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.
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.
Nutrition
Calories: 185kcal
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