This post contains affiliate links. Please see our disclosure policy.
These grinch sugar cookie bars are filled with green sprinkles and then topped off with buttercream frosting. A fun and delicious dessert that’s perfect for the holidays!
If you love soft and chewy sugar cookies, then you will love these sugar cookie bars! I used green and red food coloring but feel free to use any colors you prefer. Enjoy these with a cup of coffee or glass of milk for the ultimate dessert.
Ingredient Notes
Unsalted Butter – Make sure it’s softened at room temperature. Use real butter, not margarine.
Sprinkles – I used regular green sprinkles but rainbow sprinkles work too. You can also omit the sprinkles. This cookie dough tastes great with or without sprinkles.
Top Tips
- Allow the cookie bars to cool completely before frosting.
- Don’t feel like piping on the hearts? Use store-bought heart candies instead or red m&ms.
- Place the red frosting into a piping bag fitted with a number 12 round tip. You can cut the bars first then pipe on the hearts or you can cut after. I prefer cutting before so I don’t mess up any of the heart decorations accidentally. Add the hearts and serve.
- You can make these sugar cookie bars a day in advance. Store the cookie bars in an air-tight container at room temperature. Store the buttercream frosting in an air-tight container and refrigerate. Frost and decorate the cookie bars before serving.
More Cookie Recipes You’ll Probably Enjoy
- Soft Peanut Butter Cookies
- Brown Butter Chocolate Chip Cookies
- M&M Cookies
- Italian Lemon Ricotta Cookies
Tried this Grinch sugar cookie bars recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Grinch Sugar Cookie Bars
Ingredients
- 4 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp cornstarch
- 1 cup unsalted butter , softened (2 sticks)
- 1 1/2 cups granulated sugar
- 3 large eggs , room temperature
- 2 tsp vanilla extract
- 1/4 cup green sprinkles
Frosting
- 1/2 cup unsalted butter , softened (1 stick)
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp whole milk
- green gel food coloring
- red gel food coloring
- yellow gel food coloring
Instructions
- Preheat the oven to 375 degrees F and line a 9×13 baking dish with parchment paper or aluminum foil.
- In a large bowl, combine the flour, salt, baking powder, and cornstarch.
- Mix the softened butter and sugar with an electric mixer until smooth and fluffy. This should take about 2-3 minutes. Add the eggs one at a time along with the vanilla extract.
- Add the flour mixture to the sugar mixture and mix until well combined. Fold in the sprinkles.
- Press the cookie dough evenly into the prepared baking dish. Bake for 25-27 minutes. Allow the cookie bars to cool completely.
- While the bars cool, make the frosting by placing the butter into a large bowl. With an electric hand mixer, add in the powdered sugar a little at a time until fully mixed. Add the vanilla and milk, stir it in until combined then place the mixer on medium-high speed and whip for 3 minutes until light and fluffy.
- Place about ½ cup of the frosting in a small bowl. Color the larger amount of frosting with the green and yellow food coloring until it reaches your desired color. Add red food coloring to the smaller bowl of frosting.
- Once the cookie is cool, take it out of the baking dish and frost the top with the green frosting. Place the red frosting into a piping bag fitted with a number 12 round tip. You can cut the bars first then pipe on the hearts or you can cut after, I prefer cutting before so I don’t mess up any of the heart decorations accidentally. Add the hearts and serve.
Notes
- Allow the cookie bars to cool completely before frosting.
- Don’t feel like piping on the hearts? Use store-bought heart candies instead or red m&ms.
- Place the red frosting into a piping bag fitted with a number 12 round tip. You can cut the bars first then pipe on the hearts or you can cut after. I prefer cutting before so I don’t mess up any of the heart decorations accidentally. Add the hearts and serve.
- You can make these sugar cookie bars a day in advance. Store the cookie bars in an air-tight container at room temperature. Store the buttercream frosting in an air-tight container and refrigerate. Frost and decorate the cookie bars before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
