Old Fashioned Sugar Cookie Bars Recipe

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There’s a moment every holiday season when I pull my grandmother’s handwritten recipe card from its special box, and the memories come flooding back. The smell of butter and vanilla, the sound of Christmas carols playing in the background, and the sight of my kitchen counter covered in these beautiful Old Fashioned Sugar Cookie Bars topped with creamy frosting and festive sprinkles. This recipe has been in my family for three generations, and every December, it brings our whole family together.

I remember being maybe seven years old, standing on a step stool next to my grandmother, watching her work magic with just a few simple ingredients. “The secret,” she’d whisper conspiratorially, “is room temperature butter and not overmixing.” Those words stuck with me, and now I find myself saying the same thing to my own children as they help me make these bars each year.

What makes these sugar cookie bars so special is their simplicity. They’re everything you love about classic sugar cookies – that tender, buttery crumb, the sweet vanilla flavor, the thick layer of frosting – but in an easier, slice-and-serve format that feeds a crowd without the hassle of rolling, cutting, and individually decorating dozens of cookies.

Let me be honest: I adore traditional cut-out sugar cookies, but they’re a commitment. The dough needs chilling, the rolling takes patience, and decorating each cookie individually can turn a baking session into an all-day affair. These Old Fashioned Sugar Cookie Bars deliver all the nostalgia and flavor with a fraction of the effort.

The texture is what really sets these bars apart. They’re soft and cake-like in the center with slightly chewy edges – the best of both worlds. The frosting stays creamy and doesn’t crack or harden into that unpleasant crunchy layer some frostings develop. And those cheerful red, green, and white sprinkles on top? They’re not just festive – they add a delightful little crunch that makes every bite interesting.

These bars are also incredibly practical for holiday entertaining. One 9×13 inch pan yields 24 generous bars, and they transport beautifully without the worry of delicate cookie shapes breaking. They’re perfect for cookie exchanges (where they always stand out among the rolled cookies), holiday parties, potlucks, teacher gifts, or simply keeping on your counter for family snacking throughout the season.

  • 2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon almond extract (optional but traditional)

Vanilla Buttercream Frosting:

  • ¼ cup (½ stick) butter, softened
  • ¼ cup brown sugar
  • ¼ cup flour
  • 3-4 cups powdered sugar
  • 3-4 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Festive Topping:

  • Red, green, and white sprinkles
  • Nonpareils
  • Sanding sugar (optional)

Preparing Your Pan and Preheating the Oven

Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. This overhang becomes your handle for lifting the bars out cleanly later. Lightly grease the parchment with butter or non-stick spray.

If you don’t have parchment paper, grease the pan thoroughly and dust with flour, tapping out the excess. The bars will still come out, but parchment makes life much easier and guarantees clean edges.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer. This step is crucial – properly creamed butter creates a tender, light texture in the finished bars. The mixture should look almost white and have increased significantly in volume.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract if using. The almond extract is my grandmother’s secret ingredient – it adds a subtle depth that makes people ask “what’s that flavor?” without being identifiable as almond.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Don’t overmix here – overmixing develops gluten and will make your bars tough instead of tender.

The dough will be thick and slightly sticky. Transfer it to your prepared pan and press it into an even layer. I find the best technique is to lightly flour my hands and press from the center outward, then use the bottom of a measuring cup to smooth the surface.

Getting the dough truly even is important for consistent baking – thin spots will overbake while thick areas stay underdone. Take an extra minute here to check the corners and edges, which tend to get neglected.

Bake for 20-25 minutes, until the top is just barely starting to turn golden and the edges have pulled away from the pan slightly. The center should look set but still soft – it will firm up as it cools. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Do not overbake! The biggest mistake with these bars is leaving them in the oven too long. They should be pale golden, not brown. Overbaked bars will be dry and crumbly rather than soft and tender.

Let the bars cool completely in the pan on a wire rack. I know it’s tempting to frost them while warm (I’ve tried), but warm bars will melt the frosting and make it slide right off. Plan for at least 1-2 hours of cooling time, or speed things up by refrigerating for 30 minutes.

Once completely cool, use the parchment overhang to lift the entire slab out of the pan and transfer to a cutting board or serving platter for frosting.

Creating the Perfect Vanilla Buttercream Frosting

In a medium bowl, beat the softened butter until creamy and smooth. Add the brown sugar and flour, mixing until combined – this creates a slightly caramelized, rich base for your frosting.

Add the powdered sugar one cup at a time, alternating with splashes of milk and beating well after each addition. Start with 3 cups of powdered sugar and 2 tablespoons of milk, then adjust until you reach your desired consistency. The frosting should be thick enough to spread and hold its shape, but smooth enough to spread easily without tearing the cookie surface.

