Small sprinkles like jimmies (my favorite!) or even mini M&Ms are great!

Avoid colored sugar sprinkles that may melt and bleed while baking, discoloring your whole batch.

• Use Parchment Paper – When you take the time to line your dish with parchment paper, you can simply lift the whole thing out once it’s cooled!Then both slicing and cleaning up are a breeze. You can thank me later!
• Use Precise Measurements – Too much flour will dry out the dough in no time, leaving you with Christmas cookie bars that are crumbly and not at all chewy.Use a knife to level, not pack down, the flour as you measure.

Freezing & Prep Ahead Instructions

You can freeze these to your heart’s content – as long as you’re planning on eating them within 6 months.

I like to slice, freeze for just a little while, and then wrap up my individual Christmas cookie bars to thaw one at a time.

I actually love to freeze the dough to bake at my leisure. It keeps for up to 3 months, thaws easily in the fridge, and the freezing doesn’t affect its texture!

Speaking of prep ahead, the frosting keeps really well, too! You can refrigerate for a month or so and freeze for up to 3, just like the dough