10 Christmas Cookie Bars for a Holiday Tray That Goes Fast

The best holiday baking shortcuts turn a whole batch of cookies into one pan, and cookie bars do exactly that. You get the same butter-rich dough, the same chewy centers and crisp edges, but you skip the scooping, the chilling between trays, and the oven shuffle. A bar gives you more room for the good stuff too: thick ribbons of jam, puddles of melted chocolate, a crumbly streusel that would fall off a round cookie.

If you want the one everyone reaches for first, start with the chocolate chip blondies and their browned butter base. Go for the hot cocoa bars when there are kids in the kitchen, the cranberry orange ones for a brighter bite, and the peppermint mocha bars when you need a tray that doubles as a centerpiece.

Which Christmas Cookie Bars Should You Make?

Browned Butter Chocolate Chip Bars

This is the bar I make when I want the flavor of a bakery cookie without standing over a mixer for an hour. Browning the butter first turns a simple blondie into something that tastes like toffee and roasted nuts, and it takes less than ten extra minutes.

Ingredients (makes 16 bars)

• Unsalted butter: 225 g (1 cup)
• Light brown sugar: 220 g (1 cup)
• Granulated sugar: 50 g (1/4 cup)
• Eggs: 2 large
• Vanilla extract: 2 tsp
• All-purpose flour: 190 g (1 1/2 cups)
• Baking powder: 1/2 tsp
• Salt: 1/2 tsp
• Semisweet chocolate chunks: 170 g (1 cup)
• Flaky sea salt, for sprinkling: 1/2 tsp

Instructions

Step 1: Melt 225 g (1 cup) of butter in a medium saucepan over medium heat, then keep it moving with a spatula. After about 5 minutes the foam will settle and you will see brown flecks at the bottom and smell a nutty, almost caramel scent, at which point you pour it straight into a heatproof bowl to stop the cooking.

Step 2: Whisk 220 g (1 cup) of brown sugar and 50 g (1/4 cup) of granulated sugar into the warm browned butter until it looks like wet sand. Let the bowl sit for 5 minutes so you do not scramble the eggs, then whisk in the 2 eggs and 2 tsp of vanilla until the mixture turns glossy and thick.

Step 3: Fold in 190 g (1 1/2 cups) of flour, 1/2 tsp of baking powder, and 1/2 tsp of salt with a spatula, stopping when you can still see a few dry streaks. Add 170 g (1 cup) of chocolate chunks and fold just until they disappear into the dough.

Step 4: Scrape the dough into a 23×23 cm (9×9 inch) pan lined with parchment and smooth the top with damp fingers. Bake at 175°C (350°F) for 22 minutes, or until the top is golden at the edges and the middle still has a slight wobble when you nudge the pan.

Step 5: Slide the pan onto a rack and scatter the 1/2 tsp of flaky salt over the top while the bars are hot. Cool for 20 minutes before lifting them out by the parchment, then slice into 16 squares and serve warm if you can manage it.

Frosted Sugar Cookie Bars

These are the bars I pull out when decorating cookies sounds fun for about ten minutes and then exhausting. You bake one thick layer of soft sugar cookie dough, spread it with a tangy cream cheese frosting, and let everyone go wild with sprinkles.

Ingredients (makes 24 bars)

• Unsalted butter, softened: 170 g (3/4 cup)
• Granulated sugar: 200 g (1 cup)
• Egg: 1 large
• Vanilla extract: 1 tbsp
• All-purpose flour: 250 g (2 cups)
• Baking soda: 1/2 tsp
• Cream of tartar: 1/2 tsp
• Salt: 1/4 tsp
• Cream cheese, softened: 115 g (1/2 cup)
• Powdered sugar: 180 g (1 1/2 cups)
• Holiday sprinkles: 3 tbsp

Instructions

Step 1: Beat 170 g (3/4 cup) of softened butter with 200 g (1 cup) of granulated sugar in a large bowl until the mixture looks pale and fluffy, about 3 minutes with a hand mixer. Crack in the egg and add 1 tbsp of vanilla, then beat for another minute until it all comes together smoothly.

Step 2: Sprinkle 250 g (2 cups) of flour, 1/2 tsp of baking soda, 1/2 tsp of cream of tartar, and 1/4 tsp of salt over the bowl. Fold the dry ingredients in with a spatula just until no dry pockets remain, because overmixing here makes the bars tough.

Step 3: Press the dough into a greased 23×33 cm (9×13 inch) pan in an even layer, using your fingertips to push it into the corners. Bake at 175°C (350°F) for 15 minutes, until the top looks dry and the edges have just started to turn golden.

