Christmas cookie bars

Name: Christmas cookie bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 0.5 cup unsalted butter (softened); 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1.5 cup all-purpose flour; 0.5 teaspoon baking powder; 0.25 teaspoon salt; 0.5 cup Christmas sprinkles

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Oh, Christmas Cookie Bars! Just the thought of them brings back a flood of memories. I remember my grandma, her hands dusted with flour, humming carols as she whipped up a batch. They weren’t just cookies; they were little edible hugs, perfect for chilly evenings or as a sweet surprise to tuck into lunchboxes. When the holiday season rolls around, my kitchen practically demands a batch of these. They’re honestly my shortcut to holiday cheer, a bit like how a classic gingerbread cookie brings instant festive vibes, but these Christmas cookie bars are even easier to manage when life gets crazy. If you’re looking for a fuss-free way to get that incredible holiday flavor without spending all day in the kitchen, you’ve found your new best friend.

What are Christmas cookie bars?

So, what exactly are these magical Christmas Cookie Bars? Think of them as your favorite sugar cookie, but without all the rolling, cutting, and fancy decorating. They’re baked in a single pan, usually a rectangular one, and then cut into easy-to-handle bars once they’ve cooled. The base is typically a soft, chewy cookie dough, often infused with those classic holiday spices like cinnamon and nutmeg. Then, here’s where the real fun begins – they’re usually topped with a sweet, slightly tangy frosting or a rich glaze, and often sprinkled with festive decorations like sprinkles or crushed candy canes. It’s essentially the best of holiday cookie flavors in a super convenient, crowd-pleasing format. They’re a lifesaver when you want that homemade touch without the full-on baking marathon.

Why you’ll love this recipe?

Honestly, there are so many reasons why these Christmas Cookie Bars have earned a permanent spot in my holiday baking rotation. First off, the flavor is just divine. They’ve got that comforting, sweet, slightly spiced taste that just screams ‘holidays’. It’s not overpowering, just perfectly balanced, like a warm hug from the inside. But what I truly adore is the simplicity. You mix everything in one bowl, press it into a pan, and bake. That’s it! There’s no chilling dough, no flour flying everywhere, no intricate shapes to cut. It’s seriously foolproof. And let’s talk about cost-efficiency; most of the ingredients are pantry staples, so you don’t need to break the bank to make a big batch. Plus, they are incredibly versatile. You can tweak the spices, change up the toppings, and even add mix-ins like chocolate chips or dried cranberries. What I love most about this particular recipe is the texture – it’s perfectly chewy in the center with just a hint of crispness around the edges. It’s the kind of cookie bar that makes everyone ask for the recipe, and you can proudly say, “Oh, this old thing? I whipped it up!” They’re so much more satisfying than store-bought, and honestly, way less stressful than traditional decorated cookies when you’re juggling a million other holiday tasks.

How do I make Christmas cookie bars?

Quick Overview

Making these Christmas Cookie Bars is about as straightforward as it gets. You’ll simply mix up a delicious, buttery cookie dough, spread it into a prepared baking pan, bake it until golden, and then top it off with a simple, sweet glaze. The whole process takes less time than you might think, and the results are incredibly rewarding. It’s the perfect activity for a lazy afternoon or a quick bake-off before guests arrive. You’ll get that wonderful, homemade holiday aroma filling your house without any of the fuss.

Ingredients

For the Main Batter:

1 cup (2 sticks) unsalted butter, softened: Make sure your butter is truly softened, not melted. It should give slightly when you press it with your finger. This is key for a good, tender crumb. I usually take mine out of the fridge about an hour before I plan to start baking.

1 ½ cups granulated sugar: Granulated sugar gives us that classic cookie sweetness and helps with the chewy texture. Don’t be tempted to reduce it too much; it plays a vital role in the structure!

2 large eggs: Room temperature eggs incorporate better into the batter, leading to a smoother consistency. If you forget to take them out early, just pop them in a bowl of warm water for about 10 minutes.

1 teaspoon vanilla extract: Pure vanilla extract makes a world of difference. It adds depth and warmth to the overall flavor profile.

2 ¾ cups all-purpose flour: Spoon and level your flour, don’t scoop directly from the bag. Scooping can pack too much flour in, leading to dry bars.

1 teaspoon baking soda: This helps the bars spread and get that lovely chewy texture. Make sure it’s fresh!

½ teaspoon salt: Salt balances the sweetness and really makes all the flavors pop.

1 teaspoon ground cinnamon: For that quintessential holiday spice. You can adjust this up or down depending on your preference!

½ teaspoon ground nutmeg: A little nutmeg adds a warm, woody note that’s just perfect for the season. Freshly grated is amazing if you have it!

For the Glaze:

2 cups powdered sugar: Sifted, if you want a super smooth glaze. This is the base for our sweet coating.

