Christmas Sugar Cookie Bars 7 Secrets for Perfect Festive Treats

Tired of spending hours rolling, cutting, and decorating dozens of individual sugar cookies only to have them turn out uneven, overcooked, or crumbling into pieces? These Christmas Sugar Cookie Bars are about to revolutionize your holiday baking forever. Hi there, I’m Simon, and I’ll never forget the December afternoon when Megan Carter walked into our test kitchen looking frazzled after baking 200 individual cookies for a holiday party. “There has to be a better way,” she declared, and within hours, she’d developed these genius bars. One pan, one batch of dough, and twenty minutes later, we had perfectly uniform, gorgeously frosted cookie bars that tasted exactly like classic sugar cookies but with a fraction of the effort.

These Christmas Sugar Cookie Bars deliver all the buttery, vanilla-sweet goodness of traditional sugar cookies in an easy sheet pan format that’s topped with fluffy buttercream frosting and festive sprinkles. The texture is perfectly soft with slight chewiness at the edges, and the presentation is absolutely stunning. As someone who’s spent years creating recipes that maximize flavor while minimizing stress, I can promise you this: these bars will become your new holiday baking tradition, freeing up hours while still delivering bakery-quality results.

In this comprehensive guide, you’ll discover everything from achieving that perfect cookie texture to creating flawless frosting. I’ll share insider tips for uniform bars, reveal creative decoration ideas, and answer all your questions about storage and customization.

Why This Christmas Sugar Cookie Bars Recipe Works

These Christmas Sugar Cookie Bars have become a holiday lifesaver for thousands of busy home bakers, and the reasons extend far beyond just convenience.

• Saves massive time – Make 24 bars in the time it takes to make 12 individual cookies
• Foolproof consistency – Every bar is exactly the same size and perfectly baked
• No rolling or cutting – Press dough directly into the pan and bake
• Easy decorating – Frost the entire pan at once instead of individual cookies
• Perfect for crowds – One 9×13 pan serves 24 people beautifully
• Kid-friendly – Children can help press dough and add sprinkles without precision skills
• Make-ahead friendly – Bake today, frost tomorrow, or freeze for weeks
• Customizable decorations – Use any colors, sprinkles, or designs to match your theme

Choosing the Right Ingredients for Christmas Sugar Cookie Bars

While this isn’t a meat-focused recipe, selecting quality ingredients is absolutely essential for Christmas Sugar Cookie Bars that taste incredible and bake perfectly every time.

Best Ingredient Choices for This Recipe

High-Quality Butter: This is the star ingredient in Christmas Sugar Cookie Bars, providing most of the flavor and creating that tender, melt-in-your-mouth texture. Use unsalted butter so you can control salt levels precisely. European-style butter (with higher butterfat content) creates even richer flavor, though standard butter works beautifully. The butter should be softened to room temperature – not melted, not cold. Room temperature butter (around 65-67°F) creams properly with sugar, incorporating air for lighter texture.

Pure Vanilla Extract: Never use imitation vanilla in these bars. Pure vanilla extract has complex flavor compounds that shine in simple recipes like this. If you want to splurge, use vanilla bean paste – the tiny specks look gorgeous and the flavor is intensely aromatic. Megan keeps a jar of vanilla beans in her sugar container, infusing the sugar with vanilla over time for extra flavor depth.

Quality All-Purpose Flour: Name-brand all-purpose flour creates the most consistent results. Different brands have slightly different protein contents, affecting texture. King Arthur and Gold Medal are reliable choices. For the softest bars, cake flour can replace up to ¼ of the all-purpose flour, though all-purpose alone works perfectly.

Fresh Leavening Agents: Baking powder must be fresh for proper rise and texture. Test yours by stirring ½ teaspoon into hot water – it should fizz vigorously. Old baking powder creates flat, dense bars. Replace baking powder every 6 months for best results.

Buying and Selection Tips

Butter Quality: Choose butter with simple ingredients – cream and sometimes salt, nothing else. Avoid “butter spreads” or margarine, which contain water and vegetable oils that drastically alter texture and flavor. For best results, buy butter at least one day before baking and leave it wrapped on the counter 1-2 hours before use to reach proper softness.

