I turned classic sugar cookie dough into Christmas Tree Bars in a 9×13 pan that cut into 24 charming triangular trees, no cookie cutters needed.

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I love inventing desserts that look complicated but aren’t. My Christmas Tree Sugar Cookie Bars started as a dare and turned into a thing people ask for every year.

They bake up soft and wide, thanks to rich unsalted butter folded into the dough, then get swirled with a frosting tinted with green gel or paste food coloring so each triangle looks like a tiny evergreen. I left a couple imperfect edges cause perfect is boring, and those little flaws somehow make them more addictive.

If you want a showstopper for holiday get togethers, these Sugar Cookie Bars will do the trick.

Ingredients

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All purpose flour: mostly carbs, gives structure and a tender crumb, not much else.
Granulated sugar: pure sweetness, adds flavor and browning, empty calories mostly.
Unsalted butter: fat for richness, makes cookies soft and flavorful, helps spread.
Egg: adds protein and moisture, helps bind everything together when baked.
Vanilla extract: tiny amount boosts aroma and flavor, kinda makes things taste homemade.
Milk or cream: thins frosting, adds a touch of richness and tenderness.
Green gel food coloring: no nutrition, big visual impact, a little goes a long way.
Sprinkles and nonpareils: purely decorative, crunchy fun and festive color, not healthy.

Ingredient Quantities

2 1/4 cups (about 280 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (about 225 g, roughly 2 sticks) unsalted butter, softened

1 cup (200 g) granulated sugar

1 large egg, room temp

2 teaspoons vanilla extract

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

3 to 4 cups (360 to 480 g) powdered sugar, sifted

2 to 3 tablespoons whole milk or heavy cream

1 teaspoon vanilla extract for frosting

Pinch of salt (for frosting)

Green gel or paste food coloring, as needed

Assorted sprinkles and nonpareils, about 1/2 cup for decorating

Coarse sanding sugar or edible glitter, 1 to 2 tablespoons optional

Small candy stars or yellow sprinkles for tree toppers, optional

How to Make this

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1. Preheat oven to 350 F 175 C and line a 9×13 pan with parchment leaving an overhang so you can lift the bars out later. In a medium bowl whisk together 2 1/4 cups flour 1 teaspoon baking powder and 1/2 teaspoon salt.

2. In a large bowl cream 1 cup softened unsalted butter with 1 cup granulated sugar until light and a little fluffy, about 2 to 3 minutes. Beat in 1 large room temp egg and 2 teaspoons vanilla until mixed. Scrape the bowl.

3. Add the dry ingredients and mix on low just until combined dont overmix. Press the dough evenly into the prepared pan using your hands or a piece of parchment to smooth the top.

4. Bake for about 18 to 22 minutes or until the edges are lightly golden and the center is set. Let the slab cool in the pan 10 minutes then use the parchment to lift onto a wire rack and cool completely. Cooling is important so the frosting wont melt.

5. Make the frosting by beating 1/2 cup softened unsalted butter until creamy. Add 3 cups sifted powdered sugar and 2 tablespoons whole milk or heavy cream 1 teaspoon vanilla and a pinch of salt. Beat until combined and smooth. Add more powdered sugar if you want a stiffer frosting or another tablespoon of milk if it seems too stiff.

6. Add green gel or paste food coloring a little at a time until you get the shade you want. Gel keeps the frosting from getting runny so dont use liquid food coloring.

7. Spread the green frosting over the completely cooled slab with an offset spatula or spoon. For tree shaped texture you can pipe diagonal rows or drag the spatula to make branch lines, whatever looks like a tree to you.

8. Chill the frosted slab 15 minutes so the frosting firms up. For very clean cuts chill longer if you want.

9. Using a sharp knife warmed under hot water and wiped dry between cuts cut the slab into a 4 by 3 grid to make 12 rectangles then cut each rectangle diagonally to make 24 triangle trees. Wiping the knife between cuts keeps edges neat.

