Soft & Chewy Sugar Cookie Bars – Easy Christmas Dessert Idea

Posted on November 11, 2025

Last year, I was standing in my kitchen, staring at a pile of Christmas cookie cutters, feeling totally overwhelmed. Don’t get me wrong—I love baking cookies, but the thought of rolling out dough, cutting shapes, and decorating each one? Honestly, it felt like too much. Then, I thought, what if I could take everything I love about soft and chewy sugar cookies and just… skip the part where I roll and cut? Enter: sugar cookie bars. And let me tell you, these easy, festive treats saved my holiday sanity.

These bars are everything you love about sugar cookies—soft, buttery, melt-in-your-mouth goodness—but without the hassle. No rolling pin, no chilling, no cutting out tiny trees or stars. Just spread the dough into a pan, bake, and slather on some colorful frosting. They’ve become my go-to holiday dessert, and I’m pretty sure they’ll be yours too.

Why You’ll Love This Recipe

Soft & chewy sugar cookie bars are the ultimate holiday hack, and I’m beyond obsessed with how simple and delicious they are. Here’s why:

Minimal effort, maximum reward: You don’t need any fancy tools or techniques—mix, bake, frost, and done! Perfect for busy holiday schedules.
Festive colors: Add your favorite food coloring and sprinkles to the frosting for instant holiday cheer. It’s like edible Christmas magic.
Perfect texture: These bars are thick, soft, and chewy, with just the right amount of sweetness. No dry cookies here!
Make-ahead friendly: Bake them the night before your party and frost them the day of. They stay soft for days!

Whether you’re hosting a cookie exchange or need a last-minute dessert for your holiday gathering, these bars are your secret weapon. Trust me, they’ll disappear faster than you can say “Merry Christmas.”

What Ingredients You’ll Need

One of the best parts of this recipe is that it uses simple pantry staples. You probably already have most of these on hand. Here’s the breakdown:

All-purpose flour (2 ¾ cups / 345g): The base for soft, tender cookie bars. Don’t pack the flour when measuring—spoon and level it for best results.
Baking powder (½ tsp): Gives the bars just enough lift without making them cakey.
Salt (¼ tsp): Enhances all the flavors and balances the sweetness.
Unsalted butter (¾ cup / 170g): Room temperature is key here! Soft butter is easier to cream and creates that perfect fluffy texture.
Granulated sugar (1 ¾ cups / 350g): The classic sweetness that makes sugar cookies shine.
Eggs (2 large): Room temperature eggs blend better into the dough and help create a soft, rich texture.
Vanilla extract (2 tsp): The secret to that classic sugar cookie flavor. Use pure vanilla if you can—it’s worth the splurge.
Powdered sugar (3 cups / 360g): For the frosting. I always sift it to avoid lumps.
Butter (½ cup / 115g, softened): You’ll need this for the frosting. It makes it creamy and rich.
Heavy cream or milk (2-3 tbsp): Adjust to get the frosting to your desired consistency.
Food coloring: Optional, but so fun! I love using red and green for Christmas. Gel food coloring works best.
Sprinkles: Because what’s Christmas without sprinkles?

Quick note: If you’re out of heavy cream, milk works just fine for the frosting—it’ll just be slightly thinner. And if you want to make these bars gluten-free, you can swap the flour for a 1:1 gluten-free baking blend. I’ve tried it, and it works beautifully!

Equipment Needed

You don’t need a ton of fancy gadgets for this recipe. Here’s what I use:

9×13-inch baking pan: I recommend metal for even baking, but glass works too. Line it with parchment paper for easy cleanup.
Mixing bowls: One for wet ingredients, one for dry. Keeps things organized.
Hand mixer or stand mixer: Creaming butter and sugar is way easier with an electric mixer, but a good old wooden spoon will get the job done if you’re feeling nostalgic.
Spatula: For spreading the dough evenly in the pan and scraping every last bit of frosting from the bowl.
Measuring cups and spoons: Accuracy is key for baking—you don’t want flat bars because you guessed the flour amount!

Pro tip: If your butter isn’t soft, cut it into small cubes and let it sit at room temperature for 20 minutes. Or cheat like I do and microwave it for 10 seconds—just don’t let it melt!

How to Make It: Step-by-Step

Alright, let’s bake these sugar cookie bars! Follow along—I’ve included all my little tips and tricks.

Preheat your oven: Set it to 350°F (175°C) and line your 9×13-inch pan with parchment paper. Leave some overhang so you can lift the bars out easily later. Trust me, it’s worth it.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the butter and granulated sugar together with a mixer on medium speed for 2-3 minutes, until light and fluffy. It should look pale and almost whipped.
Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to make sure everything is evenly combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix—you want the bars to stay soft!
Spread the dough: Transfer the dough to your prepared pan and spread it out evenly with a spatula. The dough will be thick, so take your time to get it smooth.
Bake: Bake for 18-22 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. The top should look set but not brown.
Cool completely: Let the bars cool in the pan for 20-30 minutes, then use the parchment paper to lift them out and transfer to a wire rack.
Make the frosting: Beat the softened butter with powdered sugar on low speed until combined. Add heavy cream or milk, one tablespoon at a time, until the frosting is smooth and spreadable. Mix in vanilla and any food coloring you’d like.
Decorate: Spread the frosting over the cooled cookie bars, then add sprinkles for extra holiday cheer!
Slice and serve: Cut into squares or rectangles—whatever shape makes you happy—and enjoy!

