Christmas Shortbread Cookie Bars
A crisp, buttery square loaded with festive cheer—Christmas Shortbread Cookie Bars bring classic holiday baking to your kitchen in one simple recipe. These easy dessert bars are anything but ordinary, perfect for cookie exchange parties or cozy nights by the fire.
Ingredients
- 2 cups all-purpose flour King Arthur or Bob’s Red Mill
- 1/2 cup granulated sugar plus extra for sprinkling
- 1 cup unsalted butter room temperature (Land O Lakes recommended)
- 1 tsp pure vanilla extract Nielsen-Massey if you like rich flavor
- 1/4 tsp fine sea salt Diamond Crystal
- colored sanding sugar or mini festive sprinkles Optional
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving a 1-inch overhang on two sides—this makes pulling out the bars a breeze.
- In a stand mixer fitted with a paddle attachment (or using a handheld mixer), beat the butter and 1/2 cup sugar on medium speed until pale and fluffy, about 2–3 minutes.
- Scrape down the bowl, then add vanilla extract and sea salt. Mix briefly until combined.
- Lower the mixer speed and slowly add flour. Stop mixing when you see no streaks; don’t overwork or the Bars risk getting tough.
- Dump the dough into your prepared pan. Use an angled spatula or the bottom of a glass dipped in sugar to press it evenly.
- Lightly brush the top with a bit of water, then scatter colored sanding sugar or sprinkles. Cover and chill for at least 15 minutes—this helps the Bars hold their shape.
- Slide into the oven and bake 20–25 minutes, or until edges just turn golden. The center may look pale, but it will firm up as it cools.
- Let the pan rest on a rack for 10 minutes, then use the parchment overhang to lift your delicate slab out. Transfer to a cutting board and, while still warm, slice into 16 squares (or get creative with wedges).
- Let the bars cool completely before packing or serving.
Notes
Keep bars in an airtight container at room temperature for up to 5 days, or refrigerate for 7 days to prolong freshness. For longer storage, freeze bars for up to 3 months—wrap each stack in plastic wrap, then tuck into a freezer bag.
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