16 Best Christmas Cookie Bars You’ll Love

Christmas cookie bars are the smartest way to bake for the holidays. No rolling, no chilling dough for hours, no decorating one cookie at a time — just press the dough into a pan, bake once, and slice into a whole tray of festive treats. Whether you’re filling a cookie exchange box, feeding a crowd at a holiday party, or just want something sweet with your evening cocoa, these Christmas cookie bars deliver all the flavor of classic Christmas cookies with a fraction of the work.

This collection of 16 Christmas cookie bar recipes covers every holiday flavor you love: frosted sugar cookie bars, gingerbread, peppermint chocolate, cranberry bliss, red velvet, eggnog, and more. Each one is written for a standard 9×13-inch pan (with notes where a smaller pan works), uses everyday pantry ingredients, and slices up beautifully for gifting. And if you’re planning a full holiday baking weekend, this festive baking recipe from itRecipeFood makes a wonderful addition to your Christmas cookie bars spread.

1. Classic Frosted Sugar Cookie Bars

The undisputed queen of Christmas cookie bars. A thick, soft, buttery sugar cookie base baked in one pan, then crowned with fluffy vanilla buttercream and a blizzard of red and green sprinkles. They taste exactly like the cut-out sugar cookies everyone fights over, minus the rolling pin.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (frosting)
• 3 cups powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract (frosting)
• Red and green sprinkles

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper.
2. Cream the butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs and vanilla, then mix in the flour, baking powder, and salt just until combined.
4. Press the dough evenly into the pan and bake 18-22 minutes, until the edges are lightly golden. Cool completely.
5. Beat the frosting butter, powdered sugar, milk, and vanilla until fluffy. Spread over the cooled bars.
6. Shower with sprinkles, chill 20 minutes for clean cuts, then slice into 24 bars.

2. Snickerdoodle Cookie Bars

All the cinnamon-sugar magic of a snickerdoodle in chewy bar form. The secret is a generous cinnamon-sugar blanket on top that crackles as it bakes, plus a pinch of cream of tartar for that signature tangy chew.

Ingredients

• 1 cup unsalted butter, melted
• 1 1/2 cups brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 3 tbsp granulated sugar + 2 tsp cinnamon (topping)

Instructions

1. Preheat the oven to 350°F. Grease a 9×13-inch pan.
2. Whisk the melted butter with both sugars, then beat in the eggs and vanilla.
3. Fold in the flour, cream of tartar, baking soda, and salt.
4. Press into the pan, sprinkle the cinnamon-sugar topping evenly over the top, and bake 22-25 minutes.
5. Cool completely before slicing into 24 bars — the centers will look slightly underdone but set as they cool.

3. Chocolate Chip Christmas Cookie Bars

Thick, gooey, loaded with chocolate chips — these are the cookie bars that disappear first at every party. A brown-butter base takes them from good to unforgettable, and a sprinkle of flaky sea salt on top balances the sweetness.

Ingredients

• 1 cup unsalted butter, browned and cooled slightly
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 2 cups semi-sweet chocolate chips
• Flaky sea salt for topping

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment.
2. Whisk the browned butter with both sugars until smooth, then beat in eggs and vanilla.
3. Stir in the flour, baking soda, and salt, then fold in the chocolate chips.
4. Press into the pan, sprinkle with flaky salt, and bake 22-26 minutes until the edges are golden.
5. Cool at least 30 minutes before cutting into 20 bars.

4. Gingerbread Cookie Bars

Deep molasses flavor, warm spices, and a swirl of tangy cream cheese frosting — these gingerbread Christmas cookie bars taste like the holidays in every bite. They’re softer and chewier than gingerbread cookies, and they stay soft for days.

Ingredients

• 3/4 cup unsalted butter, melted
• 3/4 cup brown sugar, packed
• 1/2 cup molasses
• 1 large egg
• 2 1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1 tsp baking soda
• 1/2 tsp salt
• 8 oz cream cheese + 1/4 cup butter + 2 cups powdered sugar (frosting)

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment.
2. Whisk the melted butter, brown sugar, molasses, and egg until smooth.
3. Fold in the flour, spices, baking soda, and salt.
4. Press into the pan and bake 20-24 minutes. Cool completely.
5. Beat the frosting ingredients until smooth, spread over the bars, dust lightly with cinnamon, and slice into 24.

