This pan of Christmas sugar cookie bars began as a way to get the classic rolled sugar cookie flavors without the work of chilling, rolling, and cutting thousand cookies right before the holidays. I first pulled this together on a particularly busy December afternoon when a school bake sale, my mother-in-law's cookie swap, and a surprise winter potluck all landed on the same weekend. The texture is just right: tender and slightly cakey in the center with gently golden edges, and the frosting makes each square feel like a little celebration.

I discovered the combination of clear vanilla and a touch of almond extract while experimenting with holiday frostings. The clear vanilla keeps the frosting bright white so the sprinkles pop, while the almond extract adds the same warm echo you get from sliced almond or marzipan without overpowering the cookie. Over the years these bars have become my go-to for mass entertaining. They travel well, the frosting spreads easily at room temperature, and friends always comment on the old-fashioned sugar cookie flavor packed into a family-friendly slice.

Ingredients

• All-purpose flour: Use standard bleached or unbleached all-purpose flour. Look for a consistent brand like King Arthur or Gold Medal. Flour provides the structure and tender crumb; measuring correctly by spooning into the cup avoids a dense result.
• Cornstarch: A small amount of cornstarch lightens the texture and gives a soft, melt-in-your-mouth bite. Bob's Red Mill is reliable and easy to find.
• Butter: Use high-quality salted sweet cream butter. I often use Land O Lakes or Plugra for a rich flavor. Soften to room temperature for easier creaming.
• Granulated sugar: Regular white sugar sweetens and helps create the cookie base. For the frosting, powdered sugar is used to achieve a silky finish.
• Vanilla and almond extracts: Pure vanilla extract plus a touch of almond extract deepen the flavor. For the frosting use clear vanilla if you want a bright white finish; McCormick Clear Vanilla works well.
• Eggs: Two large eggs at room temperature help with emulsion and structure. Bring them out 30 minutes before baking for best incorporation.
• Christmas nonpareil sprinkles: Use standard red, green, and white nonpareils for that nostalgic holiday look. Add a few to the dough and more after frosting for festive decoration.

Instructions

Step 1 Preheat and prepare the pan: Preheat the oven to 350 degrees Fahrenheit. Line a 9 by 9 inch baking dish with a parchment paper sling so you can lift the bars out easily. Spray the pan lightly with a baking spray such as Baker's Joy or a neutral oil spray to prevent sticking along the sides of the parchment. Step 2 Combine dry ingredients: In a small bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons cornstarch, and 1 teaspoon baking powder. Whisking ensures even distribution of the leavening agent and lightens the flour before it hits the butter mixture. Step 3 Cream butter and sugar: In a medium mixing bowl, beat 3/4 cup softened butter on high speed for one minute until glossy. Add 1 cup granulated sugar, 1 tablespoon pure vanilla extract, and 1 teaspoon almond extract. Beat for another 60 to 90 seconds until the mixture is light and fluffy. Proper creaming traps air to give a tender rise. Step 4 Add eggs: Lower the mixer speed and add the eggs one at a time, blending thoroughly after each addition. This helps maintain an emulsion and prevents separation. Scrape the bowl once to ensure even mixing. Step 5 Incorporate the flour: Return mixer speed to medium-low. Add the flour mixture in two additions, about one cup at a time, mixing until just combined. Overmixing develops gluten and will make the bars tough, so stop as soon as pockets of flour disappear. Step 6 Add sprinkles and bake: Fold in 4 tablespoons of holiday nonpareil sprinkles until evenly distributed. Press the dough into the prepared pan and smooth the top. Bake for 20 to 22 minutes until the edges are just golden and a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack before frosting. Step 7 Make the buttercream: Beat 1 cup softened butter with 1 teaspoon clear vanilla and 1/2 teaspoon almond extract on medium-high for one minute. Reduce speed and add 2 and a half cups powdered sugar, half cup increments, alternating with 4 to 5 tablespoons heavy cream until you reach a spreadable consistency. Finish beating on medium-high for one to one and a half minutes to whip the frosting light. Step 8 Frost and finish: Lift the cooled bars from the pan using the parchment sling. Use an offset spatula or silicone spatula to spread the frosting evenly, then sprinkle generously with additional nonpareils. Slice into 1 and a half by 3 inch pieces for about 18 bars.

Storage Tips

Store unfrosted bars at room temperature for one day in an airtight container. Once frosted, refrigerate in a single layer or with parchment between layers for up to five days. For longer storage freeze unfrosted bars unwrapped for an hour to set the surface, then wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and frost the next day for the freshest appearance. When reheating a chilled piece, bring to room temperature for 30 minutes for the best flavor and texture, or heat gently in a 250 degree Fahrenheit oven for five to seven minutes.

Ingredient Substitutions

For a dairy-free version, substitute plant-based stick butter and use a non-dairy creamer in the frosting; texture will be slightly less rich. Swap almond extract for an extra half teaspoon of vanilla if nut flavors are undesired. To reduce sweetness, use 2 cups powdered sugar instead of 2 and a half in the frosting, adding cream gradually until you reach spreadable consistency. For a gluten-free adaptation, replace the flour with a 1 to 1 gluten-free blend that contains xanthan gum, though the texture will be more delicate.

Serving Suggestions

Serve these bars on a holiday dessert platter with peppermint bark, gingerbread men, and shortbread for variety. They pair beautifully with hot cocoa, mulled cider, or a simple black coffee. Garnish each piece with a tiny holly sprig or edible glitter for special occasions. For gifting, stack three bars in a clear box with a festive ribbon and a note describing that they are best enjoyed within five days refrigerated.

Cultural Background

Sugar cookies have a long history in European baking, evolving from simple sweet biscuits into ornate decorated cookies popular in American holiday traditions. The nonpareil sprinkles, with their small crunchy sugar pearls, add a celebratory visual that became popular in the United States during the 20th century as home baking and confectionery decoration expanded. These bars capture that nostalgia in an easier format, combining the classic flavor profile of vanilla and almond with the communal spirit of holiday cookie exchanges.

Seasonal Adaptations

Shift the sprinkles and flavors with the season. Use pastel sprinkles and lemon zest for spring gatherings, orange and brown nonpareils with a pinch of cinnamon for autumn, or red and gold decorations with a splash of peppermint extract for Christmas variations. For a New Year celebration, try edible gold dust on top of white frosting for a glamorous twist. Adjust frosting thickness with more or less cream depending on humidity and temperature where you bake.

Meal Prep Tips

Prepare the unfrosted bars ahead and freeze them in a single layer. Frost the thawed bars the day you plan to serve. If making multiple pans for gifts, store frosted bars in the refrigerator and bring to room temperature before packing, or pack chilled in insulated containers. Use a ruler to guide even slicing into 1 and a half by 3 inch pieces to produce consistent servings for parties or bake sales.

These sugar cookie bars bring the warmth of a holiday kitchen to any gathering with far less fuss than rolled cookies. They are proof that simple ingredients, thoughtful technique, and a festive sprinkle can create memories worth repeating. Enjoy, share, and make them your own this season.