Christmas Sugar Cookie Bars – Soft, Chewy Holiday Cookie Bar Recipe

Christmas sugar cookie bars are what I bake when my to-do list has no room for chilling, cutting, or decorating individual cookies. These thick, soft sugar cookie bars bring all the buttery goodness of classic Christmas sugar cookies but in a simpler, faster, one-pan version. The filling tucked in the center gives them a playful holiday twist that looks like you spent hours but feels effortless.

You’ll learn how to layer buttery cookie dough with a swirl of vanilla cream and fruit gel, how to frost them without fuss, and how to store them so they slice cleanly and stay fresh for days.

This is my go-to sugar cookie bar recipe for cookie swaps, class parties, and lazy Sundays when I want the flavors of Christmas cookie bars without the mess of rolling or the pressure of perfection.

---

Soft Cookie Bars, No Chilling Needed

The dough starts with classic sugar cookie ingredients, but the ratios shift just enough to give you a thicker bar that bakes up chewy in the center with golden edges. Butter carries the flavor, and I always choose unsalted so I can control the salt level. If your butter isn’t fully softened, the texture will be off. I’ve made that mistake more than once when rushing.

Two large eggs give the bars structure and richness. I’ve tested this recipe with one and three eggs before. One made them dry. Three made them cake-like. Two is the sweet spot. The combination of vanilla and almond extract is subtle but gives the bars that unmistakable sugar cookie flavor.

I prefer all-purpose flour because it keeps the bars sturdy enough to hold filling without crumbling. Don’t swap in cake flour unless you’re aiming for a much softer, almost sponge-like bite.

If you’re in the mood for more melt-in-your-mouth options, these Sugar Cookie Fudge squares are a rich and creamy twist.

---

Cream Filling with Swirled Holiday Color

The center of these bars holds a thin, creamy layer made from softened cream cheese, powdered sugar, and vanilla. It’s not too sweet, just enough to contrast the cookie dough. What makes it fun is the swirl of red and green fruit gel. You can use cherry and lime, raspberry and apple—whatever gives you the bold red and green contrast.

Drop it in spoonfuls, then drag a knife gently through the filling. Stop before it blends completely. That swirl is what creates the festive look when sliced.

In my notes, I’ve tried jam instead of gel. Gel gives sharper color and more control, while jam can bleed into the dough if it’s too thin. I usually stick with dessert gels unless I want a softer, more rustic finish.

---

Layering Without Gaps or Overmixing

Start by pressing half the dough into the pan. It doesn’t need to reach the edges perfectly. A small offset spatula helps here. The dough will feel thick but pliable. Next, add the filling gently. Don’t press or swirl too hard, or the dough underneath will lift.

Scatter the remaining dough over the top. I do this by crumbling small handfuls and pressing lightly. You don’t need full coverage. Some filling peeking through gives it charm. It’s a holiday dessert, not a showcase cake.

Let’s say you’re also making something for a centerpiece. Try these Christmas Tree Brownies for a classic shaped dessert to pair.

---

Bake Until the Top Just Sets

The bars bake at 350°F until the top is lightly golden and the edges begin to pull from the sides of the pan. The center might look soft at first, but it will set as it cools. Don’t wait for it to look fully baked or you’ll overdo it. That’s the trick to chewy sugar cookies in bar form.

Cooling in the pan is essential. Move too fast and you risk cracks or sinking. Let the bars cool completely before you frost.

The cream layer inside melts slightly into the base as it bakes, creating a soft bite with a bit of tang. It reminds me of those old-fashioned cream-filled cookies my grandmother used to bring home in a tin, except fresher.

---

Frosting That Spreads Like a Dream

For the frosting, I beat softened butter until smooth and slowly add powdered sugar. The cream adds richness and makes it easy to spread, and a pinch of salt keeps it from tipping too sweet. Vanilla rounds it out.

This frosting is a classic vanilla buttercream, made with softened butter, powdered sugar, a splash of cream, and vanilla. It spreads easily and sets with just enough firmness for clean slicing. I always use a small offset spatula to smooth it over the cooled bars in long strokes. If you want to dive deeper into how I make it, including tips for texture and sweetness balance, you’ll find everything in my Vanilla Buttercream Frosting recipe.

This frosting also works beautifully on cupcakes or other cookie bars like my Christmas Cake Idea when you want a light, spreadable finish that holds shape.

---

Butter vs Cream Cheese in the Frosting Base – What Changes

I’ve tested these bars with a cream cheese frosting instead of butter-based. Cream cheese adds tang, but softens too fast and makes clean slicing harder unless chilled well. Butter-based frosting sets firmer, especially after refrigerating.

If you plan to transport the bars or stack them, go with butter. If you’re serving same-day and want a softer bite, cream cheese works. In my kitchen, I lean toward butter for holidays. It holds up longer on the table.

---

How to Store and Serve for Maximum Freshness

Store these bars in an airtight container in the refrigerator for up to five days. I layer parchment between rows if stacking. The frosting sets better with a bit of chill, so don’t skip the refrigeration before slicing.

When serving, bring them to room temperature for a softer bite. I usually cut them with a warm knife, wiping between each row. Clean edges make them look bakery-made even if you were baking at midnight in slippers.

Pair them with something light and fresh like this Christmas Salad if you’re setting a full dessert table.

---

Final Thoughts – Save These Bars and Share Your Batch

These Christmas sugar cookie bars are one of my most reliable cookie bar recipes. They check every holiday box: easy holiday baking, festive look, soft bite, travel well, and no cookie cutters required.

If you make them, save the recipe to your Christmas Baking Recipes board and pin it now so you’ll have it handy next year.

I’d love to hear how they turned out for you—or if you added your own twist with different fillings or frosting. Drop a note in the comments and let’s trade ideas.

---