Step 4: Beat 115 g (1/2 cup) of cream cheese in a medium bowl until smooth, then sift in 180 g (1 1/2 cups) of powdered sugar and beat until you have a thick, spreadable frosting. Let the cookie layer cool for 20 minutes before you spread the frosting over it, or the frosting will slide off into a puddle.

Step 5: Scatter the 3 tbsp of sprinkles over the top right away so they stick to the frosting. Cut into 24 bars with a sharp knife and serve them on a big platter, preferably next to mugs of hot chocolate.

Hot Cocoa Cookie Bars

These taste like the last inch of a mug of hot chocolate, the part with all the melted marshmallows. A soft chocolate bar bakes under a layer of mini marshmallows, and a quick chocolate drizzle seals the whole thing.

Ingredients (makes 20 bars)

• Unsalted butter: 115 g (1/2 cup)
• Semisweet chocolate, chopped: 170 g (1 cup)
• Granulated sugar: 150 g (3/4 cup)
• Eggs: 2 large
• Vanilla extract: 1 tsp
• All-purpose flour: 125 g (1 cup)
• Cocoa powder: 30 g (1/4 cup)
• Salt: 1/2 tsp
• Mini marshmallows: 100 g (2 cups)
• Milk chocolate chips: 85 g (1/2 cup)

Instructions

Step 1: Melt 115 g (1/2 cup) of butter with 170 g (1 cup) of chopped semisweet chocolate in a heatproof bowl set over simmering water, stirring every minute until the mixture is smooth. Pull the bowl off the heat and let it cool while you gather the rest, about 5 minutes.

Step 2: Whisk 150 g (3/4 cup) of sugar into the melted chocolate, then add the 2 eggs one at a time, beating hard after each so the batter gets thick and shiny. Stir in 1 tsp of vanilla, then fold in 125 g (1 cup) of flour, 30 g (1/4 cup) of cocoa powder, and 1/2 tsp of salt just until combined.

Step 3: Scrape the batter into a lined 20×20 cm (8×8 inch) pan and smooth the top with the back of your spatula. Bake at 175°C (350°F) for 18 minutes, until a toothpick poked in the center comes out with only a few moist crumbs clinging to it.

Step 4: Pull the pan out and scatter 100 g (2 cups) of mini marshmallows evenly over the hot surface. Return the pan to the oven for 2 minutes with the broiler on high, watching constantly, until the marshmallows puff and toast at their tips.

Step 5: Melt 85 g (1/2 cup) of milk chocolate chips in the microwave in 20-second bursts, then drizzle it over the marshmallow layer with a fork. Let the bars rest for 30 minutes before you slice into 20 squares, and serve them while the marshmallows are still soft.

Cranberry Orange Shortbread Bars

This is the bar I make when I want something on the tray that is not all chocolate and frosting. The shortbread base stays firm and sandy, while the cranberry orange jam on top brings a sharp, bright note that cuts through all the sweetness around it.

Ingredients (makes 18 bars)

• Unsalted butter, softened: 170 g (3/4 cup)
• Powdered sugar: 60 g (1/2 cup)
• Orange zest: 1 tbsp
• All-purpose flour: 220 g (1 3/4 cups)
• Salt: 1/4 tsp
• Fresh or frozen cranberries: 300 g (3 cups)
• Granulated sugar: 150 g (3/4 cup)
• Orange juice: 80 ml (1/3 cup)
• Cornstarch: 1 tbsp

Instructions

Step 1: Beat 170 g (3/4 cup) of softened butter with 60 g (1/2 cup) of powdered sugar and 1 tbsp of orange zest in a bowl until the mixture is creamy and the zest smells strong. Add 220 g (1 3/4 cups) of flour and 1/4 tsp of salt, then mix on low just until the dough starts to clump together.

Step 2: Press two-thirds of the shortbread dough into a lined 20×20 cm (8×8 inch) pan, building up a slight edge around the sides with your fingertips. Pop the pan and the remaining dough into the fridge while you make the filling, at least 20 minutes.

Step 3: Cook 300 g (3 cups) of cranberries, 150 g (3/4 cup) of sugar, and 80 ml (1/3 cup) of orange juice in a saucepan over medium heat until the cranberries pop and the jam thickens, about 10 minutes. Stir 1 tbsp of cornstarch into 1 tbsp of cold water, then whisk that slurry into the pan and cook 1 minute more until the filling turns glossy.

Step 4: Pour the cranberry filling over the chilled crust, then crumble the reserved shortbread dough over the top in rough, uneven pieces. Bake at 175°C (350°F) for 35 minutes, until the crumb topping is golden and the filling bubbles at the edges.

