The BEST Sugar Cookie Bars – Your New Nut Free Holiday Favorite

These sugar cookie bars are a brand new recipe to my family. I’ve been tweaking and experimenting with them for . . . well, years. And I think I have finally perfected them. (Let me know if you are interested in learning more about the recipe creation process.) You guys, these recipes are soooo good. They just might become your new nut free holiday favorite.

When you hear the words “Christmas cooke” what do you think of?

I think of a beautifully decorated sugar cookies. (TBH, they are probably butter cookies because that’s what we made growing up. My mom insisted she didn’t like sugar cookies. But I’m just convinced she never had a good one.) You know the ones I mean. The ones that artists create with royal icing, paintbrushes, tweezes and more. The kind that draw you in and the next. thing you know you’ve spent hours watching Reels. (Maybe that’s just me?)

Every time I watch those videos, I’m always left with the same thought? Who has time for that? (Perhaps also me if I spent more time baking and less time watching videos.)

During the buys holiday baking season I don’t have time to spend five minutes on one cookie. And while I assume that professionals work more quickly than that, I am not a professional. If you want cookies that don’t like your toddler made them, I’m going to need to invest a lot of time.

Or, I can just bake these sugar cookie bars.

Why You’ll Love Them:

First off, I am well aware that these sugar cookie bars do not come close to the artistry involved in hand decorated sugar cookies. But I don’t care. And neither will you after you taste them.

These sugar cookie bars have all of the flavors you want in a delicious sugar cookie. They are rich, buttery, chewy, soft, and delicious. I worked really hard to duplicate the texture and flavor you get in an artisan sugar cookie.

The smear of buttercream frosting is creamy and sweet (but not too sweet), and gives the sugar cookie bars a festive flair.

These cookies are simple to make and come together in just over an hour (plus cooling time). So they are the perfect addition to a holiday cookie tray. And they don’t require a lot of brain power, so you listen to Bing Crosby or maybe steal glances at A Prince for Christmas while you bake.

How to Make Sugar Cookie Bars:

Make the Sugar Cookie Bars:

Preheat your oven to 350F and line a 9×13 baking dish with parchment paper. You can line just the bottom of the pan if you are going to serve the bars in the pan. Or, if want to remove the bars, overlap two pieces of parchment paper, one long ways and the other across the pan so you can easily lift out the bars. I also give the parchment a quick spray with baking spay. It both holds the paper down when you add the dough and makes it easy to get the bars out.

In a medium bowl, whisk together 2 1/2 cups flour, 1 tablespoon cornstarch, 1 1/2 teaspoons baking powder, and s1/2 teaspoon of salt. Set aside.

In the large mixing bowl of a stand mixer with the paddle attachment (or use a hand mixer), cream together 1 cup butter and 1 1/2 cups granulated sugar until light and fluffy. I let this whip up for about 5 minutes. Then mix in two eggs, 1 tablespoon vanilla, and 1/2 cup of sour cream until smooth.

Reduce the mixer speed to low. Pour half of the dry ingredients into the mixture and continue mixing until combined. Add the rest of the dry ingredients to form a thick and smooth dough. Spread the dough in the prepared pan and bake for 20-23 minutes or until the edges are a very light golden color and the middle no longer appears wet. (It may wobble a little bit when you remove the pan but it will firm up.

Allow the sugar cookie bars to cool completely before frosting. You can set the pan in the refrigerator to sped up the chilling time.

To Make the Buttercream:

While your sugar cookie bars are baking, beat 1 cup softened butter in the large bowl of a stand mixer. (You can also use a hand mixer). When light and creamy, add 4 cups powdered sugar, 1 cup at a time, mixing after each addition.

Scrape down the sides of the bowl with a rubber scraper as needed. Add 1 teaspoon vanilla and 2-3 tablespoons of heavy cream until creamy and spreadable.

When sugar cookies bars are cool, frost with buttercream and immediately sprinkle with sprinkles (so they stick).

You can also tint portions of your buttercream and use a piping bag to create a design with the frosting.

Enjoy!

Sugar cookie bars are perfect anytime during the holiday season. They come together easily, so they are perfect for your work holiday party or an after school snack.

These cookies freeze well, both with and without the frosting. If you bake ahead you can remove the entire block of cookies from the pan (overlap your parchment paper to make lifting easy), wrap in plastic wrap and foil and freeze in one solid piece. Or you can cut them into bars and freeze in a container. This second method makes it easy to grab just one delicious snack straight from the freezer.

This recipe is also easily adaptable. Today we made them for the holidays with red and green sprinkles. But you can use a few drops of gel food coloring ad switch up your decorations for an any-time-of-year treat. Try pink icing and heart sprinkles for Valentine’s Day, yellow frosting for Easter, and orange with bat sprinkles for Halloween. The options are endless.

You can also addd 1/2 teaspoon of lemon or orange extract to your batter for the slightest hint of flavor. I’ve experimented with both. And while I prefer the classic sugar cookie flavor, you might have different taste.

More Cookie Recipes:

Get my Free Nut Free Cookie Guide for even more delicious nut-free cookies recipes to add to your holiday baking list.

You’ll find seven recipes including chocolate chip, oatmeal reason, sunflower butter cups, and more to make nut free baking a piece of cake.

And, if you have a little more time to bake, check out this recipe for Classic Black and White cookies.

Off we go!