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This Sheet-Pan Sugar Cookie Will Be the Talk of the Cookie Swap

Regular sugar cookies are already easy to make, but this version is even simpler.

December 10, 2018
Photo by Rocky Luten

According to Buddy the Elf, there are four food groups: Candy, candy canes, candy corn, and syrup. But, in my opinion, there’s a fifth: Sugar cookies.

During the month of December, after I’ve decked the halls with boughs of holly and rocked around the Christmas tree, it’s time to fire up the oven and bake with yuletide cheer. Instead of figgy pudding or roasting chestnuts over an open fire, I obsessively make Christmas cookies.

Because classic sugar cookies, topped with snow white vanilla frosting and dotted with red and green sugar, are pure holly-jolly perfection. In fact, I love sugar cookies so much, that I came up with a way to bake more even faster: Sugar Cookie Bars.

Regular sugar cookies are already pretty easy to make, but this version is even simpler. No chilling, rolling, or cutting. Instead, spread the sticky, butter-rich dough in a big non-stick baking pan and pop it into the oven. Not only does it result in a soft, almost blondie-like texture, but it’ll save you time. You can bake two dozen bars on just one tray!

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Top Comment:
“I made these cookies today, and they are simple and delicious! I ended up baking these for 8-10 minutes longer than suggested 15 minutes, but that could just be chalked up to the differences in ovens. These would be perfect to make with kids.”
— Pam H.
Comment

Decorating is always my favorite part. I have fond memories of listening to Christmas music while making snowflake-shaped cutouts with my mom. But you’ll probably only make it through one version of "Jingle Bells" before these bars are done. Instead of individually decorating the cookies, frost the whole sheet with vanilla-cream cheese icing and sprinkle with red and green sprinkles. If you’re feeling extra cheerful, crush some candy canes or grate white chocolate on top.

To Grandma’s house you go? No problem. These cookies were practically made for traveling in a one-horse open sleigh. Bake a batch and leave them in the pan to avoid that “now where do these go?” conundrum. Better yet, bake the cookie bars in a brand new pan, slap a bow on top with a recipe card and give the whole tray as a gift to the host. Like magic, you’re automatically on the top of everyone’s nice list.

Buddy the Elf also famously said, “The best way to spread Christmas cheer is singing loud for all to hear.” Tell us how you like to spread holiday magic in the comments below!

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8 Comments

Pam H. December 11, 2018
I made these cookies today, and they are simple and delicious! I ended up baking these for 8-10 minutes longer than suggested 15 minutes, but that could just be chalked up to the differences in ovens. These would be perfect to make with kids.
 
Author Comment
Grant M. December 11, 2018
Enjoy, Pam! Happy Holidays.
 
Courtney K. December 11, 2018
I'm struggling needing to make all gluten-free this year. Is this something I can sub cup 4 cup GF flour with?
 
Author Comment
Grant M. December 11, 2018
I've used Cup4Cup with many of my baking recipes and it always turns out great. I think it would work really well for these. Happy baking!
 
Paula December 10, 2018
I make something similar year round for events at my church. Sprinkles are magic that make even big kids and adults excited. For thin and crunchy ones I roll the dough out on a sheet of parchment and then use a pastry wheel or pizza cutter to cut the whole thing at once into squares, diamonds, whatever. Sprinkle with some sanding sugar and slip them all onto 2-3 cookie sheets lined with parchment with space in between and bake. Or no sugar and then you can frost them, but if you're going for crunchy, why not crunchy sugar, too?
 
Author Comment
Grant M. December 11, 2018
Sounds delicious. I love a thin, crisp sugar cookie too! Thanks for sharing.
 
Nora December 10, 2018
Are these ok to store in an airtight container on the counter?
 
Author Comment
Grant M. December 11, 2018
I typically just keep them in the pan at room temp, wrapped in plastic wrap and cut off the cookie bars as I need them.