Baking during the holidays always feels extra special, doesn’t it? There’s something magical about the smell of cookies wafting through the house while fairy lights twinkle in the background. These Christmas cookie bars are one of those recipes that instantly fill your kitchen with warmth and cheer. With their buttery base, festive M&Ms, and colorful sprinkles, they’re as easy to make as they are to devour. Plus, they’re perfect for sharing (or keeping all to yourself—I won’t judge).

Let me tell you, these bars came into my life during a holiday baking marathon a few years ago. I was in a “use what you have” mode and decided to toss together a few pantry staples, some leftover sprinkles from a cookie decorating kit, and a bag of red and green M&Ms I’d been hoarding for no particular reason. One bite of the buttery, chewy goodness, and I was hooked. Now they’re a must-bake every December, especially when I’m in the mood for something festive but don’t have the energy for intricate cookie designs.

The origin story: Where these bars came from

Cookie bars like these are a fun twist on classic Christmas cookies, which have been a holiday tradition for centuries. Historically, holiday cookies originated from European treats like spiced gingerbread and buttery shortbread. Over time, as American kitchens embraced baking innovations, bars became a quick, fuss-free alternative to individual cookies. What makes this recipe stand out is the combination of festive ingredients that take it beyond “ordinary dessert” territory. With M&Ms and sprinkles, these bars feel like a celebration baked right into every bite!

Let’s talk ingredients: The festive essentials

Unsalted butter: The key to that rich, buttery base. If you’re out of unsalted butter, salted butter works too—just skip the added salt in the recipe. For a dairy-free option, try using plant-based butter (I’ve tested it, and it’s delicious).
Brown sugar: This is where the chewy texture comes from. Light or dark brown sugar both work; dark will give the bars a slightly deeper, molasses-y flavor.
Eggs: These hold everything together and give the bars their soft structure.
Vanilla extract: A touch of vanilla adds warmth and enhances the flavors. If you’re feeling fancy, swap it for almond extract for a slightly nutty twist.
All-purpose flour: The backbone of any good cookie bar. You can substitute a gluten-free 1:1 flour blend if needed.
Christmas M&Ms: These add festive pops of color and a delightful crunch. Any candy-coated chocolate will do if M&Ms aren’t available, or try mini chocolate chips for a simpler look.
Christmas sprinkles: Sprinkles are what make these bars extra festive! Stick to jimmies (the longer, softer kind of sprinkles) for the best results—nonpareils can bleed their color into the batter.

Kitchen gear: What you’ll need

This recipe is delightfully low-maintenance when it comes to tools. Here’s what you’ll want on hand:

A stand or hand mixer: Mixing the butter and sugar is easier with a mixer, but a sturdy spoon and some elbow grease will work in a pinch.
A 9×13” metal pan: Metal pans are crucial here for even baking. Avoid glass pans—they retain too much heat and can overcook the bars.
Foil and cooking spray: Lining your pan with foil makes cleanup a breeze. Plus, the cooking spray ensures nothing sticks!
Spatula or your hands: The dough is sticky, so lightly greasing your hands is the best way to spread it evenly.

Step-by-step: How to make these bars

Alright, let’s get baking!

Prep your pan and oven: Preheat your oven to 350°F. Line a 9×13” metal pan with foil, leaving some overhang for easy removal, and spray it generously with cooking spray.
Mix the wet ingredients: Using a mixer, beat together the butter and brown sugar until crumbly. Add the eggs and vanilla extract, mixing until smooth and fluffy.
Incorporate the dry ingredients: Mix in the salt and baking powder first, then gradually add the flour. The dough will be thick, so don’t worry if it takes a little effort to combine.
Add the mix-ins: Stir in most of the M&Ms and sprinkles, saving a handful for topping. This ensures they’re evenly distributed and some stay visible on top.
Spread the dough: Transfer the dough to your prepared pan. It’s sticky, so spray your hands with cooking spray and use them to press it into an even layer. Top with the reserved M&Ms and sprinkles.
Bake and cool: Pop the pan into the oven and bake for 22-25 minutes. The edges should be lightly golden, but don’t overbake—these will firm up as they cool. Let them cool completely before slicing into bars.

Fun variations to try

One of the best things about these cookie bars is how easy they are to customize. Here are a few ideas I’ve experimented with:

Gluten-free: Use a 1:1 gluten-free flour blend. The texture is slightly softer but just as delicious.
Vegan: Swap the butter for plant-based butter and use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
Nutty twist: Stir in chopped pecans or walnuts for a crunchy element.
Seasonal swaps: Change the sprinkles and candy colors for other holidays—red, white, and blue for the 4th of July or pastel shades for Easter.
Spiced version: Add a teaspoon of cinnamon and a pinch of nutmeg to the batter for cozy, warm flavors.

Serving ideas: Make it festive!

These bars are already eye-catching, but you can make them even more special with a few easy touches. Arrange them on a festive platter and dust with powdered sugar for a snowy effect. Add a drizzle of white chocolate or serve them with a side of vanilla ice cream to really impress your guests.

Drink pairings: What goes with cookie bars?

Hot chocolate is the obvious (and perfect) choice—especially if you add whipped cream and a candy cane stirrer. For something more grown-up, try a glass of mulled wine or spiked eggnog. If you’re a coffee lover, a rich mocha latte pairs beautifully with the buttery, chocolatey bars.

Storing and reheating tips

To keep these bars fresh, store them in an airtight container at room temperature for up to four days. For longer storage, freeze them in layers separated by parchment paper for up to a month. To enjoy frozen bars, let them thaw at room temperature or warm them briefly in the microwave (about 10-15 seconds).

Adjusting for different serving sizes

Need to make a smaller batch? Halve the recipe and use an 8×8” pan instead, checking for doneness around 18-20 minutes. Doubling the recipe? Use two pans instead of one large one to ensure even baking.

Troubleshooting tips

Dough too sticky to spread? Spray your hands with cooking spray or lightly dampen them with water.
Bars too crumbly? Make sure you measured your flour correctly (spoon and level, don’t scoop!).
Overbaked edges? Check your oven temperature with a thermometer—it might run hotter than expected.

Ready to bake?

These Christmas cookie bars are festive, flavorful, and fun to make—what more could you want from a holiday treat? Whether you’re whipping up a batch for a cookie exchange or just treating yourself to some holiday cheer, this recipe is guaranteed to bring smiles. Give them a try and let me know how they turn out—I’d love to hear about your own variations and creative twists!

FAQs

1. Can I use white sugar instead of brown sugar?
Brown sugar is key for that chewy texture, but in a pinch, you can use white sugar. Just note that the bars might be less moist and slightly less flavorful.

2. Can I make these ahead of time?
Absolutely! They store well for up to four days, and you can freeze them for longer storage.

3. What’s the best way to slice these bars?
Use a sharp knife and wipe it clean between cuts for neat slices. If the bars are sticky, chill them in the fridge for 20 minutes before slicing.

4. Can I add other candies or chips?
Yes! Try mini marshmallows, crushed peppermint, or peanut butter chips for fun variations.

5. Can I bake this in a glass pan?
I wouldn’t recommend it. Glass retains heat differently and can lead to uneven or overbaked edges. Stick with a metal pan for best results.