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Christmas Cookie Bars Festive and Flavorful Treat

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- 1 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 cup white chocolate chips - 1 cup dried cranberries - 1/2 cup chopped pecans or walnuts When I make these Christmas cookie bars, I focus on quality. The unsalted butter adds creaminess, while both sugars give a sweet depth. Use fresh eggs for the best texture. Vanilla extract enhances the flavor and makes it warm. For the dry mix, all-purpose flour is key. It creates the right structure. Baking powder helps the bars rise. Salt balances the sweetness. Cinnamon and nutmeg bring that festive spice. The best part? The mix-ins! White chocolate chips add a sweet touch. Dried cranberries give a tangy bite. Chopped nuts add crunch and richness. You can mix and match the nuts if you like. Gather these ingredients before starting. This will make your baking process smooth and fun! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan. You can grease it with butter or use parchment paper for easy removal. 2. In a large bowl, mix 1 cup of softened unsalted butter with 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Use an electric mixer to cream them on medium speed. Do this for 2-3 minutes until the mix is fluffy. 3. Add 2 large eggs, one at a time. Mix well after each egg. Stir in 1 teaspoon of pure vanilla extract until everything blends well. 1. In a different bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. This helps to mix all the dry ingredients evenly. 1. Gradually add the dry mix to the wet mix in your large bowl. Use low speed on your mixer. Mix just until combined; don’t overmix. The dough should feel thick and slightly crumbly. 2. Gently fold in 1 cup of white chocolate chips, 1 cup of dried cranberries, and 1/2 cup of chopped pecans or walnuts. Use a spatula to evenly distribute the mix-ins. 3. Transfer the cookie dough into your prepared baking pan. Press the dough into an even layer with your spatula, smoothing the top for a uniform finish. 1. Place the pan in your preheated oven and bake for 25-30 minutes. The edges should turn golden brown. A toothpick inserted in the center should come out clean. 2. Once baked, take the pan out of the oven. Allow the bars to cool in the pan for about 10 minutes. If you used parchment paper, lift the bars out and place them on a wire rack to cool completely. Then, cut into squares or rectangles. To make the best cookie bars, start with the right dough. The dough should be thick and slightly crumbly. If it feels too wet, add a little more flour. If it feels too dry, you may need more butter. Mixing is key, too. Avoid overmixing after adding the dry ingredients. Stir just until combined. This helps keep the bars soft and chewy. A little decoration goes a long way. For a festive touch, arrange your cookie bars on a bright platter. Dust the tops lightly with powdered sugar for a snowy look. You can also add fun garnishes. Use fresh holly leaves or colorful candy canes. These small touches make your cookie bars stand out at any holiday gathering! Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps create a smoother batter and better texture in the final product. Don’t Overmix the Dough: Mix the wet and dry ingredients just until combined. Overmixing can lead to tough cookie bars, so be gentle when folding in the add-ins. Customize Your Add-Ins: Feel free to swap out the cranberries and nuts for your favorite dried fruits or nuts. This recipe is versatile and can be adjusted to your taste preferences! Check for Doneness: Ovens can vary, so start checking for doneness at the 25-minute mark. The edges should be golden brown, and a toothpick inserted in the center should come out clean. {{image_4}} You can easily change the taste of your Christmas cookie bars. Adding peppermint extract gives a fresh twist. Just use about 1 teaspoon for a nice minty flavor. It pairs well with chocolate. You can switch out the white chocolate chips for dark chocolate chips. Dark chocolate adds richness and depth. If you like nuts, try using different types. Almonds or hazelnuts can make your bars unique. Many people want options that fit their needs. For gluten-free cookie bars, you can swap all-purpose flour for a gluten-free blend. Make sure the blend contains xanthan gum for the best texture. If you need a vegan option, replace eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about five minutes to thicken. For butter, use coconut oil or vegan butter. These changes let everyone enjoy your festive treat! After baking, let your cookie bars cool on a wire rack. This helps air circulate around them. It stops the bars from getting soggy on the bottom. Cooling on a rack takes about 30 minutes, which is perfect for letting them set. For the best storage, place your cookie bars in an airtight container. Wrap them in plastic wrap first for extra protection. You can store them at room temperature for up to five days. If you keep them in the fridge, they can last for about a week. Just make sure to let them come to room temp before serving. To freeze your cookie bars, first let them cool completely. Cut them into squares or rectangles. Place the pieces in a single layer on a baking sheet. Freeze them for about two hours. After that, move them to a freezer bag or container. They can stay frozen for up to three months. When you’re ready to eat, just take them out and let them defrost at room temperature for about 30 minutes. Yes, you can make these cookie bars ahead of time. Simply bake them and let them cool. Store them in an airtight container for up to five days. This helps the flavors blend well. To cut the bars evenly, first cool them completely. Use a sharp knife for clean cuts. You can also run the knife under hot water before cutting. This method helps prevent sticking. I recommend using dried cranberries for the best texture and sweetness. Fresh fruit can add moisture, making the bars soggy. If you want to experiment, try using small amounts of dried fruit. To keep the cookie bars moist, don't overbake them. Check for doneness a few minutes early. Also, using room temperature ingredients helps create a softer texture. Yes, you can easily make these bars nut-free. Just omit the nuts or replace them with seeds like sunflower seeds or pumpkin seeds. They add crunch and flavor without the allergens. Now you know how to make delicious cookie bars. We covered the key ingredients, step-by-step mixing, and baking processes. You learned tips for perfecting your bars and fun decoration ideas. We also discussed variations to suit different tastes and dietary needs. Proper cooling and storage will keep your treats fresh. Finally, I answered common questions to help you succeed. Enjoy baking and sharing these tasty cookie bars with friends!

