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Christmas Sugar Cookie Bars

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Soft, chewy sugar cookie bars topped with festive royal icing and sprinkles, perfect for holiday gatherings.

Ingredients

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  • 1 cup unsalted butter melted
  • 1 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tbsp vanilla extract
  • 3 1/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp fine sea salt
  • 2 1/2 cups powdered sugar
  • 1 tbsp + 1 tsp meringue powder
  • 3-5 tbsp water
  • 1/4 tsp clear vanilla extract
  • Christmas colored sprinkles
  • Red and green gel food coloring

Instructions

  1. Line a metal 9×13 baking pan with parchment paper.
  2. Preheat the oven to 350 F (180 C).
  3. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
  4. Whisk in the eggs and vanilla extract until fully incorporated.
  5. Fold in the all-purpose flour, cornstarch, and fine sea salt until just combined.
  6. Lightly grease your hands.
  7. Press the sugar cookie dough evenly into the prepared pan.
  8. Use an offset spatula to smooth the top of the dough.
  9. Bake in the preheated oven for 18-25 minutes, or until the cookie dough is set and the edges are barely golden brown.
  10. Remove the pan from the oven and let it cool completely on a wire cooling rack.
  11. Once cool, flip the cookie bars onto a cutting board.
  12. Cut the bars into desired shapes (rectangles, squares, or triangles).
  13. Transfer the cut bars to a wire rack with a sheet pan underneath, distributing them among two pans if needed to prevent crowding.
  14. To make the royal icing, combine the powdered sugar, meringue powder, 3 tablespoons of water, and clear vanilla extract in a stand mixing bowl.
  15. Whisk on medium speed for 3 minutes until the icing is fluffy.
  16. If the icing is too thick, add 1 teaspoon of water at a time until it is thick but pipeable.
  17. Set aside a few tablespoons of the thick icing for piping intricate designs, if desired.
  18. Split the remaining icing into thirds, scooping each portion into its own bowl.
  19. Immediately cover the top of each bowl with plastic wrap to prevent drying.
  20. Working with one bowl at a time, add about 2-3 teaspoons of water to the icing and mix it in well with a spoon until it has the consistency of runny peanut butter.
  21. Add red gel food coloring to one bowl of thinned icing.
  22. Add green gel food coloring to another bowl of thinned icing, leaving the last bowl white.
  23. Dip the flat side of each cookie bar into the thinned colored icing.
  24. Use your finger to gently scrape off any excess glaze from the bar.
  25. Place the frosted bar back onto the wire rack.
  26. Decorate immediately with Christmas colored sprinkles.
  27. If using the thick icing, color it as desired or keep it white.
  28. Fill the thick icing into a piping bag with a very small round tip.
  29. Use it to pipe designs onto the frosted tops of the bars.
  30. Allow the decorated cookies to be fully set before boxing or packaging them (this can take 1-2 hours depending on humidity).
  31. Store leftover cookie bars in an airtight container at room temperature for 3-4 days.

Notes

Ensure eggs are at room temperature for a smooth dough.
Do not overmix the dough once flour is added to keep bars tender.
Don’t overbake; pull bars when edges are barely golden to maintain softness.
Allow bars to cool completely before frosting to prevent melting.
Add water to royal icing slowly, one teaspoon at a time, to achieve desired consistency.

Find it online: https://thecozycuppa.com/christmas-sugar-cookie-bars-3/