The Magic of Holiday Baking
The scent of vanilla and butter fills my kitchen every December. It takes me back to childhood Christmases with my grandma. She’d let me lick the spoon while frosting sugar cookies. Ever wondered how you could turn sugar cookie bars into something unforgettable? These bars are like cookies but easier—no rolling or cutting needed. Just press, bake, and frost for a crowd-pleasing treat.My First Cookie Bar Disaster
My first try ended with frosting everywhere. I added too much cream, making it runny. The sprinkles slid right off! But here’s the thing: imperfect treats still taste amazing. Cooking isn’t about perfection—it’s about joy. Now I laugh when my frosting drips. Share your own baking fails below!Why These Bars Shine
• The sour cream keeps the bars soft for days. • Clear vanilla lets the sprinkles pop with color. Which flavor combo surprises you most—vanilla frosting with tangy dough? Try almond extract instead for a twist. Poll: Do you prefer thick or thin frosting?A Sweet Slice of History
Sugar cookies date back to 1700s Germany. Settlers brought them to America, where bakers added frosting. *Did you know sprinkles were invented in the 1930s?* Today, these bars are a modern shortcut for busy bakers. What’s your favorite holiday cookie tradition?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| All-purpose flour | 2 ¼ cups | |
| Baking powder | 1 teaspoon | |
| Salt | ½ teaspoon | |
| Unsalted butter | ¾ cup | at room temperature |
| Granulated sugar | ¾ cup | |
| Sour cream | 2 Tablespoons | |
| Large eggs | 2 | room temperature |
| Vanilla extract | 1 ½ teaspoons | |
| Unsalted butter | 1 cup | softened (for frosting) |
| Powdered sugar | 2-3 cups | (for frosting) |
| Heavy whipping cream or milk | 1-2 Tablespoons | (for frosting) |
| Clear vanilla extract | 1 teaspoon | (for frosting) |
| Sprinkles | As needed | for decoration (optional) |
Easy Festive Sugar Cookie Bars
Step 1 Preheat your oven to 375°F. Line a 9×13-inch pan with parchment paper. Let the edges hang over for easy lifting later. This saves time and mess.
Step 2 Mix flour, baking powder, and salt in a small bowl. In another bowl, beat butter and sugar until fluffy. Add sour cream, eggs, and vanilla. Blend well.
Step 3 Slowly add the dry mix to the wet. Stir until just combined. Press dough evenly into the pan. Bake 15-18 minutes until edges brown.
Step 4 Cool bars completely, about 1.5 hours. (Hard-learned tip: Rushing this makes frosting melt.) Whip butter for frosting, then add powdered sugar and cream.
Step 5 Spread frosting on cooled bars. Add sprinkles right away. Cut into squares after frosting sets. Store in a single layer to keep pretty. What’s your go-to cookie decoration? Share below!
Cook Time: 18 minutes
Total Time: 2 hours 8 minutes
Yield: 24 bars
Category: Dessert, Holiday
Fun Twists on Classic Bars
Lemon Zest Add 1 tablespoon lemon zest to the dough. Top with lemon glaze instead of frosting. Bright and tangy!
Peppermint Crunch Mix crushed candy canes into the frosting. Sprinkle extra on top. Festive and minty fresh.
Chocolate Drizzle Melt chocolate chips and swirl over frosting. Skip sprinkles for a fancy look. Rich and simple. Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve with hot cocoa or spiced cider. Perfect for holiday parties. Try a scoop of vanilla ice cream on the side. For drinks, pair with coffee or eggnog. Grown-ups might like a shot of bourbon in their coffee. Cozy and festive. Which would you choose tonight?
Storing and Serving Tips
Keep cookie bars fresh in an airtight container for up to 5 days. For longer storage, freeze unfrosted bars wrapped tightly for 2 months. Thaw at room temperature before frosting. *Fun fact:* I once forgot a batch in my freezer—still tasted great after 3 months! Why this matters: Proper storage keeps treats soft and avoids waste. Want to bake ahead? Double the dough and freeze half for last-minute holiday magic. Do you prefer room-temp or chilled cookie bars?Troubleshooting Common Hiccups
Dough too sticky? Chill it for 20 minutes—cold butter firms it up. Frosting too runny? Add powdered sugar 1/4 cup at a time until thick. Bars crumble when cutting? Score lightly before baking for cleaner slices. Why this matters: Small fixes save time and stress. My grandkids once overmixed the dough—still ate every crumb! Share your kitchen saves in the comments.Your Questions Answered
Q: Can I make these gluten-free?
A: Swap all-purpose flour for 1:1 gluten-free blend. Add 1/2 tsp xanthan gum.
Q: How far ahead can I prep?
A: Frosted bars last 2 days at room temp. Frost day-of for best texture.
Q: Any butter swaps?
A: Margarine works but may change flavor. Coconut oil adds a subtle twist.
Q: Can I halve the recipe?
A: Yes! Use an 8×8 pan and bake 12-15 minutes.
Q: Why clear vanilla?
A: Keeps frosting bright white. Regular vanilla works but may tint it beige.
Spread the Holiday Cheer
Nothing beats sharing sweet moments. Tag@SpoonSway on Pinterest with your cookie bar creations. I’ll feature my favorites! Happy cooking! —Sarah Cooper.
Festive Christmas Sugar Cookie Bars Delight
Description
Enjoy these festive Christmas sugar cookie bars with a soft, buttery base and creamy frosting. Perfect for holiday gatherings!
Ingredients
Instructions
- Preheat the oven to 375°F.
- Line a 9×13-inch pan with parchment paper, leaving a few inches hanging over the edges to easily lift the cookie bars out later.
- In a small bowl, combine the flour, baking powder, and salt.
- In a large bowl, combine the butter and sugar, and beat until the mixture is light and fluffy.
- Beat in the sour cream, eggs, and vanilla extract until well combined.
- Gradually add the flour mixture, beating until fully incorporated.
- Press the cookie dough evenly into the prepared pan.
- Bake for 15-18 minutes, or until the edges just begin to brown.
- Remove from the oven and cool completely, about 1 ½ hours.
- In a large bowl, cream the butter until it’s fluffy and smooth.
- Sift the powdered sugar into a medium bowl—this step is optional but will make the frosting smoother and easier to mix.
- Gradually add the powdered sugar to the butter, alternating with the heavy cream.
- Add the vanilla extract and beat until the frosting is smooth and well combined.
- Spread the frosting evenly over the cooled sugar cookie bars.
- Immediately add sprinkles on top, if desired.
- Allow the frosting to set, then cut the cookie bars into squares.
- Store the bars in an airtight container in a single layer.
Notes
- For best results, ensure all ingredients are at room temperature before mixing.
Christmas, Sugar Cookies, Bars, Dessert
