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Christmas Sugar Cookie Bars
- Eggs – We’re using a little extra egg yolk for particularly fudgy Christmas cookie bars!Those who prefer a cakier texture can use two full eggs rather than one egg and one egg yolk.
- Vanilla & Almond Extract – If you need to, you can use entirely almond or entirely vanilla extract to make frosted sugar cookie bars.But I definitely recommend using almond extract to some degree! It adds a very full, rich flavor you won’t get from vanilla alone.
- Red & Green Sprinkles – The go-to color scheme for Christmas desserts!These colors can be replaced to suit the season: pink and red for Valentine’s Day, orange and black for Halloween, and so on!
Not feeling festive? Just use chocolate chips or candy chunks! You can even top with red and green m&m candies!
- Granulated Sugar – You can replace the white granulated sugar with brown sugar for crazy chewy, extra moist Christmas bars.Use half white and half brown sugar if you want to fall somewhere in the middle!
How To Make Super Soft & Delicious Christmas Bars
- Use The Right Sprinkles – Believe it or not, there are best practices for sprinkles! For example, you don’t want to use so many that you weigh down the dough.
