This is the Christmas cookie I bake every December for cookie swaps because it gives you all the soft sugar cookie joy without rolling, cutting, or chilling dough. Holiday cookie bars takes buttery sugar cookie batter, presses it into a 9×13 pan, bakes it until just set with tender pale-gold edges, then tops it with fluffy cream cheese frosting and a generous shower of red, green, and white sprinkles before cutting into 24 perfect squares.
Fun fact: the original “sugar cookie bar” recipe was published in a 1970s Pillsbury Bake-Off cookbook and went viral via early food blogs in the late 2000s when Pinterest exploded. The cream cheese frosting topping is a modern addition — original recipes used royal icing. Bakers discovered cream cheese frosting holds up better at room temp than royal icing, making these the ideal cookie-swap entry that doesn’t melt or crack.
Why this recipe works
DON’T OVERBAKE. Pull at 22-25 min when edges are pale gold and center looks slightly underdone. Bars firm as they cool.
COOL FULLY BEFORE FROSTING. Warm bars melt the frosting into a puddle. 1 hour minimum cool.
USE GEL FOOD COLORING for the frosting if you want pink, green, or red — won’t water down like liquid food coloring.
Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper (leave overhang for easy removal).
Step 2: Cream butter and sugar
In a stand mixer with paddle, beat softened butter and sugar on medium-high speed for 3-4 min until pale and fluffy. Add eggs one at a time, then vanilla and almond extract.
Step 3: Mix in dry ingredients
Whisk flour, baking powder, and salt in a separate bowl. Add to wet mixture on low speed in 2 additions, mixing just until combined. Don’t overmix.
Step 4: Press into pan and bake
Press dough evenly into the prepared pan using a spatula or your hands (lightly floured). Bake 22-25 min until edges are pale golden and center is just set. Cool completely on a wire rack — at least 1 hour.
Step 5: Make cream cheese frosting
Beat softened cream cheese and butter together on medium-high for 2 min until smooth. Add powdered sugar 1 cup at a time, beating well after each. Add vanilla and salt. Beat 2 more min until fluffy.
Step 6: Frost and decorate
Spread cream cheese frosting evenly over the cooled bars using an offset spatula (create swirls or a smooth finish). Immediately top with holiday sprinkles. Refrigerate 30 min to set frosting. Lift bars out by parchment; slice into 24 squares.
Nutrition information
Calories: 320 kcal per bar
Protein: 3 g
Carbohydrates: 42 g
Fat: 16 g
Sodium: 90 mg
Sugar: 30 g
Pro tips for the best holiday cookie bars
USE ROOM-TEMP butter AND cream cheese. Cold ingredients = lumpy frosting that won’t spread smooth.
Make frosting AHEAD — refrigerate up to 5 days, bring to room temp before frosting. Flavor improves overnight.
For a Valentine’s variation, use pink sprinkles + red food coloring in frosting. Same recipe, different occasion.
Slice with a HOT knife dipped in hot water and wiped clean between cuts. Cleaner squares.
Frequently asked questions
How long do they keep?
5 days in airtight container at room temp, OR 1 week refrigerated. Best frosted same day — frosting can develop a crust after a few days.
Can I freeze them?
Yes — freeze unfrosted bars up to 3 months. Thaw and frost when ready to serve. Don’t freeze frosted (frosting texture changes).
Can I use a different frosting?
Yes — buttercream, royal icing, ganache all work. Cream cheese frosting is the classic for the soft-soft texture combo.
What other sprinkle combos work?
Easter pastels, July 4th red-white-blue, Halloween orange-purple, baby shower pinks. Same bars, themed sprinkles for any holiday.
Why are my bars dry?
Overbaked. Pull at 22 min, even if center looks slightly underdone. Bars firm up as they cool. Overbaked = sad dry cookies.
