Picture your favorite, chewy sugar cookie dough, but instead of rolling and cutting out a million shapes, you press it into a pan. Now, imagine loading it up with chocolate chips, colorful sprinkles, and a little extra love. You bake it all together until it’s golden, slice it into easy squares, and boom—you’ve got Christmas Cookie Bars. They’re the ultimate shortcut to all the festive flavor of traditional Christmas cookies without any of the fuss. They’re my go-to for potlucks, school parties, or just when a serious sweet tooth hits during the busy holiday season.
Why You’ll Love This
You’ll love these bars because they are simplicity at its finest. No chilling the dough. No cookie cutters to dig out of the back of the drawer. Just one bowl, one pan, and about ten minutes of hands-on time. They’re the perfect canvas for all those holiday sprinkles you’ve been collecting, making them so, so festive. They bake up with a soft, chewy center and slightly crisp edges that are just irresistible. Honestly, I think these might just become your new favorite holiday tradition.
Step by Step Method
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving a little overhang on the sides. This makes lifting the whole slab of bars out later a total breeze.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl.
- Beat in the egg, egg yolk, and vanilla extract until everything is just combined and smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing on low speed until a soft cookie dough forms. Don’t overmix!
- Switch to a spatula and fold in the chocolate chips and half of your holiday sprinkles.
- Transfer the dough to your prepared pan. Use your fingers or the bottom of a measuring cup to press it into a smooth, even layer.
- Sprinkle the remaining half of the holiday sprinkles evenly over the top, gently pressing them in so they stick.
- Bake for 20-25 minutes, or until the edges are a light golden brown and the center looks set. It might seem a tiny bit soft—that’s perfect! It will firm up as it cools.
- Let the pan cool completely on a wire rack. This is the hardest part, but it’s crucial for clean slices!
- Once cool, use the parchment paper to lift the entire block of bars out of the pan. Place it on a cutting board and slice into squares.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened – for a rich, tender base
- 3/4 cup granulated sugar – adds sweetness and helps with texture
- 3/4 cup packed light brown sugar – creates a deeper flavor and chewy texture
- 1 large egg + 1 egg yolk – the extra yolk makes the bars extra soft and rich
- 2 teaspoons pure vanilla extract – for that classic, warm cookie flavor
- 2 1/4 cups all-purpose flour – the foundation of our dough
- 2 teaspoons cornstarch – the secret to a super soft, chewy texture
- 1 teaspoon baking soda – helps the bars rise just a bit
- 1/2 teaspoon salt – balances all the sweetness
- 1 1/2 cups semi-sweet chocolate chips – because what’s a cookie without chocolate?
- 1/2 cup red and green holiday sprinkles – for that festive cheer!
Equipment Needed
You won’t need anything fancy here, just the basics you likely already have in your kitchen. A stand mixer or a hand-held electric mixer will make creaming the butter and sugars a snap. You’ll also need a large mixing bowl, a 9×13 inch baking pan, some parchment paper, a wire cooling rack, and a spatula for scraping the bowl. That’s it!
Flavor Twists
These bars are wonderfully adaptable. Swap the semi-sweet chocolate chips for white chocolate chips and dried cranberries for a tart, sweet twist. Not a chocolate fan? Use butterscotch or peanut butter chips instead. You could even add a teaspoon of peppermint extract along with the vanilla for a cool, festive kick. Feel free to play around with the sprinkles too—rainbow nonpareils, jimmies, or even some crushed candy canes on top would be delightful.
Storage Tips
Once completely cooled, store your Christmas Cookie Bars in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days. If you want to keep them longer, they freeze beautifully! Just place the cooled bars in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep for up to 3 months. Thaw at room temperature whenever a craving strikes.
Serving Ideas & Pairings
These bars are a star all on their own, but a cold glass of milk is their absolute best friend. For a truly decadent holiday dessert, warm a square slightly in the microwave and serve it à la mode with a scoop of vanilla bean ice cream. They also make a wonderful addition to a platter of other Christmas goodies like fudge and peppermint bark. So good.
Doneness Test
The key to perfect, chewy bars is not overbaking them. They’re done when the edges are a light golden brown and the top looks set. The center might still look a little soft and slightly underbaked, but it will continue to cook from the pan’s residual heat as it cools. If you insert a toothpick, you might get some melted chocolate on it, but you shouldn’t see any wet, raw batter.
Creative Variations
Why stop at chocolate chips? Turn these into festive M&M cookie bars by swapping the chips for a cup of red and green M&Ms. For a nutty crunch, try adding a half cup of chopped pecans or walnuts to the dough. You could even create a marbled effect by pressing half the plain dough into the pan, swirling in a few tablespoons of red and green tinted dough, and then baking as usual. The possibilities are endless for creating homemade Christmas treats.
FAQs
- Can I make these Christmas cookie bars ahead of time? Absolutely! These are a fantastic make-ahead option. You can bake them up to two days before you need them and store them in an airtight container. They also freeze beautifully for longer storage, making them one of the easiest holiday desserts to have ready for guests.
- My bars came out cakey, not chewy. What happened? The most common culprit is over-measuring the flour. To avoid this, fluff your flour with a spoon, spoon it into your measuring cup, and level it off with a knife. Using that extra egg yolk and the cornstarch are also key for getting that signature soft, chewy texture.
- Can I use a different size pan?You can, but it will change the baking time. A 9×9 inch pan will give you thicker bars, so you’ll need to add a few more minutes to the bake time. Just keep a close eye on them and use the doneness test as your guide. A larger sheet pan will make thinner bars that will bake much quicker.