Description
Delight in these festive Christmas Sugar Cookie Bars, a perfect holiday treat combining soft, buttery sugar cookie dough with colorful sprinkles and optional holiday M&Ms or crushed candy canes. Easy to prepare and bake, these bars make a wonderful addition to your holiday dessert spread and are sure to bring joy to family and friends.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Toppings
- Red and green sprinkles (for topping)
- 1/2 cup holiday M&Ms or crushed candy canes (optional for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3-5 minutes using an electric mixer on medium speed.
- Add Eggs and Extracts: Beat in the whole egg, egg yolk, vanilla extract, and almond extract (if using) until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to ensure even distribution of the leavening agent and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet butter mixture, mixing gently just until combined. Avoid overmixing to keep the bars tender.
- Press Dough into Pan: Transfer the cookie dough into the prepared baking pan and press it evenly using your hands or a spatula to form a uniform layer.
- Add Toppings: Sprinkle the top evenly with red and green sprinkles, and if desired, scatter holiday M&Ms or crushed candy canes over the surface for extra festive flavor and color.
- Bake: Place the pan in the preheated oven and bake for 22 to 26 minutes, or until the edges turn lightly golden and the center feels set to the touch.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack before slicing into 24 bars to serve.
Notes
- The almond extract is optional and can be substituted with an additional 1/4 teaspoon of vanilla extract if preferred.
- For added indulgence, top the bars with a cream cheese frosting or a simple vanilla glaze after baking and cooling.
- These cookie bars freeze well and can be stored in an airtight container for up to 3 months; thaw before serving.