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Get ready to indulge in the magic of the season with my easy Christmas Cookie Bars! These festive and flavorful treats combine rich butter, warm spices, and delicious mix-ins like white chocolate and dried cranberries. Whether you’re a baking novice or a pro, I’ll guide you step-by-step to create a delightful dessert that brings holiday cheer. Let’s dive into how to whip up these must-try cookie bars!

Why I Love This Recipe

  1. Festive Flavors: This recipe combines traditional holiday spices like cinnamon and nutmeg with sweet white chocolate and tangy cranberries, making each bite a festive delight.
  2. Easy to Make: With simple mixing and baking steps, these cookie bars are perfect for bakers of all skill levels, allowing you to spread holiday cheer with minimal effort.
  3. Perfect for Sharing: These bars cut easily into uniform pieces, making them ideal for holiday gatherings, parties, or as gifts for friends and family.
  4. Customizable: You can easily swap out the nuts or add other festive ingredients like orange zest or different types of chocolate, allowing you to make them your own!

Ingredients

List of Key Ingredients

– 1 cup unsalted butter, softened to room temperature

– 1 cup packed brown sugar

– 1/2 cup granulated sugar

– 2 large eggs, at room temperature

– 1 teaspoon pure vanilla extract

– 3 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1 cup white chocolate chips

– 1 cup dried cranberries

– 1/2 cup chopped pecans or walnuts

When I make these Christmas cookie bars, I focus on quality. The unsalted butter adds creaminess, while both sugars give a sweet depth. Use fresh eggs for the best texture. Vanilla extract enhances the flavor and makes it warm.

For the dry mix, all-purpose flour is key. It creates the right structure. Baking powder helps the bars rise. Salt balances the sweetness. Cinnamon and nutmeg bring that festive spice.

The best part? The mix-ins! White chocolate chips add a sweet touch. Dried cranberries give a tangy bite. Chopped nuts add crunch and richness. You can mix and match the nuts if you like.

Gather these ingredients before starting. This will make your baking process smooth and fun!

Step-by-Step Instructions

Preparation and Mixing

1. Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan. You can grease it with butter or use parchment paper for easy removal.

2. In a large bowl, mix 1 cup of softened unsalted butter with 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Use an electric mixer to cream them on medium speed. Do this for 2-3 minutes until the mix is fluffy.

3. Add 2 large eggs, one at a time. Mix well after each egg. Stir in 1 teaspoon of pure vanilla extract until everything blends well.

