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Christmas Cookie Bars

Christmas cookie bars bake in a 9x13-inch pan for soft, tender squares topped with smooth vanilla frosting. Finish them with red and green holiday sprinkles for a festive treat that’s easy to cut and share.
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Prep Time 20 minutes
Cook Time 24 minutes
frosting set time 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

For the cookie bars
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
For the frosting
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar
  • 0.125 tsp salt
  • 1 tsp vanilla extract
  • 3 tbsp whole milk
For decorating
  • 0.25 cup holiday sprinkles red and green

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the cookie bars
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
  4. Beat in the eggs and vanilla until combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the flour mixture to the butter mixture and mix just until no dry flour remains.
  7. Press the dough evenly into the prepared pan.
  8. Bake for 20 to 24 minutes, until the edges are lightly golden and the center looks set.
  9. Cool completely in the pan.
Make the frosting
  1. Beat the softened butter until smooth.
  2. Beat in the powdered sugar and salt.
  3. Add the vanilla and milk, then beat until smooth and spreadable.
Frost and decorate
  1. Spread the frosting evenly over the cooled bars.
  2. Scatter the holiday sprinkles over the top.
  3. Let the frosting set for about 30 minutes before cutting into 24 bars.

Notes

For clean cuts, wait until the frosting is fully set before slicing. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze for up to 2 months. For a dairy-free swap, use plant-based butter and milk.