Ultimate Holiday Cookie Tray — Irresistible Christmas Cookie Bars

Holiday Cookie Tray: The Ultimate Christmas Cookie Bars Guide

If you’re putting together a Holiday Cookie Tray, these Christmas Cookie Bars deserve the center spot — chewy, buttery, and loaded with festive flair. They marry the best parts of cookies and bars into handheld squares that travel well, gift beautifully, and vanish faster than you can say “seconds.”

Brief introduction to the recipe

Think of these bars as the cozy, no-fuss cousin of classic cookies. They keep a tender, slightly chewy crumb like your favorite cookie but bake in one pan — which means less fuss and more delicious output. With a rich butter base, brown sugar depth, and pockets of chocolate and nuts, these are holiday comfort in square form.

Why you’ll love this recipe

Why bother? Because they’re easy, reliable, and endlessly tweakable. Need a last-minute contribution to a cookie swap? Boom — you’re done. Want to make a dozen gift boxes without losing your mind? These slice beautifully and stack like a dream. They hit the sweet spot between homestyle and show-stopping.

The story behind these bars

I started making bars because my oven time became precious during holidays. One-pan magic meant I could chat with guests while a tray of chewy goodness baked away. Over time I perfected ratios so the edges crisp while the center stays chewy. The result: bar after bar of consistent, crowd-pleasing joy.

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Ingredients breakdown (short blurbs)

• 1 cup unsalted butter, softened — Butter gives flavor and that golden edge we love.
• 1 cup granulated sugar + 1 cup packed brown sugar — The combo gives sweetness and chew; brown sugar adds molasses depth.
• 2 large eggs — Bind and add richness.
• 2 teaspoons vanilla extract — A must for warmth and aroma.
• 3 cups all-purpose flour — The structure. Don’t overpack the cup.
• 1 teaspoon baking powder + 1 teaspoon baking soda — Lift and a gentle rise.
• 1/2 teaspoon salt — Small but mighty flavor booster.
• 2 cups chocolate chips — Semi-sweet or milk — your call. I use semi-sweet for balance.
• 1 cup chopped nuts (optional) — Walnuts or pecans add crunch and holiday vibes.
• 1/2 cup festive sprinkles — For color and cheer; optional but fun.

Prep time sits at about 20 minutes, bake time 25–30 minutes, total roughly 50 minutes, and you’ll get about 24 generous bars — perfect for sharing.

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How to Make It — Step-by-step (clear & punchy)

1. Preheat to 350°F (175°C). Let the oven get cozy before the batter goes in.
2. Line a 9×13 pan with parchment and leave an overhang so you can lift the whole slab out later. Grease lightly if your parchment is thin.
3. Whisk dry stuff. In a bowl, whisk flour, baking powder, baking soda, and salt. Easy and quick.
4. Cream butter and sugars. In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy.
5. Add eggs and vanilla. Mix until smooth and well combined.
6. Fold in dry ingredients. Add the flour mix gradually and mix until just combined — don’t over-mix. Overworking makes tough bars.
7. Stir in mix-ins. Fold in chocolate chips and nuts (if using). Save a handful of chips to sprinkle on top for looks.
8. Spread into the pan. Press the batter evenly into the prepared pan, smoothing into the corners.
9. Bake 25–30 minutes. Edges should be golden and the center set but slightly soft. Use a toothpick — it should come out mostly clean with a few moist crumbs.
10. Cool 10 minutes, then lift out. Let cool completely on a wire rack before cutting into squares. Cutting hot = crumble city.

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Pro tips for perfect results

• Room-temperature butter and eggs mix easier and give better texture.
• Don’t overmix the dough. Mix until the dry ingredients disappear — that’s it.
• For cleaner slices, chill briefly after the bars cool to room temp. Then use a hot, dry knife (run under hot water, dry, and slice) and wipe between cuts.
• Use parchment overhang so you can lift the slab and slice with ease.
• Want chewier bars? Take them out a minute or two earlier. They’ll finish setting as they cool.
• Prefer cakier bars? Add a tablespoon of milk to the batter.
• FYI: If you want glossy chocolate on top, melt a few extra chips and spread quickly before the bars cool.

Bold tip: If your oven runs hot, lower the temp by 15°F and watch closely. Oven temps vary wildly, and slight tweaks prevent burned edges.

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Variations to try (get playful)

• Chocolate Peppermint Bars: Stir in crushed candy cane and swirl melted chocolate frosting on top — holiday crowd-pleaser. (Great with a Christmas Baking Bars board in mind.)
• Nutty Cranberry Bliss Bars: Fold in dried cranberries and pecans for tart-sweet contrast.
• Gingerbread Cookie Bars: Swap half the flour with spiced flour (cinnamon, ginger, clove) for a warm, festive spin.
• White Chocolate Macadamia: Replace chocolate chips with white chocolate and macadamia nuts. Luxurious and classy.
• Eggnog Sugar Cookie Bars: Use eggnog in place of milk and a dash of nutmeg for cozy, seasonal flavor.
• Mix-and-match: Try half chocolate chips and half butterscotch or toffee bits. The options are endless.

Want ideas targeted toward a specific theme? Try an assortment: some bars sprinkled, some drizzled with chocolate, some topped with nuts — and call it a Christmas Cookies And Bars platter.

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Best ways to serve

Serve at room temperature for the best texture. Stack on a platter, add sprigs of rosemary or orange peel for color, and label the tray if you bring it to a gathering. For gifts, stack bars with parchment between layers and tie with baker’s twine or a festive ribbon. If you’re building a Holiday Cookie Tray, arrange bars beside small cookies and candies for variety — people love variety!

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Storage and leftovers

• Room temp: Airtight container for up to 1 week.
• Fridge: Keeps longer but may firm up; bring to room temp before serving.
• Freeze: Wrap squares tightly in plastic and freeze up to 3 months. Thaw overnight in the fridge.

Quick tip: Separate layers with parchment to prevent sticking if you stack bars in storage.

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FAQs (short, useful answers)

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Common mistakes and how to avoid them

• Overbaking: Check 5 minutes early. The center should still look slightly soft.
• Overmixing: Mix until combined. Stop. That’s the secret to tender bars.
• Skipping parchment: Don’t do it. Lining makes removal and slicing so much cleaner.
• Ignoring oven quirks: Rotate your pan if your oven has hot spots. Use an oven thermometer if you suspect temp issues.

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Make it part of a bigger spread

These bars work wonderfully on a Christmas Squares Recipes board. Pair them with brownies, thumbprint cookies, and shortbread for a variety-packed tray. If you’re curating an Xmas Bars And Squares table, add labels (gluten-free, nut-free, contains dairy) to help guests navigate.

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Quick menu pairing suggestions

• Hot cocoa or mulled cider — classic cozy pairings.
• Espresso or strong coffee — the bitterness balances the sweetness.
• Cheese platter — for a grown-up twist, mix sweet bars with savory bites.

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Final thoughts wrap-up

These Christmas Cookie Bars hit every holiday checklist: easy, adaptable, and delicious. Whether you’re building a Holiday Cookie Tray, hunting for Christmas Dessert Bars Recipes, or just craving a sweet bite with your coffee, this recipe delivers. It’s one of those simple, dependable wins you’ll make again and again.

So, what’s your move — classic chocolate chip, peppermint sparkled, or a white-chocolate macadamia flex? Whichever you pick, you’re guaranteed smiles. Bake a batch, stash a few for yourself, and send the rest out into the wild. Trust me — they’ll come back with compliments.

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