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Christmas Sugar Cookie Bars

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Soft, chewy sugar cookie bars topped with vibrant royal icing and festive 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 1 tbsp vanilla extract until combined.
  5. Fold in the flour, cornstarch, and salt until just combined.
  6. Press the sugar cookie dough into the prepared pan, using lightly greased hands.
  7. Use an offset spatula to smooth the top and evenly spread the dough to fill the pan.
  8. Bake in the preheated oven for 18-25 minutes.
  9. Check for doneness when the cookie dough is set and the edges near the pan are barely golden brown.
  10. Let the pan cool completely on a wire cooling rack.
  11. Once cool, flip the cookie bars onto a cutting board so the bottom is now the top.
  12. Cut the bars into rectangles, squares, or triangles.
  13. Transfer the cut bars to a wire rack with a sheet pan underneath.
  14. Distribute the bars amongst 2 pans to prevent crowding.
  15. To make the royal icing, combine the powdered sugar, meringue powder, 3-5 tbsp water, and 1/4 tsp clear vanilla extract in a stand mixing bowl.
  16. Whisk on medium speed for 3 minutes until the icing is fluffy.
  17. Set aside a few tablespoons of the thick icing for piping, if desired.
  18. If the icing is too thick for piping, add 1 teaspoon of water at a time until it's thick but pipeable.
  19. Split the rest of the icing into thirds, scooping each portion into its own bowl.
  20. Immediately cover the top of each bowl with plastic wrap.
  21. Working with one bowl at a time, add about 2-3 teaspoons of water to the icing.
  22. Use a spoon to mix the water into the icing until it has a consistency of runny peanut butter.
  23. Add red gel food coloring to one bowl of thinned icing.
  24. Add green gel food coloring to another bowl of thinned icing.
  25. Leave the last bowl of thinned icing white.
  26. Dip the flat side of each cut bar into the thinned icing.
  27. Use your finger to gently scrape off any excess glaze from the bar.
  28. Place the frosted bar back onto the wire rack.
  29. Decorate with Christmas colored sprinkles immediately after frosting.
  30. If using the thick icing, color it or keep it white.
  31. Fill the thick icing into a piping bag with a very small round tip.
  32. Use the piping bag to pipe designs on the frosted tops of the bars.
  33. Allow the cookies to fully set before boxing or packaging them, which can take about 1-2 hours depending on humidity.

Notes

Measure flour by spooning it into the measuring cup and leveling off for accuracy.
Do not overbake the bars; they should be soft, not crispy.
Ensure bars are completely cool before frosting to prevent melting.
Royal icing sets quickly, so keep unused portions covered with plastic wrap.

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