Santa’s No-Bake Sugar Cookie Bars: Festive Holiday Treats Made Easy

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Introduction

I’ll never forget the December I discovered these no-bake sugar cookie bars. It was three days before Christmas, my oven had decided to stop working, and I had promised to bring dessert to our family gathering. Panic set in until I remembered a no-bake bar recipe concept I’d been wanting to try. What resulted was pure magic—these incredible Santa’s No-Bake Sugar Cookie Bars that tasted just like traditional sugar cookies but required zero baking time. The combination of buttery graham cracker crust, sweet condensed milk filling, and festive sprinkles creates a treat that’s both nostalgic and incredibly convenient. These bars have that classic sugar cookie flavor we all crave during the holidays, with a soft, chewy texture that melts in your mouth. Whether your oven is broken like mine was, you’re short on time, or you simply want to avoid heating up your kitchen during busy holiday baking marathons, these no-bake bars are the perfect solution. They’ve become such a hit in my family that I now make them every Christmas, working oven or not!

The genius of these bars is that they capture the essence of sugar cookies—that buttery, vanilla sweetness we all love—without requiring any baking. This frees up your oven for other holiday dishes and keeps your kitchen cooler during the busy baking season.

Quick and Easy for Busy Holiday Schedules

During the holidays, time is precious. These no-bake sugar cookie bars come together in about 15 minutes of active prep time, then just need chilling. No rolling dough, cutting shapes, or watching the oven. It’s hands-off simplicity when you need it most.

Kid-Friendly Holiday Baking Activity

Children love helping make these bars because there’s no hot oven involved and they get to add the colorful sprinkles. It’s a safe, fun way to include little helpers in your holiday baking traditions.

These bars cut into perfect squares that look beautiful on a cookie platter. They stack well in gift boxes, stay fresh for days, and transport easily—making them ideal for cookie exchanges, neighbor gifts, or holiday parties.

Graham Cracker Crust

  • 2 cups graham cracker crumbs – About 14-16 full graham crackers, finely crushed
  • ½ cup unsalted butter, melted – Binds the crust together
  • ¼ cup granulated sugar – Adds sweetness to the base
  • ¼ teaspoon salt – Enhances the overall flavor
  • 1 cup sweetened condensed milk – The key ingredient that creates the creamy, sweet filling
  • 8 ounces cream cheese, softened – Adds richness and tang
  • ½ cup unsalted butter, softened – Creates a smooth, buttery texture
  • 3 cups powdered sugar – Sweetens and gives structure
  • 2 teaspoons vanilla extract – Essential for that classic sugar cookie flavor
  • ¼ teaspoon almond extract (optional) – Enhances the cookie flavor
  • Pinch of salt – Balances the sweetness

Topping and Decoration

  • Red, green, and white sprinkles – Traditional Christmas colors
  • Mini marshmallows – Adds festive texture
  • Edible pearl sprinkles – For elegant decoration
  • Nonpareils (tiny ball sprinkles) – Classic sugar cookie topping
  • Sanding sugar – Adds sparkle and crunch

Optional White Chocolate Drizzle

  • 4 ounces white chocolate, melted
  • Red and green food coloring – For festive colored drizzle

Preparing Your Baking Pan

Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides. This overhang acts as handles that make lifting the bars out of the pan incredibly easy once they’re set. You can also use aluminum foil if you don’t have parchment paper. Lightly spray the parchment with cooking spray to prevent any sticking.

For a thicker bar, you can use a 9×9-inch square pan instead, but you’ll need to increase the chilling time slightly since the bars will be taller.

Making the Graham Cracker Crust Base

If using whole graham crackers, break them into pieces and pulse in a food processor until you have fine, even crumbs. If you don’t have a food processor, place the crackers in a zip-top bag and crush them with a rolling pin until finely ground. You want the consistency of sand with no large pieces remaining.

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir with a fork until the mixture resembles wet sand and holds together when squeezed. Every crumb should be moistened with butter—this is what creates that firm, cookie-like base.

Pour the crumb mixture into your prepared pan and press it down firmly and evenly using the bottom of a measuring cup or glass. You want to create a compact, solid layer that covers the entire bottom of the pan. Pay special attention to the corners and edges to ensure even coverage.