Sugar Selection: Standard granulated white sugar is perfect. Organic cane sugar works identically. Avoid superfine or baker’s sugar for the cookie base (though they’re excellent in frosting). The standard crystals cream properly with butter, creating ideal texture.

Egg Freshness: Fresh eggs provide better structure and flavor. Check the date on the carton. Room temperature eggs incorporate better into batter set them out 30 minutes before baking. If you forget, place whole eggs in warm (not hot) water for 5 minutes.

Food Coloring Options: Gel food coloring is vastly superior to liquid for frosting. It’s more concentrated, so you need less, and it doesn’t thin the frosting. Wilton, AmeriColor, and Chefmaster are reliable brands. For natural alternatives, freeze-dried strawberry or raspberry powder creates beautiful pink hues.

Ingredient Substitutions

Dairy-Free Butter: Vegan butter sticks (like Earth Balance or Miyoko’s) work well for dairy-free bars. Avoid tub spreads. The texture will be slightly different but still delicious. Use dairy-free milk in the frosting.

Egg Substitutes: Replace each egg with ¼ cup unsweetened applesauce or 1 “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes). The bars will be slightly denser but still tasty.

Gluten-Free Option: Use a 1:1 gluten-free baking blend (Bob’s Red Mill or King Arthur measure-for-measure). Add ¼ teaspoon xanthan gum if your blend doesn’t include it. The texture will be slightly more crumbly but close to traditional.

Sugar Alternatives: For reduced sugar, use ¾ cup sugar instead of 1 cup in the dough (don’t reduce more). For sugar-free, use granulated erythritol or monk fruit sweetener, though texture will be slightly different.

Ingredients & Prep for Christmas Sugar Cookie Bars

Proper preparation and precise measurements ensure your Christmas Sugar Cookie Bars turn out perfectly every single time.

Essential Ingredient List

For the Cookie Base:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ½ teaspoon almond extract (optional, adds depth)
• 2¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

For the Buttercream Frosting:

• ½ cup (1 stick) unsalted butter, softened
• 3-4 cups powdered sugar, sifted
• 3-4 tablespoons milk or heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Gel food coloring (optional)

For Decoration:

• Christmas sprinkles (red, green, white)
• Colored sanding sugar
• Candy canes, crushed
• Mini chocolate chips
• Edible glitter or pearl dust

Baking Prep Essentials

Preparing the Pan: Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides. This creates “handles” for easy lifting once baked and cooled. Grease the parchment lightly with cooking spray or butter. This double protection (parchment + grease) ensures easy removal and clean bars.

Room Temperature Ingredients: This cannot be overstated. Softened butter should leave a slight indent when pressed but not be greasy or melting. Room temperature eggs and any dairy blend seamlessly into the batter without creating lumps. Cold ingredients create dense, tough bars.

Measuring Flour Correctly: Use the spoon-and-level method: fluff the flour in its container, spoon into measuring cup without packing, level with a straight edge. Don’t scoop directly from the bag – this compacts flour, adding up to 25% more than intended, resulting in dry, crumbly bars.

Softening Butter Properly: The microwave is risky – butter can partially melt, ruining texture. Instead, cut butter into tablespoon-sized pieces and let sit at room temperature 30-60 minutes. In cold weather, place near (not on) a warm oven. Properly softened butter should be cool to the touch but very soft.

Pantry Staples and Flavor Enhancers

Almond Extract: Just ½ teaspoon adds incredible depth without making bars taste “almondy.” It enhances the vanilla and creates that classic sugar cookie flavor. Megan swears by this secret ingredient – leave it out and the bars taste good; include it and they taste professional.

Salt: Essential for balancing sweetness and enhancing all flavors. Don’t skip it in either the dough or frosting. Salt makes sweet things taste sweeter by contrast while preventing that one-dimensional cloying effect.

Vanilla Extract: The foundation of sugar cookie flavor. Use pure extract for authentic taste. The frosting needs vanilla too – don’t skip it there either. Some bakers use clear vanilla extract to keep frosting pure white, though regular is fine.

Powdered Sugar: Crucial for smooth, fluffy frosting. Always sift powdered sugar before using to eliminate lumps. Lumpy frosting looks unprofessional and feels gritty on the tongue.

