This pan of Christmas sugar cookie bars has been my answer to holiday baking chaos for years. I first developed this version on a busy December afternoon when I wanted the familiar taste of cut-out sugar cookies but without fussing over chilling dough, rolling, and cutting shapes while the kids pressed sticky sprinkles all over the kitchen. These bars capture the same tender crumb and vanilla-almond flavor of classic sugar cookies, then get a generous layer of smooth buttercream and a bright shower of red, green, and white nonpareils that make them undeniably festive. They slice neatly into giftable portions and hold up well on cookie platters.

I remember handing a tray of these to our neighbors one snowy evening; the bars disappeared so fast that someone called back within an hour asking for the recipe. What I love most is the contrast between the slightly crisp edges and the soft, almost cake-like interior, punctuated by tiny pops of sprinkles. The frosting melts into the top just enough to keep the bars tender while providing that indulgent, buttery finish everyone expects at holiday gatherings. These are a go-to whenever I need something pretty and reliable that travels well.

Ingredients

• All-purpose flour: Use 2 cups of a reliable brand such as King Arthur or Gold Medal for consistent texture; proper measuring by spooning into the cup and leveling yields the best crumb.
• Cornstarch and baking powder: The 2 teaspoons cornstarch and 1 teaspoon baking powder lighten the structure so the bars stay tender instead of dense; do not substitute baking soda.
• Salted sweet cream butter: For both the dough and the frosting, use high-quality, real butter like Land O Lakes or Kerrygold, softened but not melted to room temperature for proper aeration.
• Granulated sugar and powdered sugar: 1 cup granulated for the base and about 2 1/2 cups powdered for the buttercream; sift the powdered sugar if it is lumpy for a silky frosting.
• Clear vanilla and almond extract: A tablespoon of pure vanilla extract in the dough plus clear vanilla in the frosting keeps the color bright; almond extract is used lightly for a subtle nutty note—do not overuse almond extract or it will dominate.
• Eggs: Two large room-temperature eggs create emulsion and lift; bring them out 30 minutes before mixing for best incorporation.
• Christmas nonpareil sprinkles: Use 4 tablespoons in the dough and additional sprinkles for the frosting. Choose small round nonpareils (red, green, white) for the best texture and color without bleeding into the batter.

Instructions

Prepare the pan and dry mix: Preheat the oven to 350 degrees Fahrenheit. Line a 9 by 9-inch baking dish with parchment paper that forms a sling for easy removal and spray lightly with baking spray such as Baker's Joy. In a small bowl, whisk together 2 cups all-purpose flour, 2 teaspoons cornstarch, and 1 teaspoon baking powder until evenly combined; set aside so the leavener is distributed. Cream the butter and sugar: In a medium mixing bowl, beat 3/4 cup softened salted butter with 1 cup granulated sugar on high with a handheld mixer for about 1 minute until pale and aerated. Scrape down the bowl to ensure even mixing. Add 1 tablespoon pure vanilla extract and 1 teaspoon almond extract and beat for another minute; the mixture should look fluffy and slightly ribbon-like when the beaters are lifted. Incorporate eggs and dry ingredients: Reduce speed to low and add the eggs one at a time, beating well after each addition so the batter doesn't separate. Increase speed to medium-low and add the flour mixture in two additions, mixing only until just combined to avoid developing excess gluten. Fold in 4 tablespoons of Christmas nonpareil sprinkles with a spatula until evenly distributed. Bake the bars: Spread the dough evenly into the prepared pan using an offset spatula for a smooth top. Bake on the middle rack for 20 to 22 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean. Do not overbake; the bars will continue to set as they cool. Allow them to cool completely in the pan on a wire rack before frosting. Make the buttercream: In a clean bowl, beat 1 cup softened salted butter with 1 teaspoon clear vanilla flavoring and 1/2 teaspoon almond extract on medium-high for 1 minute. Reduce speed and add 2 1/2 cups powdered sugar gradually, alternating with 4 to 5 tablespoons heavy cream until you reach spreadable consistency. Increase speed and whip for 1 to 1 1/2 minutes until light and silky. Frost and finish: Once the bars are completely cool, lift them from the pan using the parchment sling. Spread the buttercream evenly over the top with a silicone or offset spatula, then sprinkle generously with additional Christmas nonpareils. Slice into 1 1/2 by 3-inch bars (9-inch side divided into three and 9-inch side divided into six) for 18 portions.

Storage Tips

Store unfrosted bars tightly wrapped at room temperature for up to two days, or refrigerate once frosted for up to five days. For longer storage freeze unfrosted bars in a single layer until firm, then wrap individually and place in a freezer-safe container. To freeze frosted bars, flash freeze on a tray until the frosting firms and then wrap well. Reheat refrigerated bars at room temperature for 20 minutes before serving to soften the buttercream. Use airtight containers to prevent sweetness transfer from other foods.

Ingredient Substitutions

To make these dairy-free, substitute a block-style vegan butter for the salted butter and use a nondairy heavy cream alternative such as full-fat coconut cream in the frosting; flavor will shift slightly. For gluten-free, swap the flour for a 1-to-1 gluten-free all-purpose blend that contains xanthan gum and add an extra tablespoon of cornstarch for tenderness. If you prefer no almond flavor, omit the almond extract and increase vanilla by 1/2 teaspoon for balance.

Serving Suggestions

Serve these bars on a festive platter with other holiday bites such as salted chocolate truffles, spiced nuts, and ginger snaps to balance sweetness. For a seasonal twist, pair a warm slice with a cup of mulled cider or a strong coffee. Garnish plated bars with a small dusting of powdered sugar or a tiny sprig of fresh rosemary for an upscale look at holiday gatherings and cookie exchanges.

Cultural Background

Sugar cookies have roots in European holiday baking traditions where simple butter-sugar-egg doughs were shaped and decorated for celebrations. These bars are a modern adaptation that keeps the familiar flavors while simplifying technique, a trend common in American home baking where ease and presentation are both valued. The use of clear vanilla preserves the bright color of the frosting, a tip borrowed from professional bakers who frost items intended for display.

Seasonal Adaptations

Change the sprinkles and extracts for different holidays: use pastel nonpareils and a touch of lemon zest for spring, or swap the almond extract for peppermint and use red-and-white sprinkles for a peppermint theme. In autumn add 1/2 teaspoon cinnamon to the dough and top with cinnamon-sugar before baking for a warm spice note. You can also fold finely chopped nuts into the buttercream for texture in non-allergy-sensitive crowds.

Meal Prep Tips

Make the bars a day ahead and refrigerate unfrosted; prepare the buttercream the morning of serving and spread just before guests arrive to keep texture fresh. If assembling gift boxes, wrap bars individually in parchment and tie with baker's twine. Use disposable 9 by 9 pans for quick transport to parties and frost in the host’s kitchen to avoid temperature-related frosting issues.

These Christmas sugar cookie bars combine simplicity and showmanship, perfect for busy hosts who still want a homemade touch. They slice beautifully, travel well, and have become my go-to whenever I want something that looks festive without a lot of last-minute fuss. Bring a tray and watch them disappear.