Nothing says the holidays quite like a pan of soft buttery cookie bars studded with festive holiday colours. These easy cookie bars made with Pillsbury Christmas Sugar Cookies and Cookie dough come together in minutes and bake up thick, chewy, and perfectly sweet, making them an ideal treat for cookie exchanges, holiday parties, classroom celebrations or cozy afternoon festive tea parties.
The best part? No mixing, chilling or fussing with multiple batches of cookies. Simply press the dough into the pan, top with the Christmas cookies and then bake until golden and ready to slice into festive bars that are guaranteed to disappear quickly.
Whether you're looking for a last-minute holiday dessert or a fun baking project to do with the kids or grandchildren, these Christmas Cookie Bars deliver all of the flavours of Christmas with a fraction of effort involved.
When I first saw this cookie idea on The Kitchen Magpie I knew that it was something I wanted to try for myself. Hers were Halloween ones, but I was a bit late for that and all the Halloween sugar cookies were gone, but the shelves were filling up with Christmas variations and so I thought why not.
Oh how I wish my grandchildren lived closer to me. I just know they would really love them. The ones who do live close I never seen and I don't really think that the ones who live further away will be coming over any time soon. I could freeze them I know, and I just might. Or I could give them to Eileen to share with her friends. I know they would really enjoy them, and who wouldn't!
These are cute and very easy to make. A plain cookie dough is pressed into the bottom of a quarter sheet pan. (13 by 9 inches) and then decorative sugar cookie dough slices are placed over the base at even intervals, making for a really cute and adorable bar cookie.
Easy to make and incredibly tasty. The combinations are endless, depending on what is available in your area. I may try to do a version from scratch, using homemade doughs for those who do not have the readymade versions in their shops.
In any case I was really pleased with how these came out. They would be perfect for inclusion in Christmas Cookie boxes, or for Children's Christmas parties, or even for tucking into lunchboxes in the run up to the holiday.
Easy to make, cute designs, and so much fun! I hope you will give them a go!
INGREDIENTS NEEDED
TO MAKE
🎄PILLSBURY CHRISTMAS COOKIE BARS🎄
Simple, simple, simple.
- 16 ounces (454g) Pillsbury cookie dough (Eat or bake)
- 1 package of 20 precut Pillsbury Christmas Sugar Cookie dough
- You will also need a quarter sheet pan (13 by 9 inches) with a lip
🎄NOTES ON INGREDIENTS🎄
Pillsbury Cookie Dough
This forms the base of the bars and comes in many flavours, already cut into cookies or in a tube ready to scoop out and press into the pan. Today I used two different ones. A double chocolate chip one and a peanut butter cookie one.
Pillsbury Christmas Sugar Cookie Dough
This comes ready cut and in many types. Santas, snowmen, reindeer, Christmas trees, etc. Today I used snowmen with the chocolate chip dough and reindeer with the peanut butter cookie dough.
If you are overseas you may not be able to make these as I know the Pillsbury doughs are not readily available. You can still make a base with plain cookie dough and then make some sugar cookie cut outs to put on top, decorating them with sprinkles, etc. They will still be fun, pretty and delicious!
HOW TO MAKE
🎄PILLSBURY CHRISTMAS COOKIE BARS🎄
Nothing could really be easier.
- Preheat the oven to 350*F/180*C/gas mark 4. Line the cookie sheet with baking parchment. (This makes it easier to remove the baked bars.)
- Open your cookie dough base package. Place the dough (mine was cut into cookies already) evenly spaced over the lined baking sheet and press it out in an even layer to cover the cookie sheet completely, pressing it right into the edges and leaving no gaps. (You can use the bottom of a metal measuring cup to really make sure you get a smooth finish right into the edges.)
- Take the individual cookie cuts and place them evenly spaced over the dough in five rows of four cookies each, leaving space between each one. (Don't put them too close together, you want the sugar cookies not to run into each other.)
- Chill in the refrigerator for 15 to 20 minutes. (I didn't do this and had no problem.)
- Pop the chilled cookie sheet into the oven and bake for 18 to 20 minutes, until the dough is set and turning crisp around the edges and has started to pull away a bit. (They may still look a bit soft in the center, but they will firm up as they cool.)