Step-by-Step Baking Instructions for Christmas Sugar Cookie Bars

Follow these detailed steps for perfectly baked, beautifully frosted Christmas Sugar Cookie Bars every time.

Pre-Baking Prep for Christmas Sugar Cookie Bars

Preheat your oven to 350°F (175°C). Position a rack in the center of the oven for most even heating. Prepare your 9×13-inch pan with parchment paper as described above, with overhang on the long sides.

Ensure butter and eggs are at proper room temperature. If butter is still too firm, cut it into smaller pieces to speed softening. If eggs are cold, place them in a bowl of warm water for 5 minutes.

In a medium bowl, whisk together flour, baking powder, and salt. Whisk vigorously for 30 seconds to evenly distribute the leavening and aerate the flour. Set aside.

Baking Method for Christmas Sugar Cookie Bars

Creaming the Butter and Sugar in a large bowl using an electric mixer (stand or hand), beat softened butter on medium speed for 1 minute until smooth and creamy. Add sugar and beat on medium-high speed for 2-3 minutes until light, fluffy, and pale in color. The mixture should look almost white and feel airy. This creaming process incorporates air, creating lighter texture. Scrape down bowl sides halfway through.

Adding Wet Ingredients: Add eggs one at a time, beating well after each addition (about 30 seconds per egg). The mixture might look slightly curdled after the first egg this is normal and will smooth out. Add vanilla and almond extract (if using) and beat until fully incorporated. The batter should now be smooth, creamy, and pale yellow.

Incorporating Dry Ingredients: With mixer on low speed, gradually add the flour mixture in three additions. Mix just until no flour streaks remain after each addition. Stop mixing as soon as the flour disappears overmixing develops gluten, creating tough, cake-like bars instead of tender, cookie-like ones. The dough will be thick and slightly sticky.

Spreading in Pan: Transfer dough to prepared pan. Using your hands (lightly greased or dampened to prevent sticking) or an offset spatula, press and spread dough evenly into every corner and edge. The layer should be uniform thickness about ½ inch. Use the bottom of a measuring cup to smooth and compress the dough for the most even layer. Smooth any peaks or valleys.

Baking: Bake for 18-22 minutes until edges are barely golden and the center looks set but is still soft. The bars will continue cooking from residual heat after removal, so don’t overbake. A toothpick inserted in the center should come out with a few moist crumbs. The surface should not brown significantly just light golden around edges.

Doneness Check for Christmas Sugar Cookie Bars

These Christmas Sugar Cookie Bars are done when the edges are set and very lightly golden, but the center still looks slightly underdone. Press gently on the center – it should feel firm, not jiggly. A toothpick test should yield moist crumbs, not wet batter or completely clean.

Visual cues: The entire surface should look matte and set rather than shiny and wet. The edges will pull away from the pan sides very slightly. If the top is browning significantly or cracking, they’re overbaking remove immediately.

Critical Timing: Start checking at 18 minutes. Every oven is different. Better to slightly underbake than overbake – they firm up as they cool.

Cooling for Christmas Sugar Cookie Bars

Remove pan from oven and place on a wire cooling rack. Let cool in the pan for 15 minutes. The bars will firm up during this time. After 15 minutes, use the parchment overhang to lift the entire cookie slab out of the pan onto the cooling rack. This prevents soggy bottoms from trapped steam.

Cool completely before frosting – at least 1 hour, preferably 2 hours or overnight. Frosting warm bars causes the buttercream to melt and slide off. For fastest cooling, place the cooled rack in the refrigerator for 30 minutes.

Making the Frosting: While bars cool, make buttercream. Beat softened butter on medium speed for 1 minute until creamy. Add 3 cups sifted powdered sugar, 3 tablespoons milk, vanilla extract, and salt. Beat on low until combined, then increase to medium-high and beat for 2-3 minutes until light and fluffy. If too thick, add more milk 1 teaspoon at a time. If too thin, add more powdered sugar ¼ cup at a time. The frosting should be spreadable but hold its shape.

Frosting and Decorating: Once bars are completely cool, spread frosting evenly over the top using an offset spatula or butter knife. Work from center outward, creating smooth, even coverage. Immediately add sprinkles, crushed candy canes, or other decorations once the frosting sets, decorations won’t stick as well.

