Christmas Cookie Bars: the no-fuss holiday hero your cookie tray needs
Christmas Cookie Bars are the easiest way to get maximum joy with minimum fuss this season. Think all the buttery, vanilla-scented goodness of a classic sugar cookie — but baked in one pan, frosted, and sprinkled to the heavens. No rolling, no cookie cutters, no tiny icing bags. Just scoop, bake, frost, and admire.
Introduction — why these bars win the holiday race
If you love baking but want to actually enjoy the party, these bars are for you. They bake up thick and chewy, taste like your favorite decorated sugar cookie, and let you decorate a whole pan in the time it would take to frost a dozen individual cookies. Want festive shapes, colors, or a cookie-exchange showstopper? Done.
Big bonus: you don’t need to chill the dough, and they travel extremely well — perfect for a Christmas Dessert Party or last-minute neighbor gifts.
What makes these Christmas Cookie Bars irresistible?
- They’re fast. No chilling, no rolling, no piping ten thousand tiny stars.
- They’re customizable. Swap extracts, fold in mix-ins, or change sprinkle themes with ease.
- They’re kid-friendly. Little helpers? Hand them the sprinkles and let the chaos begin.
- They’re crowd-pleasers. Thick, soft, sweet — very hard to stop at one.
Pro tip: for bar cookies, texture matters. Use cornstarch in the dough for extra tenderness and a soft, almost cake-like crumb. Trust me.
The story behind the recipe
I turned this into a staple after one chaotic holiday cookie swap. I wanted 100 sugar cookies but had two hours and one wobbly table. So I poured the cookies into a pan, went to the party, and returned to a tray of disappearances — people kept saying, “Where did the cookies go?” Verdict: bars fly off plates. They became my go-to for friend gifts and brunches because they’re equal parts nostalgic and chill.
Ingredients — short descriptions and why they matter
Below are the main players (scroll to the recipe card for exact measurements):
- Butter (softened): Base of flavor — use real butter for the best taste.
- Granulated sugar + brown sugar: The duo keeps the bars soft and gives slight depth.
- Egg: Binds and adds richness — room temp is best.
- Vanilla + almond extract: Classic sugar-cookie aromatics. Swap almond for peppermint to get frosty vibes.
- All-purpose flour: Structure. Don’t overmix.
- Cornstarch: Makes the crumb ultra-tender.
- Baking powder + salt: Lift and balance.
- Powdered sugar + heavy cream: For a dreamy, pipe-able buttercream.
- Sprinkles: Go wild. Use red/green for Christmas, pink for Valentine’s, orange for Halloween.
- Optional mix-ins: mini chocolate chips, chopped nuts, or citrus zest.
Oh — and if you’re short on time, Premade Sugar Cookie Dough Ideas (bold) are a lifesaver: press store dough into a pan and follow the same bake/frost steps.
Step-by-step: How to make these holiday sugar cookie bars
Follow this simple flow (full measurements in the recipe card at the end):
- Preheat & prep: Preheat oven and line a 9×13 pan with parchment. Spray lightly so the bars lift cleanly.
- Cream the fats and sugars: Beat softened butter with granulated and brown sugar until pale and fluffy. This traps air for lightness.
- Add egg & extracts: Beat in the egg and the vanilla + almond (or peppermint). Mix until smooth.
- Dry ingredients: Whisk flour, cornstarch, baking powder, and salt together. Fold into wet mixture until just combined — don’t overwork it.
- Bake: Spread dough evenly in the pan and bake until edges are lightly golden. The center might still look slightly underbaked — that’s okay. Let cool completely before frosting.
- Whip the buttercream: Beat room-temp butter, sifted powdered sugar, vanilla, and just-chilled heavy cream until fluffy. Add more cream for a lighter texture.
- Frost & decorate: Frost evenly and shower with festive sprinkles. Chill briefly to set the frosting, then slice into bars.
Quick tip: a warm knife gives cleaner slices. Run it under hot water, dry, and slice. Repeat.
Ingredient swaps & fun additions
- Want ultra-sparkle? Add a tiny pinch of finely grated lemon zest to the frosting for brightness.
- Mix in mini chocolate chips or chopped white chocolate for pleasant surprises.
- For a soft, cake-like texture, replace 1/4 cup flour with an equal amount of cake flour.
- Use Sugar Cookie Add Ins like toffee bits or crushed peppermint — they pair perfectly.
- Prefer a shortcut? Use a Sugar Cookie Loaf batter or Premade Sugar Cookie Dough Ideas pressed in a pan for zero-mess prep.
FYI: you can tint the base dough lightly with food coloring for swirly holiday hues — but don’t overdo it.
Pro tips for perfect cookie bars every time
- Don’t overmix the dough. Mix only until ingredients combine to keep the bars tender.
- Use room-temp egg & butter. Cold ingredients will give you uneven results.
- Resist overbaking. Pull the bars when the center still looks slightly soft — they’ll finish in the pan and stay chewy.
- Chill before slicing. Pop the frosted pan into the fridge 20–30 minutes to firm up the buttercream for neat cuts.
- Double up frosting if you love a tall frosting crown. Some folks (myself included) live for the frosting-to-cookie ratio.
- For neat edges: line the pan with parchment overhang and lift the whole slab out after chilling then slice on a cutting board.
Bold tip: always let the bars cool before frosting — warm bars will melt the buttercream and make a sticky mess.
Variations to try (get creative!)
- Peppermint Christmas Bars: Add peppermint extract to frosting and crushed candy cane on top.
