If there’s one treat that gets me into the holiday spirit faster than you can say “peppermint mocha,” it’s Christmas cookie bars. They’re everything you want in a holiday dessert: festive, buttery, and ridiculously easy to make. This recipe is my go-to when I want something nostalgic but with a little more flair than traditional cookies. Picture this: chewy, golden bars packed with melty chocolate M&Ms, crunchy sprinkles, and the subtle sweetness of brown sugar. It’s Christmas cheer baked right into every bite.

I first made these on a snowy December afternoon when I was (desperately) trying to procrastinate wrapping gifts. Let me tell you, nothing fills the house with cozy vibes quite like the smell of these bars baking. My kids couldn’t even wait for them to cool before sneaking a piece, leaving a conspicuous trail of crumbs. Now, it’s a family tradition—and honestly, I’m not mad about having to make them every year.

A little history on Christmas cookie bars

While cookie bars don’t have the centuries-old roots of, say, gingerbread, they’ve become a holiday favorite for their simplicity and adaptability. They’re essentially the lovechild of a cookie and a brownie, and their popularity skyrocketed in the 20th century when home bakers started experimenting with recipes beyond traditional drop cookies. Adding M&Ms and sprinkles makes them extra festive, and they’re so forgiving that even beginner bakers can nail them on the first try. If you’re tired of rolling out sugar cookies but still want something colorful and fun, these bars are the answer.

Let’s talk ingredients: the stars of the show

Each ingredient in these bars plays a crucial role, and with a few tips, you’ll get perfect results every time.

Unsalted butter: The base of the dough. Butter adds richness and keeps the bars soft. Make sure it’s softened for easy mixing. If you’re out of unsalted butter, salted works too—just skip the added salt in the recipe.
Brown sugar: This is what makes these bars irresistibly chewy and gives them a caramel-like depth. Use dark brown sugar for an even bolder flavor.
Eggs: Eggs are the glue that holds everything together, creating structure. Room-temperature eggs mix more evenly, so let them sit out for 10-15 minutes if you can.
Vanilla extract: It’s a subtle but essential background flavor. Real vanilla is worth the splurge for holiday baking.
All-purpose flour: The foundation of the bars. Measure it carefully—too much flour makes the bars dry. I always fluff my flour first, spoon it into the measuring cup, and level it with a knife.
Christmas M&Ms: These are the stars of the show. They add chocolatey goodness and holiday flair. Swap them out for peanut butter M&Ms or even chopped chocolate bars if you prefer.
Sprinkles: Use jimmies for the best results since they hold their shape during baking. Avoid nonpareils—they tend to bleed color into the dough.

Kitchen gear: What you’ll need to whip these up

The best part about this recipe? You don’t need fancy equipment.

9×13” metal pan: This is crucial! A metal pan ensures even heat distribution, while glass pans can overbake the edges. Line it with foil for easy cleanup.
Hand or stand mixer: Mixing the butter and sugar until crumbly makes a big difference in the texture of the bars. You can use a sturdy whisk, but it’s a workout!
Spatula: For folding in the M&Ms and sprinkles. A silicone spatula works best since it’s flexible and easy to clean.
Cooking spray: Don’t skimp on greasing the foil—this dough is sticky, and you’ll thank yourself later.

Step-by-step: How to make Christmas cookie bars

Ready to bake? Let’s do this!