For a professional touch, Olivia pipes decorative swirls using a piping bag with a star tip. Or keep it simple with a blanket of colorful sprinkles. Let frosting set for 30 minutes before cutting into bars.

Cutting: Use a large, sharp knife warmed under hot water and dried. Cut into 24 bars (6 rows by 4 rows). Wipe and rewarm the knife between cuts for the cleanest edges.

Pro Tips for Perfect Christmas Sugar Cookie Bars

These expert techniques from Megan’s years of pastry mastery will elevate your Christmas Sugar Cookie Bars from good to absolutely spectacular.

Avoiding Dry or Cake-Like Christmas Sugar Cookie Bars

Don’t Overbake: This is the single most common mistake. The bars look underdone when perfect. They continue cooking after removal from the oven. Pull them when edges are barely golden and center looks set but soft. Check at 18 minutes!

Don’t Overmix: Once flour is added, mix just until combined. Overmixing develops gluten, creating tough, cake-like texture instead of tender cookie texture. A few flour streaks are fine they’ll incorporate as you spread the dough.

Proper Butter Temperature: Too-cold butter won’t cream properly, creating dense bars. Too-warm butter incorporates poorly, creating greasy, flat bars. Room temperature butter (65-67°F) should be soft but still hold its shape.

Even Dough Distribution: Uneven dough thickness creates uneven baking thin spots overbake while thick spots underbake. Take time to press dough evenly into all corners and smooth the top carefully.

Tool Recommendations for Christmas Sugar Cookie Bars

Stand Mixer or Hand Mixer: Essential for properly creaming butter and sugar. While possible by hand, electric mixing incorporates much more air, creating lighter, fluffier bars. A stand mixer is ideal but a hand mixer works perfectly.

Offset Spatula: Makes spreading dough and frosting infinitely easier. The angled blade allows you to smooth surfaces without your hand getting in the way. A butter knife works but an offset spatula is a game-changer.

Bench Scraper: Perfect for lifting and moving the cooled cookie slab. Also excellent for cutting clean, straight lines when portioning into bars.

9×13-Inch Metal Pan: Metal conducts heat better than glass, creating more even baking and better browning. If using glass, reduce oven temperature by 25°F and check doneness early.

Storage & Serving Christmas Sugar Cookie Bars

Room Temperature Storage: Store unfrosted bars in an airtight container at room temperature for up to 5 days. They actually taste better on day 2-3 as flavors develop. Frosted bars can stay at room temperature for 2-3 days if using American buttercream.

Refrigerator Storage: Frosted bars keep refrigerated for up to 1 week in an airtight container. Let come to room temperature (about 30 minutes) before serving for best flavor and texture. Cold bars are firmer and less flavorful.

Freezing: These freeze beautifully! Freeze unfrosted bars wrapped tightly in plastic wrap, then aluminum foil, for up to 3 months. Thaw at room temperature, then frost. Or freeze frosted bars on a baking sheet until solid, then wrap the frosting may lose some smoothness but still tastes great.

Gift Giving: Wrap individual bars in cellophane tied with ribbon. They’re perfect for cookie exchanges, holiday gifts, or bake sales. For extra protection, place wrapped bars in decorative tins or boxes.

Flavor Variations for Christmas Sugar Cookie Bars

Transform these Christmas Sugar Cookie Bars with creative twists that maintain the classic appeal while adding exciting new dimensions.

Peppermint Sugar Cookie Bars

Add ½ teaspoon peppermint extract to the dough along with vanilla. Mix ½ cup crushed candy canes into the batter. Frost with white buttercream and top with additional crushed peppermint candies. The cool mint flavor is quintessentially Christmas and pairs beautifully with chocolate (add mini chocolate chips if desired).

Lemon Sugar Cookie Bars

Replace vanilla extract with lemon extract in both dough and frosting. Add 2 tablespoons lemon zest to the dough. Make lemon buttercream using lemon juice instead of milk. Top with yellow sanding sugar. This bright, citrusy version is perfect for those who find traditional sugar cookies too sweet.

Brown Butter Sugar Cookie Bars

Brown the butter before making the dough: melt butter in a saucepan over medium heat, cooking until golden brown with nutty aroma (5-7 minutes). Cool completely, then refrigerate until solid again. Use as you would regular butter. This adds incredible depth with toffee and caramel notes.

