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Christmas Cookie Bars

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December 5, 2025

Let’s Talk Christmas Cookie Bars – My Kind of Holiday Baking

I’m telling you—these Christmas Cookie Bars are the lazy baker’s answer to holiday magic. I grew up watching my aunt (the family’s unofficial Cookie Queen) sweating over six different trays of cookies, and while I did inherit her sweet tooth, I definitely didn’t get her patience for fiddly, perfectly-shaped treats. So years ago, in a fit of pre-Christmas panic, I whipped these bars together right before my in-laws showed up. Guess what? People raved, and I felt like a kitchen magician (which, I mean, is rare). Plus, the less time spent with icing bags, the more time I have to fight my cousin Sam for the last slice of pie. Win-win, right?

Why You’ll Love Making (and Eating) These Bars

I make these cookie bars whenever I’m craving that nostalgic, Christmasy feel, but just can’t face rolling out dough (seriously, who has the patience?). My family goes crazy for them every time, especially since I throw in whatever fun mix-ins I have lurking in the pantry. Plus, let’s be honest, there’s no stress about uneven cookies or burnt-out batches. Once, the kids decorated the top with so many sprinkles it looked like, well, a glitter bomb went off – and ya know what? They still tasted amazing. And if I’m totally honest, cleaning just one pan instead of several baking sheets is my idea of holiday self care.

Gather These Ingredients (Substitutions Welcome!)

2 cups all-purpose flour (or I sometimes swap in whole wheat for a bit of “health,” which, let’s face it, is mostly for show at Christmas)
1/2 teaspoon baking powder
1/2 teaspoon salt (my grandmother swore by Diamond Crystal; I’ll use whichever’s in the cupboard)
1 cup (2 sticks) unsalted butter, softened (I’ve totally microwaved it—just go slow, nobody wants scrambled eggs!)
1 cup packed brown sugar (light or dark, doesn’t really matter)
1/2 cup granulated sugar
2 large eggs, preferably at room temp, but don’t sweat it if you forget
2 teaspoons vanilla extract (my aunt claims you MUST use vanilla bean paste, but I say use what you’ve got)
1 cup chocolate chips (milk, dark, white, or a rogue Christmas mix—use what makes you happy)
1/2 cup festive sprinkles, M&M’s, toffee bits, or crushed candy canes—basically, open up your pantry and see what falls out

Let’s Bake: Directions, My Way

Preheat your oven to 350°F (180°C). Grease a 9×13-inch pan. (Baking parchment? Sometimes I bother, sometimes I’m lazy.)
Whisk together flour, baking powder, and salt in a medium bowl. This is honestly the part where I usually realize I forgot to check if flour is in the canister, oops.
Cream the butter with both sugars in a big bowl. You want it light and fluffy; some days I use my old mixer, other days it’s pure elbow grease. If you get tired, so what?
Add eggs (one at a time, if you remember), then vanilla. Mix until combined. If it looks curdled… well, it always does at first. Keep going.
Mix in your dry ingredients, but don’t overdo it; just fold gently. If your arm’s getting sore, you’re probably done.
Stir in your chocolate chips and whatever else you’re throwing in. This is where I sneak a taste—just, uh, mind the raw eggs if that bothers you.
Spread the dough evenly in your pan. It’ll look thick. Press it down with your hands or a spatula (I just use damp fingers if it sticks).
Toss more sprinkle stuff on top because it’s festive (sometimes too much, but that’s hardly a problem).
Bake for 22–25 minutes, until they’re just golden at the edges—sometimes 30 if my oven is moody. Don’t freak out if it jiggles a bit; it’ll firm up.
Let it cool before cutting (or not, but it’ll be messy and you might burn your tongue, ask me how I know).

Notes from a Serial Cookie Bar Maker

If you want them gooier, underbake by a couple of minutes; if you like crunch, go a little longer.
I once tried reducing the sugar for “health” reasons, but honestly, they came out kind of sad. Sweet tooth wins, this time.
Bars slice easier if you chill them, but, well—waiting is hard.

Some Variations I’ve Tried (and a Flop or Two)

Peppermint chips with dark chocolate—festive and properly minty
Swirling in peanut butter? Amazing. Nutella was… okay, but weirdly gooey
A gluten-free attempt once—didn’t set properly (probably user error tbh); if you’ve got a can’t-miss GF flour blend, message me!

What If I Don’t Have a Mixer?

No mixer? No worries, just use a bowl and a strong spoon (good biceps workout, honestly). I’ve used a potato masher in a pinch; not pretty, but it works.

Storing Your Cookie Bars (or, Trying To)

Store in an airtight container—they’ll keep about 3 days at room temp (though honestly, in my house it never lasts more than a day!). You can freeze ‘em too; just wrap tightly. I found this guide from Serious Eats handy if you want to plan ahead.

How We Serve Them (Maybe Try This?)

I love to pile them on a platter with a mug of hot chocolate—to me, that’s just Christmas. If I’m feeling extra, a scoop of vanilla ice cream on warm bars is dreamy. One year we even tried putting out little bowls of red and green candies for everyone to DIY their slice. Chaos, but fun chaos.

Lessons Learned: My Actual Pro Tips

I once tried baking in a glass pan without greasing—big mistake. Bars welded themselves to the bottom. Don’t be like me.
Let them cool before you cut or you’ll have cookie crumble mountain instead of neat bars. Seriously, patience matters (I learned the hard way).
Always taste the dough before baking; once I forgot the salt and it was just… meh.

Questions I’ve Actually Gotten (and My Answers!)

Can I double this recipe? Yep! Just use a bigger pan, or make two batches. Or just make a tower of bars. Neither is wrong.
Do I need to line the pan with parchment? Honestly, I skip it unless I’m feeling fancy. Just grease well; a metal spatula helps get them out.
How do I know when they’re done? They’ll look golden and a toothpick poked in the center comes out mostly clean. If it looks a bit gooey, that’s good (they firm up as they cool).
What’s the best chocolate to use? I say whatever chocolate you like—one time, I used a mix of leftover Halloween candy (judge me) and it was awesome. For higher-end stuff, check out this roundup for inspiration.

Totally unrelated but—have you ever noticed how every December your kitchen morphs into a sugar-and-flour crime scene for at least a week? Just me? Anyway—happy baking! Hope your Christmas Cookie Bars slice cleanly and your kids don’t eat all the sprinkles before you’re done.