Step 5: Let the pan cool completely on a rack, about an hour, because the filling needs time to set before you cut it. Slice into 18 bars and serve them at room temperature with strong coffee or tea.

Gingerbread Crumb Bars

These bars pack the molasses and ginger of a holiday gingerbread cookie into a thick, chewy base with a crumbly streusel on top. I add a spoonful of fresh ginger so the heat comes through under all the molasses.

Ingredients (makes 16 bars)

• Unsalted butter, melted: 170 g (3/4 cup)
• Dark brown sugar: 200 g (1 cup, packed)
• Molasses: 60 ml (1/4 cup)
• Egg: 1 large
• Fresh ginger, grated: 2 tsp
• All-purpose flour: 250 g (2 cups)
• Ground ginger: 2 tsp
• Ground cinnamon: 1 tsp
• Ground cloves: 1/4 tsp
• Baking soda: 1/2 tsp
• Salt: 1/2 tsp
• Powdered sugar, for dusting: 1 tbsp

Instructions

Step 1: Whisk 170 g (3/4 cup) of melted butter with 200 g (1 cup, packed) of brown sugar and 60 ml (1/4 cup) of molasses in a large bowl until the mixture is smooth and slightly glossy. Beat in the egg and 2 tsp of grated fresh ginger until everything is fully combined.

Step 2: Sprinkle 250 g (2 cups) of flour, 2 tsp of ground ginger, 1 tsp of cinnamon, 1/4 tsp of cloves, 1/2 tsp of baking soda, and 1/2 tsp of salt over the bowl. Mix with a wooden spoon until the dough comes together into a thick, slightly sticky mass, then press half of it into a greased 20×20 cm (8×8 inch) pan.

Step 3: Spread the remaining dough over the top in rough chunks and crumbles, leaving small gaps where the bottom layer shows through. Bake at 175°C (350°F) for 25 minutes, until the top looks set and a toothpick inserted in the center comes out clean.

Step 4: Let the pan cool for 15 minutes on a rack, then dust the 1 tbsp of powdered sugar over the top through a fine sieve. The bars will settle and firm up as they cool, so wait at least 20 minutes before you try to lift them out.

Step 5: Cut into 16 squares with a sharp knife, wiping the blade between cuts so the sticky edges stay clean. Serve the bars slightly warm with a scoop of vanilla ice cream, or pack them into a tin for the next day.

Peppermint Mocha Bars

This is the bar that makes the whole house smell like a coffee shop during the holidays. A mocha brownie base gets a layer of peppermint cream cheese frosting and a dark chocolate ganache on top, and the cool mint keeps the richness in check.

Ingredients (makes 20 bars)

• Unsalted butter: 170 g (3/4 cup)
• Semisweet chocolate, chopped: 170 g (1 cup)
• Instant espresso powder: 1 tbsp
• Granulated sugar: 200 g (1 cup)
• Eggs: 3 large
• All-purpose flour: 95 g (3/4 cup)
• Cocoa powder: 25 g (1/4 cup)
• Salt: 1/2 tsp
• Cream cheese, softened: 170 g (6 oz)
• Powdered sugar: 150 g (1 1/4 cups)
• Peppermint extract: 1/2 tsp
• Heavy cream: 120 ml (1/2 cup)

Instructions

Step 1: Melt 170 g (3/4 cup) of butter with 170 g (1 cup) of chopped semisweet chocolate and 1 tbsp of espresso powder in a heatproof bowl over simmering water, stirring until smooth. Remove the bowl from the heat and let it cool for 10 minutes so the eggs do not cook when they hit it.

Step 2: Whisk 200 g (1 cup) of sugar into the chocolate mixture, then add the 3 eggs one at a time, beating well after each until the batter is glossy. Fold in 95 g (3/4 cup) of flour, 25 g (1/4 cup) of cocoa powder, and 1/2 tsp of salt just until you see no dry streaks.

Step 3: Scrape the batter into a lined 23×23 cm (9×9 inch) pan and bake at 175°C (350°F) for 24 minutes, until the top is set and the edges pull slightly away from the pan. Cool the brownie layer completely before you frost it, at least an hour on a rack.

Step 4: Beat 170 g (6 oz) of cream cheese with 150 g (1 1/4 cups) of powdered sugar and 1/2 tsp of peppermint extract until the mixture is smooth and spreadable. Spread the frosting over the cooled brownies in an even layer, then chill the pan for 20 minutes while you make the ganache.

