Name: Christmas Cookie Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/2 cup light brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 2 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup red and green chocolate candies; 1/3 cup holiday sprinkles, plus more for topping; 1/2 cup unsalted butter, softened, for frosting; 2 cups powdered sugar; 1 teaspoon vanilla extract, for frosting; 2 tablespoons heavy cream or milk; 1 pinch salt, for frosting

Christmas Cookie Bars bring all the cheerful color and buttery sweetness of holiday sugar cookies into one easy-to-slice dessert. They bake up soft and thick with festive red and green mix-ins, a creamy vanilla frosting layer, and a sprinkle-covered top that looks ready for a Christmas dessert tray.

This is the kind of holiday treat that feels special without asking you to chill dough, roll cookies, or decorate each piece one by one. Make one pan, frost it generously, slice it into squares, and you have a cozy Christmas dessert that works for cookie exchanges, classroom parties, family movie nights, and last-minute entertaining.

These bars have the flavor of classic frosted sugar cookies, but the bar format makes them quicker and easier. The center stays tender and chewy, the edges turn lightly golden, and the frosting adds that bakery-style finish everyone notices first.

They are also wonderfully festive without needing complicated decorating skills. Colorful candies, holiday sprinkles, and a thick layer of frosting do most of the work, so every square looks bright, merry, and party-ready. Because the bars are baked in one pan, they are also easier to transport than delicate cookies.

The soft texture comes from a buttery cookie dough that is pressed into a pan instead of scooped into individual cookies. This helps the bars bake evenly while keeping the middle plush and tender. A little patience matters too: letting the bars cool completely before frosting keeps the topping smooth and prevents it from melting into the crumb.

The holiday look comes from red and green candies or baking chips, plus sprinkles added both inside and on top. For the prettiest finish, use jimmies or nonpareils that are made for baking, and save some extra sprinkles for the frosted top so the colors stay bold.

Ingredients

These Christmas Cookie Bars use familiar baking staples, but each one has a specific job. Choose fresh ingredients, softened butter, and festive mix-ins for the best flavor, texture, and holiday color.

Unsalted butter: Gives the bars a rich flavor and soft, tender crumb while allowing you to control the salt level.
Granulated sugar: Sweetens the cookie base and helps create that classic sugar cookie flavor.
Brown sugar: Adds moisture and a light caramel note that keeps the bars chewy.
Eggs: Bind the dough together and help the bars bake with structure instead of crumbling.
Vanilla extract: Adds warm bakery-style flavor to both the cookie base and frosting.
Almond extract: Optional, but it gives the bars a subtle holiday sugar cookie flavor.
All-purpose flour: Builds the structure of the bars and keeps them sturdy enough to slice.
Baking powder: Gives the cookie base a gentle lift so the bars are thick, not dense.
Salt: Balances the sweetness and makes the vanilla and butter flavors stand out.
Red and green chocolate candies: Add festive color, sweetness, and little pockets of texture throughout the bars.
Holiday sprinkles: Bring bright Christmas color and a fun bakery-style finish.
Powdered sugar: Creates a smooth, fluffy frosting that spreads easily over cooled bars.
Heavy cream or milk: Loosens the frosting to a creamy, spreadable consistency.

Making Christmas Cookie Bars is simple when you work in layers: prepare the pan, mix the dough, bake until just set, cool completely, then frost and decorate. The most important step is not overbaking, because the bars continue to set as they cool.

Step 1: Prepare the Pan

Line a baking pan with parchment paper, leaving a little overhang on the sides so the finished bars lift out cleanly. Lightly grease any exposed corners. Preheat the oven so the dough begins baking at the right temperature as soon as it goes in.

Step 2: Cream the Butter and Sugars

Beat the softened butter with the granulated sugar and brown sugar until the mixture looks lighter, creamy, and fluffy. This step helps create a softer texture, so avoid rushing it. Scrape down the bowl so the butter mixes evenly.

Step 3: Add the Eggs and Flavoring

Mix in the eggs one at a time, then add the vanilla extract and almond extract if using. The mixture should look smooth and glossy. If it appears slightly separated, keep mixing just until it comes together.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the butter mixture gradually, mixing on low speed until a soft cookie dough forms. Stop as soon as you no longer see dry flour to keep the bars tender.