Combining Dry Ingredients

1. In a different bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. This helps to mix all the dry ingredients evenly.

Forming the Cookie Bars

1. Gradually add the dry mix to the wet mix in your large bowl. Use low speed on your mixer. Mix just until combined; don’t overmix. The dough should feel thick and slightly crumbly.

2. Gently fold in 1 cup of white chocolate chips, 1 cup of dried cranberries, and 1/2 cup of chopped pecans or walnuts. Use a spatula to evenly distribute the mix-ins.

3. Transfer the cookie dough into your prepared baking pan. Press the dough into an even layer with your spatula, smoothing the top for a uniform finish.

Baking Process

1. Place the pan in your preheated oven and bake for 25-30 minutes. The edges should turn golden brown. A toothpick inserted in the center should come out clean.

2. Once baked, take the pan out of the oven. Allow the bars to cool in the pan for about 10 minutes. If you used parchment paper, lift the bars out and place them on a wire rack to cool completely. Then, cut into squares or rectangles.

Tips & Tricks

Perfecting the Cookie Bars

To make the best cookie bars, start with the right dough. The dough should be thick and slightly crumbly. If it feels too wet, add a little more flour. If it feels too dry, you may need more butter.

Mixing is key, too. Avoid overmixing after adding the dry ingredients. Stir just until combined. This helps keep the bars soft and chewy.

Decorating Ideas

A little decoration goes a long way. For a festive touch, arrange your cookie bars on a bright platter. Dust the tops lightly with powdered sugar for a snowy look.

You can also add fun garnishes. Use fresh holly leaves or colorful candy canes. These small touches make your cookie bars stand out at any holiday gathering!

Pro Tips

  1. Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps create a smoother batter and better texture in the final product.
  2. Don’t Overmix the Dough: Mix the wet and dry ingredients just until combined. Overmixing can lead to tough cookie bars, so be gentle when folding in the add-ins.
  3. Customize Your Add-Ins: Feel free to swap out the cranberries and nuts for your favorite dried fruits or nuts. This recipe is versatile and can be adjusted to your taste preferences!
  4. Check for Doneness: Ovens can vary, so start checking for doneness at the 25-minute mark. The edges should be golden brown, and a toothpick inserted in the center should come out clean.

Variations

Flavor Alternatives

You can easily change the taste of your Christmas cookie bars. Adding peppermint extract gives a fresh twist. Just use about 1 teaspoon for a nice minty flavor. It pairs well with chocolate. You can switch out the white chocolate chips for dark chocolate chips. Dark chocolate adds richness and depth. If you like nuts, try using different types. Almonds or hazelnuts can make your bars unique.

Dietary Adjustments

Many people want options that fit their needs. For gluten-free cookie bars, you can swap all-purpose flour for a gluten-free blend. Make sure the blend contains xanthan gum for the best texture. If you need a vegan option, replace eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about five minutes to thicken. For butter, use coconut oil or vegan butter. These changes let everyone enjoy your festive treat!

Storage Info

Proper Cooling Techniques

After baking, let your cookie bars cool on a wire rack. This helps air circulate around them. It stops the bars from getting soggy on the bottom. Cooling on a rack takes about 30 minutes, which is perfect for letting them set.

Storing Cookie Bars

For the best storage, place your cookie bars in an airtight container. Wrap them in plastic wrap first for extra protection. You can store them at room temperature for up to five days. If you keep them in the fridge, they can last for about a week. Just make sure to let them come to room temp before serving.

Freezing Tips

To freeze your cookie bars, first let them cool completely. Cut them into squares or rectangles. Place the pieces in a single layer on a baking sheet. Freeze them for about two hours. After that, move them to a freezer bag or container. They can stay frozen for up to three months. When you’re ready to eat, just take them out and let them defrost at room temperature for about 30 minutes.

FAQs

Can I make these cookie bars ahead of time?

Yes, you can make these cookie bars ahead of time. Simply bake them and let them cool. Store them in an airtight container for up to five days. This helps the flavors blend well.

What’s the best way to cut the bars?

To cut the bars evenly, first cool them completely. Use a sharp knife for clean cuts. You can also run the knife under hot water before cutting. This method helps prevent sticking.

