These Christmas Bar Cookies bring together a buttery shortbread crust, tangy raspberry jam, and a crunchy coconut–pecan topping drizzled with rich chocolate—an easy recipe that’s destined to become your go-to holiday baking dessert.

Why You’ll Love This Recipe

No rolling or cutting—just press, spread, and bake.
Ready in under an hour for last-minute festive treats.
Perfect for homemade gifts in pretty holiday tins.

Customizable with chocolate, nuts, or sprinkles to suit every taste.
A crowd-pleaser at cookie exchanges and office parties.
Make-ahead friendly: bake now, decorate later.

Kid-approved mixing steps—fun for little holiday helpers.
Uses pantry staples you likely already have on hand.

Ingredients

1 cup (2 sticks) unsalted butter, room temperature

½ cup granulated sugar
2 cups all-purpose flour (or gluten-free blend*)
½ teaspoon fine sea salt

1 cup raspberry jam (seedless is easiest to spread)
1 cup shredded unsweetened coconut (optional for extra crunch)
½ cup chopped pecans or walnuts (toasted for deeper flavor)

1 cup white chocolate chips or chopped bittersweet chocolate
1 teaspoon ground cinnamon (festive flavor boost)
½ teaspoon ground ginger or gingerbread spice blend (optional)

¼ cup holiday sprinkles (red & green nonpareils or jimmies)
1 teaspoon pure vanilla extract

*Substitution tip: Swap the white chocolate chips for dark or milk chocolate; try almond flour for a nutty crust.

Directions

Preheat and Prep
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy lifting.
Tip: Lightly grease the pan under the parchment so it won’t slip.
Make the Shortbread Base
In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy—about 2–3 minutes. Stir in vanilla.
Sensory cue: The mixture should look pale and feel smooth between your fingers.

Add Dry Ingredients
Whisk flour, salt, cinnamon, and ginger in a separate bowl. Gradually add to butter mixture, mixing on low speed until just combined.
Kitchen hack: Use a silicone spatula to finish the stir so you don’t over-mix the dough.
Press Into Pan
Transfer dough to the prepared pan and press evenly into the bottom and slightly up the sides—about ¼-inch thick.
Pro tip: Dampen your fingertips to prevent sticking and get an even layer.
First Bake
Bake crust for 15–18 minutes, or until edges are lightly golden and the center is set. Remove from oven and let cool for 5 minutes.
Visual cue: The top should look matte, not shiny.

Spread the Jam
Spoon raspberry jam over the warm crust and spread gently with an offset spatula, leaving a ¼-inch border.
Data insight: Google searches for “easy jam recipes” jump 30% in December—keep it simple!
Add the Crunchy Layer
In a small bowl, mix coconut, nuts, and sprinkles; sprinkle evenly over jam. Gently press down so the topping sets into the jam layer.
Tip: Toast nuts on a baking sheet for 5 minutes at 325°F for richer flavor.
Drizzle the Chocolate
Melt chocolate chips in 20-second bursts in the microwave, stirring in between until smooth. Drizzle over the topping in a zigzag pattern.
Pro tip: Transfer melted chocolate to a resealable bag, snip a tiny corner, and pipe perfect lines.

Cool and Slice
Let the pan cool completely, then refrigerate for at least 30 minutes to set. Use the parchment overhang to lift bars out; slice into 24 squares.
Sensory cue: Bars should snap cleanly—no squishy edges.

Servings & Timing

Yield: Makes 24 Christmas Bar Cookies
Prep Time: 20 minutes (includes chopping & melting)

Bake Time: 18 minutes
Chill Time: 30 minutes to 1 hour
Total Time: Approximately 1 hour (plus cooling)

Variations

Chocolate Peppermint: Swap the jam for peppermint-infused chocolate spread and top with crushed candy canes.
Gingerbread Twist: Mix 1 tsp ground ginger, nutmeg, and cloves into the dough for classic gingerbread bar cookies.
Nut-Free: Omit nuts and coconut; add sunflower seeds for crunch and allergy-friendly baking.

