This festive pan of cheerful sugar cookie bars began as a desperate holiday experiment the year I promised a tin of treats to every neighbor and realized I was short on time. I wanted the crisp-sweet notes of a rolled sugar cookie but without the labor of chilling, rolling, and cutting hundreds of shapes. The first batch came out soft in the center with lightly golden edges and a crunch of sprinkles under a pillow of buttercream — exactly the texture balance I was aiming for. The bars slice cleanly, hold up in a box, and deliver the same nostalgic flavor as a decorated cutout cookie but with a fraction of the effort.

I discovered this method by adapting a classic sugar cookie formula into a pan cookie, swapping in cornstarch for extra tenderness and using both vanilla and almond extract for that unmistakable holiday aroma. These bars have become my go-to when I need something pretty to bring to a party or quick to tuck into a festive platter. My family loves that every bite has a pop of red and green from the nonpareil sprinkles, and even people who usually reach for the chocolate immediately ask for a second bar.

Ingredients

• All-purpose flour: Two cups of regular all-purpose flour gives structure while cornstarch softens the crumb; pick a trusted brand such as King Arthur or Gold Medal for consistent results.
• Cornstarch and baking powder: Two teaspoons cornstarch and one teaspoon baking powder lighten the dough and yield a tender texture similar to sugar cookies rolled thin.
• Salted sweet cream butter: Three quarters cup at room temperature for the base of the dough and one cup for the frosting. Use European-style butter for a richer flavor or standard salted butter if that is what you have.
• Granulated sugar: One cup to cream with butter; this balances sweetness and contributes to a fine, tender crumb when beaten properly.
• Pure vanilla and almond extract: One tablespoon vanilla and one teaspoon almond in the dough; the blend creates the classic holiday aroma — clear vanilla in the frosting keeps the icing bright.
• Large eggs: Two, at room temperature to help emulsify and lift the dough; warming them slightly on the counter for 15 minutes prevents curdling in the batter.
• Christmas nonpareil sprinkles: Four tablespoons, red, green and white for the batter and additional sprinkles for the top once frosted; they add color and tiny crunchy contrast.
• Powdered sugar and heavy cream: About two and a half cups powdered sugar and four to five tablespoons heavy cream for a silky, spreadable buttercream that holds shape on the bars.

Instructions

Preheat and prepare the pan: Preheat the oven to 350 degrees F. Line a 9 by 9 inch baking dish with a parchment paper sling so you can lift the finished bars out easily. Lightly spray the paper and sides with a baking spray to prevent sticking and ensure clean removal. Combine dry ingredients: In a small bowl whisk together 2 cups all-purpose flour, 2 teaspoons cornstarch, and 1 teaspoon baking powder. Sifting is optional but helps remove lumps and distributes the leavening evenly for consistent rise. Cream butter and sugar: Using a handheld mixer, beat 3/4 cup softened salted butter on high for 1 minute to aerate. Add 1 cup granulated sugar, 1 tablespoon pure vanilla, and 1 teaspoon almond extract. Beat for 1 to 1 and a half minutes until the mixture is light and fluffy; you should see pale, slightly aerated butter. Add the eggs: Reduce speed to low and add the eggs one at a time, beating well after each addition. This helps maintain an emulsion so the dough stays stable and does not separate. Incorporate the dry ingredients: With the mixer on medium-low, add the flour mixture in two additions, mixing until just combined after each addition. Overmixing develops gluten and will toughen the bars — stop when no streaks of flour remain. Fold in sprinkles and bake: Gently stir in 4 tablespoons of Christmas nonpareil sprinkles by hand. Spread the dough evenly into the prepared pan using an offset spatula. Bake 20 to 22 minutes, or until the edges are just golden and a toothpick inserted near the center comes out clean. Cool completely in the pan before frosting. Make the buttercream: In a medium bowl beat 1 cup softened butter with 1 teaspoon clear vanilla flavoring and 1/2 teaspoon almond extract on medium-high for one minute. Reduce speed and add 2 and a half cups powdered sugar in increments, alternating with 4 to 5 tablespoons heavy cream until smooth. Beat on medium-high for another 1 to 1 and a half minutes for a silky finish. Assemble and slice: Once bars are fully cool, lift them from the pan using the parchment sling. Spread the buttercream evenly with a silicone or offset spatula, then sprinkle additional nonpareils over the top. Slice into 1.5 by 3 inch bars for neat portions.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to five days. If you need longer storage, slice and freeze individual bars on a baking sheet until firm, then transfer to a freezer bag with parchment between layers to prevent sticking. Reheat gently at 300 degrees F for 5 to 7 minutes if you prefer them slightly warmed; otherwise, serve chilled straight from the fridge. For gifting, wrap stacks in parchment and tie with ribbon — include a small ice pack if shipping in warm weather to protect the buttercream.

Ingredient Substitutions

For a dairy-free version, substitute a plant-based stick butter and use coconut cream instead of heavy cream; results will be slightly softer and the flavor will shift. Swap almond extract for another teaspoon of vanilla if you need to avoid tree nut flavoring. For gluten-free, use a 1-to-1 gluten-free flour blend that contains xanthan gum; expect a slightly denser texture. To reduce sugar, cut the granulated sugar in the dough to 3/4 cup and add a pinch more salt to maintain balance, but note the frosting will still be sweet.

Serving Suggestions

Serve these bars on a festive platter with hot cocoa, mulled cider, or a bold cup of coffee. Garnish with a dusting of finely grated lemon zest or additional sprinkles for extra color. They pair beautifully with whipped cream or a scoop of vanilla ice cream for a dessert buffet. These are ideal for cookie exchanges, packed lunchboxes, or as a simple after-dinner sweet with seasonal fruit on the side.

Cultural Background

Bars are a convenient American adaptation of traditional cookies and cakes, designed to save time while preserving classic flavors. Turning sugar cookie dough into a pan-baked format is a practical strategy long used in home baking — it traces back to mid-20th century convenience cooking where efficiency and consistent portioning were prized. The addition of buttercream and holiday sprinkles is a contemporary touch that blends decorative cookie traditions with modern party-ready presentation.

Meal Prep Tips

Make the dough a day ahead and keep it covered in the refrigerator; allow it to sit at room temperature for 20 minutes before spreading into the pan. You can prepare the buttercream a day in advance as well and keep it chilled — beat briefly before spreading if it firms up. Portion and store in single-serving containers for grab-and-go holiday snacks. When preparing for a large gathering, bake multiple pans simultaneously and stack frosted trays in the refrigerator between layers of parchment to maximize space.

These bars have become a holiday staple in my kitchen because they marry ease with nostalgia. They are forgiving, beautiful, and always disappear quickly — the kind of recipe you want on repeat at every December gathering. Try them once and they will likely become one of your simplest traditions.