Bring festive cheer to your holiday gatherings with these delightful Christmas Tree Sugar Cookie Bars. Skip the fuss of cutting individual cookies and enjoy a simple yet charming treat baked in a single 9×13 pan. These bars deliver the classic sweet, buttery flavor of sugar cookies combined with creamy, colorful frosting perfect for decorating into vibrant Christmas trees.
Whether you’re preparing a platter for a holiday party or looking for a fun baking activity with family, these bars are easy to make and irresistibly festive. The soft texture and perfectly portioned sizes make them a crowd favorite during the season.
- Simple one-pan method saves time and eliminates the need for cookie cutters.
- Soft, buttery sugar cookie base pairs wonderfully with smooth, flavorful buttercream frosting.
- Customizable frosting colors and sprinkles make decorating fun and festive.
- Perfectly sized bars that stay fresh and can be chilled or frozen for convenience.
Ingredients
- Unsalted butter (1 cup, 2 sticks): Softened to room temperature for creamy texture and rich flavor in the sugar cookie base.
- Granulated sugar (1 cup): Adds essential sweetness and helps create a tender crumb.
- Large egg (1): Binds the dough together and adds moisture for soft bars.
- Vanilla extract (2 teaspoons): Elevates the cookie flavor with warm, aromatic notes.
- Almond extract (1 teaspoon): Provides a subtle nutty depth to enhance the sweetness.
- Baking powder (1 ½ teaspoons): Leavens the dough to create a light, airy texture; be sure to use baking powder, not baking soda.
- Salt (½ teaspoon): Balances the sweetness; omit if using salted butter.
- All-purpose flour (2 ¼ cups): Provides structure; measure carefully using spoon and level method to avoid dryness.
- Unsalted butter for frosting (½ cup, 1 stick): Softened for smooth and creamy buttercream base.
- Vanilla extract for frosting (2 teaspoons): Adds classic flavor to the frosting.
- Almond extract for frosting (½ teaspoon): Enhances frosting with a delicate nutty aroma.
- Powdered sugar (2 cups): Sweetens and thickens the buttercream frosting.
- Milk (1-2 tablespoons): Adjusts frosting consistency for easy spreading.
- Green food coloring: Transforms the frosting into festive Christmas tree green.
- Sprinkles: Optional decorative touch to mimic ornaments on the tree shapes.
Instructions
- Preheat the oven and prepare softened butter
-
Begin by preheating your oven to 350°F. If your butter isn’t softened, warm it slightly in the microwave for about 10 seconds. Soft butter creamed well with sugar ensures a tender, fluffy base dough for your bars.
- Cream butter and sugar together
-
In a large mixing bowl, cream the softened unsalted butter and granulated sugar on medium speed until smooth and slightly fluffy, about 20-30 seconds. This step helps to aerate the dough, giving the bars a soft texture.
- Add egg and flavor extracts
-
While continuing to mix on medium speed, add in the egg, vanilla extract, and almond extract. These ingredients add moisture and depth of flavor, making the base dough rich and aromatic.
- Incorporate dry ingredients gradually
-
Mix in baking powder, salt, and flour 1/2 cup at a time on low speed. Properly measured flour mixed gently prevents a dense or dry dough. The dough should be soft but not sticky, similar to playdoh consistency.
- Prepare baking pan and press dough
-
Spray a light-colored 9×13 pan with cooking spray and line it with parchment paper leaving a 2-inch overhang on the sides. Drop tablespoon-sized chunks of dough evenly into the pan and press down firmly until the dough covers the entire pan evenly.
- Bake sugar cookie bars
-
Bake at 350°F for 14-16 minutes, watching carefully for the tiniest golden edges. The center may look slightly underbaked but will firm up as it cools, resulting in soft, chewy bars.
- Cool completely before frosting
-
Allow the bars to cool fully at room temperature or speed up by chilling in the refrigerator. This prevents the frosting from melting when applied.
- Prepare the buttercream frosting
-
Beat softened butter in a bowl on medium speed until creamy and light, about 1-2 minutes. Gradually add vanilla extract, almond extract, and powdered sugar, mixing until combined. Then beat on high speed for 2 minutes until fluffy. Adjust consistency with milk to make spreading easier.
- Add color and decorate
-
Mix green food coloring into the frosting for festive Christmas tree color. Apply an even layer over the cooled bars and immediately top with sprinkles to decorate.
