This batch of Christmas Cookie Bars began as a practical solution to holiday baking season chaos: too many cookie requests and not enough oven space. I discovered this method years ago when I needed something that baked evenly, traveled well to potlucks, and satisfied both cookie purists and those who love a festive twist. The texture is what hooked me immediately — a tender, slightly chewy interior with just enough crunch on the edges, thanks to a generous layer of butter and evenly distributed chocolate chips. The sprinkle topping turns every bar into a little celebration on a plate.

I made this recipe for the first time during a snowy December afternoon when the power went out and I wanted to make something comforting on the stovetop stove for warmth and aroma while the oven was back on later. The bars filled the house with the smell of butter, vanilla, and caramelized sugar; our tree seemed to glow a little brighter while everyone sampled warm pieces right out of the pan. Over the years I adjusted the sugar ratio, added brown sugar for chew, and learned that chilling the dough briefly helps make cleaner squares. These bars are now my go-to for cookie exchanges, holiday cookie trays, and last-minute hostess gifts because they travel and store beautifully.

Ingredients

• Unsalted butter (1 cup): Use good-quality butter such as Kerrygold or Plugrá for the best flavor. Softened, not melted, gives the right creamed texture and moist crumb.
• Granulated sugar (1 cup): Provides structure and a clean sweetness; use white table sugar for crisp edges.
• Brown sugar, packed (1 cup): Adds moisture and caramel notes; light brown sugar works well and keeps bars chewy.
• Eggs (2 large): Bind and enrich the dough — room temperature eggs mix into the batter more evenly.
• Vanilla extract (2 teaspoons): Pure vanilla gives depth; Madagascar bourbon vanilla is my favorite.
• All-purpose flour (3 cups): Spoon and level the flour when measuring to avoid a dry final texture.
• Baking powder & baking soda (1 tsp each): Together they give a modest lift and the right crumb without making the bars cake-like.
• Salt (1/2 teaspoon): Enhances flavor; use fine sea salt or table salt.
• Chocolate chips (2 cups): Semi-sweet chips balance the sweet dough; swap for milk or dark according to preference.
• Chopped nuts (1 cup, optional): Toasted pecans or walnuts add crunch — include them unless serving to people with nut allergies.
• Festive sprinkles (1/2 cup): For decoration — add after baking so they retain color and shape.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Line a 9x13-inch pan with parchment paper leaving an overhang for easy removal, or grease the pan with butter. Proper pan preparation ensures clean squares and prevents sticking. Cream butter and sugars: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter with granulated and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Creaming incorporates air which contributes to a tender crumb; do not overbeat. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition, then add vanilla. Room-temperature eggs incorporate more smoothly and reduce chances of the batter separating. Combine dry ingredients: Whisk the flour, baking powder, baking soda, and salt in a separate bowl. Add the dry mix to the wet ingredients in two additions, mixing on low until just combined to avoid overworking gluten which would toughen the bars. Fold in mix-ins: Using a spatula, fold in the chocolate chips and optional chopped nuts until distributed. Reserve a small handful of chips for the top to create an attractive finish. Press into pan and bake: Transfer the dough to the prepared pan and press it evenly with damp hands or a spatula to create a uniform thickness. Sprinkle reserved chips and the sprinkles over the top. Bake at 350°F for 24–28 minutes, until the edges are golden and the center is set but still slightly soft to the touch. Cool and slice: Allow the bars to cool in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift the slab out, then slice into 16 equal bars with a sharp knife. For cleaner slices, chill the slab for 30 minutes before cutting.

Storage Tips

Store the bars in an airtight container at room temperature for up to three days. If your home is warm, refrigerate them to prevent the butter from softening too much; this will firm the bars and keep the topping intact. For longer storage, wrap individual bars in plastic wrap and place them inside a freezer-safe container or resealable bag; freeze for up to three months. To reheat, let frozen bars thaw at room temperature or warm gently in a 300°F oven for 8–10 minutes to refresh the texture. Avoid microwaving for long periods, which can make the bars overly soft and greasy.

Ingredient Substitutions

Swap the chocolate chips for coarsely chopped chocolate bars (use the same volume) for a fudgier bite. For a dairy-free version, use vegan butter and dairy-free chocolate chips; note texture may be slightly different due to water content. To make them gluten-free, substitute a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it. Replace nuts with toasted oats or seeds for crunch if avoiding tree nuts. Adjust sugar only slightly — too much change will alter the chew and structure.

Serving Suggestions

Serve warm with a glass of cold milk or a mug of spiced hot chocolate for a classic pairing. For a party platter, arrange bars with peppermint bark, candied nuts, and shortbread for visual contrast. Garnish individual portions with a dusting of powdered sugar or drizzle melted white chocolate for an elegant finish. These bars also work as a base for an ice cream sandwich — split, scoop vanilla between two bars, and press lightly, then freeze until set.

Cultural Background

Bar-style cookies and tray bakes have roots in many culinary traditions where efficiency and communal sharing matter. In American holiday baking, transforming cookie dough into a single-pan format is a practical evolution — it reduces baking time and yields uniform portions for exchanging at gatherings. Over the years, bakeries and home cooks have embraced bar bakes as a portable, adaptable format that suits the gift-giving culture of December, where neighbors exchange tins of homemade goods.

Seasonal Adaptations

Change sprinkles to red and green for Christmas, or use pastel sprinkles for spring celebrations. In winter, stir in 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg for warm spice notes. For a tropical twist in summer, fold in chopped macadamia nuts and white chocolate chips and finish with toasted coconut. Holiday flavors like orange zest with dark chocolate chips work beautifully — use the zest of one orange and reduce vanilla to 1 teaspoon to keep the balance.

Meal Prep Tips

Make the dough up to 24 hours in advance and keep it covered in the refrigerator — press into the pan and bake when ready. Alternatively, bake the slab, slice after cooling, and freeze portions for grab-and-go snacks. Use parchment overhang to lift the entire slab for easy slicing and storage. If preparing for a cookie swap, label tins with date and allergy notes and include a small instruction card suggesting room-temperature serving for best flavor.

These cookie bars embody the balance of efficiency and festivity — they’re simple enough for a weekday bake and special enough for holiday celebrations. Make a pan, share a pan, and enjoy the way a small sweet can brighten a winter day.