- Leave to cool completely before cutting into bars to serve, making sure there is one sugar cookie in the center of each bar. (I used a pizza cutter.)
- Store in layers with waxed paper between them in an airtight container for up to 5 days, or freeze for longer storage.
🎄HINTS AND TIPS FOR SUCCESS🎄
Use parchment paper for easy removal
Lining your baking pan with baking parchment leaving a bit of an overhang makes for easy removal of the bars. Remove in one piece and cut after.
Don't overwork the dough
Press the cookie dough gently and evenly into the pan. Overhandling can make the bars slightly dense.
Watch the baking time carefully
The bars are ready when the edges are lightly golden and the center appears just set. They may look slightly underbaked in the middle, but they'll continue to firm up as they cool.
Let them cool completely before removing from the pan and cutting
It can be tempting to dig in right away, but allowing the bars to cool fully helps them to set properly and makes for clean slices.
Use a sharp knife for perfect squares
I actually used a pizza cutter which worked really well. (Mine is really sharp.) Wipe the knife or cutter between the cuts to keep the layers looking neat and bakery worthy.
Cutsomize with festive toppings
Sprinkles, tiny candie3s, crushed cookies, mini chocolate chips, silver dragees, all make these bars more fun and festive. Just don't go over the top and hide those pretty sugar cookies beneath a ton of extras. You still want to be able to see them. Sparkling clear sanding sugar really gives them a festive look.
Don't overcrowd the pan
In other words, don't add too many extras
🎄FREQUENTLY ASKED QUESTIONS🎄
CAN I USE A DIFFERENT KIND OF PILLSBURY COOKIE DOUGH?
You can use any type of doughs for the base that are available, as well as for the sugar cookies. Check out what your store has available and go with it! Fun, fun, fun!!
DO I NEED TO CHILL THE DOUGH BEFORE BAKING?
Not really, they will work fine without chilling the dough. As the dough comes out of the refrigerator in the first place, I don't think it's really necessary. (In all transparency, I did not chill them.)
CAN I MAKE THESE AHEAD OF TIME?
These can be baked a day or two in advance and stores in an airtight container until you're ready to serve them.
HOW SHOULD I STORE LEFTOVER COOKIE BARS?
Store them in an airtight container at room temperature for up to four days.
CAN I FREEZE THESE?
Yes, once completely cooled, wrap the bars well, label and date. You can freeze for up to three months. Thaw at room temperature before serving.
CAN I ADD EXTRA MIX INS?
Sure. You can add sprinkles, chocolate chips (white or mint are nice), chopped candies, or festive candy pieces are all fun additions.
HOW DO I KNOE WHEN THE BARS ARE DONE?
The edges should be lightly golden and the center set. They will firm up as they cool so don't overbake. The time allotted should be just right.
A FEW OTHER
🎄CHRISTMAS COOKIES & BAKES TO ENJOY🎄
Here are a few other cookies I like to bake for the holidays. I know Christmas is still a bit away but I always like to start early so that I don't have so much to do at the end of the time. That way I am not so rushed.
RASPBERRY THUMBPRINTS - It wouldn't be Christmas without a few of these on the cookie tray. They have a short buttery texture which is perfectly set off by the dollop of raspberry jam in the middle. I like to give them a sweet drizzle glaze to dress them up
WHIPPED SHORTBREADS - These always turn out perfectly with no faffing about or trouble. Easy peasy lemon squeasy as they say. Simply beat everything together, drop on the pan, decorate with a bit of cherry or some sprinkles and bake. These are the easiest and tastiest shortbread cookies you could ever make.
Pin this delicious recipe to your Christmas Baking, Holiday, or Cookie recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: makes 20 cookie bars
Viral Pillsbury Christmas Cookie Bars
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
These are so simple to make and so cute. A great addition to the Christmas Cookie tray.
Ingredients
- 16 ounces (454g) Pillsbury cookie dough (Eat or bake)
- 1 package of 20 precut Pillsbury Christmas Sugar Cookie dough
- You will also need a quarter sheet pan (13 by 9 inches) with a lip
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Line the cookie sheet with baking parchment.
