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Decorated Christmas Sugar Cookie Bars

Create a beautifully decorated pan of sugar cookie bars that will feed a crowd at Christmas! They look fancy, but couldn't be easier!

Course Dessert
Servings 35 cookie bars
Calories 73 kcal

Ingredients

  • 3 cups unbleached all-purpose flour
  • 2 tsp baking powder
  • 1 cups vanilla sugar or regular sugar
  • 2 sticks butter cold & cut into chunks
  • 1 egg
  • 3/4 tsp pure vanilla extract
  • 1/2 tsp pure almond extract

For the decorations:

  • 2-16 oz. cans vanilla frosting
  • 1-16 oz. can chocolate frosting
  • 1-8 oz. Green Decorating Icing with tips Wilton Brand
  • 1-8 oz. Red Decorating Icing with tips Wilton Brand
  • Mini M&M's
  • Regular sized M&M's
  • red & green holiday sprinkles
  • pretzel rods
  • small red sprinkles
  • small black sprinkles
  • coarse granulated sugar sprinkles
  • edible snowflake decorations
US Customary - Metric

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl stir flour and baking powder together. Set aside. Cream butter and sugar together. Stir in egg, extracts and vanilla bean. Slowly incorporate dry ingredients.
  3. Press dough into lightly greased half sheet pan 18x13 to create an even layer. Bake 15-20 minutes or until the edges are lightly golden brown. Cool completely.
  4.  Using 1 can of vanilla frosting, cover the cookie bars with a thin layer. Score the top to create 35 rectangles (6x5) to help with decorating and creating even cookie creations.
  5. FOR SANTA: using the Red Decorating Icing, pipe the entire length of one row of cookies to create the red portion of Santa's hat, like you're writing wide upside down U's. Fill a disposable icing bag with vanilla frosting and cut off the tip. Using circular motions, pipe white icing along the red hat border to create Santa's curly white hair. Create two rows. Using this same circular motion, pipe along the bottom edge of the cookie to create Santa's beard. Pipe on white mustaches. Add a red sprinkle or red mini M&M for the noses and two black sprinkles for the eyes. Sprinkle coarse granulated sugar over the hair.
  6. FOR RUDOLPH: Fill disposable icing bag with chocolate frosting and cut off the end. Pipe upside down U shapes onto each rectangle and fill in. Using a butter knife, spread frosting around to remove piping lines. Add either two brown mini M&M's or two black sprinkles for the eyes and red M&M's for the noses. Break apart pretzel rods and create antlers.
  7. FOR TREES: Using either the round or start tip, pipe green frosting into triangles and fill in. Sprinkle with red & green holiday sprinkles OR mini M&M's. Add yellow mini M&M on top of each tree. Break apart pretzel rods to create tree stump.
  8. FOR SNOWMEN: Using the white frosting, pipe figure 8's onto each rectangle and fill in. Pipe a red scarf using the red frosting with either the round or star tip. Add two black sprinkles for the eyes and an orange mini M&M for the noses. Optionally: add three black sprinkles or two brown mini M&M's as buttons, edible snowflakes and coarse granulated sugar sprinkles as snow along the bottom.
Nutrition Facts
Decorated Christmas Sugar Cookie Bars
Amount Per Serving
Calories 73
% Daily Value*
Cholesterol 4mg1%
Sodium 7mg0%
Potassium 42mg1%
Carbohydrates 15g5%
Sugar 7g8%
Protein 1g2%
Vitamin A 5IU0%
Calcium 15mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.