Christmas Sugar Cookie Bars
Christmas Sugar Cookie Bars are soft, chewy, and so easy to make. With a sweet cream cheese frosting and festive sprinkles, this is the perfect treat for the holiday season!
Ingredients
- Cookie Dough:
- ½ cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- ½ cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ½ teasppon almond extract
- 2 ounces cream cheese (softened to room temperature)
- 2½ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ cup Christmas jimmies sprinkles (or other sprinkles of choice)
- Frosting:
- 4 cups powdered sugar
- ½ cup unsalted butter (softened to room temperature)
- 2 ounces cream cheese (softened to room temperature)
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 2-3 tablespoons milk (I used 2%)
- 3-5 drops food coloring (if desired)
- 3 tablespoons Christmas sprinkles
Instructions
- Cookie Dough:
- Preheat oven to 375°F. Line a 9×13 baking pan with parchment paper or foil, extending the sides over the pan for easy removal. Spray lightly with cooking spray. Set aside.
- In a large mixing bowl, cream together butter and sugar using an electric hand mixer or stand mixer with fitted paddle attachment for 2-3 minutes, or until light and fluffy.
- Add in Greek yogurt, eggs, vanilla, almond extract, and cream cheese and mix until combined. Set aside.
- In a medium bowl, sift together the flour, baking powder, cornstarch, and salt. Slowly add the flour mixture into the wet mixture until everything is combined. Fold Christmas sprinkles into the batter.
- Press the batter in the prepared baking dish and spread it out evenly with a rubber spatula. Bake for 16-20 minutes, or until edges just barely start to turn golden brown.
- Remove from the oven and cool completely on a wire rack.
- Frosting:
- In a large mixing bowl, add powdered sugar, butter, cream cheese, and vanilla and beat until smooth. If the frosting is too thick, add 1 tablespoon of milk at a time until consistency thins out a bit. The frosting should be creamy and fluffy.
- If using food coloring, add a few drops and stir until well combined. Spread frosting evenly over cooled bars. Top with sprinkles, if desired, and cut into squares.
Notes
- Bars will last in an airtight container in the refrigerator for up to five days.
- See my tips and tricks for making these Christmas Sugar Cookie Bars above the recipe box.