10. Decorate the triangles with about 1/2 cup assorted sprinkles and nonpareils, add 1 to 2 tablespoons coarse sanding sugar or edible glitter if you like, and top each tree with small candy stars or yellow sprinkles if using. Store airtight at room temp up to 3 days or refrigerate if your kitchen is warm.

Equipment Needed

1. 9×13 baking pan and parchment paper (leave an overhang to lift the bars out)
2. Medium bowl and large bowl
3. Measuring cups and spoons (or a kitchen scale for more accuracy)
4. Electric hand mixer or stand mixer (whisk works if you prefer)
5. Rubber spatula and wooden spoon for scraping and mixing
6. Offset spatula or spoon for spreading the frosting
7. Wire cooling rack
8. Sharp knife and a towel to wipe it between cuts (warm the knife under hot water)
9. Piping bag or small zip-top bag and a few decorating tools or spoons for sprinkles

FAQ

Q: How do I know when the bars are done baking?
A: Bake until the edges are light golden and the center looks set not jiggly, usually about 18 to 22 minutes at 350°F. If you touch the center it should spring back a little. Don't overbake or they'll be dry.

Q: My frosting is too runny what can I do?
A: Add more sifted powdered sugar a little at a time until it firms up. Chill it for 10 to 15 minutes if you need it thicker fast. Use milk very sparingly, it's easy to thin frosting too much.

Q: How do I get a bright green color without watering down the frosting?
A: Use gel or paste food coloring not liquid. Start with a tiny amount and mix well, then add more till you like it. Gel gives intense color without changing consistency.

Q: Can I make these ahead and how do I store them?
A: Yes. Store frosted bars in an airtight container at room temp for 3 to 4 days. For longer keep them in the fridge up to a week but frosting may firm up. You can freeze unfrosted bars wrapped well for up to 3 months. Thaw fully before frosting.

Q: Sprinkles sink into my frosting, how do I stop that?
A: Let the frosting set for a few minutes so it's tacky not wet, then press sprinkles gently on top. If your frosting is very soft chill the whole pan for 10 minutes first so sprinkles sit on top.

Q: Any quick tips for measuring flour and getting soft tender bars?
A: Spoon flour into the cup and level it off don't scoop heavy with the cup, that packs too much flour. Use softened butter not melted, and mix just until combined to keep them tender. If dough seems dry add a teaspoon of milk.

Christmas Tree Sugar Cookie Bars Recipe Substitutions and Variations

All purpose flour: swap with a cup-for-cup gluten-free all-purpose blend that contains xanthan gum, works straight across but bars might be a tad more crumbly; or use whole wheat pastry flour 1:1 for nuttier flavor, expect a denser, slightly drier bar so add 1 to 2 tablespoons extra milk if needed.
Unsalted butter (in dough): use vegan stick butter 1:1 for a dairy-free version, or solid coconut oil 1:1 (gives a bit more crispness and a faint coconut taste) — keep it chilled like butter when creaming.
Large egg: replace with a flax egg for structure — mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes; for a softer, chewier bar use 1/4 cup unsweetened applesauce instead.
Powdered sugar (for frosting) or milk: if you don’t have powdered sugar, blitz granulated sugar in a blender until powdery and use in the same volume (sift before using); for the milk/cream in frosting use any unsweetened non-dairy milk or coconut cream 1:1, it may change richness slightly.

Pro Tips

1) Warm your knife between cuts, wipe it dry, and cut quickly. If you want razor sharp edges chill the whole slab longer or stick it in the freezer for 5 to 10 minutes first, that makes cutting way cleaner and stops the frosting from smearing.

2) Use gel or paste coloring, a little at a time, and knead it into the frosting with a spatula not a whisk. If the color stays streaky, cover and let it rest for 10 minutes, then remix. If the frosting gets too soft add more sifted powdered sugar, not milk, otherwise it’ll run.

3) Smooth the dough with a piece of parchment or the bottom of a measuring cup so you dont leave finger dents. Also if your hands are sticking, dampen the parchment slightly or rub a little flour on your palms, that helps a ton.

