There’s nothing quite like the smell of vanilla bean and butter wafting through the house during the holidays. These Christmas Vanilla Bean Sugar Cookie Bars with Sprinkles have been my go-to treat for years, ever since my grandma first showed me how to make them when I was little. Trust me, they’re way better than regular sugar cookies! The secret? Real vanilla bean paste gives them this incredible depth of flavor, while the sprinkles add that festive pop of color we all love. They bake up soft and chewy in the center with just the right crispness around the edges. Perfect for cookie exchanges, neighbor gifts, or just sneaking bites when no one’s looking!
Why You’ll Love These Christmas Vanilla Bean Sugar Cookie Bars with Sprinkles
These aren’t just any holiday treats; they’re practically magic in bar form! Here’s why they’ve become my absolute favorite:
- Easy as pie (but better): No rolling pins or cookie cutters needed, just mix, spread, and bake!
- Festive showstoppers: The rainbow sprinkles make them look like they came straight from Santa’s workshop.
- Vanilla bean heaven: That real vanilla flavor will have everyone asking for your secret.
- Perfect texture: Chewy centers with slightly crisp edges, the ideal sugar cookie experience.
- Gift-ready: Package them up pretty and watch friends’ eyes light up!
Ingredients for Christmas Vanilla Bean Sugar Cookie Bars with Sprinkles
Gathering the right ingredients is half the magic! Here’s exactly what you’ll need to make these holiday treats shine:
- 1 cup unsalted butter: Softened to room temperature (this makes all the difference in getting that perfect creamy texture, don’t rush it!)
- 1 cup granulated sugar: Plain white sugar works best here for that classic sugar cookie taste
- 1 large egg: Straight from the fridge is fine, it’ll warm up as you mix
- 2 tsp vanilla bean paste: My secret weapon! The little black specks make these extra special. In a pinch, pure vanilla extract works too, but you’ll miss that beautiful speckled look
- 2 1/2 cups all-purpose flour: Spoon and level it, don’t scoop directly from the bag or you’ll pack in too much
- 1/2 tsp baking powder: Just enough lift without making them cakey
- 1/2 tsp salt: Balances all that sweetness perfectly
- 1/2 cup rainbow sprinkles: Go for the long “jimmies” style, they hold their color better than tiny nonpareils during baking. Plus extra for that festive finish on top!
Pro tip: If you’re feeling extra festive, swap half the sprinkles for holiday-themed ones; those little red and green stars make me so happy every time I bake these!
Equipment You’ll Need
Let’s keep this simple, you probably already have most of these in your kitchen! Here’s what you’ll need to whip up these festive bars:
- 8×8-inch baking pan: My go-to for perfect thickness
- Parchment paper: For easy lifting and cleanup
- Mixing bowls: One for dry, one for wet ingredients
- Hand mixer or stand mixer: Makes creaming butter a breeze
- Spatula: For scraping every last bit of that delicious dough
- Whisk: To blend those dry ingredients evenly
See? Nothing fancy, just the basics to make magic happen!
How to Make Christmas Vanilla Bean Sugar Cookie Bars with Sprinkles
Okay, let’s get baking! I’ve made these dozens of times, and I’ll walk you through each step so yours turn out perfect. The secret is in the details, like how long you cream the butter and when to add those precious sprinkles. Ready? Let’s go!
Step 1: Prep the Pan and Oven
First things first, preheat that oven to 350°F. While it’s warming up, grab your 8×8-inch pan and line it with parchment paper. Here’s my trick: leave some overhang on two sides so you can lift the whole batch out later like a pro! No sticking, no crumbling, just perfect bars ready to slice.
Step 2: Cream Butter and Sugar
Now for the fun part! In your mixing bowl, combine the softened butter and sugar. This is where the magic starts. You want to beat them together for a full 2 minutes until they’re light, fluffy, and almost white in color. I like to set a timer because it’s easy to under-mix. Those tiny air pockets you’re creating will give your bars that dreamy texture!
Step 3: Add Wet Ingredients
Next, crack in that egg and add your vanilla bean paste (or extract). Mix just until everything’s fully combined, about 30 seconds should do it. Can you smell that heavenly vanilla scent already? I always take a deep breath at this point; it smells like Christmas morning!
