My love for classic Christmas sugar cookies was always tempered by the dread of rolling out dough, chilling, cutting, and repeating with scraps. One chaotic holiday season, in a moment of “what if?” inspiration, I pressed my favorite sugar cookie dough into a pan instead. The smell that filled my kitchen was pure nostalgia: sweet vanilla and butter, with a hint of toasty edges. When I pulled out the golden, pillowy sheet of cookie and slathered it with vibrant frosting, then cut it into cheerful squares, I knew I’d discovered a holiday game-changer. These bars deliver every bit of the beloved flavor and festive fun, minus all the fuss.
Why You’ll Love This Recipe
You will love this recipe because it captures the entire spirit of Christmas baking—the buttery cookie, the sweet frosting, the colorful sprinkles—in one simple, no-roll, no-chill pan. It’s incredibly forgiving, perfect for baking with little helpers, and yields a massive batch of soft, thick, and delicious bars that are ideal for gifting, potlucks, or satisfying a crowd of cookie monsters. It turns a potentially all-day project into a joyful, manageable hour in the kitchen.
Ingredients
For the Cookie Bars:
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract (yes, a full tablespoon!)
- ½ teaspoon almond extract (trust me, don’t skip this)
- 3 cups (375g) all-purpose flour, spooned and leveled
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
For the Frosting:
- ½ cup (1 stick / 113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- ¼ cup whole milk or heavy cream, plus more as needed
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Red or green gel food coloring
- Holiday sprinkles for decorating
A few key notes: using real butter and pure vanilla is non-negotiable for that classic, rich sugar cookie flavor. The almond extract is my secret weapon—it doesn’t taste like almonds, but it elevates the vanilla and gives that authentic bakery-style depth. For the frosting, sifting the powdered sugar is a step I used to skip, but I learned the hard way that it prevents lumps and creates a flawlessly smooth, creamy texture. Gel food coloring gives vibrant color without thinning the frosting.(See the next page below to continue…)