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🎄 ✨ Introduction (Trendy, Girly, Cozy)

Okay bestie, picture this: It’s December. Your kitchen smells like vanilla, your playlist is giving “Glee Christmas Special,” and every corner of Pinterest is screaming soft frosted treats and cookie-swap aesthetic. And yes… you want the sugar. But you also want to avoid that dramatic post-cookie crash that hits harder than a Hallmark movie plot twist.

Enter: the holiday dessert that understood the assignment and passed with extra credit.
Frosted Protein Sugar Cookie Bars — aka the Christmas-core glow-up of your childhood sugar cookies.

We’re talking:

• That iconic soft-as-a-cloud sugar cookie bite
• A thick, fluffy, vanilla-bean frosting that tastes like literal joy
• Festive sprinkles for ✨ main character energy ✨
• BUT with a sneaky protein boost so you can live your best cozy-girl holiday life without the sugar slump

The base?
A buttery-soft cookie layer secretly packed with protein powder + Greek yogurt for the perfect chewy-tender texture.

The frosting?
Cottage cheese (yes, queen!), blended until it’s silky, creamy, and so good you’ll swear I’m lying when I say it’s protein-packed.

These bars are your holiday power move:
Perfect for cookie swaps, desk treats at work, cozy Sunday baking, or that “I need something sweet but still want to feel cute tomorrow” moment. They’re festive, foolproof, ridiculously soft, and secretly healthy in the most magical way.

Turn up the twinkle lights, grab your sprinkles, and let’s bake something that tastes like Christmas — but make it protein girlie coded. 🎄💅✨

Budget Information

Let’s talk holiday budget without the splurge! This recipe is incredibly kind to your wallet, using smart, affordable ingredients to create a dessert that tastes like a million bucks.

• Oat Flour (1.5 cups): ~$1.00 (even cheaper if you make your own!)
• Protein Powder (2 scoops): ~$2.50
• Greek Yogurt (1/2 cup): ~$1.00
• Cottage Cheese (for frosting, 1 cup): ~$1.50
• Almond Milk, Baking Staples (vanilla, baking powder): ~$0.75
• Maple Syrup & Sugar-Free Syrup: ~$1.50
• Sprinkles & Extract: ~$1.00

Approximate Total Cost: Around $9.25 for a full 8×8 pan, which cuts into 9 generous bars—that’s just over $1 per protein-packed bar! This is a total steal for a gourmet, festive dessert that feeds a crowd and uses mostly pantry staples.

✨ Why You’ll Love This Recipe

Get ready to fall obsessed with these bars, because they are truly the ultimate holiday cheat code. We’re talking all the cozy, nostalgic sugar-cookie vibes your grandma used to whip up — but with a secret protein boost that keeps you energized through gift shopping, late-night wrapping sessions, and every holiday party on your calendar.

This recipe is pure festive convenience:
✨ One bowl. Zero effort. Maximum aesthetic.
No rolling, no chilling, no cookie cutter archaeology — just press, bake, frost, done.

They’re also super customizable (hello, gluten-free girlies), and the frosting?
OMG. It’s thick, sweet, creamy, and shockingly made without butter or powdered sugar. It spreads like a dream and tastes like straight-up Christmas magic.

Basically, these bars are the treat that lets you be the cozy, cute, well-fueled holiday main character and still indulge your sweet tooth. A full celebration in every bite. 🎄💅✨

Ingredients + Optional Substitutions

For the Sugar Cookie Base:

• 1.5 cups (180g) Oat Flour: For a tender, gluten-free crumb. Substitute: All-purpose flour or gluten-free 1:1 baking flour.
• 2 scoops (60g) Vanilla or Unflavored Protein Powder: A whey/casein blend works best for texture.
• 1/2 cup (120g) Plain Greek Yogurt: For moisture, tang, and protein.
• 1/3 cup (80ml) Maple Syrup or Honey: For natural sweetness and chew.
• 1/4 cup (60ml) Unsweetened Almond Milk: To bring the dough together.
• 1 large Egg White: Helps with structure and rise.
• 1 tbsp Vanilla Extract: For that essential warm, bakery-style flavor.
• 1 tsp Almond Extract (optional but recommended): The secret to true bakery-style sugar cookie flavor!
• 1 tsp Baking Powder: For the perfect lift.
• 1/4 tsp Salt: To balance all the sweetness.

For the High-Protein Vanilla Frosting:

• 1 cup (240g) Cottage Cheese (1% or 2% fat), blended until completely smooth: This is the non-negotiable base for our creamy dreamy frosting!
• 3-4 tbsp Powdered Erythritol or Confectioners Swerve: For a sugar-free, classic frosting sweetness. Substitute: 2-3 tbsp of maple syrup, but the frosting will be softer.
• 2 tbsp Vanilla or Unflavored Protein Powder: This thickens the frosting and adds more protein.
• 1-2 tbsp Unsweetened Almond Milk: To achieve the perfect spreadable consistency.
• 1 tsp Vanilla Extract
• A pinch of Salt
• Red and Green Sprinkles: For maximum festive flair!

