Christmas Shortbread Cookie Bars
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.
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.
Notes
Store cooled bars in an airtight container at room temperature for up to five days. For longer storage, freeze in layers separated by parchment for up to three months. To refresh, let bars sit at room temperature or warm in a 300°F oven.
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