3-4 tablespoons milk (or half-and-half for richer glaze): Start with 3 tablespoons and add more, a teaspoon at a time, until you reach your desired consistency. Half-and-half makes it extra creamy, but regular milk works beautifully too.

½ teaspoon vanilla extract (optional): A little extra vanilla in the glaze adds another layer of flavor.

Christmas sprinkles, crushed candy canes, or sanding sugar for decorating: The fun part! Choose whatever makes your heart sing or matches your holiday theme.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). While the oven is warming up, grab a 9×13 inch baking pan. I like to grease it lightly with butter or baking spray, and then line it with parchment paper, leaving an overhang on the two longer sides. This overhang is like a handy little sling that makes lifting the baked bars out of the pan so much easier later on. Trust me, this step is a game-changer for cleanup and getting those perfect bars out intact.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Give it a good whisk to make sure everything is evenly distributed. This ensures that your spices and leavening agents are in every single bite. Nobody wants a bite that’s just flour and no spice!

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer, or a bit longer if you’re doing it by hand (which is great exercise, by the way!). Then, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Finally, stir in the vanilla extract. You want this mixture to be smooth and creamy.

Step 4: Combine

Now, gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix here! Overmixing develops the gluten in the flour, which can lead to tougher bars. Stop mixing as soon as you don’t see any more streaks of flour. It’s okay if the dough looks a little soft; that’s exactly what we want for chewy Christmas Cookie Bars.

Step 5: Prepare Filling

Wait, no filling for these bars? That’s the beauty of them! We’re skipping the separate filling and going straight for the glorious glaze. This makes them extra simple. Just get your glaze ingredients ready for when the bars are baked and cooled.

Step 6: Layer & Swirl

Transfer the dough to your prepared baking pan. It will be thick, so use a spatula or your hands (lightly floured if it’s too sticky) to press it evenly into the bottom of the pan. Make sure it goes all the way to the edges. You want an even layer so everything bakes uniformly.

Step 7: Bake

Bake for 20-25 minutes, or until the edges are lightly golden brown and the center looks set. You can test for doneness by gently pressing the center; it should spring back slightly. Be careful not to overbake, or your bars will be dry and crumbly. I usually start checking around the 20-minute mark because oven temperatures can vary so much.

Step 8: Cool & Glaze

Let the bars cool in the pan on a wire rack for at least 30 minutes before you even *think* about glazing them. This is important because if you glaze them while they’re too hot, the glaze will just melt and run right off. Once they’ve cooled a bit, whisk together the powdered sugar, 3 tablespoons of milk, and vanilla extract (if using) in a medium bowl. Add more milk, a teaspoon at a time, until you reach a pourable but not too thin consistency. Pour the glaze evenly over the cooled bars and spread it with an offset spatula or the back of a spoon. While the glaze is still wet, sprinkle generously with your festive decorations. Let the glaze set completely before slicing – this usually takes another 30 minutes to an hour.

Step 9: Slice & Serve

Once the glaze is fully set, use the parchment paper overhangs to lift the entire slab out of the pan onto a cutting board. Now, for the easiest part: slice into bars. I usually cut mine into about 2-inch squares, but you can make them as big or as small as you like. Use a sharp knife for clean cuts. Enjoy these delicious Christmas cookie bars!

What to Serve It With

These Christmas cookie bars are so wonderfully versatile, they fit into almost any holiday gathering or cozy moment. For a festive breakfast or brunch, I love serving them alongside a steaming mug of coffee or a warm cup of spiced apple cider. They add a touch of sweetness and festivity without being overly decadent for the morning. Imagine a beautifully laid out brunch spread with these colorful bars as one of the star attractions! As a dessert, they are absolute winners. They’re fantastic on a dessert platter alongside other holiday treats like gingerbread cookies or frosted sugar cookies, offering a different texture and flavor profile. For a really elegant touch after dinner, you can serve a warm bar with a scoop of vanilla bean ice cream or a dollop of whipped cream. And for those cozy evenings when you just need a little something sweet? These bars are perfect. Pair them with a glass of cold milk, or even a cheeky glass of eggnog, and curl up by the fire. My family traditions often involve having them out on a platter on Christmas Eve, and they’re usually the first thing to disappear!

Top Tips for Perfecting Your Christmas Cookie Bars

I’ve made these Christmas cookie bars more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate them. First, about the butter: make sure it’s truly softened, not melted. If it’s melted, your bars will spread too much and can end up greasy and flat. I learned this the hard way one frantic year! For the flour, always spoon and level it into your measuring cup rather than scooping. It makes a big difference in the final texture, preventing dry, crumbly bars. When you’re mixing the wet and dry ingredients, resist the urge to overmix. Just mix until *barely* combined. A few little streaks of flour are actually okay; they’ll disappear during baking and you’ll end up with a much more tender cookie bar. When it comes to the glaze, the consistency is key. Too thin and it runs everywhere, too thick and it’s hard to spread evenly. Aim for something like thick honey or pancake batter. If it’s too thick, add milk a tiny bit at a time; if it’s too thin, add more powdered sugar. For baking, don’t be afraid to use the parchment paper sling I mentioned; it’s a lifesaver for lifting the bars out cleanly. And please, please, please let them cool enough before glazing! Patience is a virtue, especially when it comes to getting that beautiful, set glaze. If you’re feeling adventurous with the glaze, try adding a tiny bit of almond extract for a different flavor dimension, or even a drop of food coloring to match your holiday palette. For ingredient swaps, if you don’t have cinnamon, a good pinch of pumpkin pie spice works wonderfully. And if you find you’re out of nutmeg, a touch more cinnamon can carry the flavor, though the nutmeg does add a certain je ne sais quoi.