5. Eggnog Cookie Bars

Holiday eggnog, but make it a cookie bar. Real eggnog and a whisper of nutmeg go right into the dough, and a rum-kissed glaze (alcohol-free option included) ties it all together. If you love our eggnog desserts, these will be your new favorite.

Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup eggnog
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp nutmeg + extra for dusting
• 1/2 tsp salt
• 1 1/2 cups powdered sugar + 3 tbsp eggnog + 1/2 tsp rum extract (glaze)

Instructions

1. Preheat the oven to 350°F. Grease a 9×13-inch pan.
2. Cream the butter and sugar, then beat in the egg, eggnog, and vanilla.
3. Fold in the flour, baking powder, nutmeg, and salt.
4. Spread into the pan and bake 20-23 minutes until just set. Cool.
5. Whisk the glaze ingredients and drizzle over the bars. Dust with nutmeg and slice into 24.

6. Peppermint Chocolate Cookie Bars

Fudgy chocolate cookie bars studded with white chocolate chips and crowned with crushed candy canes. They taste like a candy cane dunked in brownie batter — and they pair perfectly with a mug of homemade hot chocolate on a snowy evening.

Ingredients

• 3/4 cup unsalted butter
• 8 oz semi-sweet chocolate, chopped
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1 tsp peppermint extract
• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp salt
• 1 cup white chocolate chips
• 1/2 cup crushed candy canes

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment.
2. Melt the butter and chopped chocolate together; cool slightly.
3. Whisk in both sugars, then the eggs and peppermint extract.
4. Fold in the flour, cocoa, and salt, then the white chocolate chips.
5. Spread into the pan, bake 24-28 minutes, and immediately sprinkle with crushed candy canes.
6. Cool completely and cut into 24 bars.

7. Peanut Butter Blondie Bars with Holiday M&Ms

Chewy peanut butter blondies loaded with red and green M&Ms — the ultimate kid-approved Christmas cookie bars. They take 10 minutes to mix, one bowl, no mixer required.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup creamy peanut butter
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups holiday M&Ms

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment.
2. Whisk the melted butter, peanut butter, and both sugars until smooth.
3. Beat in the eggs and vanilla, then fold in the flour, baking powder, and salt.
4. Fold in 1 cup of the M&Ms, press into the pan, and scatter the rest on top.
5. Bake 22-25 minutes until the edges are golden. Cool and slice into 24 bars.

8. Millionaire Shortbread Christmas Bars

Buttery shortbread, silky homemade caramel, and a thick chocolate cap with a sprinkle of flaky salt. These taste like the fanciest chocolate shop treat, but they’re just three simple layers.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1/2 cup powdered sugar
• 1/2 tsp salt
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup brown sugar
• 1/2 cup unsalted butter (caramel)
• 2 tbsp golden syrup or corn syrup
• 8 oz semi-sweet chocolate, chopped
• Flaky sea salt

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment.
2. Rub the cold butter into the flour, powdered sugar, and salt until crumbly; press into the pan and bake 20 minutes.
3. Simmer the condensed milk, brown sugar, butter, and syrup 8-10 minutes until thick and golden; pour over the shortbread.
4. Melt the chocolate, spread over the set caramel, and sprinkle with flaky salt.
5. Chill 2 hours, then slice into 24 small bars — they’re rich!

