I turned my favorite sugar cookie into Christmas Tree Sugar Cookie Bars, a simple 9×13 pan recipe that yields 24 charming triangular trees.

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I never liked wrestling with tiny cookie cutters so I turned the whole idea into a pan friendly trick. My Christmas Tree Sugar Cookie Bars slice into neat triangles that somehow look fancy but are cheating, in the best way.

I use unsalted butter for a buttery backbone and a dab of green gel food coloring to make the frosting sing. There’s a little trick I learned that stops the green from going neon, and it makes people sure I’m lying about how long they took.

You might roll your eyes, but they disappear faster than any other holiday treat I know.

Ingredients

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All-purpose flour: Mostly carbs some protein and little fiber, gives structure, slightly bland not exactly healthy alone.
Unsalted butter: High in saturated fat and calories, adds richness and tenderness, makes bars taste buttery.
Granulated sugar: Pure carb no nutrients, makes cookies sweet and tender, not great for health.
Egg: Good protein some fat and vitamins, helps bind dough and add moistness.
Vanilla extract: Tiny nutrition mostly flavor, gives warm aroma and rounds out sweetness.
Powdered sugar (frosting): Adds smooth sweetness, mostly carb, can be very sugary and rich.
Green gel food coloring: No real nutrition just color, concentrated so use very little, stains fingers.
Sprinkles: Decorative mostly sugar and dye, adds crunch and festive look, not healthy.

Ingredient Quantities

2 1/2 cups all-purpose flour (about 312 g)

1 tsp baking powder

1/2 tsp salt

1 cup (2 sticks / 227 g) unsalted butter, softened

1 1/4 cups granulated sugar

1 large egg

2 tsp vanilla extract

2 tbsp milk or heavy cream

4 cups powdered sugar (about 480 g) for frosting

1/2 cup (1 stick / 113 g) unsalted butter, softened for frosting

2 to 4 tbsp milk or heavy cream (for frosting)

1 tsp vanilla extract (for frosting)

green gel food coloring

assorted sprinkles or sanding sugar for decorating

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment paper leaving an overhang and grease the paper so the bars lift out easy. Measure flour by spooning into the cup and level it so you dont end up with too much.

2. Whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder and 1/2 tsp salt in a bowl and set aside.

3. In a mixer beat 1 cup (2 sticks / 227 g) softened unsalted butter with 1 1/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes. Add 1 large egg, 2 tsp vanilla extract and 2 tbsp milk or heavy cream and mix just until combined.

4. Add the dry ingredients to the wet and stir on low until just combined. Dont overmix; the dough will be softer than cookie dough but still workable.

5. Press the dough evenly into the prepared 9×13 pan, smoothing the top with an offset spatula or a piece of parchment. Tip: place another sheet of parchment on top and press with a rolling pin for a perfectly even thickness.

6. Bake for about 18 to 22 minutes, until the edges are set and the top is just starting to turn pale golden. Dont overbake or the bars will be dry. Let cool completely in the pan on a wire rack.

7. Make the frosting: beat 1/2 cup (1 stick / 113 g) softened unsalted butter with 4 cups powdered sugar, 1 tsp vanilla extract and start with 2 tbsp milk or heavy cream; add up to 4 tbsp if needed to reach a smooth spreadable consistency. For a silky frosting sift the powdered sugar first. Add green gel food coloring a little at a time until you like the color.

8. Spread the green frosting evenly over the fully cooled bars. Chill the pan for 15 to 30 minutes so the frosting firms up a bit; that helps with cleaner cuts.

9. For 24 tree-shaped pieces cut the frosted slab into 12 equal squares then slice each square on the diagonal to make two triangles. Tip: use a long sharp knife wiped clean and dipped in hot water between cuts for neat edges.

10. Decorate each triangle with assorted sprinkles or sanding sugar to look like ornaments. Store in an airtight container at room temp up to 3 days or refrigerate for longer and bring back to room temp before serving.