Step 5: Heat 120 ml (1/2 cup) of heavy cream in a small saucepan until it just starts to steam, then pour it over 170 g (1 cup) of chopped semisweet chocolate in a bowl. Let it sit for 2 minutes, stir until smooth, and pour the ganache over the peppermint layer before you tilt the pan to coat it evenly.

Step 6: Chill the bars for 30 minutes so the ganache sets, then cut into 20 pieces with a hot knife for clean edges. Serve them straight from the fridge so the mint layer stays cool against the fudgy base.

Salted Caramel Pecan Bars

This is the bar for the person who always picks the sticky, nutty square at the bakery. A shortbread bottom holds a chewy caramel pecan layer, and a heavy pinch of flaky salt keeps the whole thing from turning into pure sugar.

Ingredients (makes 18 bars)

• Unsalted butter, softened: 170 g (3/4 cup)
• Powdered sugar: 50 g (1/3 cup)
• All-purpose flour: 190 g (1 1/2 cups)
• Pecans, roughly chopped: 200 g (2 cups)
• Brown sugar: 150 g (3/4 cup, packed)
• Butter: 115 g (1/2 cup)
• Heavy cream: 80 ml (1/3 cup)
• Vanilla extract: 1 tsp
• Flaky sea salt: 1 tsp

Instructions

Step 1: Beat 170 g (3/4 cup) of softened butter with 50 g (1/3 cup) of powdered sugar in a bowl until smooth, then stir in 190 g (1 1/2 cups) of flour just until the mixture forms a crumbly dough. Press it into a lined 23×23 cm (9×9 inch) pan and bake at 175°C (350°F) for 18 minutes, until the edges turn pale gold.

Step 2: Toast 200 g (2 cups) of chopped pecans in a dry skillet over medium heat for 4 minutes, shaking the pan often, until you can smell them. Scatter the warm pecans evenly over the baked shortbread crust and set the pan aside while you start the caramel.

Step 3: Combine 150 g (3/4 cup, packed) of brown sugar, 115 g (1/2 cup) of butter, and 80 ml (1/3 cup) of heavy cream in a saucepan over medium heat. Let it bubble for 3 minutes without stirring, then whisk until the caramel smooths out and thickens, about 2 more minutes.

Step 4: Take the pan off the heat and stir in 1 tsp of vanilla, then pour the hot caramel over the pecans in an even stream so every nut gets coated. Bake the whole pan for 10 minutes, until the caramel is bubbling all across the surface.

Step 5: Slide the pan onto a rack and sprinkle the 1 tsp of flaky salt over the top while the caramel is still molten. Cool for at least 2 hours before you lift the bars out, then slice into 18 pieces and serve them with parchment squares underneath.

Raspberry Almond Streusel Bars

The combination of jammy raspberries, almond, and a crisp streusel top makes these bars feel like a bakery pastry without the rolling and folding. I use frozen raspberries here, because they hold their shape better in the oven and you can bake these in the middle of December without a second thought.

Ingredients (makes 20 bars)

• Unsalted butter, softened: 170 g (3/4 cup)
• Granulated sugar: 100 g (1/2 cup)
• Almond extract: 1/2 tsp
• All-purpose flour: 250 g (2 cups)
• Baking powder: 1/2 tsp
• Salt: 1/4 tsp
• Frozen raspberries: 300 g (3 cups)
• Raspberry jam: 120 g (1/3 cup)
• Sliced almonds: 50 g (1/2 cup)
• Powdered sugar, for dusting: 1 tbsp

Instructions

Step 1: Beat 170 g (3/4 cup) of softened butter with 100 g (1/2 cup) of sugar and 1/2 tsp of almond extract in a bowl until the mixture is light and fluffy, about 3 minutes. Add 250 g (2 cups) of flour, 1/2 tsp of baking powder, and 1/4 tsp of salt, then mix on low until the dough forms large crumbs.

Step 2: Press two-thirds of the crumb mixture into a greased 23×33 cm (9×13 inch) pan, using the bottom of a measuring cup to pack it down evenly. Toss 300 g (3 cups) of frozen raspberries with 120 g (1/3 cup) of raspberry jam in a separate bowl, then spread the mixture over the crust.

Step 3: Mix the remaining crumb mixture with 50 g (1/2 cup) of sliced almonds and scatter it over the raspberries in an uneven layer, so some of the red filling peeks through. Bake at 175°C (350°F) for 38 minutes, until the streusel is deep golden and the filling bubbles around the edges.

Step 4: Let the pan cool on a rack for a full hour before you touch it, because the raspberry filling needs that time to set up and hold its shape. Dust the 1 tbsp of powdered sugar over the top just before you cut into 20 bars.