9. Toffee Pecan Cookie Bars

A brown-sugar cookie base, a buttery toffee-pecan topping that bubbles in the oven, and a drizzle of chocolate. These Christmas cookie bars taste like pecan pie and toffee had a delicious baby.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 cup brown sugar, packed
• 1/2 cup unsalted butter (topping)
• 1/4 cup honey
• 2 tbsp heavy cream
• 2 cups chopped pecans
• 4 oz dark chocolate, melted (drizzle)

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment.
2. Mix the flour, softened butter, and powdered sugar into a dough; press into the pan and bake 15 minutes.
3. Boil the brown sugar, butter, honey, and cream 3 minutes; stir in the pecans.
4. Pour over the hot crust and bake 15-18 minutes more until bubbly.
5. Cool, drizzle with melted chocolate, and cut into 24 bars.

10. Cranberry Bliss Bars

Tart dried cranberries, creamy white chocolate chips, and a bright orange-kissed cream cheese frosting with a white chocolate drizzle. A homemade take on the famous coffee-shop bar — and honestly, better.

Ingredients

• 1 cup unsalted butter, melted
• 1 1/4 cups brown sugar, packed
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1 tsp orange zest
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup dried cranberries
• 3/4 cup white chocolate chips
• 8 oz cream cheese + 1 cup powdered sugar + 1 tsp orange zest (frosting)
• 2 oz white chocolate, melted (drizzle)

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment.
2. Whisk the melted butter and brown sugar, then beat in the eggs, vanilla, and orange zest.
3. Fold in the flour, baking powder, and salt, then the cranberries and white chocolate chips.
4. Spread into the pan and bake 20-24 minutes. Cool completely.
5. Beat the frosting ingredients, spread over the bars, drizzle with melted white chocolate, and scatter extra cranberries on top. Slice into 24.

11. White Chocolate Cranberry Oatmeal Bars

Chewy oatmeal cookie bars studded with tart cranberries and sweet white chocolate — like the best oatmeal cookie you ever had, in easy slice-and-serve form. These travel beautifully, making them ideal for Christmas candy recipes gift boxes and cookie swaps.

Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 cups old-fashioned oats
• 1 cup dried cranberries
• 1 cup white chocolate chips

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment.
2. Cream the butter with both sugars, then beat in the eggs and vanilla.
3. Stir in the flour, baking soda, cinnamon, and salt, then the oats, cranberries, and white chocolate chips.
4. Press firmly into the pan and bake 22-26 minutes until golden at the edges.
5. Cool completely before cutting into 24 chewy bars.

12. Andes Mint Cookie Bars

Cool mint meets rich chocolate in these bakery-style bars. A dark chocolate cookie base, a minty green buttercream layer, and a glossy chocolate ganache top — three layers of pure holiday nostalgia.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter + 2 cups powdered sugar + 1 tsp mint extract + green food coloring (mint layer)
• 1 cup chocolate chips + 1/3 cup cream (ganache)

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment.
2. Cream the butter and sugar, beat in the egg and vanilla, then mix in the dry ingredients.
3. Mix in the flour and salt. Reserve 1 1/2 cups of dough; press the rest into the pan.
4. Spread the cherry filling over the crust, then crumble the reserved dough over the top.
5. Bake 35-40 minutes until golden. Cool, drizzle with glaze, and cut into 24 bars.

13. Cherry Pie Cookie Bars

Buttery shortbread-like crust, sweet-tart cherry pie filling, and a crumbly streusel top with vanilla glaze. They taste like cherry pie and sugar cookies joined forces — and they’re far easier than rolling out pie dough.

Ingredients

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 3 cups all-purpose flour
• 1 tsp salt
• 1 can (21 oz) cherry pie filling
• 1 cup powdered sugar + 2 tbsp milk (glaze)

Instructions

1. Preheat the oven to 350°F. Grease a 9×13-inch pan.
2. Cream the butter and sugar, beat in the egg and vanilla, then mix in the dry ingredients.
3. Mix in the flour and salt. Reserve 1 1/2 cups of dough; press the rest into the pan.
4. Spread the cherry filling over the crust, then crumble the reserved dough over the top.
5. Bake 35-40 minutes until golden. Cool, drizzle with glaze, and cut into 24 bars.

14. Red Velvet Cookie Bars

That gorgeous deep-red crumb, a hint of cocoa, and a tangy cream cheese swirl running through every bar. These red velvet Christmas cookie bars look stunning on a holiday dessert table and taste even better than they look.