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, and salt. This ensures everything gets evenly distributed. Now, gradually add the dry ingredients to your butter mixture, mixing on low speed just until combined. Don’t overmix here; a few flour streaks are okay! They’ll disappear when we fold in the sprinkles.
Step 5: Fold in Sprinkles
Here comes the festive part! Gently fold in your sprinkles with a spatula. Be careful not to overmix, or the colors might bleed. I like to save a tablespoon of sprinkles to press into the top before baking,which makes them extra pretty!
Step 6: Bake and Cool
Spread your dough evenly in the prepared pan (it’ll be thick, that’s normal!) and pop it in the oven for 25-30 minutes. You’ll know they’re done when the edges turn golden, but the center still looks slightly soft. Resist the urge to cut them right away! Let them cool completely in the pan, about an hour, for clean slices. Trust me, the wait is worth it!
Tips for Perfect Christmas Vanilla Bean Sugar Cookie Bars with Sprinkles
After making these bars more times than I can count, I’ve picked up some foolproof tricks to guarantee perfection every time:
- Butter temperature matters: Too cold and it won’t cream properly, too warm and your bars will spread. It should leave a slight indent when pressed.
- Watch those sprinkles: Use quality jimmies-style sprinkles; cheaper ones tend to bleed color when baked.
- The toothpick test: Check a few minutes early; you want moist crumbs, not wet batter.
- Cool completely: I know it’s hard to wait, but cutting warm bars leads to crumbly messes.
- Storage secret: Layer parchment between bars in your container to prevent sticking.
Bonus holiday hack: For extra festive flair, press additional sprinkles into the top right after baking while the surface is still slightly tacky!
Variations for Christmas Vanilla Bean Sugar Cookie Bars with Sprinkles
Oh, the fun you can have with this recipe! While I adore the classic version, sometimes I like to mix things up for different holiday occasions. Here are my favorite twists that still keep that magical vanilla bean flavor at the heart of everything:
- Vanilla-almond dream: Swap half the vanilla bean paste for almond extract; it adds this incredible warmth that pairs beautifully with the sprinkles.
- Holiday color explosion: Use themed sprinkles, red and green for Christmas, pastels for Easter, or school colors for bake sales!
- Chocolate chip surprise: Fold in mini chocolate chips along with (or instead of) the sprinkles for a cookies-and-cream effect.
- Peppermint perfection: Add 1/4 tsp peppermint extract with the vanilla and top with crushed candy canes after baking.
- Lemon zest twist: Grate in the zest of one lemon for a bright, citrusy flavor that cuts the sweetness.
The best part? These all start with the same amazing base recipe. Just pick your favorite variation and watch how it transforms these already incredible bars into something new and exciting! If you’re looking for more holiday baking inspiration, check out some great ideas over at Family Tastes.
Serving and Storing Christmas Vanilla Bean Sugar Cookie Bars with Sprinkles
Now comes my favorite part, enjoying these gorgeous bars! They’re perfect straight from the pan (once cooled, of course), but here’s how I like to serve and store them for maximum holiday cheer:
Serving ideas that always impress:
- Dust with powdered sugar right before serving for a snowy winter look
- Add a fresh sprinkle of shower on top, the colors pop against the vanilla-speckled surface
- Pair with hot cocoa or peppermint tea for the ultimate cozy treat
- Stack them in a pretty holiday tin with parchment between layers
Keeping them fresh: These bars stay delicious for up to 5 days when stored properly. My method? Airtight container at room temperature with a sheet of parchment between layers. The sprinkles will stay crisp, and that vanilla flavor actually gets better after a day!
Gift-giving magic: These make my go-to holiday gift because they travel well and everyone adores them. Try these presentation ideas:
- Tie stacks with festive ribbon and a holiday tag
- Package in clear cellophane bags with a candy cane garnish
- Arrange in a decorative holiday tin with tissue paper
- Deliver with a handwritten recipe card, I’ve made many friends this way!
Pro tip: If you’re gifting them, bake a day ahead so the flavors have time to develop fully. That vanilla bean paste really sings after 24 hours!
Nutritional Information
Let’s be real, we’re not eating cookie bars for their health benefits! But I know some folks like to keep track, so here’s the scoop on what’s in each delicious square. Remember, these numbers are estimates and can vary based on your specific ingredients and sprinkle choices!
