Easy Christmas Cookie Bars bring together buttery brown sugar dough, creamy white chocolate chips, and cheerful red-and-green sprinkles in one pan. They have golden edges and a soft, chewy middle, so you get all the comfort of a cookie without scooping individual portions.
The dough comes together with melted butter and a spoon. Press it into a lined pan, scatter a few extra chips over the top, and bake until the edges are set. The hardest part is waiting for the bars to cool enough for clean slices.
Why Make Cookie Bars for Christmas?
A single pan is easy to carry to a gathering, cut for a cookie exchange, or portion into gift boxes. The white chocolate adds sweetness and little creamy pockets, while brown sugar keeps the center pleasantly chewy. Holiday sprinkles make them festive without frosting.
Yield: 24 bars
Prep time: 15 minutes
Bake time: 25–32 minutes
Cooling time: about 2 hours
Pan: 9 x 13 inches
Oven: 350°F (175°C)
Ingredients
- 1 cup (226 g) unsalted butter, melted and cooled until warm
- 1 1/2 cups (300 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups (313 g) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon fine salt
- 1 1/2 cups white chocolate chips, divided
- 1/3 cup red-and-green jimmies sprinkles, divided
Ingredient Notes
Light brown sugar gives a mellow caramel flavor without overpowering the vanilla. Let melted butter cool before adding the eggs so it does not cook them. Measure the flour carefully; extra flour makes the bars more cakey and less chewy.
Long jimmies sprinkles usually keep their color better in dough than tiny nonpareils. Fold them in briefly. White chocolate chips hold their shape, while chopped white chocolate melts into softer pockets; either works, but the finished appearance will differ.
How to Make Easy Christmas Cookie Bars
1. Prepare the pan and wet ingredients
Heat the oven to 350°F. Line a 9 x 13-inch metal baking pan with parchment, leaving overhang on two sides. Lightly grease the exposed sides. Whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla and whisk until well combined.
2. Fold together the dough
Whisk the flour, baking powder, and salt in a separate bowl. Fold into the butter mixture just until no dry streaks remain. Stir in 1 1/4 cups white chocolate chips and about 1/4 cup sprinkles. The dough will be thick and soft.
3. Press into the pan
Spread the dough evenly in the prepared pan with a spatula. Take a moment to level the corners so they bake at the same rate as the center. Scatter the remaining white chocolate chips and sprinkles over the top and press them in very lightly.
4. Bake, cool, and slice
Bake for 25–32 minutes, until the edges are golden and the center is set. A toothpick near the center should come out with moist crumbs rather than wet batter; melted chocolate may leave a creamy streak. Cool completely in the pan, about 2 hours. Lift out using the parchment and cut into 24 bars.
Tips for Chewy Cookie Bars
- Use the right pan size. A smaller pan makes thicker bars that need longer baking.
- Do not pack the flour. Weigh it, or spoon and level your measuring cup.
- Check before the timer ends. Oven and pan differences can change the finish time.
- Avoid a wet center. Soft and chewy is the goal, but the dough should be baked through.
- Cool before cutting. Warm bars are fragile and can look underdone when sliced too soon.
Holiday Variations
Replace half the white chocolate chips with milk or semisweet chocolate chips for a less sweet contrast. Add 1/2 cup chopped toasted pecans if you enjoy some crunch. For another holiday, simply change the sprinkle colors.
If using large candy pieces, press some into the surface rather than adding too many to the dough. Too many mix-ins can make the bars crumble when you cut them. These bars already have a rich center, so they do not need an extra caramel layer.
Serving and Gifting
Cut smaller squares for a cookie platter or larger rectangles for a dessert tray. They pair nicely with coffee, cocoa, or cold milk. To package as gifts, wait until fully cool, then layer in a tin with parchment between the bars.
Storage and Freezing
Keep the bars in an airtight container at room temperature for 4 days. Place parchment between layers to protect the toppings. If your kitchen is very warm, refrigerate and let the bars come back toward room temperature before serving.
Freeze cut bars for up to 2 months. Wrap portions well and place in a freezer-safe container. Thaw covered at room temperature. You can bake them a day ahead, cool completely, and keep the slab covered before slicing for an event.
Frequently Asked Questions
Can I use a glass pan?
You can, but glass holds heat differently and may brown the edges more. Begin checking early and allow the pan to cool safely on a rack. A light-colored metal pan gives more predictable results.
Why did my sprinkles bleed?
Some decorations dissolve more readily than others. Use baking-friendly jimmies and fold them in at the end with minimal stirring.
Why are my bars crumbly?
They may contain too much flour or have baked too long. Let them cool before judging the texture and cutting.
Can I make a half batch?
Yes. Halve the ingredients, use an 8-inch square metal pan, and begin checking around 20 minutes. Bake until the same set-center and moist-crumb cues are present.