Equipment Needed

1. 9×13 baking pan lined with parchment paper (leave an overhang) and lightly greased so the bars lift out easy.
2. Stand mixer or electric hand mixer with paddle, or a large bowl and a sturdy whisk if you want to mix by hand.
3. Measuring cups and spoons plus a kitchen scale for accuracy; spoon and level the flour so you dont end up with too much.
4. Two mixing bowls (one for the dry mix, one for the wet/frosting).
5. Whisk for dry ingredients and a rubber spatula / bowl scraper to fold and scrape.
6. Offset spatula for smoothing the dough and spreading the frosting, plus an extra sheet of parchment and a rolling pin to press the dough even.
7. Wire cooling rack so the slab cools completely before frosting.
8. Long sharp knife or bench scraper for cutting neat triangles, wipe clean and dip in hot water between cuts for cleaner edges.
9. Fine mesh sieve or sifter for the powdered sugar and a small bowl plus spoon for mixing the green gel color and testing shade.

FAQ

Q: Can I make the dough or bars ahead of time? A: Yes. The dough keeps in the fridge up to 48 hours or frozen up to 3 months. You can also fully bake the bars, cool them, frost them later and store in an airtight container for 2 to 3 days. If frozen, thaw in the fridge overnight before frosting.

Q: How do I get bright, even green frosting without watering it down? A: Use gel food coloring not liquid. Add a tiny bit at a time and mix well, because gel is concentrated. If the frosting gets too stiff, add 1 teaspoon of milk at a time until spreadable. If it gets too thin, stir in more powdered sugar a little at a time.

Q: How do I cut neat Christmas tree shapes from the bars? A: Chill the baked bars until firm, then use a sharp cookie cutter or knife. For cleaner cuts, heat a knife under hot water, wipe dry and slice in one smooth motion. Wiping the blade between cuts keeps edges tidy.

Q: My frosting looks grainy or separated, what happened? A: Grainy frosting usually means the butter was too cold or the powdered sugar was added too fast. Let frosting ingredients come to room temp, beat the butter first until smooth, then add powdered sugar in batches. If it separates, keep beating on medium until it comes back together, a splash of milk can help.

Q: Will sanding sugar or sprinkles melt in the oven? A: Put sprinkles and sanding sugar on after baking and after frosting has set a bit. Some tiny nonpareils can bleed color if pressed into warm frosting, so wait a few minutes for the frosting to crust before decorating heavily.

Q: How should I store these so they stay soft? A: Store bars in an airtight container at room temp for 2 to 3 days. To keep them extra soft, tuck in a piece of bread or a damp paper towel wrapped tight in plastic near the bars, it adds moisture without changing flavor. For longer storage freeze unfrosted bars up to 3 months.

Christmas Tree Sugar Cookie Bars Recipe Substitutions and Variations

All-purpose flour: swap with a 1-to-1 gluten-free all-purpose blend (add about 1/4 tsp xanthan gum per cup if the blend lacks it), or replace up to half the AP flour with white whole wheat using the same measure. It’ll be slightly denser but still tasty.
Unsalted butter (cookies or frosting): use solid coconut oil or vegetable shortening 1:1. Coconut oil gives a faint coconut note and needs chilling so the bars hold shape, shortening makes them softer and less likely to spread.
Granulated sugar: use light brown sugar 1:1 for a chewier, more caramel-y cookie, or coconut sugar 1:1 for a more caramel color and slightly lower sweetness. Brown sugar adds moisture so texture will change a bit.
Powdered sugar (for frosting): make your own by blitzing granulated sugar with 1 tbsp cornstarch per cup in a blender or food processor until powdery (about 1 cup powdered per cup granulated). Works great if you run out of store-bought confectioners sugar.

Pro Tips

1. Use a kitchen scale for the flour. Weighing 312 g is way more reliable than scooping, its the easiest way to avoid dry, crumbly bars. If you dont have a scale then spoon and level like the recipe says, but try to get as close as you can.

2. Make the butter really soft but not melted. Let it sit at room temp, then beat until pale and fluffy, scraping the bowl a few times. After you add the dry stuff mix only until it just comes together, overworking will make the bars tough.

3. Sift the powdered sugar for extra silky frosting and add a tiny pinch of fine salt to cut the sweetness, it makes a huge difference. Add gel coloring drop by drop, because once its too dark you cant take it back.

4. For super clean triangle cuts chill the whole pan in the fridge for 10 to 15 minutes so the frosting firms up, then use a long sharp knife warmed under hot water and wiped dry between cuts, or try unflavored dental floss for perfectly straight edges. Store airtight at room temp for a few days or freeze the uncut slab wrapped well.