Equipment

• 8×8 Inch Baking Pan
• Parchment Paper
• Medium/Large Mixing Bowl
• Whisk & Spatula
• Small Blender or Food Processor (for the cottage cheese frosting – CRUCIAL!)
• Electric Hand Mixer or Stand Mixer (highly recommended for the fluffiest frosting)

🎅✨ Step-by-Step Recipe Instructions

Yield: 9 big, bakery-style frosted bars

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🎄 Step 1: Prep, Glow-Up, & Mix the Wet Ingredients

Preheat your oven to 325°F (165°C) — low and slow is the secret to soft, non-rubbery protein bakes, babe. Line an 8×8 pan with parchment paper, leaving those cute little “handles” so you can lift the bars out later like a pro.

Now grab your mixing bowl and whisk together:

• ½ cup (120g) Greek yogurt
• ⅓ cup (80ml) maple syrup
• 1 large egg white
• 1 Tbsp vanilla extract
• 1 tsp almond extract (the festive ✨ magic ✨)

Whisk for a full minute until the mixture is creamy, smooth, and slightly frothy — this airiness = that soft, tender sugar-cookie texture we love.

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🎁 Step 2: Build Your Soft Sugar Cookie Dough Base

Add into the same bowl:

• 1 ½ cups (180g) oat flour
• 2 scoops (60g) vanilla protein powder
• 1 tsp baking powder
• ¼ tsp salt

Fold with a spatula. It’ll look thick and crumbly at first — don’t freak out, that’s the protein powder doing its thing.

Now slowly pour in ¼ cup (60ml) unsweetened almond milk, folding gently until a soft, slightly sticky dough forms. It should press together easily between your fingers.
Too dry? Add 1 more tablespoon of milk.
Too sticky? You’re probably perfect.

Remember: no overmixing. We’re making bars, not yoga mats.

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🎀 Step 3: Press, Bake & Cool (Aesthetic Mode: ON)

Transfer your dough into the parchment-lined pan. Lightly wet your fingers or the back of a spoon and press the dough evenly into every corner. This gives you that smooth, Instagram-ready base.

Bake at 325°F for 14–16 minutes. The edges should look the tiniest bit golden, and the top should spring back gently when tapped.

DO. NOT. OVERBAKE.
Dry protein bars are not the vibe.

Let the whole pan cool completely on a wire rack — like 100% cool. If you frost too soon, it’ll slip right off like a bad holiday eyeliner moment.

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❄️ Step 4: Whip Your Frosting (Protein Cloud Edition)

In a blender or mini food processor, add:

• 1 cup (240g) cottage cheese

Blend for 60–90 seconds until it’s silky-smooth — no bumps, no curds, just pure cloud-like creaminess.

Move it to a bowl and add:

• 3–4 Tbsp powdered erythritol
• 2 Tbsp vanilla protein powder
• 1 tsp vanilla extract
• Pinch of salt

Using a hand mixer, whip for 2–3 minutes until it goes from runny → fluffy → full-on dreamy frosting cloud.
Too thick? Add almond milk literally one teaspoon at a time until spreadable.

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✨ Step 5: Frost, Decorate & Slice the Magic

Once the cookie base is totally cool, spread your whipped frosting evenly across the top — go all the way edge-to-edge for maximum bakery-core vibes.

Shower with festive sprinkles (red + green = Christmas cuteness activated 💅🎄).
Press them down gently so they stay put.

Lift the slab out using your parchment handles, transfer to a cutting board, and slice into 9 perfect, aesthetic squares, wiping your knife between each cut for that clean, TikTok-worthy look.

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⏱️ Total Time

• Prep Time: 20 minutes
• Bake Time: 15 minutes
• Cooling Time: 1 hour (non-negotiable!)
• Total Time: ~1 hour 35 minutes

Nutritional Facts

(Per one frosted bar, estimated)

• Calories: ~180
• Protein: ~15g
• Carbohydrates: ~20g
• Fat: ~4g
• Fiber: ~2g
• Sugar: ~8g
• Sodium: ~220mg

Dietary Tags: Gluten-Free (if using certified gluten-free oat flour), High-Protein. Contains dairy.

Storage and Reheating Tips

Storage: Because of the fresh ingredients in the frosting, these bars MUST be stored in an airtight container in the refrigerator. They will stay perfectly fresh and delicious for up to 4-5 days.

Freezing: Yes, you can freeze them! Place the sliced bars in a single layer on a parchment-lined baking sheet and “flash freeze” for 1-2 hours until solid. Then, transfer them to a freezer-safe bag or container. They will keep for up to 2 months. Thaw in the refrigerator overnight before enjoying.

