Go Back
–+ servings

Christmas Sugar Cookie Bars

Print Pin
Servings: 24 cookie bars

Ingredients

For the cookies:

  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 5 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • Non-stick baking spray

For the Icing:

  • 4 ½ cups powdered sugar
  • 1 ½ Tbsp. of butter
  • 1 ½ tsp. vanilla extract
  • 1 ½ tsp. butter extract
  • 1 ½ tsp. almond extract
  • 5 Tbsp. milk

Instructions

  • Preheat oven to 375 degrees and line a , rimmed baking sheet (use a 13x18x1" pan/cookie sheet) with parchment paper.
  • In a large bowl with an electric mixer, cream butter and sugar until completely combined, about 3-5 minutes.
  • Add eggs, one at a time, mixing after each egg. Mix in vanilla.
  • In a separate bowl whisk together flour, salt and baking soda.
  • Add the flour mixture to the wet mixture and incorporate just until combined.
  • Pour the dough onto the baking sheet lined with parchment paper. The dough will be heavy and sticky. Break the dough up so there are little clumps of dough all over the pan. This will make it easier when making an even layer of dough.
  • Lightly spray the top of the dough with non-stick spray so that the dough doesn't stick to your hands. Be careful not to spray too much or you will end up with dough cookies. With your fingers, press the dough into an even layer.
  • Bake 10-15 min, until a toothpick comes out clean in all four quadrants. Rotate the baking sheet 180 degrees halfway through (after 6 minutes) so that they dough cooks evenly.
  • While the bars are in the oven make the icing by combining all ingredients until well blended. The icing should more on the thin side than thick, almost a pourable consistency. I used anywhere from 5-8 tablespoons of milk, so just watch it while it mixes.
  • Spread the icing in an even layer on top of the bars as soon at they come out of the oven. Top with holiday sprinkles if you want!