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Elf Hat Cookie Bars

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  • Prep 55 min
  • Total 3 hr 25 min
  • Servings 27
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Betty Crocker™ Sugar Cookie Mix joins cream cheese and a few stir-ins for a yummy treat with a soft cookie texture. The best part? No cookie cutters are needed for these easy-to-make sugar cookie bars! They're perfect for spreading a little holiday cheer and dressing up a festive dessert platter. Decorate with Betty Crocker™ Cookie Icings and Sprinkles, and you've got a holiday hit on your hands.
By Betty Crocker Kitchens
Updated Oct 13, 2022
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Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 3 tablespoons Gold Medal™ All-Purpose Flour
  • 1/2 cup butter, softened
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1 egg
  • 2 tablespoons red, green and white candy sprinkles from 1 container (6 oz) Betty Crocker™ 6-Cell Christmas Mix Sprinkles
  • 1 pouch (7 oz) Betty Crocker™ White Decorating Cookie Icing
  • 1 pouch (7 oz) Betty Crocker™ Blue Decorating Cookie Icing
  • 1 pouch (7 oz) Betty Crocker™ Green Decorating Cookie Icing
  • 1 pouch (7 oz) Betty Crocker™ Red Decorating Cookie Icing
  • Betty Crocker™ Decorating Sprinkles and Sugars (assorted colors), as desired
  • 27 M&M’s® Milk Chocolate Candies (assorted colors)
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray.
  • 2
    In large bowl, mix cookie mix, flour, softened butter, cream cheese and egg with spoon until soft dough forms. Stir in 2 tablespoons of the red, green and white candy sprinkles. Drop dough in dollops, and evenly press in bottom of pan. Bake 23 to 27 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
  • 3
    Remove bars from pan by lifting foil; peel foil away. Cut into 27 triangles as follows: Using sharp knife, cut 3 horizontal rows. Cut each row into 9 triangles so each triangle has about a 2-inch wide base. (See diagram below.) Set aside end pieces for snacking.
  • 4
    For each hat, squeeze white icing over lower third of cookie triangle for hat brim. Sprinkle candy sprinkles or sugars on hat’s brim. Pipe blue, green or red cookie icing on remaining unfrosted top of cookie for hat. Place 1 chocolate candy at top of triangle for pom pom. Let stand at least 1 hour or until set. Store covered in airtight container at room temperature with waxed paper between layers.

Tips from the Betty Crocker Kitchens

  • tip 1
    To easily line the bottom of the pan, tip upside down and form foil around bottom and sides. Flip pan over, and place foil insert inside pan for a perfect fit!
  • tip 2
    Try using halved miniature marshmallows instead of M&M’s® Candies for pom poms.
  • tip 3
    For the best control, cut a small tip from the cookie icing pouch before decorating. It helps to pipe a border of icing around the outer edge, then fill from the center outward. The icing sets up quickly, so be sure to add sprinkles right away before it dries.
  • tip 4
    Short on time? Make and bake the cookie bar the day before. Once cooled completely, store covered at room temperature. The next day, lift bar out of pan and continue with recipe.

Nutrition

210 Calories, 6g Total Fat, 1g Protein, 37g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
210
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
95mg
4%
Potassium
10mg
0%
Total Carbohydrate
37g
12%
Dietary Fiber
0g
0%
Sugars
29g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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