Rectangular sugar cookie bars on a light stone surface, each bar half-dipped in white almond bark and topped with red and green holiday sprinkles, arranged in rows with soft natural lighting and subtle blurred Christmas props in the background.

White Chocolate Dipped Sugar Cookie Bars

ByCassidy

There’s something so nostalgic about a soft, chewy sugar cookie, but turning it into a bar makes it even better. These Sugar Cookie Bars are everything I love about holiday baking: easy, pretty delicious, and perfect for gifting. I bake them on a 15×10 sheet pan so they’re thick, soft, and cut into the cutest little squares. Then I dip half of each bar in melted white almond bark and top them with sprinkles for the prettiest, bakery-style finish. They’re simple, festive, and guaranteed to impress at any holiday party or cookie exchange. 

Rectangular sugar cookie bars on a light stone surface, each bar half-dipped in white almond bark and topped with red and green holiday sprinkles, arranged in rows with soft natural lighting and subtle blurred Christmas props in the background.

These soft Sugar Cookie Bars are the perfect holiday dessert: thick, chewy, buttery sugar cookie bars baked in a sheet pan and dipped in white chocolate almond bark with sprinkles. They slice beautifully, make a big batch, and require zero chilling. If you’re looking for an easy Christmas dessert or sugar cookie bar recipe for a crowd this one delivers every time.

Helpful Tips & Variations

  • Don’t overbake, the bars should look slightly pale when you pull them out.
  • If the dough sticks to your hands while pressing it into the pan, lightly dampen your fingertips.
  • For Funfetti Sugar Cookie Bars → Fold in ½ cup jimmies.
  • For the Christmas Peppermint Version → Add crushed peppermint to the white chocolate dip.

Recipe: White Chocolate Dipped Sugar Cookie Bars

White Chocolate Dipped Sugar Cookie Bars
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White Chocolate Dipped Sugar Cookie Bars

Recipe by CassidyCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

220

kcal

These sugar cookie bars are an easy, no-chill holiday dessert: thick, chewy bars dipped in white chocolate and decorated with festive sprinkles.

Ingredients

  • For Sugar Cookie Bars

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 2 large eggs

  • 2 tsp vanilla extract

  • (or 1 tsp vanilla + ½ tsp almond extract)

  • 2 ½ cups all-purpose flour

  • ½ tsp baking powder

  • ½ tsp baking soda

  • ¾ tsp salt

  • 2 tbsp cornstarch

  • For Dipping

  • 10–12 oz white almond bark (or white chocolate chips + 1 tsp oil)

  • Holiday sprinkles

Directions

  • Preheat the oven to 350°F. Line a 15 x 10 jelly roll pan with parchment paper, leaving some overhang on the sides for easy lifting.
  • Cream the butter and sugar. In a stand mixer or large bowl, beat the softened butter and granulated sugar together for 2–3 minutes until light, fluffy, and pale in color.
  • Add the eggs and vanilla. Mix in the eggs and vanilla extract until smooth and fully combined, scraping down the sides as needed.
  • Whisk the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch until evenly combined.
  • Combine the wet and dry ingredients. Add the dry mixture to the wet mixture and beat on low speed just until the dough comes together, being careful not to overmix.
  • Press the dough into the pan. Spread and press the dough evenly into the prepared 15 x 10 pan, smoothing the top as needed.
  • Bake the sugar cookie bars. Bake for 18–22 minutes, or until the edges are lightly golden and the center is set but still pale. Remove from the oven and let the bars cool completely in the pan.
  • Cut the cooled bars. Once cooled, lift the bars out using the parchment and slice them into squares or rectangles.
  • Melt the white almond bark. Microwave the almond bark in 30-second intervals, stirring between each, until melted and smooth.
  • Dip and decorate the bars. Dip one side or corner of each bar into the melted almond bark, place on parchment, and immediately top with sprinkles. Allow the chocolate to set before serving.

Notes

  • Cornstarch keeps them soft and chewy.
  • For extra clean slices, chill the bars for 20 minutes before cutting.
  • If using white chocolate chips instead of almond bark, add 1 teaspoon of oil to help them melt smoothly.
  • Add sprinkles immediately after dipping so they adhere before the chocolate sets.

Storage & Freezing Tips

  • Store at room temperature for 3–4 days in an airtight container.
  • If dipped, place parchment between layers so chocolate doesn’t smudge.
  • Freeze undipped bar for up to three months, wrapped tightly.
  • Freeze dipped bars for up to two months, let thaw uncovered to avoid condensation.

More Holiday Baking Recipes

I hope you love these soft and chewy Sugar Cookie Bars — they’re one of the easiest and prettiest holiday treats you can make! If you bake them, tag me on Instagram or Facebook so I can see your creations.

Come hang out with me at @cassandcrumbb for more holiday desserts, cozy recipes, and behind-the-scenes baking content.

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