Step 5: Fold in the Festive Mix-Ins

Gently fold in the red and green candies along with some holiday sprinkles. Stir just enough to distribute them evenly. Overmixing can crush the candies or cause sprinkle colors to bleed into the dough.

Step 6: Press and Bake

Spread the dough into the prepared pan and press it into an even layer. Bake until the edges are lightly golden and the center looks set but still soft. Do not wait for the top to become deeply browned, or the bars may turn dry.

Step 7: Cool Completely

Let the bars cool in the pan before lifting them out with the parchment. Cooling fully is important because warm bars can break apart when sliced, and frosting will melt if added too soon.

Step 8: Frost and Decorate

Beat the butter, powdered sugar, vanilla, and a splash of cream or milk until fluffy and spreadable. Smooth the frosting over the cooled cookie bars, then finish with extra Christmas sprinkles and candies. Slice into neat squares once the frosting has settled.

Christmas Cookie Bars are best served at room temperature, when the cookie base is soft and the frosting is creamy. Cut them into small squares for dessert trays or larger bakery-style bars for a richer treat. A standard pan usually feeds about 16 people when sliced into medium squares, or up to 24 people when cut smaller for a party platter.

They pair beautifully with hot cocoa, coffee, milk, or a simple peppermint latte. For a dessert board, arrange them with chocolate truffles, peppermint bark, sugar cookies, and fresh strawberries for a colorful holiday spread.

Store Christmas Cookie Bars in an airtight container at room temperature for up to 2 days if your kitchen is cool. Place parchment paper between layers so the frosting stays neat and the bars do not stick together.

For longer storage, refrigerate them for up to 5 days. Let the bars sit at room temperature for about 20 minutes before serving so the cookie base softens again and the frosting tastes creamy. Cold bars are still delicious, but room temperature gives the best texture.

You can also freeze the unfrosted bars for up to 2 months. Wrap the cooled slab tightly in plastic wrap and foil, then thaw in the refrigerator overnight before frosting. Frosted bars can be frozen too, but the sprinkles may bleed slightly as they thaw, so add fresh sprinkles after defrosting if you want the brightest look.

Frequently Asked Questions

Yes, these bars are a great make-ahead holiday dessert. Bake the cookie base a day in advance, cover it tightly, and frost it the next day. You can also fully frost and slice the bars ahead of time, then refrigerate them in an airtight container until you are ready to serve.

Dry bars usually come from overbaking or measuring too much flour. Pull the pan from the oven when the edges are lightly golden and the center looks set, not hard. If you scoop flour directly from the bag, it can pack down and add too much, so spoon it into the measuring cup and level it off for better results.

Can I use store-bought frosting?

Yes, store-bought vanilla frosting works when you need a shortcut. For a more homemade taste, whip it for a minute with a splash of vanilla extract and a small pinch of salt. Homemade buttercream gives the fluffiest texture, but a prepared frosting can still make these bars party-ready.

Red and green chocolate candies, white chocolate chips, mini M&M-style candies, crushed peppermint, or festive sprinkles all work well. If using crushed peppermint, add it mostly on top instead of inside the dough, because it can melt and create sticky spots while baking.

Can I make these bars without frosting?

Absolutely. The cookie base is sweet and buttery enough to serve plain, especially if you add extra candies and sprinkles before baking. For a lighter finish, drizzle melted white chocolate over the cooled bars instead of adding a full frosting layer.

Want More Holiday Dessert Ideas?

If you love these Christmas Cookie Bars, you’ll probably enjoy more festive treats from Life With Livia:

Candy Cane Cookies for a classic red-and-white Christmas cookie tray favorite.
Sugar Cookie Cheesecake when you want creamy holiday flavor in a show-stopping dessert.
Cranberry Bars with Cream Cheese Frosting for a tart, sweet, and frosted holiday bar.
Chocolate Snowball Cookies with White Chocolate Center if you love soft, snowy cookies with a surprise inside.

Save This Pin For Later

📌 Save these Christmas Cookie Bars to your Pinterest dessert board so you can come back to them when holiday baking season gets busy.

For more cozy sweets, festive treats, and everyday food ideas, follow Life With Livia on Pinterest.

And let me know in the comments how your bars turned out. Did you use classic sprinkles, add peppermint, or make them extra thick with more frosting? I love hearing how others make these holiday desserts their own.

Christmas Cookie Bars