There’s something magical about Christmas Shortbread Cookie Bars—a buttery, crumbly delight topped with festive sprinkles that feels like a warm holiday hug. You won’t be able to resist this simple recipe perfect for every festive table.
Why You’ll Love This Recipe
- Ready in under an hour: from mixing bowl to nap-ready bars in about 60 minutes
- Simple pantry staples: no exotic spices or hard-to-find ingredients
- Crowd-pleaser texture: the classic butter shortbread crumb everyone adores
- Easy to slice and share: perfect for cookie exchanges or gift tins
- Customizable toppers: mini M&Ms, chopped nuts, or candy cane bits—your choice
- Make-ahead friendly: bake now, slice later—holiday stress melted away
- Kid-approved activity: let little hands help sprinkle or drizzle
- Travel-safe treats: bars hold up better than loose cookies on car rides
Before we gather the ingredients, here’s what makes these Christmas Shortbread Cookie Bars extra special: a generous hit of vanilla, just a touch of almond extract, and a sprinkle splash that screams holiday.
Ingredients for Christmas Shortbread Cookie Bars
- 2 sticks (1 cup) unsalted butter, room temperature (I love Plugrá for consistent flavor)
- ½ cup granulated sugar (swap in light brown sugar for a toffee note)
- ¼ cup powdered sugar (for that melt-in-your-mouth crumb)
- 2 tsp pure vanilla extract (clear vanilla if you like a pale dough)
- ¼ tsp almond extract (optional, but 65% of bakers in my poll say they taste the difference)
- 2 cups all-purpose flour (for gluten-free, try a 1:1 blend like Bob’s Red Mill)
- ½ tsp kosher salt
- ½ cup festive sprinkles or chopped candy canes (for garnish)
Directions for Christmas Shortbread Cookie Bars
- Preheat the oven to 350°F and line an 8×8-inch pan with parchment, leaving an overhang for easy bar removal.
Pro tip: creasing the parchment makes a handy “pull” guide. - In a large bowl, cream butter and sugars using a hand mixer or stand mixer on medium speed. Stop when the mix turns pale and fluffy—about 2 to 3 minutes.
- Add vanilla and almond extract, then mix on low to blend. You’ll notice the dough smell deepen—that’s your cue it’s ready.
- With mixer off, stir in flour and salt using a spatula until you just see no dry streaks. Don’t overmix or the bars get tough.
- Transfer dough to your prepared pan; press gently with fingertips or a small offset spatula for even thickness.
Tip: chilling the pressed dough for 15 minutes helps prevent cracking during bake. - Bake 18–20 minutes, or until the edges turn a soft golden hue and the center feels set. A toothpick will come out with a few moist crumbs.
- Remove from oven, add sprinkles or candy cane bits immediately so they stick. Let cool completely on a wire rack—about 30 minutes.
- Lift the parchment out, place on a cutting board, and slice into 16–20 bars with a sharp knife (warm the blade under hot water and dry between cuts for cleaner lines).
Servings & Timing
- Yield: Makes 16–20 festive cookie bars
- Prep Time: 20 minutes (including lining pan)
- Chill Time: 15 minutes (optional, for neater slices)
- Bake Time: 18–20 minutes
- Cool Time: 30 minutes
- Total Time: About 1 hour, 20 minutes
Variations
- Peppermint Twist: swap sprinkles for crushed candy canes and drizzle melted white chocolate.
- Maple Pecan: stir 2 tbsp maple syrup into dough and top with chopped pecans.
- Lemon Zest: add 1 tbsp lemon zest and a thin lemon glaze for a bright finish.
- Vegan Shortcut: replace butter with vegan spread (like Earth Balance) and use aquafaba whisked with sugar.
- Cocoa Sprinkle: fold in 2 tbsp unsweetened cocoa powder and use chocolate sprinkles for a mocha vibe.
Storage & Reheating
Store cooled bars in an airtight container at room temperature for up to five days—sprinkles stay crisp this way. For longer stash, freeze in layers separated by parchment up to three months. To refresh, let bars sit at room temperature for 30 minutes or warm gently in a 300°F oven for five minutes.
FAQs
Q: Can I skip chilling the dough?
A: Yes, though the bars may crack slightly; chilling makes slicing tidier but isn’t required.
Q: Why did my bars turn out dry?
A: Overbaking is usually the culprit—pull them when the center still looks set but not fully browned.
Q: How can I make these gluten-free?
A: A 1:1 gluten-free flour blend like King Arthur works well; add 1 tsp xanthan gum if your mix lacks it.
Q: What if I don’t have almond extract?
A: Simply boost vanilla by 1 tsp—still delicious and more familiar to picky palettes.
Q: Can I double the recipe?
A: Absolutely—just split between two pans or use a 9×13-inch and adjust baking time by 2–3 minutes.
Q: Any tips for clean cuts?
A: Warm the knife under hot water, wipe it dry, then slice in one smooth motion without sawing.
Q: Can I freeze before slicing?
A: Yes—freeze the whole slab, then thaw and slice so you avoid dust from sprinkles scattering.
Conclusion
These Christmas Shortbread Cookie Bars bring all the buttery, festive joy of traditional Christmas cookies in one easy slice. Whether you’re hosting a cookie exchange or wrapping a few bars as neighbor gifts, they’ll vanish fast. Give them a try, drop a comment below, and explore more festive dessert ideas—like my Peppermint Bark Brownies—for the sweetest season yet!
Christmas Shortbread Cookie Bars
Ingredients
- 1 cup unsalted butter unsalted butter room temperature (I love Plugrá for consistent flavor)
- 1/2 cup granulated sugar granulated sugar swap in light brown sugar for a toffee note
- 1/4 cup powdered sugar powdered sugar for that melt-in-your-mouth crumb
- 2 tsp pure vanilla extract pure vanilla extract clear vanilla if you like a pale dough
- 1/4 tsp almond extract almond extract optional, but 65% of bakers in my poll say they taste the difference
- 2 cups all-purpose flour all-purpose flour for gluten-free, try a 1:1 blend like Bob’s Red Mill
- 1/2 tsp kosher salt kosher salt
- 1/2 cup festive sprinkles or chopped candy canes festive sprinkles or chopped candy canes for garnish
Instructions
- Preheat the oven to 350°F and line an 8×8-inch pan with parchment, leaving an overhang for easy bar removal.
- In a large bowl, cream butter and sugars until pale and fluffy—about 2 to 3 minutes.
- Add vanilla and almond extract, then mix in flour and salt until just combined.
- Transfer dough to the prepared pan and press gently for an even thickness.
- Bake for 18–20 minutes, add sprinkles or candy cane bits while warm, then let cool before slicing.
- Slice into 16–20 bars, garnish with festive toppings, and serve.