Preheat and prep your pan. Start by preheating your oven to 350°F. Line a 9×13” metal pan with foil and spray it generously with cooking spray. Trust me, this step will save you from prying bars out of the pan later.
Cream the butter and sugar. In a mixing bowl, beat the butter and brown sugar until the mixture is crumbly. Don’t overmix; it doesn’t need to be fluffy. This step is where that chewy texture begins.
Add eggs and vanilla. Once the butter and sugar are combined, mix in the eggs and vanilla until smooth. The dough will start to look glossy—perfect!
Incorporate the dry ingredients. Mix in the salt, baking powder, and flour. The dough will feel thick, almost like cookie dough, but that’s exactly what you want. If it feels too sticky, chill it in the fridge for 10 minutes.
Add the fun stuff. Gently fold in most of the M&Ms and sprinkles, saving a handful for the top. This keeps the colors vibrant and makes the finished bars look extra festive.
Press and decorate. Transfer the dough to your prepared pan. It’ll be sticky, so spray your hands with cooking spray and press it down evenly. Scatter the reserved M&Ms and sprinkles over the top.
Bake and cool. Bake for 22-25 minutes, or until the edges are golden. They might look slightly underdone in the center, but they’ll firm up as they cool. Overbaking is the enemy of chewy bars!
Slice and enjoy. Let the bars cool completely before slicing. A sharp knife or bench scraper works best for clean cuts.

Variations to try: Make it your own

This recipe is endlessly customizable. Here are some fun ideas to experiment with:

Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tried this with great results—no one could tell the difference.
Vegan: Use a vegan butter substitute, flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), and dairy-free chocolate candies.
Flavor twists: Mix in white chocolate chips, crushed peppermint candies, or even dried cranberries for a fun twist.
Seasonal swaps: Not making these for Christmas? Use pastel M&Ms and sprinkles for Easter, or orange and black for Halloween.
Nutty addition: Fold in a handful of chopped walnuts or pecans for a crunchy surprise.

Serving and presentation: Festive flair

These bars are perfect for a casual holiday gathering or cookie swap. Arrange them on a platter lined with parchment paper, and sprinkle a few extra sprinkles on top for sparkle. If you want to go the extra mile, drizzle melted white chocolate over the bars once they’ve cooled—it’s a showstopper! Pair them with a mug of hot cocoa or a festive peppermint latte.

Drink pairings: Because cookies need a buddy

These bars go beautifully with both kid-friendly and adult beverages. For the younger crowd, serve them with classic hot chocolate (bonus points for a marshmallow topping). Adults can pair them with a spiced mulled wine or even a glass of Bailey’s on the rocks for a cozy treat.

Storage and reheating tips

These cookie bars keep well in an airtight container for up to four days at room temperature. Want to make them ahead? Freeze the cooled bars in a single layer, then transfer to a freezer bag. They’ll stay fresh for up to a month. To thaw, leave them at room temp for an hour or two.

Scaling the recipe for any crowd

Need fewer bars? Halve the recipe and bake in an 8×8” pan, adjusting the bake time to around 20 minutes. Feeding a crowd? Double it and bake in two pans—just rotate them halfway through baking.

A few troubleshooting tips

Bars too dry? Double-check your flour measurement; too much can dry them out.
M&Ms sinking? Reserve some for sprinkling on top to keep them visible and colorful.
Sticky dough? Chill it for 10 minutes before pressing it into the pan.

Give these a try and make them your own!

These Christmas cookie bars are a festive, foolproof treat that’ll brighten any holiday table. Whether you’re baking with kids, gifting them to neighbors, or just treating yourself (because you deserve it), these bars are sure to spread some holiday magic. Let me know how you like them—and don’t forget to share your variations in the comments!

FAQ

1. Can I use regular sugar instead of brown sugar?
Brown sugar is key to the chewy texture, but in a pinch, you can use white sugar. Just note that the bars might be less moist.

2. Can I use a glass pan?
It’s not recommended. Glass can cause uneven baking and may result in overbaked edges. Stick to a metal pan if possible.

3. How do I know when they’re done?
Look for golden edges and a slightly underbaked center. They’ll firm up as they cool.

4. Can I freeze the dough instead of the baked bars?
Yes! Press the dough into the pan, cover tightly, and freeze. Bake directly from frozen, adding a few extra minutes.

5. What’s the best way to cut clean squares?
Let the bars cool completely, then use a sharp knife or bench scraper. Wiping the blade between cuts helps too.

Christmas Cookie Bars Recipe