Funfetti Christmas Cookie Bars Made Easy: 9 Holiday Favorites

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There’s something magical about the holiday season that brings out the baker in all of us. As someone who’s been experimenting with Christmas Cookie Bars for over a decade, I can tell you these funfetti-inspired Christmas Cookie Bars have become an absolute game-changer in my kitchen. Last year, my neighbor actually knocked on my door asking for the Christmas Cookie Bars recipe after her kids wouldn’t stop talking about them! These colorful, festive Christmas Cookie Bars combine all the joy of traditional sugar cookies with the convenience of bar cookies, making them perfect for busy holiday schedules.

What I love most about Christmas Cookie Bars is how they capture that childhood excitement of birthday cake with a cozy holiday twist. The rainbow sprinkles peek through the golden base of these Christmas Cookie Bars like tiny presents waiting to be unwrapped, and the smell that fills your kitchen? Pure holiday magic.

Table of Contents

Ingredients You’ll Need

For the Cookie Base:

2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
¾ cup rainbow sprinkles

For the Frosting:

4 cups powdered sugar
½ cup unsalted butter, softened
4-5 tablespoons heavy cream
1 teaspoon vanilla extract
¼ teaspoon almond extract
Additional sprinkles for decoration

Timing Breakdown

Prep time: 20 minutes
Baking time: 25-30 minutes
Cooling time: 2 hours
Frosting time: 15 minutes
Total time: 3 hours 5 minutes

Step-by-Step Instructions

Preparing Your Kitchen

Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal. Trust me on this one – it makes cleanup so much easier!

In a medium bowl, whisk together flour, baking powder, and salt. Set this aside while you work on the wet ingredients.

Using an electric mixer, cream the softened butter with both granulated and brown sugars for about 3-4 minutes until the mixture becomes light and fluffy. This step is crucial for achieving that perfect chewy texture in your Christmas cookie bars.

Beat in the eggs one at a time, followed by the vanilla and almond extracts. The almond extract might seem like a small addition, but it adds an incredible depth of flavor that sets these bars apart.

Gradually mix in your flour mixture on low speed until just combined. Don’t overmix here – we want tender bars, not tough ones! Gently fold in the rainbow sprinkles by hand to prevent them from bleeding too much color.

Baking to Perfection

Press the dough evenly into your prepared pan. I like to use my hands for this, but a spatula works too. Bake for 25-30 minutes until the edges are lightly golden and the center springs back when gently touched.

Let the bars cool completely in the pan – and I mean completely! This usually takes about 2 hours, but it’s worth the wait.

Creating the Frosting

While the bars cool, make your frosting by beating the softened butter until creamy. Gradually add powdered sugar, alternating with cream and extracts until you reach your desired consistency. The frosting should be spreadable but not too thin.

Once cooled, spread the frosting evenly over the bars and top with additional sprinkles. Cut into squares and prepare for the compliments!

Nutrition Facts (Per Bar, Makes 24)

Calories: 285
Fat: 9g
Carbohydrates: 48g
Protein: 3g
Sugar: 38g
Fiber: 1g
Sodium: 125mg

Healthy Alternatives and Dietary Swaps

Making these Christmas cookie bars more diet-friendly doesn’t mean sacrificing flavor! I’ve successfully substituted half the all-purpose flour with white whole wheat flour for added fiber. For those avoiding dairy, vegan butter works wonderfully in both the bars and frosting.

If you’re watching sugar intake, you can reduce the granulated sugar to ½ cup and use a sugar substitute like erythritol. Greek yogurt can replace some of the butter in the cookie base – just reduce the butter to ¾ cup and add 2 tablespoons of plain Greek yogurt.

For gluten-free friends, a 1:1 gluten-free flour blend works perfectly. Just make sure your sprinkles are also gluten-free!

Tips for Best Results

The secret to outstanding Christmas cookie bars lies in the details. First, make sure your butter is properly softened – it should give slightly to pressure but not be melty. Room temperature eggs mix more easily and create a smoother batter.

Don’t skip the almond extract! It enhances the vanilla and gives these bars that special bakery-quality flavor. When adding sprinkles, toss them lightly in flour first to prevent them from sinking to the bottom.

For even baking, rotate your pan halfway through the baking time. And please, resist the urge to cut them while warm – they’ll crumble and you’ll be disappointed with messy edges.

Funfetti Christmas Cookie Bars Made Easy: 9 Holiday Favorites 7

Common Mistakes to Avoid

Over the years, I’ve seen (and made!) several mistakes with these bars. The biggest one? Overbaking. These bars continue cooking slightly in the hot pan, so err on the side of slightly underdone rather than overdone.

Another common mistake is using cold ingredients. Cold butter won’t cream properly, and cold eggs can cause the batter to curdle slightly. Plan ahead and let everything come to room temperature.

Don’t use too many sprinkles either – while they’re festive, too many can make the bars fall apart. Stick to the ¾ cup measurement for the perfect balance.

How to Store Leftovers

These Christmas Cookie Bars stay fresh for up to one week when stored in an airtight container at room temperature. For longer storage, you can freeze unfrosted Christmas Cookie Bars for up to three months, just wrap the Christmas Cookie Bars tightly in plastic wrap and then in foil.

If you’ve already frosted your Christmas Cookie Bars, store them in the refrigerator for up to five days. Let the Christmas Cookie Bars come to room temperature before serving for the best texture and flavor.

Serving Suggestions

These bars are delicious on their own, but I love serving them alongside a cup of hot cocoa or coffee for holiday gatherings. They also make wonderful gifts when cut into squares and packaged in clear cellophane bags tied with festive ribbons.

For special occasions, try cutting them with holiday-shaped cookie cutters before frosting. They look adorable on dessert tables and are much easier than making individual cut-out cookies.

Wrapping Up the Holiday Magic

These funfetti Christmas cookie bars have become my go-to recipe when I need something that looks impressive but doesn’t require hours of work. They capture all the joy and celebration of the holidays in one delicious bite, and the smiles they bring to faces make every minute of prep time worthwhile. The combination of tender cookie base, creamy frosting, and colorful sprinkles creates pure happiness on a plate. Whether you’re baking for a holiday party, gift-giving, or just because your family deserves something special, these Christmas cookie bars will definitely become a treasured tradition in your home.

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Frequently Asked Questions

Can I make these Christmas cookie bars ahead of time for holiday parties?

Absolutely! These Christmas cookie bars are perfect for make-ahead baking. You can prepare the unfrosted bars up to two days in advance and store them covered at room temperature. Add the frosting and sprinkles the day of your event for the freshest appearance and best taste.

What’s the best way to get clean, professional-looking cuts on my bars?

For clean cuts, use a sharp knife wiped clean between each cut. I like to run my knife under warm water, dry it completely, then make my cuts. This prevents the frosting from dragging and gives you those bakery-perfect edges that make your bars look professionally made.

Can I use different types of sprinkles or add-ins to customize these bars?

Definitely! While rainbow sprinkles are classic for funfetti, you can use holiday-themed sprinkles, mini chocolate chips, or even crushed candy canes for a peppermint twist. Just keep the total add-in amount to about ¾ cup to maintain the proper texture and structure of your bars.