Christmas Tree Sugar Cookie Bars Recipe

Introduction

Christmas Tree Sugar Cookie Bars are festive, soft, and easy-to-make treats perfect for the holiday season. These bars combine a tender sugar cookie base with creamy green frosting and fun sprinkles, bringing holiday cheer to any gathering.

Ingredients

• 1 cup unsalted butter (2 sticks), softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 ½ teaspoons baking powder (not baking soda)
• ½ teaspoon salt (omit if using salted butter)
• 2 ¼ cups all-purpose flour
• ½ cup unsalted butter (1 stick), softened (for frosting)
• 2 teaspoons vanilla extract (for frosting)
• ½ teaspoon almond extract (for frosting)
• 2 cups powdered sugar
• 1-2 tablespoons milk
• Green food coloring
• Sprinkles

Instructions

1. Step 1: Preheat the oven to 350°F. If the butter is not softened, microwave it for about 10 seconds to slightly soften.
2. Step 2: In a large bowl, cream together 1 cup unsalted butter and granulated sugar on medium speed for 20-30 seconds. While mixing on medium, add the egg, 2 teaspoons vanilla extract, and 1 teaspoon almond extract.
3. Step 3: Add baking powder, salt, and flour gradually (about ½ cup at a time) on low speed. Use the spoon and level method to measure flour to avoid dryness.
4. Step 4: Mix until the flour disappears, about 20-30 seconds. The dough should feel like playdoh and not overly sticky.
5. Step 5: Spray a light-colored 9×13-inch metal pan with cooking spray and line with parchment paper, leaving 2-inch overhangs on the long sides for easy lifting.
6. Step 6: Drop 1-tablespoon chunks of dough into the pan. Press down evenly with hands or a spatula to cover the pan. If sticky, place parchment paper on top and press down for clean edges.
7. Step 7: Bake for 14-16 minutes. Remove when just a tiny bit of brown appears at the edges; the center may look slightly underdone but will firm as it cools.
8. Step 8: Let the bars cool completely before frosting. To cool faster, place the pan in the fridge on a cooling rack.
9. Step 9: For the frosting, beat ½ cup softened butter on medium speed until light and creamy, about 1-2 minutes.
10. Step 10: Slowly add 2 teaspoons vanilla extract, ½ teaspoon almond extract, and powdered sugar while mixing on medium. Once combined, beat on high for 2 minutes to lighten.
11. Step 11: Add 1 tablespoon milk and beat for 30 seconds. Add the second tablespoon if frosting is too thick.
12. Step 12: Mix in green food coloring until evenly combined. Reserve 2 tablespoons of white frosting if you want to dye some yellow for stars or decorations.
13. Step 13: Spread the frosting on cooled bars and sprinkle immediately so decorations stick well. Chill or freeze the bars for 30-60 minutes before cutting to prevent smearing.
14. Step 14: Cut the bars into tree shapes using the tips provided in the original recipe post for perfect results.

Tips & Variations

• Measure flour using the spoon and level method to avoid dry bars.
• If dough feels too sticky, chill for 10 minutes before pressing into the pan.
• For clean edges, press the dough with parchment paper folded over the pan’s edges.
• Reserve some frosting to create different colored decorations like stars.
• Add a pinch of cinnamon or nutmeg to the dough for a warm holiday twist.

Storage

Store the bars in an airtight container at room temperature if eating within 3-4 hours. They can last a few days due to the sugar in the frosting. For longer storage, chill or freeze for 1-2 months; thaw gently before serving. Chilling helps keep the frosting firm and easier to cut without smearing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but omit the ½ teaspoon of added salt in the recipe to keep the flavor balanced.

How do I get clean edges when cutting the bars?

Chill or freeze the bars for at least 30 minutes before cutting. Use a sharp knife and wipe it clean between cuts to prevent frosting smearing.

Christmas Tree Sugar Cookie Bars Recipe

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★★★★★

4.8 from 491 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 24 bars 1x

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Description

Delight in the festive cheer with these Christmas Tree Sugar Cookie Bars, featuring a soft, buttery sugar cookie base topped with creamy, vibrant green vanilla-almond frosting and sprinkles. Perfect for holiday celebrations, these bars combine the classic flavors of vanilla and almond with an easy, one-pan baking method for a fun and delicious treat everyone will love.

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Ingredients

Scale 1x2x3x

For the Sugar Cookie Bars

• 1 cup unsalted butter (2 sticks), softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 ½ teaspoons baking powder (not baking soda)
• ½ teaspoon salt (omit if using salted butter)
• 2 ¼ cups all-purpose flour

For the Frosting

• ½ cup unsalted butter (1 stick), softened
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• 2 cups powdered sugar
• 1–2 tablespoons milk
• Green food coloring
• Sprinkles

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Instructions

1. Preheat Oven: Preheat your oven to 350°F. To soften butter quickly, place it in the microwave for about 10 seconds, but only until slightly softened.
2. Cream Butter and Sugar: In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar on medium speed for 20-30 seconds. Keep mixer on medium and add 1 large egg, 2 teaspoons vanilla extract, and 1 teaspoon almond extract.
3. Add Dry Ingredients: Mix in 1 ½ teaspoons baking powder, ½ teaspoon salt, and 2 ¼ cups all-purpose flour gradually—add flour ½ cup at a time on low speed. Use the spoon and level method to measure flour for correct texture.
4. Mix Dough: Stir just until the flour disappears, around 20-30 seconds. The dough should have a playdoh-like consistency, not sticky.
5. Prepare Pan: Spray a light-colored 9×13 metal pan with cooking spray, then line it with parchment paper leaving a 2-inch overhang on the long sides for easy lifting.
6. Form Dough in Pan: Drop 1-tablespoon sized chunks of dough into the pan. Press evenly to cover the pan. If sticky, press using another parchment sheet on top for clean edges.
7. Bake: Bake at 350°F for 14-16 minutes. Remove when just a tiny hint of browning appears around edges. The center may look slightly underdone, which is perfect for soft bars.
8. Cool: Allow bars to cool completely; place in fridge on a cooling rack to speed up if desired.
9. Make Frosting: Beat ½ cup unsalted butter on medium speed until light and creamy, about 1-2 minutes.
10. Add Flavors and Sugar: Slowly add 2 teaspoons vanilla extract, ½ teaspoon almond extract, and 2 cups powdered sugar while mixer runs at medium speed.
11. Whip Frosting: Increase mixer to high and beat for 2 minutes until fluffy. Add 1 tablespoon milk and beat 30 seconds; add another tablespoon if too thick.
12. Color Frosting: Mix in green food coloring; reserve 2 tablespoons white frosting if making decorative stars in yellow.
13. Decorate: Spread frosting on cooled bars and immediately add sprinkles so they stick well. Chill or freeze bars 30-60 minutes before cutting to prevent smearing.
14. Cut and Store: Cut bars as desired following tips for perfect tree shapes. Store in an airtight container at room temperature up to a few days or chill/freeze up to 1-2 months for best freshness.

Notes

• Use the spoon and level method when measuring flour to avoid dry bars.
• Softened butter is crucial for creaming; do not melt.
• The center of the bars will look slightly underdone after baking—this ensures softness.
• Press dough using parchment paper on top for cleaner edges and less sticky hands.
• Chilling the bars before cutting helps prevent frosting from smearing.
• Bars can be stored at room temperature for a few days or frozen up to 2 months; longer freezing may dry them out.
• Reserve some white frosting if making additional colored decorations.

• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Christmas sugar cookie bars, holiday cookie bars, soft sugar cookies, vanilla almond frosting, festive cookie recipe