Ingredients

• 3/4 cup unsalted butter, melted
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tbsp red food coloring
• 2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar (swirl)
• 1 large egg yolk (swirl)

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment.
2. Whisk the melted butter, sugar, eggs, vanilla, and food coloring until vivid red.
3. Fold in the flour, cocoa, baking powder, and salt.
4. Beat the cream cheese, sugar, and egg yolk for the swirl mixture.
5. Spread two-thirds of the red batter in the pan, dollop the cream cheese mixture over it, then drop spoonfuls of remaining batter on top and swirl with a knife.
6. Bake 25-28 minutes. Cool completely and cut into 24 bars.

15. Christmas S’mores Cookie Bars

Graham cracker cookie dough, melty chocolate chunks, and toasted marshmallows broiled golden on top. These taste like a campfire Christmas — gooey, chocolatey, and completely irresistible while still warm.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 1/2 cups graham cracker crumbs
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups chocolate chunks
• 3 cups mini marshmallows

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment.
2. Cream the butter with both sugars, then beat in the eggs and vanilla.
3. Fold in the flour, graham crumbs, baking soda, and salt, then the chocolate chunks.
4. Press into the pan and bake 20 minutes. Top with marshmallows and broil 1-2 minutes until toasted — watch closely!
5. Cool 20 minutes (the chocolate will be gloriously melty) and cut into 20 bars.

16. Seven-Layer Magic Cookie Bars

The retro classic that never goes out of style: graham cracker crust, chocolate chips, butterscotch chips, coconut, pecans, and sweetened condensed milk baked into one gloriously gooey pan. No mixing bowl required — just layer and bake.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped pecans
• 1 1/3 cups sweetened shredded coconut
• 1 can (14 oz) sweetened condensed milk

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment.
2. Mix the graham crumbs and melted butter; press firmly into the pan.
3. Layer the chocolate chips, butterscotch chips, pecans, and coconut in order.
4. Pour the sweetened condensed milk evenly over everything.
5. Bake 25-30 minutes until the coconut is golden and the edges bubble. Cool completely — at least 2 hours — before cutting into 24 bars.

Christmas Cookie Bars FAQs

How do I cut cookie bars cleanly?

Cool the bars completely in the pan first — warm bars crumble. For frosted bars, chill 20-30 minutes, then use a large sharp knife, wiping it clean between cuts. Lining the pan with parchment “handles” lets you lift the whole slab out for the neatest slices.

Can I make Christmas cookie bars ahead of time?

Absolutely — that’s their superpower. Most Christmas cookie bars keep 4-5 days in an airtight container at room temperature, and frosted bars keep up to a week in the fridge. Bake them 2-3 days before your party and check one more thing off your list.

Do cookie bars freeze well?

Yes! Unfrosted bars freeze beautifully for up to 3 months — wrap the slab tightly in plastic wrap, then foil. Frosted bars can be frozen too; freeze them uncovered for an hour first so the frosting sets, then wrap. Thaw at room temperature.

What size pan should I use for cookie bars?

A 9×13-inch pan is the standard for all 16 recipes here and gives you 20-24 bars — perfect for crowds. For thicker, bakery-style bars, use a 9×9-inch pan and add 5-8 minutes to the bake time.

How do I keep my cookie bars soft and chewy?

Pull them when the edges are set but the center still looks slightly underdone — carryover heat finishes the job. Overbaking is the number one cause of dry bars. Store with a slice of bread in the container; the bars absorb its moisture and stay soft.

The Sweetest Shortcut of the Season

Christmas cookie bars prove you don’t need a rolling pin and a free afternoon to bake something spectacular for the holidays. One pan, one bake, and a whole tray of festive, giftable, crowd-pleasing treats. Pick your favorite from these 16 Christmas cookie bar recipes, preheat the oven, and get ready for the compliments — and don’t be surprised when the pan is empty before the party even starts. Happy baking, and merry Christmas!