Salted Caramel: Drizzle caramel sauce over the chocolate step and sprinkle flaky sea salt before chilling.
Fruit & Nut: Use apricot or blackberry preserves and top with chopped pistachios for jewel-toned bars.
Gluten-Free: Use a 1:1 gluten-free flour blend; add ¼ tsp xanthan gum if your blend lacks it.

Storage & Reheating

Room Temperature: Store in an airtight container for up to 3 days; bars stay crisp if layered with parchment.
Refrigerator: Keep chilled for up to 1 week—you’ll preserve the jam and chocolate quality.
Freezer: Freeze individually wrapped bars for up to 2 months; thaw in the fridge overnight.

Reheating: No reheating needed—these sweet treats are served best straight from the fridge or at room temp.

FAQs

Can I use store-bought pie crust instead of making the base?
It’s doable, but homemade shortbread delivers a sturdier base for jam and toppings.
What’s the best jam for these bars?
Raspberry or strawberry jam works beautifully; seedless helps spread more evenly.

Why did my bars get soggy?
Make sure to bake the crust fully and refrigerate before slicing—this prevents moisture seepage.
How do I get clean edges when cutting?
Chill the bars completely, then use a sharp knife warmed under hot water and wiped dry.
Can I double the recipe for a larger crowd?
Yes—just use two 9×13 pans or a half-sheet pan; adjust baking time to reach golden edges.

Is there a dairy-free version?
Swap butter for vegan margarine and use dairy-free chocolate chips and coconut oil in place of white chocolate.
Can I omit the coconut?
Absolutely—replace with extra nuts or festive colored candies to maintain the crunch factor.
Will these bars melt in warm weather?
Chocolate drizzle can soften; store bars in the fridge until serving for hot climates.

Conclusion

These Christmas Bar Cookies marry festive flavors—cinnamon, tart jam, and rich chocolate—into a single easy recipe perfect for holiday baking, dessert platters, and DIY gift boxes. Give them a try this season, leave a comment with your favorite variation, and don’t forget to explore more festive cookie recipes right here!

Christmas Bar Cookies

These Christmas Bar Cookies layer a buttery shortbread crust with raspberry jam, coconut–pecan crumble, and a chocolate drizzle for the ultimate festive treat—perfect for holiday baking, dessert tables, and homemade gifts.

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Prep Time 20

Cook Time 18

Chill Time 30

Total Time 1 18

Course Dessert

Cuisine American Holiday

Servings bars

Calories 185 kcal

Ingredients

2 sticks unsalted butter room temperature
½ cup granulated sugar

2 cups all-purpose flour or gluten-free blend
½ tsp sea salt
1 cup raspberry jam seedless preferred

1 cup shredded coconut optional
½ cup chopped pecans toasted
1 cup white chocolate chips

1 tsp ground cinnamon
½ tsp gingerbread spice optional
¼ cup holiday sprinkles red & green

1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang for easy bar removal.
Beat softened butter and sugar until pale and fluffy, about 2–3 minutes, then stir in vanilla.

Whisk flour, salt, cinnamon, and ginger; gradually blend into butter mixture without overmixing.
Press dough evenly into pan, creating a ¼-inch-thick base, using damp fingers for smoothness.
Bake for 15–18 minutes until edges are golden; remove and cool 5 minutes.

Evenly coat the warm crust with raspberry jam, leaving a small border around the edges.
Combine coconut, nuts, and sprinkles; sprinkle over jam and gently press down.
Melt white chocolate in 20-second microwave bursts; drizzle over bars with a piping bag or spoon.

Cool completely, refrigerate 30 minutes, then lift bars out and cut into 24 squares.

Notes

For gluten-free bars, swap in a 1:1 GF flour blend. Bars keep in an airtight container at room temperature for 3 days or in the freezer for up to 2 months.