Christmas Sugar Cookie Bars (Printable Version)
Soft sugar cookie bars topped with creamy buttercream and festive holiday sprinkles.
# What You'll Need:
→ Sugar Cookie Bars
01 -
2 cups all-purpose flour
02 -
2 teaspoons cornstarch
03 -
1 teaspoon baking powder
04 -
¾ cup salted sweet cream butter, softened
05 -
1 cup granulated sugar
06 -
1 tablespoon pure vanilla extract
07 -
1 teaspoon almond extract
08 -
2 large eggs, room temperature
09 -
4 tablespoons Christmas nonpareil sprinkles (red, green, and white)
→ Buttercream Frosting
10 -
1 cup salted sweet cream butter, softened
11 -
1 teaspoon clear vanilla flavoring
12 -
½ teaspoon almond extract
13 -
2½ cups powdered sugar
14 -
4 to 5 tablespoons heavy cream
15 -
Christmas nonpareil sprinkles (red, green, and white)
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Line a 9x9 inch baking dish with parchment paper, creating a sling. Spray lightly with baking spray. Set aside.
02 -
In a small bowl, whisk together all-purpose flour, cornstarch, and baking powder. Set aside.
03 -
Using a handheld mixer at high speed, beat softened butter in a medium bowl for 1 minute until creamy.
04 -
Add granulated sugar, vanilla extract, and almond extract to butter. Beat for 1 to 1½ minutes until mixture is light and fluffy.
05 -
Reduce mixer speed to low. Add eggs one at a time, beating well after each addition.
06 -
Increase mixer speed to medium-low. Add flour mixture gradually, one cup at a time, mixing just until incorporated after each addition.
07 -
Gently fold Christmas nonpareil sprinkles into the dough until evenly distributed.
08 -
Spread dough evenly in prepared baking dish. Bake for 20 to 22 minutes until edges are golden and a toothpick inserted in the center comes out clean. Let cool completely.
09 -
Beat softened butter, clear vanilla, and almond extract at medium-high speed for 1 minute until smooth.
10 -
Reduce speed to low. Alternately add powdered sugar (½ cup at a time) and heavy cream until fully combined. Increase speed to medium-high and beat 1 to 1½ minutes until frosting is smooth.
11 -
Remove cooled cookie bars from pan using parchment sling. Evenly spread frosting over bars using a spatula. Sprinkle with holiday nonpareil sprinkles. Slice into 1½ by 3 inch bars.
# Additional Notes:
01 -
Ensure butter is softened for proper creaming and smooth frosting consistency.