Mix in the vanilla extract and salt. The salt seems counterintuitive in frosting, but it balances the sweetness and makes the vanilla flavor pop. Trust me on this one.

Spread the frosting evenly over the cooled cookie bars using an offset spatula or the back of a large spoon. Work from the center outward, pushing the frosting to the edges. For a rustic look, leave some swoops and swirls. For a cleaner finish, use the spatula edge to smooth the surface.

Immediately sprinkle generously with red, green, and white sprinkles while the frosting is still tacky. Don’t be shy with the sprinkles – they’re half the visual appeal! Press them gently into the frosting so they adhere well.

Let the frosting set for at least 30 minutes before slicing. For the cleanest cuts, use a sharp knife and wipe the blade clean between each cut.

Per bar (makes 24 bars):

  • Calories: 225
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 40mg
  • Sodium: 85mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 0g
  • Sugars: 23g
  • Protein: 2g

These bars are naturally beautiful with their snowy white frosting and cheerful holiday sprinkles, but a few touches can make them extra special. Arrange them on a vintage holiday platter or a rustic wooden cutting board surrounded by pine sprigs and cranberries. Stack a few bars in a decorative tower with parchment paper between layers.

For gifting, wrap individual bars in clear cellophane tied with red or green ribbon. Place several in a festive tin lined with wax paper, or arrange in a clear bakery box where recipients can see the beautiful sprinkle-topped surface.

For a cookie exchange, display your bars cut into triangles or diamonds instead of traditional squares – same delicious cookie, more elegant presentation.

Beverages:

  • Hot cocoa with marshmallows
  • Cold milk (the classic!)
  • Eggnog
  • Coffee with cream
  • Spiced apple cider
  • Mulled wine (for adults)

Holiday Occasions:

  • Christmas cookie exchanges
  • Holiday potlucks
  • Office parties
  • Neighbor gifts
  • Family gatherings
  • Tree-trimming parties
  • Christmas Eve dessert
  • New Year’s celebrations

Cream Cheese Frosting Version: Replace half the butter in the frosting with softened cream cheese for a tangier, richer topping.

Chocolate Drizzle Version: After the white frosting sets, drizzle with melted dark or white chocolate for an extra-fancy look.

Lemon Sugar Cookie Bars: Add 2 tablespoons fresh lemon zest to the dough and substitute lemon extract for vanilla.

Brown Butter Version: Brown the butter for the dough and cool before creaming for a nutty, caramel flavor.

Funfetti Version: Fold ½ cup rainbow sprinkles into the dough for colorful confetti throughout.

Gluten-Free Option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour in both the bars and frosting.

Dairy-Free Option: Use vegan butter and plant-based milk for both the bars and frosting.

Can I make the bars ahead of time? Absolutely! Bake the bars up to 2 days ahead and store unfrosted at room temperature wrapped tightly in plastic. Frost the day of serving for best appearance. Fully frosted bars can be stored in an airtight container at room temperature for up to 5 days.

Why did my bars turn out dry? Most likely overbaking. These bars should be pulled from the oven when they’re barely golden – they’ll continue cooking in the residual heat. Also ensure you’re not packing your flour when measuring; spoon it into the cup and level off.

Can I freeze these bars? Yes! Freeze unfrosted bars wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw at room temperature and frost before serving. Frosted bars can be frozen for up to 1 month; thaw in the refrigerator.

How do I get clean, professional-looking cuts? Use a long, sharp knife and wipe the blade clean between each cut. For extra-clean edges, chill the frosted bars in the refrigerator for 30 minutes before cutting.

Can I use salted butter instead of unsalted? Yes, but omit the additional salt in both the bars and the frosting to avoid an overly salty result.

What if I don’t have brown sugar for the frosting? You can substitute granulated sugar, though you’ll lose a bit of the caramel depth. Or make your own brown sugar by mixing 1 tablespoon molasses into ¼ cup granulated sugar.

Can I double this recipe? Yes! Use a half sheet pan (18×13 inches) and increase the baking time by 5-8 minutes. Watch carefully for doneness.

Conclusion: A Holiday Tradition Worth Starting

These Old Fashioned Sugar Cookie Bars represent everything I love about holiday baking: the connection to family traditions, the joy of creating something beautiful, and the simple pleasure of sharing homemade treats with people you love. They’re easier than cut-out cookies, just as delicious, and absolutely perfect for feeding a holiday crowd.

My personal tip: Make a double batch of frosting. Not because you need it all for the bars – the recipe amount is plenty – but because that frosting is incredible spread on graham crackers, drizzled on pancakes, or eaten straight from the bowl while wrapping presents late at night. Consider it your holiday baking reward.

May your kitchen be filled with the scent of vanilla and butter, and may these bars bring as much joy to your family as they’ve brought to mine.

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