Can I use fresh fruit instead of dried cranberries?

I recommend using dried cranberries for the best texture and sweetness. Fresh fruit can add moisture, making the bars soggy. If you want to experiment, try using small amounts of dried fruit.

How do I prevent the cookie bars from being too dry?

To keep the cookie bars moist, don’t overbake them. Check for doneness a few minutes early. Also, using room temperature ingredients helps create a softer texture.

Are there alternatives for sensitive dietary needs like nut-free options?

Yes, you can easily make these bars nut-free. Just omit the nuts or replace them with seeds like sunflower seeds or pumpkin seeds. They add crunch and flavor without the allergens.

Now you know how to make delicious cookie bars. We covered the key ingredients, step-by-step mixing, and baking processes. You learned tips for perfecting your bars and fun decoration ideas. We also discussed variations to suit different tastes and dietary needs. Proper cooling and storage will keep your treats fresh. Finally, I answered common questions to help you succeed. Enjoy baking and sharing these tasty cookie bars with friend

- 1 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 cup white chocolate chips - 1 cup dried cranberries - 1/2 cup chopped pecans or walnuts When I make these Christmas cookie bars, I focus on quality. The unsalted butter adds creaminess, while both sugars give a sweet depth. Use fresh eggs for the best texture. Vanilla extract enhances the flavor and makes it warm. For the dry mix, all-purpose flour is key. It creates the right structure. Baking powder helps the bars rise. Salt balances the sweetness. Cinnamon and nutmeg bring that festive spice. The best part? The mix-ins! White chocolate chips add a sweet touch. Dried cranberries give a tangy bite. Chopped nuts add crunch and richness. You can mix and match the nuts if you like. Gather these ingredients before starting. This will make your baking process smooth and fun! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan. You can grease it with butter or use parchment paper for easy removal. 2. In a large bowl, mix 1 cup of softened unsalted butter with 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Use an electric mixer to cream them on medium speed. Do this for 2-3 minutes until the mix is fluffy. 3. Add 2 large eggs, one at a time. Mix well after each egg. Stir in 1 teaspoon of pure vanilla extract until everything blends well. 1. In a different bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. This helps to mix all the dry ingredients evenly. 1. Gradually add the dry mix to the wet mix in your large bowl. Use low speed on your mixer. Mix just until combined; don’t overmix. The dough should feel thick and slightly crumbly. 2. Gently fold in 1 cup of white chocolate chips, 1 cup of dried cranberries, and 1/2 cup of chopped pecans or walnuts. Use a spatula to evenly distribute the mix-ins. 3. Transfer the cookie dough into your prepared baking pan. Press the dough into an even layer with your spatula, smoothing the top for a uniform finish. 1. Place the pan in your preheated oven and bake for 25-30 minutes. The edges should turn golden brown. A toothpick inserted in the center should come out clean. 2. Once baked, take the pan out of the oven. Allow the bars to cool in the pan for about 10 minutes. If you used parchment paper, lift the bars out and place them on a wire rack to cool completely. Then, cut into squares or rectangles. To make the best cookie bars, start with the right dough. The dough should be thick and slightly crumbly. If it feels too wet, add a little more flour. If it feels too dry, you may need more butter. Mixing is key, too. Avoid overmixing after adding the dry ingredients. Stir just until combined. This helps keep the bars soft and chewy. A little decoration goes a long way. For a festive touch, arrange your cookie bars on a bright platter. Dust the tops lightly with powdered sugar for a snowy look. You can also add fun garnishes. Use fresh holly leaves or colorful candy canes. These small touches make your cookie bars stand out at any holiday gathering! Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps create a smoother batter and better texture in the final product. Don’t Overmix the Dough: Mix the wet and dry ingredients just until combined. Overmixing can lead to tough cookie bars, so be gentle when folding in the add-ins. Customize Your Add-Ins: Feel free to swap out the cranberries and nuts for your favorite dried fruits or nuts. This recipe is versatile and can be adjusted to your taste preferences! Check for Doneness: Ovens can vary, so start checking for doneness at the 25-minute mark. The edges should be golden brown, and a toothpick inserted in the center should come out clean. {{image_4}} You can easily change the taste of your Christmas cookie bars. Adding peppermint extract gives a fresh twist. Just use about 1 teaspoon for a nice minty flavor. It pairs well with chocolate. You can switch out the white chocolate chips for dark chocolate chips. Dark chocolate adds richness and depth. If you like nuts, try using different types. Almonds or hazelnuts can make your bars unique. Many people want options that fit their needs. For gluten-free cookie bars, you can swap all-purpose flour for a gluten-free blend. Make sure the blend contains xanthan gum for the best texture. If you need a vegan option, replace eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about five minutes to thicken. For butter, use coconut oil or vegan butter. These changes let everyone enjoy your festive treat! After baking, let your cookie bars cool on a wire rack. This helps air circulate around them. It stops the bars from getting soggy on the bottom. Cooling on a rack takes about 30 minutes, which is perfect for letting them set. For the best storage, place your cookie bars in an airtight container. Wrap them in plastic wrap first for extra protection. You can store them at room temperature for up to five days. If you keep them in the fridge, they can last for about a week. Just make sure to let them come to room temp before serving. To freeze your cookie bars, first let them cool completely. Cut them into squares or rectangles. Place the pieces in a single layer on a baking sheet. Freeze them for about two hours. After that, move them to a freezer bag or container. They can stay frozen for up to three months. When you’re ready to eat, just take them out and let them defrost at room temperature for about 30 minutes. Yes, you can make these cookie bars ahead of time. Simply bake them and let them cool. Store them in an airtight container for up to five days. This helps the flavors blend well. To cut the bars evenly, first cool them completely. Use a sharp knife for clean cuts. You can also run the knife under hot water before cutting. This method helps prevent sticking. I recommend using dried cranberries for the best texture and sweetness. Fresh fruit can add moisture, making the bars soggy. If you want to experiment, try using small amounts of dried fruit. To keep the cookie bars moist, don't overbake them. Check for doneness a few minutes early. Also, using room temperature ingredients helps create a softer texture. Yes, you can easily make these bars nut-free. Just omit the nuts or replace them with seeds like sunflower seeds or pumpkin seeds. They add crunch and flavor without the allergens. Now you know how to make delicious cookie bars. We covered the key ingredients, step-by-step mixing, and baking processes. You learned tips for perfecting your bars and fun decoration ideas. We also discussed variations to suit different tastes and dietary needs. Proper cooling and storage will keep your treats fresh. Finally, I answered common questions to help you succeed. Enjoy baking and sharing these tasty cookie bars with friends!