4) Put sprinkles on right after frosting while it’s still tacky so they stick, or press them on gently with another sheet of parchment for even coverage. If you want extra sparkle use sanding sugar just on the tips, and store in a cool place so decorations dont weep or melt.

Christmas Tree Sugar Cookie Bars Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I turned classic sugar cookie dough into Christmas Tree Bars in a 9×13 pan that cut into 24 charming triangular trees, no cookie cutters needed.

Servings

servings

Calories

264

kcal

Equipment: 1. 9×13 baking pan and parchment paper (leave an overhang to lift the bars out)
2. Medium bowl and large bowl
3. Measuring cups and spoons (or a kitchen scale for more accuracy)
4. Electric hand mixer or stand mixer (whisk works if you prefer)
5. Rubber spatula and wooden spoon for scraping and mixing
6. Offset spatula or spoon for spreading the frosting
7. Wire cooling rack
8. Sharp knife and a towel to wipe it between cuts (warm the knife under hot water)
9. Piping bag or small zip-top bag and a few decorating tools or spoons for sprinkles

Ingredients

2 1/4 cups (about 280 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (about 225 g, roughly 2 sticks) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg, room temp
2 teaspoons vanilla extract
1/2 cup (about 113 g, 1 stick) unsalted butter, softened for frosting
3 to 4 cups (360 to 480 g) powdered sugar, sifted
2 to 3 tablespoons whole milk or heavy cream
1 teaspoon vanilla extract for frosting
Pinch of salt (for frosting)
Green gel or paste food coloring, as needed
Assorted sprinkles and nonpareils, about 1/2 cup for decorating
Coarse sanding sugar or edible glitter, 1 to 2 tablespoons optional
Small candy stars or yellow sprinkles for tree toppers, optional

Directions

Preheat oven to 350 F 175 C and line a 9×13 pan with parchment leaving an overhang so you can lift the bars out later. In a medium bowl whisk together 2 1/4 cups flour 1 teaspoon baking powder and 1/2 teaspoon salt.
In a large bowl cream 1 cup softened unsalted butter with 1 cup granulated sugar until light and a little fluffy, about 2 to 3 minutes. Beat in 1 large room temp egg and 2 teaspoons vanilla until mixed. Scrape the bowl.
Add the dry ingredients and mix on low just until combined dont overmix. Press the dough evenly into the prepared pan using your hands or a piece of parchment to smooth the top.
Bake for about 18 to 22 minutes or until the edges are lightly golden and the center is set. Let the slab cool in the pan 10 minutes then use the parchment to lift onto a wire rack and cool completely. Cooling is important so the frosting wont melt.
Make the frosting by beating 1/2 cup softened unsalted butter until creamy. Add 3 cups sifted powdered sugar and 2 tablespoons whole milk or heavy cream 1 teaspoon vanilla and a pinch of salt. Beat until combined and smooth. Add more powdered sugar if you want a stiffer frosting or another tablespoon of milk if it seems too stiff.
Add green gel or paste food coloring a little at a time until you get the shade you want. Gel keeps the frosting from getting runny so dont use liquid food coloring.
Spread the green frosting over the completely cooled slab with an offset spatula or spoon. For tree shaped texture you can pipe diagonal rows or drag the spatula to make branch lines, whatever looks like a tree to you.
Chill the frosted slab 15 minutes so the frosting firms up. For very clean cuts chill longer if you want.
Using a sharp knife warmed under hot water and wiped dry between cuts cut the slab into a 4 by 3 grid to make 12 rectangles then cut each rectangle diagonally to make 24 triangle trees. Wiping the knife between cuts keeps edges neat.
Decorate the triangles with about 1/2 cup assorted sprinkles and nonpareils, add 1 to 2 tablespoons coarse sanding sugar or edible glitter if you like, and top each tree with small candy stars or yellow sprinkles if using. Store airtight at room temp up to 3 days or refrigerate if your kitchen is warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.