Christmas Blondies

Soft, chewy, buttery, and sprinkled with all the holiday joy — these Christmas Blondies are the kind of treat you’ll want to keep on the counter all season. They come together in minutes, smell amazing while they bake, and somehow always seem to disappear before the night is over.

These festive blondie bars are perfect for last-minute holiday gatherings, classroom treats, or adding one more easy dessert to your Christmas cookie lineup.

More Christmas Desserts to Try

If you’re filling up your holiday baking list, you might also love Double Chocolate Kiss Cookies, Christmas Gooey Butter Cookies, and Chocolate Chip Peppermint Cookie Bars for easy, festive favorites that look right at home on any holiday cookie tray.

What Makes These Chewy Christmas Blondies Special

• Soft, chewy texture with rich buttery flavor
• Pantry-friendly and ready fast — perfect for busy holiday baking
• A great alternative to traditional Christmas cookies
• Easy to customize with sprinkles, M&Ms, or white chocolate
• Cheerful, colorful, and guaranteed to bring a smile

Simple Ingredients for Holiday Blondies

• Salted butter
• Light brown sugar
• Egg yolks + whole egg
• Vanilla extract
• All-purpose flour
• Baking powder & baking soda
• Christmas sprinkles

For specific amounts, please refer to the printable recipe card at the bottom of the post.

How to Make Christmas Blondies

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Cream the butter and brown sugar.
2. Mix in the eggs and vanilla.
3. Add the dry ingredients and sprinkles.
4. Press into a greased 9×13 pan.
5. Bake until set, then let them cool before slicing.

These bars bake evenly and cut beautifully once cooled, making them great for gifting or arranging on Christmas dessert trays.

Tips for Perfect Chewy Blondies

• 2 yolks + 1 whole egg gives the bars a soft, chewy center instead of a cakey texture.
• Let them cool completely for neat, pretty slices.
• A toothpick with a few crumbs means they’re perfectly done — avoid overbaking.
• Fold in sprinkles gently so the colors stay bright and cheerful.
• For thicker, bakery-style bars, line your pan with parchment and lift to slice.

Easy Variations for Christmas Blondie Bars

• Add white chocolate chips or holiday M&Ms
• Swap sprinkle colors for any celebration
• Drizzle with melted chocolate after cooling
• Add a tiny splash of almond extract for a bakery-style twist

How to Store Christmas Blondies

Store cooled blondies in an airtight container up to 5 days on the counter.
Warm a square for 10–15 seconds to bring back that just-baked softness.
These blondie bars also freeze beautifully and thaw quickly — great for prepping ahead of holiday parties.

Christmas Blondies

Yield: 24 party size
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Soft, chewy Christmas Blondies loaded with festive sprinkles. An easy holiday bar everyone loves on cookie trays and at parties.

Ingredients

• ¾ cup salted butter, softened
• 1 cup light brown sugar
• 1 teaspoon vanilla extract
• 2 large egg yolks
• 1 large egg
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup Christmas sprinkles (+ extra for topping: optional)

Instructions

1. Preheat the oven to 350°F and grease a 9x13-inch baking dish with butter or nonstick spray
2. Using an electric mixer and large bowl, beat the softened butter and brown sugar on medium speed until the mixture is smooth and creamy (about 3-5 minutes).
3. Add the 2 egg yolks, one whole egg, and vanilla and continue mixing until everything is fully combined.

4. Using a rubber spatula, fold in flour, baking powder, baking soda and ½ cup of sprinkles.
5. Transfer cookie dough to prepared dish and spread into an even layer. If you want an extra pop of color, add a light handful of sprinkles over the top before baking.
6. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the blondies to cool for 20–30 minutes before slicing and serving.

Notes

STORAGE:

• Store completely cooled blondies in an airtight container at room temperature for up to 5 days.
• To freeze, wrap individual bars or the whole slab tightly and freeze for up to 3 months.
• Thaw at room temperature and warm a square in the microwave for 10–15 seconds for that soft, just-baked texture.

TIPS:

• Use 2 egg yolks + 1 whole egg for the best chewy blondie texture.
• Don’t overbake — remove the pan when a toothpick comes out with a few moist crumbs.
• Let the blondies cool before slicing for clean, neat squares.