Frosted Sugar Cookie Bars

The dependable sugar cookie

Ah, sugar cookies - truly the OG of holiday treats. Who doesn't love their soft, buttery sweetness topped with frosting and sprinkles? They're the cookies that show up at every cookie exchange, the dessert table MVP at parties, and the ultimate snack when you're sneaking into the kitchen at midnight pretending you're just "checking on the tree".

But today, we're not rolling out dough and wielding cookie cutters shaped like Santa and reindeer (because let's be honest, my reindeer always look like blobs!) We are taking the lazy genius route with these Frosted Sugar Cookie Bars. They're all the nostalgia of sugar cookies but without the hassle of cutting, chilling, or words flying that Santa would put you on the naughty list for saying, when your dough sticks to the counter. You bake, you frost, you sprinkle, and you're basically a holiday hero.

Try my sugar cookie skillet

Sugar cookies are like that one friend who always gets invited to the party. They're dependable, versatile, and universally loved. If you love sugar cookie flavors, you should try my Sugar Cookie Skillet with warm sugar cookie sauce if you haven't already!

Lightening up this recipe

While I know the holidays are a time for many to enjoy their favorite treats, some choose to adhere to their personal goals during this time of year. I've got you covered. Here is how to lighten up this recipe if you'd like to do so. Just keep in mind that results may vary depending on what is substituted.

Swap half the butter: Replace half of the butter in the cookie base with unsweetened applesauce. You'll save around 40 calories per bar if cutting into 24 servings, or 80 calories per bar if cutting into 12 servings. It also helps keep the bars extra moist.

Use a sugar substitute: Replace all or part of the sugar in the cookie base and frosting with a sugar substitute. For frosting, sub with a powdered sugar sub and for the cookie base use a granulated sugar sub. My faves are allulose, monk fruit, or erythritol. This could save between 40-50 calories if using the 24 bar serving size and 80-100 calories if cutting them into 12 servings.

Reduce the sugar: Cut the sugar in the cookie base by 25%. Trust me, the frosting is sweet enough to make up for it. This can shave off another 10-15 calories per bar depending on your cuts.

Lightening the frosting: Use reduced-fat cream cheese in the frosting instead of butter or mix half butter with greek yogurt. You'll save about 20-30 calories per bar.

Pro tips for success

Chill the dough? Nope! The beauty of these bars is that there's no need to chill the dough. Just press into the baking dish and pop into the oven!

Don't Overbake! Soft and chewy is the goal, so pull them out when the edges are just golden and the center is set.

Decorate with style: Go crazy with sprinkles, but if you're feeling fancy, try crushed candy canes or edible glitter. Also, feel free to pop some gel coloring into the frosting to make it red, green, blue, pink! The options are endless.

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Frosted Sugar Cookie Bars Recipe

Yield: 12 large bars or 24 small squares

Serving size: 1 sugar cookie bar

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 1/2 cup light brown sugar, packed

• 2 large eggs

• 2 tsp vanilla extract

• 1/4 tsp almond extract

• 2 ¾ cups all purpose flour

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

For the frosting:

• 1/2 cup (1 stick) unsalted butter

• 2 cups confectioner's sugar

• 2-3 tsp heavy cream or milk

• 1 tsp vanilla extract

• pinch of salt

• holiday sprinkles for decoration

Directions:

1. Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper, leaving some overhang for easy removal. Lightly grease with butter.

2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, then add the vanilla and almond extracts.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Careful not to over-mix.

4. Press the dough into the prepared baking dish. Bake for 18-20 minutes until the edges are lightly golden and the center is set. Avoid overbaking to keep the bars soft. Allow to cool completely in the pan.

5. To make the frosting: In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar, mixing until combined. Stir in the vanilla extract, salt, and 2 tbsp of cream or milk. Add more cream, 1 tbsp at a time, until you reach the desired consistency. Spread frosting evenly over completely cooled bars. Top with festive holiday sprinkles.

6. Cut bars into 24 smaller squares or twelve large ones, depending on your serving size preference. Serve immediately or store at room temp in a sealed container for up to 3 days, or in the fridge for up to 1 week.

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Nutrition information per serving:

(24 bars)

Calories: 200

Fat: 10g

Carbs: 28g

Protein: 2g

(12 bars)

Calories: 400

Fat: 20g

Carbs: 56g

Protein: 4g

Weight Watchers points:

10 points if using the 24 squares serving size.

20 points if using 12 squares serving size.