- Chocolate-dipped Bars: After chilling, dip half each bar in melted dark chocolate. Fancy and addictive.
- Cream cheese frosting: Swap buttercream for cream cheese frosting for tangy richness.
- Sprinkle overload: Layer sprinkles between the bar and frosting for a hidden party in every bite.
- Cookie Sandwich Bars: Make two thinner batches and sandwich frosting between them for portable cookie sandwiches.
Best ways to serve and present
These bars shine on a dessert table. Slice into neat squares, pile them on a festive platter, and garnish with a few whole sprinkles or a dusting of sifted powdered sugar. They go great with hot chocolate, coffee, or a pot of holiday tea.
At potlucks or cookie swaps: stack with parchment between layers. For gifting: wrap a few bars in parchment and tie with twine. Adorable + delicious.
Storage and leftovers — keep them fresh
- Room temp: Store in an airtight container for up to 3 days (frosting may soften).
- Refrigerator: Up to 7 days — great if your buttercream is perishable or you prefer chilled bars.
- Freezer: Freeze unfrosted bars for up to 3 months. Freeze frosted bars by flash-freezing on a sheet, then stacking with parchment between layers in an airtight container. Thaw in the fridge.
Quick reheating tip: If you like slightly warm bars, microwave a single piece for 6–8 seconds.
FAQs — quick answers to common questions
Can I make these gluten-free?
Yes — swap in a 1:1 gluten-free flour blend. Add 1–2 tbsp more liquid if the dough seems dry.
Can I use a different frosting?
Totally. Cream cheese frosting or a simple glaze (powdered sugar + milk) works great.
How do I transport these without ruining the sprinkles?
Chill first so frosting sets, then layer with parchment between levels and pack snugly.
Can I halve the recipe?
Yes — bake in an 8×8 pan instead of 9×13. Watch the bake time (it may finish faster).
Are these suitable for a cookie exchange?
Absolutely. They travel well and tend to be crowd-pleasers — a perfect Christmas Cookie Bars Easy choice.
Final thoughts — make memories, not stress
These bars are the kitchen shortcut that still feels like holiday magic. They free up time for hot cocoa, tree trimming, ugly-sweater selfies, and — most importantly — spending time with people you love. Whether you keep them classic or deck them out with extravagant sprinkles and add-ins, they deliver joy in every square.
If you make a tray, snap a pic and tag your pals — they’ll want the recipe. And if you need a last-minute twist: swap in that Sugar Cookie Loaf batter, or press store-bought dough into the pan for instant success.
Ready to bake? Scroll down, follow the easy recipe card, and let the holiday cookie bars begin.
Follow me on Pinterest for daily new recipes.
Must-Try Christmas Cookie Bars — Quick, Crowd-Pleasing Holiday Treat
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 bars 1x
- Category: Dessert
Description
Light, festive, and totally fuss-free — a simple one-pan sugar cookie topped with a silky buttercream and your favorite sprinkles. Ready in under an hour and perfect for gifting or a cookie platter.
Ingredients
For the cookie base
- ½ cup (113 g) butter, softened
- ½ cup granulated sugar
- 2 tbsp brown sugar, packed
- 1 large egg
- ¼ tsp almond extract
- 2 tsp vanilla extract
- ½ tsp baking powder
- 1 ¼ cups (155 g) all-purpose flour
- 1 tbsp cornstarch
- ¼ tsp salt
For the frosting
- 4 tbsp (56 g) butter, softened (salted or unsalted)
- 1 cup (120 g) powdered (confectioners’) sugar, sifted
- 3 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
- Christmas sprinkles, for decorating
Instructions
1. Prep the pan and oven
Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper or foil, leaving a bit of overhang for easy removal.
2. Make the cookie batter
In a mixing bowl, beat the softened butter with the granulated and brown sugars until smooth and slightly fluffy. Mix in the egg, then stir in the almond and vanilla extracts until evenly combined.
Whisk together the flour, cornstarch, baking powder, and salt, then fold the dry mix into the wet ingredients just until the flour streaks disappear. Press the dough evenly into the prepared pan.
3. Bake
Bake for about 15 minutes. The center may still look a touch underdone — that’s okay; the bars will finish setting as they cool. Allow the pan to cool on a rack until the surface is mostly set.
4. Make the frosting
In a clean bowl, beat the softened butter and powdered sugar until smooth. Add the heavy cream and vanilla and whip until light and airy. Adjust cream or sugar to reach your desired spreadable consistency.
5. Finish and serve
Spread the frosting over the cooled cookie slab and sprinkle generously with festive decorations. If you prefer firmer frosting, pop the pan into the refrigerator for 15–30 minutes before cutting. Use the parchment overhang to lift the whole block out, then slice into squares.
Notes
- Bars keep well in an airtight container in the fridge for up to 7 days.
- For a tangy twist, swap half the heavy cream for cream cheese in the frosting.
- Want to double the batch? Bake in a 9×13 pan and increase bake time slightly — check for light golden edges.
Nutrition
- Calories: 185Calories
- Sugar: 15g
- Sodium: 88mg
- Fat: 10g
- Carbohydrates: 23g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 38mg
Christmas Cookie Bars, Sugar Cookie Add Ins, Sugar Cookie Loaf, Simple Christmas Bars, Christmas Dessert Party, Premade Sugar Cookie Dough Ideas, Christmas Cookie Bars Easy, Easy Christmas Bars, Christmas Bar Recipes
