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Easy Sheet Pan Cookies

Featured in Irresistible Sweet Treats.

Skip the hassle of traditional sugar cookies with these quick and easy cookie bars. They're thick, soft, and topped with creamy frosting - ready in just 30 minutes of active time. Perfect for holiday baking when you want the taste of sugar cookies without all the work.

Clare Greco
Updated on Mon, 20 Jan 2025 16:10:53 GMT
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A close-up of festive dessert squares topped with creamy frosting and colorful red, green, and white sprinkles. Pin it
A close-up of festive dessert squares topped with creamy frosting and colorful red, green, and white sprinkles. | recipesbyclare.com

Christmas Sugar Cookie Bars are the perfect festive treat for the holidays! These soft, buttery bars are topped with a luscious buttercream frosting and festive red and green sprinkles, making them quick, easy, and irresistible for any holiday gathering.

Why You'll Love This Recipe

These sugar cookie bars combine all the delicious flavors of classic sugar cookies without the fuss of rolling, cutting, and decorating. They're easy to customize for any holiday, can be made ahead of time, and are perfect for feeding a crowd with minimal effort.

Essential Ingredients For Success

  • Base Components:- Unsalted butter: 1 cup (227g) at 65°F (18°C)- Granulated sugar: 1½ cups (300g) pure cane- Large eggs: 2 (100g) at 65°F (18°C)- All-purpose flour: 2¾ cups (330g) at 70°F (21°C)- Baking powder: 1 teaspoon (4g) aluminum-free- Fine sea salt: ½ teaspoon (3g)
  • Flavoring Elements:- Pure vanilla extract: 2 teaspoons (10ml)- Pure almond extract: ¼ teaspoon (1.25ml)
  • Frosting Components:- Unsalted butter: 1 cup (227g) at 65°F (18°C)- Powdered sugar: 4 cups (480g) sifted- Heavy cream: 3-4 tablespoons (45-60ml) at 40°F (4°C)- Pure vanilla extract: 1 teaspoon (5ml)
  • Decorative Elements:- Holiday sprinkles: ¼ cup (40g)- Size range: 1/16-1/8 inch pieces- Red and green colors (Pantone 185C and 356C)

Step By Step Instructions

Environment Preparation
Preheat oven to 350°F (175°C), verified with separate thermometer. Position rack in center. Line 13x18-inch half sheet pan with parchment, leaving 2-inch overhang.
Dough Development
1. Cream butter 2 minutes until lightened 2. Add sugar gradually, beat 3-4 minutes until fluffy 3. Incorporate eggs one at a time, 30 seconds each 4. Mix in extracts until uniform Final mixture temperature: 68-70°F (20-21°C)
Dry Integration
1. Whisk dry ingredients until uniform 2. Add to wet ingredients in three portions 3. Mix until just combined 4. Final dough temperature: 68-72°F (20-22°C)
Pan Preparation
Press dough to uniform ½-inch thickness. Surface should be level with variance no greater than 1/16 inch. Edges should be squared.
Baking Protocol
1. Bake 16-20 minutes until edges are light golden (Pantone 7508 C) 2. Internal temperature should reach 190°F (88°C) 3. Center should be set but not browned 4. Cool completely to 75°F (24°C)
Frosting Development
1. Beat butter until light (3 minutes) 2. Add powdered sugar in 1-cup increments 3. Add cream until ribbon stage achieved 4. Beat 5 minutes until light and fluffy Final temperature: 68-70°F (20-21°C)
Final Assembly
1. Spread frosting in even ¼-inch layer 2. Add sprinkles immediately 3. Chill 30 minutes at 40°F (4°C) before cutting 4. Cut into 24 uniform pieces (2x3 inches)

Tips for Success

  • Optimal temperature control:- Butter must be 65°F (18°C) for proper creaming- Room temperature: 68-72°F (20-22°C)- Dough temperature: below 72°F (22°C)- Frosting temperature: 68-70°F (20-21°C)

Storage Tips

Storage specifications:- Room temperature: up to 4 days at 68-72°F (20-22°C)- Refrigerated: up to 7 days at 40°F (4°C)- Frozen: up to 2 months at 0°F (-18°C). Thaw at room temperature for 2 hours before serving.