Storing and Reheating Tips

These Christmas cookie bars are wonderfully forgiving when it comes to storage, which is another reason I love them so much. If you’ve got leftovers (which is rare in my house!), they’ll stay perfectly fresh at room temperature for about 3-4 days, as long as they’re stored properly. I usually keep them in an airtight container, and I find that layering them with parchment paper between layers helps prevent them from sticking together, especially if the glaze is still a little soft. If you’re not going to get to them within those few days, or if your house is particularly warm, refrigerator storage is a great option. They’ll last for about a week in the fridge, still in an airtight container. Just a heads-up, the glaze might become slightly less shiny when refrigerated, but the taste is still fantastic. For longer storage, you can absolutely freeze these bars! I usually cut them into individual bars and wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To thaw, just unwrap them and let them come to room temperature on a plate. They usually thaw within an hour or two. I generally advise adding the glaze *after* baking and cooling if you plan on freezing, but if you’ve already glazed them, they still freeze well. Just be aware that the texture of the glaze might change slightly upon thawing. It’s always best to add decorations like sprinkles right before serving or storing if you’re concerned about them looking their absolute freshest.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve had great success using a good quality 1-to-1 gluten-free all-purpose flour blend in place of the regular all-purpose flour. You might find that the texture is slightly different – sometimes a little more crumbly, sometimes a little denser, depending on the blend. Just ensure your blend contains xanthan gum. You may need to adjust the liquid slightly, adding a tablespoon of milk if the dough seems too dry. Make sure to test for doneness as gluten-free baked goods can sometimes brown differently.

Do I need to peel the zucchini?

No, you don’t need to peel the zucchini for these bars! The peel actually adds a nice bit of texture and color, plus it keeps more of the nutrients intact. Just make sure to wash it thoroughly before grating. The grating process breaks it down so much that the peel becomes practically unnoticeable in the finished cookie bars. It’s all about sneaking in that extra moisture and goodness!

Can I make this as muffins instead?

Oh, that’s a fun idea! You absolutely could adapt this into muffins. You’d want to use muffin liners in your muffin tin, or grease and flour it very well. Fill the liners about two-thirds full. Baking time will likely be shorter, probably around 18-22 minutes, so keep an eye on them. You’ll want to test with a toothpick; it should come out clean or with a few moist crumbs. Glazing individual muffins can be a little trickier, so you might prefer to dust them with powdered sugar after they’ve cooled, or drizzle them lightly.

How can I adjust the sweetness level?

If you prefer a less sweet treat, you can reduce the granulated sugar in the batter slightly, perhaps by about ¼ cup. For the glaze, you can definitely make it less sweet by using less powdered sugar and more milk, or by using a cream cheese frosting instead, which tends to be less intensely sweet. You could also try adding a tiny pinch of salt to the glaze to help balance the sweetness.

What can I use instead of the glaze?

The glaze is delicious, but if you’re not a fan, or just want a different vibe, there are plenty of options! A simple dusting of powdered sugar is always elegant and easy. You could also try a thin layer of cream cheese frosting, a sprinkle of chopped nuts, or even a drizzle of melted chocolate (dark, milk, or white!). Some people even like to spread a thin layer of fruit preserves over the cooled bars before adding sprinkles. The possibilities are really endless!

Final Thoughts

So there you have it – my absolute favorite Christmas cookie bars recipe. It’s a recipe that’s brought so much joy to my family and friends, and I truly hope it does the same for you. It’s the perfect blend of festive flavor, comforting chewiness, and that wonderful, homemade touch that makes the holidays feel so special. If you’re someone who loves the idea of holiday baking but wants to keep things simple and stress-free, these bars are your answer. They deliver big on taste and festive cheer without demanding hours in the kitchen. I hope you’ll give them a try and discover just how easy and rewarding they are. For those who adore these bars, you might also want to check out my recipes for No-Bake Christmas Cookies for even more effortless holiday treats, or my Classic Cut-Out Sugar Cookies if you’re feeling a bit more ambitious with decorating! I can’t wait to hear how your Christmas cookie bars turn out. Please leave a comment below and share your thoughts, any variations you tried, or what your favorite part was. Happy baking, and happy holidays!

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