Viral Pillsbury Christmas Cookie Bars

  

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.

1. 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.)
2. 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.)
3. 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.)
4. Chill in the refrigerator for 15 to 20 minutes. (I didn't do this and had no problem.)
5. 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.)
6. 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.)
7. 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.

 

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Yield: makes 20 cookie bars

Author: Marie Rayner

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

1. Preheat the oven to 350*F/180*C/gas mark 4. Line the cookie sheet with baking parchment.
2. 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.
3. 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.
4. Chill in the refrigerator for 15 to 20 minutes.
5. 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.
6. Leave to cool completely before cutting into bars to serve, making sure there is one sugar cookie in the center of each bar.
7. 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.

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