Funfetti Birthday Bars

Fold ½ cup rainbow sprinkles into the finished batter before spreading in pan. Use clear vanilla extract to keep frosting pure white. Top with additional rainbow sprinkles. Perfect for birthdays or celebrations year-round.

Flavor Variation Comparison Table

Serving Suggestions for Christmas Sugar Cookie Bars

Presentation and serving style can transform your Christmas Sugar Cookie Bars from simple dessert into the centerpiece of your celebration.

Holiday Cookie Platter: Arrange Christmas Sugar Cookie Bars on a festive platter with other holiday treats like fudge, peppermint bark, and chocolate truffles. The bars’ bright colors and uniform shape create beautiful contrast with other desserts. Stack them in a pyramid or fan them out in overlapping rows.

Cookie Exchange Perfection: These are ideal for cookie exchanges. Wrap individual bars in clear cellophane bags tied with festive ribbon. Include a small card with the recipe. They transport easily without breaking and look professionally made.

Kids’ Decorating Party: Bake the bars without frosting, then let children frost and decorate their own squares. Set up a decorating station with frosting in squeeze bottles, various sprinkles, candies, and edible decorations. This is a hit at birthday parties and holiday gatherings.

Elegant Dessert Service: Cut bars into smaller, two-bite pieces and arrange on a tiered stand with fresh berries and mint garnish. Serve with coffee, hot chocolate, or dessert cocktails for upscale entertaining.

Gift Box Assembly: Layer bars in decorative tins with parchment between layers. Add a festive bow and gift tag. These make thoughtful hostess gifts, teacher appreciation presents, or neighbor gifts during the holidays.

Ice Cream Sandwiches: Make bars without frosting, cut in half to create thinner pieces, then sandwich vanilla ice cream between two pieces. Freeze until firm. Roll edges in sprinkles for a show-stopping frozen dessert.

Beverage Pairings: These sweet bars pair wonderfully with coffee (the slight bitterness balances sweetness), cold milk (classic comfort), hot chocolate, or peppermint tea. For adult gatherings, they complement dessert coffees or hot toddies beautifully.

FAQs About Christmas Sugar Cookie Bars

Here are answers to the most common questions about making perfect Christmas Sugar Cookie Bars every single time.

Can I make Christmas Sugar Cookie Bars ahead of time? Absolutely! Bake the bars up to 3 days ahead and store unfrosted in an airtight container. Frost the day of serving or up to 1 day ahead. You can also freeze baked unfrosted bars for up to 3 months just thaw and frost when needed.

Why are my Christmas Sugar Cookie Bars cake-like instead of cookie-like? The most common causes are overmixing the batter after adding flour (which develops gluten) or overbaking. Mix just until combined and pull the bars when they look slightly underdone. Also ensure you’re measuring flour correctly using the spoon-and-level method.

Can I use salted butter instead of unsalted? You can, but reduce the added salt to ¼ teaspoon. Salted butter contains varying amounts of salt depending on brand, so unsalted gives you better control. For best results, stick with unsalted butter.

How do I get clean cuts when slicing Christmas Sugar Cookie Bars? Use a large, sharp knife. Run it under hot water, dry it off, then make one cut. Wipe the blade clean, rewarm under hot water, dry, and make the next cut. This removes frosting and crumbs between cuts for the cleanest edges.

Is this recipe safe for pregnant women? Yes! All ingredients are fully cooked and safe. There’s no concern with pasteurized butter, eggs that are baked, or commercial extracts. The final product is completely safe for pregnant women.

Can I make these gluten-free? Yes! Use a 1:1 gluten-free baking blend that contains xanthan gum (or add ¼ teaspoon xanthan gum if your blend doesn’t include it). Bob’s Red Mill and King Arthur both make excellent 1:1 blends. The texture will be slightly more crumbly but still delicious.

Why did my frosting turn out too thin/thick? Frosting consistency depends on exact measurements and butter temperature. If too thin, add more powdered sugar ¼ cup at a time. If too thick, add milk 1 teaspoon at a time. The frosting should spread easily but hold its shape.