Customization Ideas

  • Seasonal variations:- Halloween: Orange and black sprinkles (Pantone 1505C and Black 6C)- Valentine's: Pink and red sprinkles (Pantone 1767C and 185C)- Easter: Pastel colors (Pantone 7444C, 7415C, 7485C). Maintain same base recipe proportions.
A close-up image of layered dessert bars topped with red, green, and white sprinkles, set against a blurred festive background. Pin it
A close-up image of layered dessert bars topped with red, green, and white sprinkles, set against a blurred festive background. | recipesbyclare.com

Perfect Holiday Treat

  • Final product specifications:- Bar size: 2x3 inches- Height: ¾ inch total- Base thickness: ½ inch- Frosting height: ¼ inch- Texture: Soft but sturdy- Yield: 24 bars

Frequently Asked Questions

→ Why are my cookie bars too hard?

Don't overbake them - 18 minutes is usually perfect. The center should be set but still soft. They'll firm up while cooling.

→ Can I skip the almond extract?

Yes, replace it with vanilla extract or leave it out. The almond adds nice flavor but isn't essential.

→ Why did my frosting turn out grainy?

Make sure to beat the butter well first, then add powdered sugar gradually. Add cream slowly until smooth.

→ Can I make these ahead?

Yes, they keep well at room temperature for 3-4 days. Wait to add sprinkles until ready to serve so they don't bleed colors.

→ How do I get clean cuts?

Let cool completely, then lift out using parchment paper. Use a sharp knife and wipe between cuts for neat squares.

Christmas Sugar Cookie Bars

Thick, soft sugar cookie bars topped with vanilla almond frosting. All the flavor of traditional sugar cookies without the fuss of rolling and cutting.

Prep Time
15 Minutes
Cook Time
18 Minutes
Total Time
33 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24)

Dietary: Vegetarian

Ingredients

01 1½ cups butter, room temperature.
02 2 cups granulated sugar.
03 4 eggs.
04 1 teaspoon vanilla extract.
05 1 teaspoon almond extract.
06 5 cups all-purpose flour.
07 2 teaspoons kosher salt.
08 ½ teaspoon baking powder.
09 1 cup butter, room temperature.
10 5 cups powdered sugar.
11 Dash of kosher salt.
12 1 teaspoon vanilla extract.
13 1 teaspoon almond extract.
14 3-4 tablespoons heavy cream.
15 Food coloring (optional).
16 Sprinkles (optional).

Instructions

Step 01

Heat oven to 350°F.

Step 02

Line half sheet pan with parchment paper.

Step 03

Whisk flour, salt, and baking powder.

Step 04

Cream butter and sugar for 2-3 minutes. Add eggs and extracts, mix for 1-2 minutes. Add dry ingredients and mix until combined.

Step 05

Press dough into prepared pan. Roll with floured rolling pin until smooth.

Step 06

Bake for 15-20 minutes (18 minutes ideal). Cool completely before frosting.

Step 07

Beat butter for 2-3 minutes. Add powdered sugar, salt, extracts, and 2 tablespoons of cream. Mix slowly, adding more cream until smooth. Add food coloring if desired.

Step 08

Frost cooled bars and add sprinkles.

Notes

  1. Use parchment overhang to lift bars for easy cutting.
  2. Room temperature butter should barely indent when pressed.
  3. Table salt can replace kosher salt - use 1½ teaspoons for cookie base.

Tools You'll Need

  • Half sheet pan.
  • Parchment paper.
  • Rolling pin.
  • Electric mixer.
  • Mixing bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, cream).
  • Wheat (flour).
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 435
  • Total Fat: 20 g
  • Total Carbohydrate: 62 g
  • Protein: 3 g