Baked in a sheet pan, dipped in royal icing, and finished with festive sprinkles, these soft and chewy Christmas sugar cookie bars bring the flavor and texture of classic decorated sugar cookies in an easier bar format.
Inspired by years of pastry work, this recipe recreates decorated sugar cookies — the melt-in-your-mouth centers, the soft chew, and the crisp royal icing top — but much faster and simpler to make.
These bars stay soft and chewy for days thanks to the royal icing layer that seals in moisture, making them ideal for cookie boxes, parties, or holiday gatherings.
Table of Contents
Why We Love Christmas Sugar Cookie Bars
- Super soft and extra chewy — the same comforting texture as soft sugar cookies.
- No rolling, chilling, or cookie cutters required — press the dough into a pan and bake.
- One bowl and a whisk is all you need for the dough.
- Excellent for holiday cookie boxes and gifting.
- Perfect for a crowd — this recipe yields about three dozen bars.
Ingredient Notes and Substitutions
Butter: Use melted butter rather than creamed butter. Melted butter produces a denser, chewier texture that mimics classic sugar cookies.
Cornstarch: Adding cornstarch softens the gluten in the flour and helps create a tender, chewy crumb.
Meringue powder: Replaces raw egg whites in royal icing. It creates a stable icing that firms quickly. Use a good-quality brand for the best flavor.
Food coloring: Gel colors give more vivid shades without thinning the icing.
Recipe Instructions
The full ingredient list and exact measurements are in the recipe card below.
Step 1: Mix the wet ingredients. In a large bowl whisk the melted butter and granulated sugar until combined, then whisk in eggs and vanilla.
Step 2: Fold in the dry ingredients. Gently fold in all-purpose flour, cornstarch, and salt until just combined — do not overmix.
Step 3: Bake the cookie bars. Press the dough evenly into a 9×13-inch pan and bake until the edges are just barely golden. Cool the pan completely on a wire rack before cutting.
Step 4: Cut the bars. Flip the cooled pan onto a cutting board and slice into rectangles, squares, or triangles. Transfer pieces to a wire rack with a sheet pan below to catch excess icing.
Step 5: Make the royal icing. Whisk powdered sugar, meringue powder, clear vanilla, and water until light and fluffy. Divide and color as desired.
Step 6: Frost the bars. Dip the flat side of each bar into the icing, scrape off excess, then add sprinkles. Let the icing set before packaging or serving.
Decorating Ideas and Variations
- Icing alternative: If short on time, spread vanilla buttercream on top before cutting instead of royal icing.
- Toppings: Swap sprinkles for chopped nuts, M&M’s, or crushed candy canes.
- Flavor variations: Add a touch of almond or peppermint extract to the dough or icing.
- Other holidays: Use pink icing and heart sprinkles for Valentine’s Day, or rainbow sprinkles for birthdays.
Tips for Perfect Sugar Cookie Bars
- Use a kitchen scale for the most accurate results. If you don’t have one, spoon and level flour rather than scooping.
- Do not overmix the dough to avoid developing too much gluten and producing dry bars.
- Do not overbake; remove when the edges are a very light golden brown.
- Let the butter cool until warm but not hot before mixing with eggs.
- Bring ingredients to room temperature for even mixing and consistent texture.
Tips for Working with Royal Icing
- Adjust consistency by adding water a teaspoon at a time for thinner icing or more powdered sugar to thicken.
- Keep icing covered with plastic wrap when not in use to prevent it from drying out.
- Stir before use if the icing has been sitting.
Where to Find Cute Holiday Sprinkles
Local craft stores, big-box retailers, and online shops carry festive sprinkle mixes. Some popular options include:
- Sweet Tooth Fairy sprinkle mix
- Sweetapolita mixes
- Fancy Sprinkles assortments
FAQs
Once the icing is fully set, store bars in an airtight container at room temperature. The moisture from the icing helps them stay soft; they remain soft and chewy for about 3–4 days.
Avoid freezing after icing. You can freeze plain baked bars and thaw them before decorating.
Yes. Halve the recipe and bake in an 8×8-inch pan; bake time will be similar.
Drop portions into the pan and use lightly greased hands to press the dough together, finishing with an offset spatula to smooth the top.
If you enjoy these bars, try other cookie-bar recipes for variety and gifting.
More Holiday Cookie Recipes
If you make this recipe, please share your results in the comments and consider leaving a rating — feedback helps refine the recipe.
Christmas Sugar Cookie Bars
Equipment
-
metal 9×13 baking pan
Ingredients
Sugar Cookie Dough
- 1 cup unsalted butter, melted
- 1 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 1/4 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp fine sea salt
Royal Icing Frosting
- 2 1/2 cups powdered sugar
- 1 tbsp + 1 tsp meringue powder
- 3–5 tbsp water
- 1/4 tsp clear vanilla extract
- Christmas colored sprinkles
- Red and green gel food coloring
Instructions
- Before you start. Line a metal 9×13 pan with parchment and preheat the oven to 350°F (180°C).
- Whisk the butter and sugar. Combine melted butter and granulated sugar in a large bowl.
- Whisk in the wet ingredients. Add eggs and vanilla and whisk until blended.
- Fold in the dry ingredients. Gently fold in flour, cornstarch, and salt until just combined.
- Press the dough into the pan. Use lightly greased hands to press the dough into the pan and smooth the top with an offset spatula.
- Bake the cookie bars. Bake 18–25 minutes until set and the edges are barely golden. Cool completely on a wire rack.
- Cut the bars. Flip the pan onto a cutting board and slice into desired shapes. Transfer to a wire rack with a sheet pan beneath to catch excess icing.
- Make the royal icing. Whisk powdered sugar, meringue powder, clear vanilla, and water on medium speed for about 3 minutes until fluffy. Reserve a small amount for piping if desired. Thin the rest slightly for dipping.
- Color the icing. Divide and tint portions red, green, and leave one white. Cover bowls with plastic while working.
- Decorate the bars. Dip the flat side into icing, scrape off excess, return to rack, and add sprinkles. Let set before packaging; drying time depends on humidity (about 1–2 hours).
- Store leftover bars in an airtight container at room temperature for 3–4 days. Do not freeze once iced; un-iced bars can be frozen and decorated after thawing.
Notes
Food coloring: Gel colors produce bright, concentrated hues without thinning the icing.
Cut sizes: Rectangle bars: 2 1/2 × 1 1/4 inches. Squares/triangles: 2 1/4-inch squares, cut diagonally for triangles.
8×8 pan: Half the recipe, press into an 8×8 pan, and bake about 18–20 minutes for 15–18 bars.
Glass or ceramic pans: They can be used but may need a slightly longer bake time — check every 2 minutes after 18 minutes.
Do not over-bake. Remove when edges are very lightly golden; bars continue to set while cooling in the hot pan.
Keep icing covered with plastic wrap when not in use to prevent hardening.
This recipe was created and tested by a real person
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.