Every December, my kitchen turns into a veritable winter wonderland of butter, sugar, and sprinkles. The scent of these classic Christmas sugar cookie bars baking in the oven is the unofficial start of our family’s holiday season—right up there with hanging the first ornament and untangling the twinkle lights. I started making these bars instead of traditional cut-out sugar cookies when my kids were toddlers and I realized that rolling, chilling, cutting, transferring, and decorating two-dozen individual cookies with a baby on my hip was a recipe for meltdowns (mine, not theirs). One pan, one swoop of icing, a shower of festive sprinkles, and—voilà—holiday magic without the fuss. Over the years these bars have become the most-requested treat at classroom parties, teacher gifts, and cookie exchanges. They’re soft and chewy like the Lofthouse bakery classics, but the browned-butter base and hint of almond extract give them a sophisticated edge that adults secretly prefer. Best of all, they slice cleanly into tidy little squares that stack perfectly in gift tins—no crumbling, no smeared icing, no crushed Santas. If you’re looking for the easiest, most crowd-pleasing dessert on your holiday table, bookmark this page. You’ll be pulling it out every single year.

Why This Recipe Works

One-bowl, no-chill dough: Cream the butter, dump in the dry ingredients, and press into the pan—no rolling pins, cookie cutters, or 2-hour chill required.
Browned-butter base: Browning the butter first adds deep, nutty flavor that makes the bars taste bakery-level special.
Perfectly soft centers: A touch of cornstarch and slightly under-baking keep every bite tender and pillowy.
Quick-set icing: A simple powdered-sugar glaze firms in 20 minutes so you can slice and pack without sticky messes.
Customizable canvas: Swap almond for peppermint, tint the icing any color, or top with themed sprinkles for birthdays, Easter, or game day.
Make-ahead friendly: The bars freeze beautifully for up to 3 months—icing and all—so you can bake once and gift all season.

Ingredients You'll Need

Unsalted butter – Start with 1 cup (226 g) of good-quality butter. I prefer European-style (82 % fat) for the extra richness, but any unsalted brand works. Browning the butter intensifies flavor, so don’t skip this step; it only takes 5–6 minutes and delivers toffee-like depth you can’t get from plain melted butter.

Granulated sugar – A full cup sweetens the dough and helps create that delicate crackly top. Organic cane sugar has a slightly bigger crystal, which creams beautifully and leaves a whisper of molasses nuance.

Eggs – One whole egg plus one extra yolk. The additional yolk adds fat for chewiness and emulsifies the browned butter so the bars stay tender for days.

Vanilla & almond extracts – Two teaspoons of pure vanilla extract and ½ teaspoon of almond extract give the bars that nostalgic sugar-cookie perfume. If you’re nut-free, swap the almond for more vanilla or ¼ teaspoon of butter extract.

All-purpose flour – Spoon and level 2 ¼ cups (285 g). Too much flour yields cakey bars; weigh if possible for accuracy. A lower-protein flour like White Lily creates an even softer bite.

Cornstarch – Just 1 teaspoon is the secret to melt-in-your-mouth tenderness; it inhibits gluten formation much like cake flour would.

Leaveners & salt – ½ teaspoon each of baking powder and kosher salt. The small amount of baking powder lifts the bars just enough so they’re thick but not puffy.

Powdered sugar – For the icing, sift 2 cups to avoid lumps. If you live in a humid climate, add an extra tablespoon to compensate for moisture absorption.

Heavy cream (or milk) – 3 tablespoons thins the icing to a spreadable consistency. Cream gives a slightly richer mouthfeel, but whole milk works in a pinch.

Holiday sprinkles – Choose jimmies or quins that won’t bleed color. I mix red, green, and white for classic Christmas vibes, but gold stars or snowy nonpareils are equally festive. Add while the icing is still tacky so they adhere without sinking.

How to Make Classic Christmas Sugar Cookie Bars with Icing and Sprinkles

Brown the butter

Place the butter in a light-colored saucepan over medium heat. Swirl occasionally until it melts, foams, and turns amber with nut-brown flecks on the bottom—about 5 minutes. Immediately pour into a mixing bowl to stop the cooking. Chill 15 minutes, stirring once, until opaque but still fluid. This prevents the hot butter from scrambling the eggs.

Preheat & prep pan

Set oven to 350 °F (177 °C). Line a 9×13-inch metal baking pan with parchment paper, leaving overhang on the long sides to act as a sling. Lightly grease any exposed sides with butter or non-stick spray. Metal pans conduct heat more efficiently than glass, yielding evenly browned edges.

Cream butter & sugar

Add the cooled browned butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high for 2 minutes until lightened in color and slightly fluffy. The mixture will look like wet sand at first, then turn creamy as the sugar dissolves.

Add eggs & flavorings

Beat in the whole egg and egg yolk one at a time, scraping the bowl after each addition. Mix in vanilla and almond extracts. The batter should be glossy and slightly thickened, resembling loose caramel.

