Christmas Tree Sugar Cookie Bars
These easy-to-make Christmas tree sugar cookie bars are baked in a 9x13 pan, frosted with buttercream, and decorated with green food coloring and sprinkles for festive holiday treats.
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.