- Open your cookie dough base package. Place the dough (mine was cut into cookies already) evenly spaced over the lined baking sheet and press it out in an even layer to cover the cookie sheet completely, pressing it right into the edges and leaving no gaps.
- Take the individual cookie cuts and place them evenly spaced over the dough in five rows of four cookies each, leaving space between each one.
- Chill in the refrigerator for 15 to 20 minutes.
- Pop the chilled cookie sheet into the oven and bake for 18 to 20 minutes, until the dough is set and turning crisp around the edges and has started to pull away a bit.
- Leave to cool completely before cutting into bars to serve, making sure there is one sugar cookie in the center of each bar.
- Store in layers with waxed paper between them in an airtight container for up to 5 days, or freeze for longer storage.
Notes
I made two batches. One using double chocolate cookie dough for the base and snowmen sugar cookies on top. The other one I used Reeses peanut butter cookie dough for the base and topped with reindeer sugar cookies.
You can vary this according to whatever cookie dough you use.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
When my youngest lad was a child, he loved for me to buy him the frozen toaster Strudels you could buy at the grocery store. He was a very finicky eater, and there was not a lot that he liked to eat really.
He would go on binges and one week all he would eat was hotdogs . . . the next it might be pizza . . . or mashed potatoes.
There were times I really worried he would be too skinny or never eat normally . . . and so when he wanted something like the toaster strudels, I would get them for him because at least he was eating something.
Those things are kind of expensive though . . . especially when you have five children, and they're full of preservatives and all sorts. Not ideal. He liked toast, but it could only be a certain colour . . . not too dark, or too light. It was hit and miss.
He did like cinnamon toast though . . . but that can be really sugary.
I ended up coming up with this version of cinnamon toast that is not too loaded with sugar and actually tastes pretty much like cinnamon rolls. AND . . . it's so super easy to do! He love, love, LOVED it.
You just butter a slice of bread with softened butter on both sides, sprinkle with powdered cinnamon and then toast/grill it in a nonstick skillet . . . until the bread is all toasty and golden . . . crisp even, especially at the edges, but the insides are soft and warm, just like a cinnamon roll.
I added a simple powdered sugar glaze for just a hint of sweetness, without going over the top. It is entirely optional. Sometimes I add it and sometimes I don't.
The end result however, icing or not, is something that tastes deliciously similar to a cinnamon roll without all the time and faffing about involved! Plus if you are making it for children, you get to control the sugar in it, if any! I call that a win!
INGREDIENTS NEEDED
TO MAKE
🤎CINNAMON ROLL TOAST🤎
There is nothing too out of the ordinary required here. Simple ingredients put together in a simple and delicious way.
For the Toast:
- 2 thick slices of your favorite bread (Raisin bread is particularly nice!)
- 1 TBS softened butter
- 1 tsp cinnamon
For the glaze:
- ½ cup icing sugar
- ½ TBS water
- 1/8 tsp vanilla
🤎NOTES ON INGREDIENTS🤎
Thick sliced bread
This is the whole base for this recipe. Choose a good one. I like Cinnamon raisin, but white is great, as are many other kinds of bread. Use what you like to eat.
Softened butter
This is what helps the bread to toast in the skillet, lending an authentic buttery finish.
Ground cinnamon
This is the star of the show, and where this toast gets all it's flavour.
FOR THE OPTIONAL GLAZE
Icing sugar
Also called confectioner's or powdered sugar, this forms the base of the glaze.
Vanilla
This gives a touch of rich flavour to the glaze giving it a more authentic cinnamon roll taste
Water
This is what gives the glaze it's drizzle consistency. Be sure not to use too much. You want a glaze that drizzles easily but that is not water. You could also use milk if you would rather.
HOW TO MAKE
🤎CINNAMON ROLL TOAST🤎
A very simple make.
- Spread both sides of the bread with the softened butter and then sprinkle evenly with the cinnamon. (No sugar needed. Just cinnamon.)
- Heat a non-stick skillet over medium heat. (It should be hot enough that you can just barely hold the palm of your hand over it, but not red hot.)
- When hot put the bread in and brown on both sides. When done, remove to a plate. (Don't be in a rush.)
