Overmixing the dough once the flour is added is a surefire way to end up with tough, dry bars. The moment you no longer see dry flour streaks, stop the mixer. I use a spatula to do the final incorporation by hand. Gluten development is what we want in bread, not in tender sugar cookie bars. A light hand at this stage makes all the difference in texture.
Using unsifted powdered sugar for the frosting is a small mistake with big visual consequences. I skipped sifting once and spent ages trying to beat out the lumps, which never fully disappeared. It resulted in a slightly grainy frosting that wasn’t as pretty to spread. Taking two minutes to sift the sugar makes the frosting luxuriously smooth and silky.
Adding sprinkles after the frosting has set is a common error that leads to a disappointing sprinkle slide-off. You must add your sprinkles immediately after spreading the frosting, while it’s still soft and tacky. I pour them generously over the top and gently press them in. If you wait even 10 minutes, they won’t stick properly and will just roll off when you cut or pick up the bars.
Serving Suggestions
These bars are perfect for a holiday party or cookie exchange. I cut them into smaller, bite-sized squares and arrange them on a festive platter. They’re easy to pick up and eat, and their cheerful, sprinkled top makes them the centerpiece of any dessert table. I always bring a stack of napkins, as they’re delightfully soft and a little messy in the best way.
For a fun family dessert, I sometimes serve them slightly warmed, with a scoop of vanilla ice cream on the side. The contrast of the cool ice cream with the soft, buttery bar is divine. It turns a simple cookie bar into a special holiday sundae that feels like a celebration.
They also make wonderful gifts. I’ll line a small cardboard gift box with parchment, stack a few bars inside, and tie it with a ribbon. It’s a homemade treat that feels personal and festive, and it’s always met with huge smiles. You can even package individual bars in clear cellophane bags for neighbors or coworkers.
Variations & Customizations
For a different flavor profile, you can add ½ teaspoon of almond extract to the cookie dough along with the vanilla for a classic bakery taste. You can also mix in ½ cup of festive additions like red and green M&M’s, white chocolate chips, or even finely chopped dried cranberries to the dough before pressing it into the pan.
The frosting is a fantastic canvas for creativity. Instead of vanilla, flavor it with a teaspoon of peppermint extract for a candy cane twist, and use crushed candy canes instead of sprinkles. For a rich chocolate version, add ¼ cup of unsweetened cocoa powder to the frosting and use chocolate sprinkles.
For a colorful twist, you can divide the frosting and tint it with gel food coloring. Create a marbled effect by dolloping different colors on the cooled bar and swirling them together with a toothpick. You can also leave the bars unfrosted and simply dust them with powdered sugar for a simpler, snowy look.
How to Store, Freeze & Reheat
Once frosted and cut, I store the bars in a single layer in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can store them in the fridge to keep the frosting firm, but let them come to room temperature for about 20 minutes before serving for the best texture and flavor.
You can freeze these bars very successfully. Freeze the unfrosted, baked bar whole, wrapped tightly in plastic and foil. Thaw overnight, then frost. You can also freeze individual frosted bars on a parchment-lined tray until solid, then transfer to a freezer container. They’ll keep for up to 2 months. Thaw at room temperature.
Reheating isn’t typically needed, but if you want to serve them warm, you can place an unfrosted square in the microwave for 8-10 seconds. If you’ve frozen frosted bars, it’s best to thaw them without reheating to preserve the frosting’s texture.
Conclusion
These Christmas Sugar Cookie Bars have become my go-to for hassle-free holiday baking. They bring all the joy and flavor of the season without any of the stress, and watching people’s faces light up when they take a bite is the best gift of all. I hope this recipe brings as much ease and sweetness to your holiday kitchen as it has to mine. Now, go preheat that oven and get ready to make some festive, frosted magic