Festive Christmas Cookie Bars

Delicious cookie bars perfect for the holiday season, packed with white chocolate, cranberries, and nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • 1 2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 cup white chocolate chips
  • 1 cup dried cranberries
  • 1 2 cup chopped pecans or walnuts

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Using an electric mixer, cream these ingredients together on medium speed until the mixture is smooth and fluffy, about 2-3 minutes.
  • Add the eggs to the bowl one at a time, mixing well after each addition. Stir in the pure vanilla extract until fully incorporated.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg to ensure the dry ingredients are well combined.
  • Gradually add the dry mixture to the wet ingredients in the large mixing bowl, mixing on low speed just until combined. Be careful not to overmix; the dough should be thick and slightly crumbly.
  • Gently fold in the white chocolate chips, dried cranberries, and chopped nuts with a spatula, making sure they are evenly distributed throughout the dough.
  • Transfer the cookie dough into the prepared baking pan, using a spatula to press the dough into an even layer. Smooth the top to create a uniform surface.
  • Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, remove the pan from the oven and allow the bars to cool in the pan for about 10 minutes. Then, carefully lift them out using the parchment paper (if used) and place on a wire rack to cool completely before cutting into square or rectangular bars.

Notes

For a festive touch, arrange the cookie bars on a vibrant holiday platter. Lightly dust the tops with powdered sugar for a snowy effect and consider garnishing the platter with fresh holly leaves or fun candy canes for added cheer!
Keyword bars, Christmas, cookies, dessert

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