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Christmas Tree Sugar Cookie Bars

These Christmas tree sugar cookie bars bake as one sheet in a 9x13-inch pan, then get cut into 12 bars. Pipe green zigzags over the cooled bars and finish each tree with Christmas sprinkles and a yellow star.
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Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the cookie bars
  • 1.5 cup unsalted butter softened, divided (1 cup for the bars and 1/2 cup for the frosting)
  • 1.5 cup granulated sugar
  • 1 egg large, room temperature
  • 1 egg yolk large, room temperature
  • 2 tsp vanilla extract divided (1 teaspoon for the bars and 1 teaspoon for the frosting)
  • 2.5 cup all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp fine salt
For the frosting and decorations
  • 3 cup powdered sugar
  • 2 tbsp whole milk
  • 0.25 tsp green gel food coloring
  • 0.25 cup Christmas sprinkles assorted
  • 12 star-shaped sprinkles yellow

Equipment

  • 1 9x13-inch baking pan

Method
 

  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving enough overhang to lift out the bars.
  3. In a large bowl, beat 1 cup of the butter with the granulated sugar until light and fluffy, about 2 minutes.
  4. Beat in the egg, egg yolk, and 1 teaspoon of the vanilla until combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Mix the dry ingredients into the butter mixture just until no dry patches remain.
  7. Press the dough evenly into the prepared pan.
  8. Bake for 20 to 24 minutes, until the edges are lightly golden and the center looks set.
  9. Cool completely in the pan.
  10. Lift the cooled cookie from the pan using the parchment.
  11. Cut it into 12 bars.
  12. Beat the remaining 1/2 cup butter with the powdered sugar, remaining 1 teaspoon vanilla, milk, and green food coloring, adding the sugar gradually, until smooth and pipeable.
  13. Transfer the frosting to a zip-top bag and snip off a small corner.
  14. Pipe a zigzag tree shape onto each bar.
  15. Decorate each tree with Christmas sprinkles.
  16. Top each tree with a yellow star-shaped sprinkle.

Notes

For neat bars, cool completely before cutting and wipe the knife between cuts. Store airtight in the refrigerator for up to 5 days; freeze undecorated bars for up to 2 months. For a dairy-free variation, use plant-based butter and unsweetened non-dairy milk.