Step 5: Use a thin, sharp knife and wipe it clean between slices so the jam does not drag across the streusel. Serve the bars at room temperature with a pitcher of cream or a strong pot of coffee.

Gluten Free Snickerdoodle Bars

Snickerdoodles in bar form give you the same cinnamon sugar chew with half the effort, and this version skips wheat flour entirely without losing the tender middle. The secret is a blend of almond flour and tapioca starch, which keeps the bars soft and stops them from crumbling.

Ingredients (makes 16 bars)

• Unsalted butter, softened: 170 g (3/4 cup)
• Granulated sugar: 200 g (1 cup)
• Eggs: 2 large
• Vanilla extract: 1 tsp
• Almond flour: 190 g (2 cups)
• Tapioca starch: 60 g (1/2 cup)
• Cream of tartar: 1 tsp
• Baking soda: 1/2 tsp
• Salt: 1/4 tsp
• Ground cinnamon: 2 tsp
• Granulated sugar, for topping: 2 tbsp

Instructions

Step 1: Beat 170 g (3/4 cup) of softened butter with 200 g (1 cup) of sugar in a bowl until the mixture is pale and creamy, then beat in the 2 eggs one at a time and add 1 tsp of vanilla. The batter will look a little grainy at this point, which is exactly what you want.

Step 2: Whisk 190 g (2 cups) of almond flour, 60 g (1/2 cup) of tapioca starch, 1 tsp of cream of tartar, 1/2 tsp of baking soda, and 1/4 tsp of salt in a separate bowl until there are no lumps. Fold the dry ingredients into the butter mixture with a spatula until the dough comes together in a soft, sticky ball.

Step 3: Press the dough into a lined 20×20 cm (8×8 inch) pan and smooth the top with damp fingers. Mix 2 tsp of cinnamon with 2 tbsp of sugar in a small bowl, then scatter the mixture over the top in a thick, even layer.

Step 4: Bake at 175°C (350°F) for 22 minutes, until the top is puffed and golden at the edges and a toothpick comes out clean from the center. The bars will sink slightly as they cool, which gives them that dense, chewy center.

Step 5: Let the pan cool for 15 minutes, then lift the bars out by the parchment and cut into 16 squares. Serve them still slightly warm, with the cinnamon topping crackling under your knife.

Dark Chocolate Peppermint Bark Bars

This is the bar I box up as a gift, because it looks far more expensive than the work it takes. A crisp chocolate wafer base gets a layer of dark chocolate with peppermint, then a scattering of white chocolate and crushed candy canes on top.

Ingredients (makes 24 bars)

• Chocolate wafer cookies, finely crushed: 200 g (2 cups)
• Unsalted butter, melted: 85 g (6 tbsp)
• Dark chocolate, chopped: 340 g (2 cups)
• Coconut oil: 2 tsp
• Peppermint extract: 1 tsp
• White chocolate, chopped: 170 g (1 cup)
• Candy canes, crushed: 50 g (1/4 cup)

Instructions

Step 1: Stir 200 g (2 cups) of crushed chocolate wafers with 85 g (6 tbsp) of melted butter in a bowl until the crumbs are evenly damp. Press the mixture firmly into a lined 23×23 cm (9×9 inch) pan and chill it in the fridge for 15 minutes so the base sets.

Step 2: Melt 340 g (2 cups) of chopped dark chocolate with 2 tsp of coconut oil in a heatproof bowl over simmering water, stirring until the mixture is smooth and glossy. Remove the bowl from the heat, stir in 1 tsp of peppermint extract, and taste a tiny drop on a spoon to check the mint level.

Step 3: Pour the dark chocolate over the chilled wafer base and tilt the pan so it spreads into an even layer. Work quickly here, because the cold base will start to firm up the chocolate within a minute, and you want it smooth before that happens.

Step 4: Melt 170 g (1 cup) of white chocolate in the microwave in 15-second bursts, stirring between each one until it flows off a spoon. Drizzle the white chocolate over the dark layer in thin zigzags, then scatter 50 g (1/4 cup) of crushed candy canes across the top.

Step 5: Chill the whole pan for 30 minutes, until the chocolate is firm enough to snap. Cut into 24 pieces with a warm knife, pressing straight down rather than sawing so the layers stay neat, and serve them cold on a holiday plate.

The thing that makes or breaks any bar is the moment you take it out of the oven. Nearly every version here wants a slightly soft center when you pull the pan, because the bars keep cooking as they cool, so a toothpick with a few moist crumbs is the sign you are done.

Pick the one that fits your kitchen tonight, and do not overthink it. The butter is already measured, the pan is waiting, and the house is about to smell incredible.