Quick tip: If your frosting feels too thick, add a tiny splash of milk or cream until it’s the consistency you want. If it’s too thin, add a little more powdered sugar.

My Best Tips & Techniques

Here are the secrets to making sure your sugar cookie bars turn out perfectly every time:

Don’t overmix: Once you add the dry ingredients, stir until just combined. Overmixing leads to dense bars instead of soft and chewy ones.
Room temperature butter and eggs: They blend more smoothly, which means a better texture. If you’re in a rush, place eggs in a bowl of warm water for 10 minutes to bring them to room temp.
Spread the dough evenly: The dough is thick, so take your time smoothing it out in the pan for even baking.
Watch the bake time: Don’t overbake! Pull them out as soon as the top looks set and a toothpick comes out clean. They’ll continue to cook slightly as they cool.
Frosting extras: If you want super-smooth frosting, sift the powdered sugar before mixing. And don’t be shy with the sprinkles—go all out!

Real talk: I’ve definitely overbaked these once or twice, and while they’re still edible, they lose that soft and chewy magic. Keep an eye on them!

Ways to Mix It Up

Once you’ve mastered the basic recipe, try these fun variations:

Chocolate sugar cookie bars: Replace ½ cup of flour with cocoa powder for a rich chocolate version. You can still use the frosting and sprinkles or try a chocolate ganache drizzle.
Peppermint twist: Add ½ teaspoon peppermint extract to the frosting and top with crushed candy canes instead of sprinkles.
Gluten-free option: Use a 1:1 gluten-free flour substitute. I’ve had great results with King Arthur’s gluten-free blend.
Holiday spice: Mix 1 teaspoon cinnamon and ¼ teaspoon nutmeg into the dry ingredients for a festive, spiced version.
Lemon zest: For a citrus twist, add 1 tablespoon lemon zest to the dough and use a lemon-flavored frosting.

Pro tip: If you’re feeling adventurous, swirl two colors of frosting together for a marbled effect before adding sprinkles!

Serving Ideas & Storage

These sugar cookie bars are so versatile! Here’s how I like to serve them:

For a party: Arrange them on a festive platter or tiered tray with other holiday treats.
As a gift: Wrap them up in cellophane bags tied with ribbon—super cute and thoughtful!
With coffee: Pair a slice with a cup of hot cocoa or a peppermint latte for peak holiday vibes.

Storage is simple:

Room temperature: Keep them in an airtight container for up to 3 days. They stay soft and chewy!
Refrigerator: Store for up to a week. Just bring them to room temperature before serving for the best texture.
Freezer: Slice and freeze in a single layer, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or warm in the microwave for 15 seconds.

Bonus tip: If you want to make them extra special, heat up a slice and top it with vanilla ice cream. It’s ridiculously good.

Nutritional Info & Health Benefits

I mean, let’s be real—these sugar cookie bars are a treat. But they’re worth it! Here’s the breakdown:

Nutritional Info (per bar, makes 24)
Calories: ~190
Carbs: 28g
Sugar: 20g
Protein: 2g

These are meant to be enjoyed guilt-free as a holiday indulgence. And honestly, sometimes you just need a little sugar to fuel all that gift wrapping!

Final Thoughts

Soft & chewy sugar cookie bars are my holiday lifesaver. They’re easy, festive, and always a crowd-pleaser. I’ve made them for family gatherings, cookie exchanges, and even just because I wanted my house to smell like Christmas.

I’d love to hear how yours turn out! Let me know if you try them, and don’t forget to get creative with colors and toppings. Snap a picture and tag me on Instagram—seeing your creations makes me ridiculously happy.

Happy baking, and here’s to making your holiday season even sweeter!

FAQs

Q: Can I use store-bought frosting?

A: Absolutely! If you’re short on time, store-bought frosting works just fine. You can still add food coloring and sprinkles to make it festive.

Q: Can I use margarine instead of butter?

A: Technically, yes, but I don’t recommend it. Butter gives these bars their amazing flavor and texture. Margarine might make them greasy.

Q: Do I have to use parchment paper?

A: No, but it makes life so much easier! If you don’t have parchment paper, grease your pan well with butter or cooking spray.

Q: Can I make these ahead of time?

A: Yes! Bake the bars, let them cool completely, and store them in an airtight container. Frost them the day you plan to serve for the freshest taste.

Q: Can I make these without a mixer?

A: Yes, you can mix everything by hand with a wooden spoon, but it’ll take some elbow grease to cream the butter and sugar properly. Totally doable, though!

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