Reheating: These are meant to be enjoyed chilled straight from the fridge! The frosting holds its perfect texture this way.

✨ Serving Suggestions

For the dreamiest holiday experience, pop these bars in the fridge and serve them chilled — that’s when the texture gets ultra-soft, fudgy, and honestly addictive. They look absolutely stunning on a Christmas dessert board, especially surrounded by chocolate-dipped strawberries, mini pretzels, and all your favorite festive treats.

Pair them with:
☕ A cozy mug of hot coffee
🥛 An ice-cold glass of milk (classic cookie moment)
🍃 Peppermint tea for full winter-wonderland vibes

Want to go full extra? Create a DIY Frosting + Sprinkle Bar at your next holiday party. Serve the bars unfrosted and let everyone decorate their own with the protein frosting, holiday sprinkles, crushed candy canes, or even a sugar-free chocolate drizzle. It’s cute, interactive, and totally Instagrammable — the Main Character holiday moment you deserve. 🎀✨

Reader Tips or Helpful Notes

1. BLEND THAT COTTAGE CHEESE: I’m saying it again. For a completely smooth, non-grainy frosting, you MUST blend the cottage cheese until it’s silky. Do not skip this!
2. Cool Completely: Impatience is the enemy of a beautiful frosted bar. If the base is warm, the frosting will melt and slide right off.
3. Use an Electric Mixer for Frosting: While you can whisk by hand, an electric mixer incorporates air and creates a light, fluffy frosting that’s far superior in texture.
4. Don’t Over-Bake: The second the edges are golden and the center is set, take them out! They continue to cook as they cool, and over-baking is the main cause of dry bars.
5. Wet Your Fingers: The dough is sticky. Wetting your fingers or a spoon to press it down is a game-changer for a smooth top.
6. Customize Your Sprinkles: Use whatever sprinkles you love! Pastels for Easter, red and pink for Valentine’s, or just classic rainbow for a birthday vibe.
7. Add Lemon Zest: For a lemon bar variation, add the zest of one lemon to the frosting and a tablespoon of lemon juice to the dough.
8. Common Mistake – Substituting Flours: Coconut flour will NOT work as a 1:1 sub here. It’s far too absorbent and will create a crumbly, dry bar.
9. Common Mistake – Using Runny Liquid Sweetener in Frosting: If you use maple syrup in the frosting, be prepared for it to be much softer. Powdered erythritol gives the best, thickest results.
10. For Clean Slices: Use a sharp, thin-bladed knife and wipe it clean with a warm, damp cloth between each cut for perfectly pristine edges.

Recipe FAQs

Q: Can I make this without an electric mixer for the frosting?
A: You can, but the frosting won’t be as light and fluffy. A stand mixer or hand mixer is highly recommended to whip air into the blended cottage cheese.

Q: My frosting is too runny. How can I fix it?
A: Pop the bowl of frosting into the fridge for 20-30 minutes to firm up. You can also add an extra tablespoon of protein powder to help thicken it.

Q: Can I use a different protein powder?
A: A whey/casein blend works best. Vegan protein powders can be used but often result in a drier, more crumbly texture, so you may need to add an extra tablespoon or two of almond milk to the dough.

Q: Are these bars gluten-free?
A: Yes, as long as you use certified gluten-free oat flour, this recipe is naturally gluten-free!

Q: Can I use all-purpose flour instead of oat flour?
A: Absolutely! Use the same amount by weight (180g) for best results, or 1 ½ cups by volume.

Q: Why is my cookie base dry?
A: This is likely due to over-measuring the flour or over-baking. Make sure to spoon your oat flour into the measuring cup and level it off, and set a timer to avoid over-baking.

Q: Is the almond extract necessary?
A: It’s highly recommended for that authentic, bakery-style sugar cookie flavor, but you can omit it and use all vanilla extract if you prefer.

🎁✨ Conclusion

And that’s a wrap, my gorgeous holiday baker! You now have the recipe for the ultimate festive treat: soft, frosted, high-protein sugar cookie bars that let you indulge like a Christmas queen without the sugar crash. These bars are sweet, cozy, aesthetic, nourishing, and honestly… kind of iconic? They’re everything the modern holiday dessert should be — cute, comforting, and secretly packed with glow-up energy.

I cannot WAIT for you to whip these up and watch them steal the entire holiday spotlight. When you do, please tag me in your pics — seeing your sparkly sprinkles and dreamy frosting moments literally makes my whole season. 🎄💗✨

Before you go, drop a comment and tell me your favorite holiday cookie, or what twist you added to these bars. Did you go peppermint? Funfetti? White chocolate? I need to know, bestie.

Now go spread the frosting, spread the joy, and have the merriest, coziest, healthiest holiday ever. You deserve all the sweetness the season has to offer. xoxo 🎀✨