Combine dry ingredients

In a separate bowl whisk flour, cornstarch, baking powder, and salt. With mixer on low, add dry ingredients to wet in two additions. Stop as soon as the last flour streak disappears. Over-mixing develops gluten and yields tough bars.

Press into pan

The dough will be thick like soft play-dough. Using lightly floured fingertips, press it evenly into the prepared pan, nudging it into the corners. Lay a sheet of parchment on top and smooth with the flat bottom of a measuring cup for a perfectly level surface.

Bake to perfection

Bake 18–22 minutes, rotating halfway. The edges should be light golden and the center look puffed but still pale. A toothpick inserted 2 inches from the edge should come out with a few moist crumbs. Err on the side of under-baking; residual heat finishes the bake as the bars cool.

Cool completely

Let the pan cool on a wire rack for 1 hour. If you ice while warm, the glaze will slide off and sink into the crumb, creating a sticky mess. Use the parchment sling to lift the slab onto a cutting board once firm.

Whisk icing

In a medium bowl whisk powdered sugar, 2 tablespoons cream, and a splash of vanilla until smooth. Add cream 1 teaspoon at a time until the icing ribbons off the spoon and slowly disappears back into itself—think Elmer’s glue consistency. It should be spreadable but not runny.

Spread & decorate

Using an offset spatula, spread icing edge to edge. Work quickly; the glaze skins over fast. Immediately shower with sprinkles before the surface sets. Gently press the sprinkles so they adhere without bleeding color. Let icing firm 20 minutes, then slice into 24 squares with a sharp bench scraper, wiping between cuts for bakery-clean edges.

Expert Tips

Use a light-colored pan

Dark pans absorb more heat and can over-brown the bottom. Glass pans require adding 2 extra minutes to the bake time.

Sift powdered sugar

Clump-free icing is key for a glass-smooth top. Sift once before measuring for the silkiest finish.

Chill your bench scraper

A cold metal blade cuts through the icing without dragging, giving you Instagram-worthy clean lines.

Toast the sprinkles

For extra crunch, scatter sprinkles on a sheet pan and bake at 300 °F for 3 minutes; cool before using.

Level with parchment

Press a second sheet on top and smooth with a cup for an even surface—no domed middle means uniform icing thickness.

Add a drop of color

For blush-pink icing, whisk in the tiniest touch of gel food coloring; the coral hue pairs beautifully with gold sprinkles.

Variations to Try

Peppermint Mocha

Replace almond extract with ½ tsp peppermint extract and add 1 tsp instant espresso powder to the dry ingredients. Top with crushed candy canes.
Citrus Spark

Zest ½ orange and ½ lemon into the browned butter; finish with sanding sugar for a glittery finish.
Brown-Butter Glaze

Brown an extra 2 tablespoons of butter, cool, and whisk into the icing for deeper nutty notes.
Gluten-Free Option

Substitute a 1:1 gluten-free baking blend that contains xanthan gum; check doneness 2 minutes early as GF flours brown faster.
Dairy-Free

Swap butter for refined coconut oil and use canned coconut milk in the icing. The coconut flavor is virtually undetectable under the almond extract.
Mini Chocolate Chips

Fold ½ cup mini chips into the dough for subtle pockets of melted chocolate that peek through the icing.

Storage Tips

Room temperature: Once the icing is fully set, store bars in an airtight container with parchment between layers up to 5 days. They stay remarkably soft thanks to the extra yolk and cornstarch.

Refrigerator: If your kitchen is humid, refrigerate for up to 1 week. Bring to room temp 30 minutes before serving for the best texture.

Freezer: Freeze individual squares on a sheet pan until solid, then transfer to a zip-top bag with parchment dividers. Thaw 1 hour at room temp or 15 seconds in the microwave. Iced bars maintain their appearance for 3 months; sprinkles may bleed slightly but flavor is unaffected.

Gift packaging: Slide a row of three bars into a clear cellophane bag, tie with twine and a mini ornament for instant teacher gifts. The icing won’t smear once set, so they travel beautifully in mail-order cookie tins.

Frequently Asked Questions

Absolutely. Double every ingredient and press into a greased 13×18-inch half-sheet. Bake 22–25 minutes, rotating once. You’ll get 48 petite squares perfect for cookie exchanges.

Cakey texture usually means too much flour or over-baking. Weigh flour for accuracy and pull the pan when the center still jiggles slightly. Carry-over heat will finish baking as it cools.

Yes. Press dough into a parchment-lined 9×13, freeze solid, then lift out the slab and wrap tightly. Freeze up to 3 months. Bake from frozen, adding 3–4 extra minutes.

Use oil-based jimmies or quins rather than nonpareils. Apply while icing is tacky, then lightly press. Avoid refrigerating decorated bars overnight; condensation causes colors to run.

Yes, but use gel or oil-based colors. Liquid dye can thin the icing. Start with a toothpick dot; red especially deepens as it sets. For true red, add a micro-dot of cocoa powder to cancel pink undertones.

Chill the slab 20 minutes, then use a large chef’s knife dipped in hot water and wiped dry between cuts. A plastic bench scraper works too—score first, then press down in one motion.