Per bar (based on cutting into 16 squares):
- Calories: 180
- Total Fat: 8g (5g saturated)
- Cholesterol: 30mg
- Sodium: 85mg
- Total Carbohydrates: 25g
- Sugars: 12g (that’s the good stuff!)
- Protein: 2g
A little nutrition pro tip from my kitchen to yours: If you want to lighten things up slightly without sacrificing flavor, you can reduce the sugar to 3/4 cup, I’ve done this before when baking for my grandma who watches her sugar intake, and they’re still plenty sweet with all that vanilla bean goodness! For more sweet ideas, check out the Desserts category.
FAQs About Christmas Vanilla Bean Sugar Cookie Bars with Sprinkles
I get asked about these cookie bars all the time, especially during the holidays! Here are answers to the questions that pop up most often in my kitchen (and inbox!).
Can I use vanilla extract instead of vanilla bean paste?
Absolutely! While vanilla bean paste gives that gorgeous speckled look and deeper flavor, pure vanilla extract works in a pinch. Use the same amount, 2 teaspoons, but expect a slightly different (though still delicious) taste. My trick? If using extract, bump it up to 2 1/2 teaspoons to really make that vanilla flavor sing!
How do I prevent sprinkles from bleeding?
Oh, I’ve learned this the hard way! First, always use Jimmy ‘s-style sprinkles, those long, skinny ones hold their color better than tiny round nonpareils. Second, fold them in gently at the very end, no electric mixer here! And third, bake just until the edges are golden. Overbaking can make colors run. Trust me, following these steps keeps your bars looking as festive as they taste! If you like festive baking, you might enjoy the Christmas Frosted Sugar Cookie Ornaments Recipe.
You bet! These freeze beautifully for up to 3 months. Here’s how I do it: Cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Thaw overnight in the fridge or at room temperature for a few hours before serving. Pro tip: Add fresh sprinkles after thawing for that just-baked festive look!
Why did my bars turn out cakey instead of chewy?
Ah, this usually happens if you overmixed the batter or measured the flour incorrectly. Remember to spoon and level your flour; packing it down adds too much. Also, mix just until combined after adding dry ingredients. And don’t overbake! That slightly soft center when you pull them out is what gives that perfect chew. For other chewy treats, look at Ultimate Crumble Cookie Recipe.
Can I double this recipe?
Of course! Double all ingredients and use a 9×13-inch pan instead. You’ll need to bake them a bit longer; start checking at 30 minutes. The edges should be golden and the center just set. I make double batches all December long for gifting; they disappear fast!
Final Thoughts
There you have it, my all-time favorite holiday treat that never fails to bring smiles! These Christmas Vanilla Bean Sugar Cookie Bars with Sprinkles hold a special place in my heart (and my recipe box). Every time I make them, I remember standing on a stool in Grandma’s kitchen, watching her measure out that precious vanilla bean paste with such care. Now it’s your turn to create those sweet memories!
I can’t wait for you to try this recipe. That first bite of buttery vanilla goodness with all those festive sprinkles is pure magic. And hey, if you do make them (which you totally should), I’d love to hear how they turned out! Tag me in your photos or leave a comment about your baking adventure. Did you stick with the classic version or try one of the fun variations? Whatever you choose, I just know your kitchen is about to smell absolutely heavenly.
Happy baking, my friend. May your holiday season be as sweet and colorful as these cookie bars!
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“7 Magical Christmas Vanilla Bean Sugar Cookie Bars with Sprinkles”
- Total Time: 35 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Soft and chewy vanilla bean sugar cookie bars packed with festive sprinkles. Perfect for holiday baking and gifting.
Ingredients
- 1 cup unsalted butter: softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla bean paste: or pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup rainbow sprinkles: plus extra for topping
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Cream the butter and sugar together until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla bean paste until fully combined.
- Whisk the flour, baking powder, and salt in a separate bowl. Gradually mix into the wet ingredients.
- Fold in the sprinkles, then spread the dough evenly into the prepared pan.
- Bake for 25-30 minutes, until edges are golden but the center is still slightly soft.
- Cool completely before slicing into squares. Top with extra sprinkles if desired.
Notes
- Store in an airtight container for up to 5 days.
- Use gel food coloring to tint the dough for a festive look.
- For crispier edges, bake 2-3 minutes longer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg