Holiday Sugar Cookie Bars (Print Version)
# Ingredients:
→ Cookie Base
01 -
2 sticks of softened unsalted butter
02 -
1 cup white granulated sugar
03 -
1 fresh large egg
04 -
2 teaspoons pure vanilla extract
05 -
1 teaspoon almond extract
06 -
1½ teaspoons baking powder
07 -
½ teaspoon fine salt
08 -
2¼ cups all-purpose flour
→ Creamy Buttercream
09 -
1 stick softened unsalted butter
10 -
2 teaspoons vanilla extract
11 -
½ teaspoon almond extract
12 -
2 cups powdered sugar
13 -
1-2 tablespoons whole milk
→ Festive Decorations
14 -
Green gel food coloring
15 -
Holiday sprinkles for decoration
# Instructions:
01 -
Heat your oven to 350°F and get your ingredients ready. If your butter feels firm, pop it in the microwave for just 10 seconds to soften it slightly.
02 -
In a large mixing bowl, cream together the softened butter and sugar using a mixer on medium speed for about 30 seconds. Add the egg, vanilla, and almond extract while the mixer is still running.
03 -
Mix in the baking powder and salt, then gradually add the flour half a cup at a time on low speed. Stop mixing as soon as the flour disappears - the dough should feel like playdough when pinched.
04 -
Spray a light-colored 9x13 metal pan with cooking spray, then line it with parchment paper, leaving about 2 inches hanging over the long sides for easy removal.
05 -
Drop tablespoon-sized chunks of dough into the prepared pan, then use your hands or a spatula to press it evenly across the bottom. If it's sticky, place another piece of parchment on top while pressing.
06 -
Bake for 14-16 minutes, removing them as soon as you see the tiniest golden edges. The center might look underdone, but that's perfect - they'll finish cooking as they cool.
07 -
Let the bars cool completely in the pan before frosting. You can speed this up by placing the pan on a cooling rack in the fridge.
08 -
Beat the softened butter in a large bowl for 1-2 minutes until creamy. Gradually add vanilla, almond extract, and powdered sugar, then beat on high for 2 minutes until fluffy.
09 -
Mix in 1-2 tablespoons of milk until the frosting spreads easily. Add green food coloring and mix until you get your desired Christmas tree shade. Spread evenly over the cooled bars.
10 -
Add sprinkles immediately after frosting so they stick properly. Chill the frosted bars for 30-60 minutes before cutting to prevent the frosting from smearing.
11 -
Use a sharp knife to cut the chilled bars into 24 tree-shaped pieces. Clean your knife between cuts for the neatest results.
# Notes:
01 -
These festive bars are perfect for holiday cookie exchanges and can be made ahead of time.
02 -
The key to soft bars is removing them from the oven as soon as you see light golden edges.
03 -
Store in an airtight container for up to a week, or freeze for up to 2 months.
04 -
For best results, use the spoon and level method when measuring flour to avoid dry bars.