Can I decorate these with royal icing instead of buttercream? Certainly! Royal icing creates a smooth, hard surface perfect for detailed decorating. It also sets completely firm, making the bars easier to stack and transport. Use the same amount of frosting but switch to royal icing recipe.

Conclusion

There you have it everything you need to create stunning Christmas Sugar Cookie Bars that’ll save you hours while delivering all the flavor and fun of traditional sugar cookies! These festive bars prove that holiday baking doesn’t have to be stressful or time-consuming to be absolutely delicious and beautiful.

Christmas Sugar Cookie Bars 7 Secrets for Perfect Festive Treats

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• Author: Simon
• Total Time: 40 minutes (plus cooling and frosting)
• Yield: 24 bars 1x
• Diet: Vegetarian

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Description

These Christmas Sugar Cookie Bars feature a buttery, vanilla-sweet cookie base baked in a sheet pan and topped with fluffy buttercream frosting and festive sprinkles. They deliver all the flavor of traditional sugar cookies with a fraction of the work – no rolling, cutting, or decorating individual cookies required!

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Ingredients

Scale 1x2x3x

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs, room temperature

2 teaspoons pure vanilla extract

½ teaspoon almond extract (optional)

2¾ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup (1 stick) unsalted butter, softened (for frosting)

3–4 cups powdered sugar, sifted

3–4 tablespoons milk or heavy cream

1 teaspoon pure vanilla extract (for frosting)

Pinch of salt (for frosting)

Gel food coloring (optional)

Christmas sprinkles, colored sanding sugar, or crushed candy canes for decoration

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease parchment.

2. In a medium bowl, whisk together flour, baking powder, and salt. Whisk vigorously for 30 seconds. Set aside.

3. In a large bowl using electric mixer, beat softened butter on medium speed for 1 minute until smooth. Add sugar and beat on medium-high for 2-3 minutes until light, fluffy, and pale.

4. Add eggs one at a time, beating well after each addition (about 30 seconds per egg). Add vanilla and almond extract (if using). Beat until fully incorporated.

5. With mixer on low speed, gradually add flour mixture in three additions. Mix just until no flour streaks remain after each addition. Don’t overmix.

6. Transfer dough to prepared pan. Using greased hands or offset spatula, press and spread dough evenly into every corner. The layer should be uniform thickness (about ½ inch). Smooth with bottom of measuring cup.

7. Bake for 18-22 minutes until edges are barely golden and center looks set but is still soft. A toothpick should come out with moist crumbs. Don’t overbake.

8. Cool in pan for 15 minutes, then use parchment overhang to lift onto cooling rack. Cool completely before frosting (at least 1 hour, preferably 2 hours or overnight).

9. Make frosting: Beat softened butter for 1 minute. Add 3 cups powdered sugar, 3 tablespoons milk, vanilla, and salt. Beat on low until combined, then medium-high for 2-3 minutes until fluffy. Adjust consistency with more milk or powdered sugar.

10. Spread frosting evenly over cooled bars using offset spatula. Immediately add sprinkles or decorations.

11. Let frosting set for 30 minutes. Cut into 24 bars (6 rows by 4 rows) using a sharp knife warmed under hot water and wiped clean between cuts.

Notes

Room temperature butter and eggs are essential for proper texture. Set out 1-2 hours before baking.

Don’t overbake – bars look slightly underdone when perfect. They firm up as they cool.

Mix just until flour disappears to avoid tough, cake-like texture.

Measure flour correctly using spoon-and-level method, not scooping from bag.

Bars stay fresh at room temperature for 3 days, refrigerated for 1 week.

Freeze unfrosted bars for up to 3 months. Thaw and frost before serving.

For clean cuts, warm knife under hot water and wipe between cuts.

Gel food coloring works better than liquid for vibrant frosting colors.

Add sprinkles immediately after frosting – they won’t stick once frosting sets.

These taste even better on day 2 as flavors meld.

• Prep Time: 20
• Cook Time: 20
• Category: Dessert, Cookie Bars
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 215
• Sugar: 22g
• Sodium: 95mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 35mg

Keywords: Christmas sugar cookie bars, holiday cookie bars, easy Christmas cookies, sheet pan cookies, frosted sugar cookies, Christmas baking