- Chill and cut into bars
-
Chill or freeze the frosted bars for 30-60 minutes to set the frosting and prevent smearing when you cut. Use the photo guide to cut 24 perfectly-sized Christmas tree shapes.
- Soft bars depend on removing them from the oven as soon as edges barely brown; center will finish baking as it cools.
- Proper flour measuring is critical: use the spoon-and-level method to avoid dry bars.
- Frosting needs chilling before cutting to keep the decoration neat and avoid smudges.
Storage Tips
Store sugar cookie bars in an airtight container at room temperature for up to 3-4 days. They can also be chilled or frozen for 1-2 months; freezing helps maintain freshness, but long storage may dry them out slightly.
Serving Suggestions
Present these festive bars on holiday cookie platters alongside other seasonal treats. They pair well with hot cocoa, mulled cider, or a simple cup of tea for a cozy holiday snack.
- For neater pan edges, press dough with parchment paper folded over sides before baking.
- Reserve some white frosting for accents like small stars; tint yellow for a glowing effect on your trees.
- Freeze frosted bars individually before stacking to prevent frosting smears during storage.
FAQs
- Can I use salted butter for this recipe?
-
If using salted butter, omit the added salt in the dough to maintain balance.
- Why do the bars look underbaked in the center?
-
The center may appear slightly underdone but will finish cooking as they cool, ensuring soft texture.
- How do I measure flour properly?
-
Use the spoon-and-level method: spoon flour lightly into a measuring cup and level it off with a knife for accuracy.
- Can I make the dough ahead of time?
-
Yes, you can refrigerate dough for up to 24 hours before baking for convenience and to deepen flavors.
- What if I don’t have almond extract?
-
Almond extract enhances flavor but can be omitted or substituted with an equal amount of vanilla extract.
- Can I use different colors for frosting?
-
Absolutely! Customize frosting color to any festive shade to match your holiday theme.
- How should I store leftover frosted bars?
-
Keep leftover bars in an airtight container, either chilled or at room temperature, for up to 4 days.
Christmas Tree Sugar Cookie Bars
Equipment
- 1 9x13 inch pan light-colored metal, lined with parchment paper
- 1 hand mixer or stand mixer with paddle attachment for frosting
- 1 microwave optional, for softening butter
- 1 Mixing bowls for dough and frosting
Ingredients
- 1 cup unsalted butter 2 sticks, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 1/2 teaspoons baking powder not baking soda
- 1/2 teaspoon salt omit if using salted butter
- 2 1/4 cups all-purpose flour
- 1/2 cup unsalted butter 1 stick, softened
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups powdered sugar
- 1-2 tablespoons milk
- Green food coloring
- Sprinkles
Instructions
- Preheat oven to 350°F. Soften butter if needed by microwaving for 10 seconds.
- Cream together 1 cup softened butter and sugar using a mixer on medium speed for 20-30 seconds.
- Add egg, vanilla extract, and almond extract gradually while mixing on medium speed.
- Add baking powder, salt, and flour half a cup at a time on low speed, mixing just until combined.
- Spray a 9x13 inch pan with cooking spray and line it with parchment paper, leaving a 2 inch overhang.
- Drop dough by tablespoon-sized chunks into the pan and press evenly to cover the pan surface.
- Bake for 14-16 minutes until edges are slightly browned but centers seem just set.
- Cool bars completely before frosting, refrigerate if needed to speed cooling.
- For frosting, beat 1/2 cup softened butter on medium speed until creamy.
- Slowly add vanilla, almond extract, and powdered sugar while mixing continuously.
- Increase mixer speed to high, beat frosting for 2 minutes until fluffy.
- Add milk tablespoon by tablespoon to achieve spreadable consistency.
- Mix in green food coloring until color is uniform.
- Spread frosting over cooled bars, add sprinkles immediately if using.
- Chill or freeze bars for 30-60 minutes before cutting to prevent frosting smearing.
- Cut into 24 pieces using the recommended tree shapes.
- Store bars in an airtight container. They keep well refrigerated or frozen.
Notes
- Use parchment paper over dough for easier pressing and clean edges.
- Measure flour by spoon and level to avoid dry bars.
- Freeze frosted bars on a single layer before stacking to prevent icing smear.
- Store bars airtight to maintain freshness for days or months frozen.