- Whisk together the icing sugar, water and vanilla until smooth and drizzle over the top of the hot toast. (Totally optional but very nice.)
- Serve warm.
🤎HINTS & TIPS FOR SUCCESS🤎
Use thick slices of bread
Thicker slices of bread hold up better in the toasting process, creating a toast that's crispy on the outside and tender in the middle.
Soften the butter first
Soft butter spreads much easier on the bread without risk of tearing.
Watch carefully while toasting
You can run the risk of it burning if you don't keep an eye on it. There is no sugar in the toast itself to burn, but the bread and the cinnamon can still burn if you are not careful. Don't be in a rush.
Serve warm
Cinnamon Roll Toast is at its absolute best served fresh from the skillet while it is still warm and fragrant.
Add a simple glaze
For an authentic cinnamon roll flavour experience, drizzle with a quick icing made from powdered sugar and a splash of milk.
🤎FREQUENTLY ASKED QUESTIONS🤎
WHAT TYPE OF BREAD IS BEST FOR THIS?
You can use any type of bread that you enjoy. I like cinnamon raisin bread, but thick white bread is another favourite. Having said that, you can use whole wheat, seeded, etc. There is no wrong.
DO I NEED TO USE BUTTER?
You could use margarine, but butter is really essential to give you a true cinnamon roll flavour. I just use regular salted butter. Steer clear of tub type butters and margarines as they often have water beaten into them which can make your toast soggy instead of crisp.
CAN THIS BE MADE AHEAD OF TIME?
I don't really recommend making this delicious toast ahead of time. Since it is so quick to make I don't really think that should be an issue.
CAN THIS BE MADE FOR A CROWD?
Yes, simply double or tripe the ingredients and use more than one skillet. Or you can use a large electric grill or grill pan to make multiple servings.
WHAT MAKES THIS TASTE LIKE A CINNAMON ROLL?
The combination of bread, butter and cinnamon, along with the optional sweet glaze create all the cozy flavours of a traditional cinnamon roll, but in a quick and easy toast form.
WHAT CAN I SERVE WITH THIS?
Whilst this is awfully tasty on it's own, it's also delicious served with fresh fruit, yogurt, crispy bacon, breakfast sausages or hot or cold drinks such as herbal tea, hot cocoa, regular tea and coffee, fruit juices or milk.
🤎A FEW MORE CINNAMON RECIPES TO ENJOY🤎
Who doesn't love cinnamon? Here are a few more favorites!
BEST BISQUICK CINNAMON ROLLS - Golden, fluffy, and generously swirled with cinnamon sugar, these Bisquick Cinnamon Rolls prove that delicious doesn't have to be complicated. Made with pantry staples and ready in a fraction of the time, they're the perfect sweet bake for busy mornings or cozy weekends.
CINNAMON SWIRL SOUR CREAM LOAF CAKE - With its rich sour cream crumb and generous swirl of cinnamon batter, this loaf cake is the perfect balance of comfort and indulgence. Easy to make and impossible to resist. perfect with a hot cup of tea or coffee, it's a simple yet irresistible treat for any time of the day.
Pin this delicious recipe to your Breakfast, Teatime, or Snack recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 2 servings
Cinnamon Roll Toast
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
This delicious and easy version of Cinnamon Toast is a real winner. You can multiply the ingredients to suit any amount of people you want to serve this too. Simple and very tasty!
Ingredients
For the Toast:
- 2 thick slices of your favorite bread (Raisin bread is particularly nice!)
- 1 TBS softened butter
- 1 tsp cinnamon
For the glaze:
- ½ cup icing sugar
- ½ TBS water
- 1/8 tsp vanilla
Instructions
- Spread both sides of the bread with the softened butter and then sprinkle evenly with the cinnamon.
- Heat a non-stick skillet over medium heat.
- When hot put the bread in and brown on both sides. When done, remove to a plate.
- Whisk together the icing sugar, water and vanilla until smooth and drizzle over the top of the hot toast.
- Serve warm.
Notes
You can make this with any type of bread you wish, plain white, whole wheat . . . I just happen to prefer the cinnamon raisin bread!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons