Description
Celebrate the holiday season with these festive Christmas Cookie Bars, featuring a buttery, soft cookie base studded with chocolate chips and colorful red and green sprinkles, topped with a smooth vanilla frosting and extra holiday sprinkles for a delightful treat perfect for sharing.
Ingredients
Scale
Cookie Bars
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups chocolate chips (milk or semi-sweet)
- 1/2 cup red and green sprinkles
Frosting
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (to reach desired consistency)
- Extra sprinkles for topping
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper for easy removal of the bars.
- Mix butter and sugars: In a large mixing bowl, cream together 1 cup softened unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 4 minutes.
- Add eggs and vanilla: Beat in the 2 large eggs one at a time, then stir in 2 teaspoons of vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt to ensure even distribution of leavening agents.
- Form cookie dough: Gradually add the dry ingredients to the wet mixture, mixing until combined but not overworked. Fold in 1 1/2 cups of chocolate chips and 1/2 cup red and green sprinkles evenly throughout the dough.
- Spread dough in pan: Press the cookie dough evenly into the prepared baking pan, smoothing the top with a spatula to create an even layer for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with moist crumbs but no raw dough.
- Prepare frosting: While the bars bake, cream together 1/4 cup softened unsalted butter with 1 cup powdered sugar, then mix in 1 teaspoon vanilla extract. Add 1 to 2 tablespoons of milk a little at a time until the frosting reaches a smooth, spreadable consistency.
- Cool and frost: Remove the cookie bars from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, spread the vanilla frosting evenly over the top.
- Add final touches: Sprinkle extra red and green holiday sprinkles on top of the frosting for a festive finish. Cut into 16 bars and serve.
Notes
- For a richer flavor, use semi-sweet chocolate chips, but milk chocolate works well too.
- Ensure the bars are completely cool before frosting to prevent melting.
- Store iced bars in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
- You can substitute sprinkles with chopped nuts or cranberries for a different festive twist.
- Adjust the milk quantity in frosting step by step to get the desired spreadability without making it too runny.
