bars
Christmas Cookie Bars
Easy Christmas Cookie Bars recipe with sugar cookie base and festive toppings. Perfect for holiday parties and gift-giving.
Festive Bars That Make December Feel Extra Magical
There’s something about December that makes me want to bake in bulk, and these Christmas Cookie Bars are my secret weapon for holiday parties and last-minute gifts. With a buttery sugar cookie base topped with creamy white chocolate and festive candy, they come together faster than you’d expect while still looking absolutely stunning on a dessert table.
A Few Things I Have Noticed
- Don’t skip the cooling step after baking the base layer. If you spread the white chocolate topping on a piping hot cookie, it’ll melt unevenly and slide around—let it cool for just 3-5 minutes first for the best results.
- Use a bench scraper or offset spatula to spread the white chocolate topping smoothly and evenly across the entire surface. This ensures every bar has that beautiful chocolate coverage.
- If your white chocolate mixture seems too thick to spread, microwave it in 10-second bursts, stirring between each one, until you reach a spreadable consistency.
Variations
- Chocolate Peppermint Version: Replace the sugar cookie base with a thin chocolate shortbread base and use dark chocolate instead of white chocolate for a richer, more sophisticated treat.
- Eggnog Cookie Bars: Add 0.5 teaspoon of nutmeg and 0.25 teaspoon of rum extract to the cookie dough, and top with eggnog-flavored white chocolate ganache instead of plain.
- Red Velvet Cookie Bars: Mix 1 tablespoon of cocoa powder and red gel food coloring into the cookie dough, then top with a cream cheese white chocolate ganache for a stunning holiday dessert.
If you love the ease of these bars, you’ll also enjoy my Classic Sugar Cookies for decorating and gifting throughout the season.
Ingredients
Cookie Base
Topping
Instructions
- 1
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- 2
Cream Butter and Sugar
In a large bowl, beat softened butter and granulated sugar together for 2-3 minutes until light and fluffy. Add the egg and vanilla extract, beating until well combined.
- 3
Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- 4
Press into Pan
Press the dough evenly into your prepared pan. Bake for 12-15 minutes until light golden brown. Remove from oven and let cool slightly.
- 5
Prepare White Chocolate Topping
Heat heavy cream until steaming, then pour over chopped white chocolate. Let sit for 1 minute, then stir until smooth. Stir in peppermint extract.
- 6
Top the Bars
Spread the white chocolate mixture evenly over the warm cookie base. Immediately sprinkle with red and green candy pieces and crushed candy canes.
- 7
Chill and Cut
Refrigerate for at least 2 hours until the chocolate is completely set. Lift from pan using parchment overhang and cut into 36 squares.
Nutrition Information
Per serving (serves 36). Values are approximate.
| Calories | 185 calories |
| Total Fat | 9g |
| Saturated Fat | 6g |
| Carbohydrates | 24g |
| Sugar | 17g |
| Protein | 2g |
| Sodium | 125mg |
| Fiber | 0g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I make these bars ahead of time?
Absolutely! These bars actually improve after a day or two as the flavors meld. Store them in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. They also freeze beautifully for up to 3 months.
What if I don't have peppermint extract?
You can skip it entirely and still have delicious bars, or substitute with 0.5 teaspoon of vanilla extract instead. If you want that minty flavor, crushed candy canes mixed into the white chocolate topping will give you that festive taste.
How do I get clean cuts when slicing these bars?
The secret is using a hot knife! Dip a sharp chef's knife into hot water and wipe it dry between each cut. This prevents the white chocolate from sticking and gives you those clean, professional-looking edges.
Reader Reviews
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