cheese in the dough. The frosting is smooth and lightly tangy which balances the sweet base and makes the sprinkles really pop. Every year friends ask for the recipe and my sister requests an extra pan for the cookie swap.

What makes these bars special is that they capture the childhood memory of rolling out sugar cookie dough but without the fuss of cutters and chill time for individual shapes. The bars bake evenly in a 9 by 13 pan and slice into tidy squares that travel well. If you are short on time but want something that looks festive and tastes homemade then this method will be a new favorite. The almond extract is optional and gives a subtle depth when included. Serve them at dessert tables, breakfast buffets, or wrap small stacks as edible gifts.

Ingredients

• Unsalted butter for the bars: Use 1 2 0 and 1 2 cup softened to room temperature so it creams easily with sugar and creates a tender structure. I reach for a well known brand for consistent moisture.
• Cream cheese: Two ounce for the dough helps keep the bars soft and slightly tangy. Full fat gives the best mouthfeel. For the frosting use 2 ounce to add creamy richness.
• White sugar: One cup provides sweetness and contributes to a light brown edge when baked. Granulated is best here for even texture.
• Vanilla extract: Two teaspoons adds warm aroma. Use pure vanilla for the cleanest flavor in both dough and frosting.
• Almond extract: One half teaspoon optional. Use sparingly if you add it because it is concentrated and provides a subtle almond note not overpowering the vanilla.
• Eggs: Two large eggs bind the dough and add lift. Room temperature eggs incorporate more easily with creamed butter.
• All purpose flour: Two and one quarter cups supplies structure. Spoon and level the flour for accuracy rather than scooping directly from the bag.
• Cornstarch: Two teaspoons yields a delicate crumb and soft bite similar to a sugar cookie.
• Baking powder and salt: Two teaspoons baking powder and one quarter teaspoon salt balance rise and flavor.
• Frosting powdered sugar: Two to three cups adjusted for desired consistency with one half cup butter and two ounce cream cheese.
• Holiday sprinkles: Use a mix that holds color and shape after baking. Add sparingly so visual appeal does not overwhelm texture.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees Fahrenheit. Line a 9 by 13 inch baking pan with parchment paper leaving an overhang on two sides to lift the bars after baking. This ensures clean removal and straight edges when slicing. Cream butter and cheese: In a large bowl beat one half cup softened unsalted butter with four ounce cream cheese and one cup sugar until light and fluffy about two to three minutes. Scrape the sides so everything is evenly incorporated. Add flavor and eggs: Mix in two teaspoons vanilla and the optional one half teaspoon almond extract. Add two large eggs one at a time beating briefly after each addition until combined. Do not overmix to keep the texture tender. Combine dry ingredients: Whisk together two and one quarter cups all purpose flour, two teaspoons cornstarch, two teaspoons baking powder and one quarter teaspoon salt. This ensures even lift and a soft crumb. Fold dry into wet: Fold the dry ingredients into the wet mixture with a spatula until just combined. The dough will be slightly thick and soft. Press evenly into the prepared pan using an offset spatula for a smooth top. Bake and cool: Bake for approximately 16 to 20 minutes until the center is set and edges are lightly golden. Rotate the pan halfway through if your oven has hot spots. Let cool completely in the pan on a wire rack before frosting. Make the frosting: Beat one half cup unsalted butter with two ounce cream cheese and one quarter teaspoon salt until smooth. Add one half teaspoon vanilla and gradually beat in two to three cups powdered sugar until you reach a spreadable consistency. Start with two cups for a softer finish. Frost and decorate: Spread the frosting evenly over the cooled bars. Press holiday sprinkles into the frosting gently so they do not sink. Chill briefly to set if you prefer cleaner slices. Slice and serve: Use a sharp knife wiped between cuts to slice into squares. For neat edges chill the pan for 15 minutes then lift the slab using the parchment overhang and slice on a cutting board.

Storage Tips

Store the bars in an airtight container layered with parchment paper to prevent sticking. At room temperature they remain soft for one day. For longer storage refrigerate up to five days. If you need to freeze wrap the pan or individual slices tightly in plastic wrap and foil. Reheat briefly at room temperature or in the microwave for a few seconds to restore the soft texture. Quality indicators include a fresh aroma and no separation in the frosting.

Ingredient Substitutions

For a dairy free version substitute plant based butter and cream cheese alternatives though texture will be slightly different. Use gluten free flour blend cup for cup but add a teaspoon of xanthan gum if the blend lacks it. Replace almond extract with extra vanilla or lemon zest if you are avoiding nut allergens. For a lower sugar frosting use one and a half cups powdered sugar with two tablespoons plain yogurt to balance sweetness and maintain spreadability.

Serving Suggestions

Serve these squares with a cup of coffee or a mug of hot chocolate. For holiday presentation arrange on a platter lined with evergreen sprigs and dust lightly with sifted powdered sugar. Top a few squares with chopped toasted nuts for texture if guests do not have nut allergies. They pair well with whipped cream or a scoop of vanilla ice cream for an easy dessert plate.

Cultural Background

The flavor profile comes from classic American sugar cookie tradition which is a staple at holiday celebrations. Sugar cookies evolved from European butter cookie recipes and became popular in North America as an easy sweet that could be decorated for seasonal gatherings. This bar format is a modern adaptation to simplify the labor of decorating while preserving the signature flavors of vanilla and buttery richness.

Seasonal Adaptations

In winter add a quarter teaspoon ground cinnamon to the dough for warmth or fold in finely chopped candied citrus peel for brightness. For other seasons swap sprinkles for edible flowers or use pastel colors. For Valentine s Day choose heart sprinkles and a touch of red food color in the frosting to make themed bars.

Meal Prep Tips

Make the unfrosted bars ahead and freeze them. When you need a dessert, thaw in the refrigerator and spread fresh frosting the same day for a just made appearance. Keep the frosting in a piping bag in the fridge and pipe as needed for consistent portions. Portion into individual containers for breakfast platters during holiday mornings.

These Christmas sugar cookie bars are a reliable, crowd pleasing addition to any holiday table. They are forgiving, adaptable, and always the first to disappear. I hope you make them part of your seasonal baking this year and add your own special touches.