Press down hard—the firmer you pack it, the better it will hold together when you cut the bars. The crust should be about ¼ to ⅓ inch thick. Place the pan in the refrigerator while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes. Make sure there are no lumps—scrape down the sides of the bowl as needed. The cream cheese must be at room temperature for this to work properly; cold cream cheese will create lumps that are difficult to remove.

Add the softened butter and beat until well combined and creamy, another 1-2 minutes. The mixture should look light and fluffy. Add the sweetened condensed milk and beat until smooth and fully incorporated.

Turn the mixer to low speed and gradually add the powdered sugar, about one cup at a time. Once all the sugar is added, increase the speed to medium and beat for 2-3 minutes until the filling is light, fluffy, and smooth. The mixture should be thick but spreadable.

Add the vanilla extract, almond extract (if using), and a pinch of salt. Beat until everything is well combined and the filling has a beautiful, creamy consistency. It should look like thick frosting.

Taste the filling—it should taste like sugar cookie dough. If you want it sweeter, add a bit more powdered sugar; if you want more vanilla flavor, add another ½ teaspoon of vanilla extract.

Remove the crust from the refrigerator. Pour the sugar cookie filling over the chilled graham cracker crust, spreading it evenly with an offset spatula or the back of a large spoon. Work the filling all the way to the edges and into the corners, ensuring an even layer across the entire surface.

Smooth the top as much as possible—a smooth surface makes the bars look more professional and makes cutting cleaner slices easier. An offset spatula works beautifully for this, but a butter knife or the back of a spoon works too.

Adding the Festive Holiday Sprinkles

This is where the magic happens and where kids especially love to help! While the filling is still soft and sticky, generously sprinkle your chosen decorations over the top. For traditional Santa’s No-Bake Sugar Cookie Bars, use a combination of red, green, and white sprinkles along with mini marshmallows.

You can create patterns, go for random coverage, or organize the sprinkles by color—there’s no wrong way to do it! Press the sprinkles down very gently with your hand or a piece of parchment paper so they adhere to the filling and won’t fall off when you cut the bars.

For an extra festive look, concentrate red and green sprinkles around the edges and white sprinkles and mini marshmallows in the center, creating a frame effect. Edible pearl sprinkles add an elegant touch if you’re serving these at a more formal gathering.

Chilling and Setting the Bars

Cover the pan loosely with plastic wrap, being careful not to let it touch the sprinkled surface. You can tent it with toothpicks at the corners if needed. Refrigerate for at least 4 hours, but preferably overnight. The bars need this time to set properly so they’ll cut into clean squares.

The filling will firm up considerably as it chills, transforming from a soft, spreadable consistency to a sliceable, fudge-like texture. Don’t rush this step—properly chilled bars are the difference between neat squares and messy smushes.

Cutting Perfect Square Bars

Once the bars are completely set and firm, use the parchment paper overhang to lift the entire slab out of the pan and place it on a cutting board. This makes cutting so much easier than trying to cut in the pan.

For the cleanest cuts, use a large, sharp knife and wipe it clean with a damp towel between each cut. Warm water on the knife helps too—the heat slightly melts the filling for cleaner slices. Cut into 24 squares (6 rows by 4 rows) or 32 smaller bars if you prefer.

If you want perfectly uniform bars, measure and mark your cuts lightly with a knife before committing to the full cuts. A ruler helps create professional-looking results.

Room Temperature Ingredients Are Essential

Just like in regular baking, room temperature cream cheese and butter create a smoother, lump-free filling. Cold ingredients won’t blend properly and will result in a grainy texture. Take them out of the refrigerator at least one hour before starting.

Pack That Crust Firmly

The number one reason crusts fall apart is not pressing them firmly enough. Really put some muscle into it! Use the bottom of a flat glass or measuring cup and press down hard, creating a compact, solid foundation.

Customize Your Sprinkle Selection

While traditional Christmas colors are beautiful, you can adapt these bars for any holiday or occasion. Use pink and red hearts for Valentine’s Day, pastels for Easter, orange and black for Halloween, or red, white, and blue for patriotic celebrations. The recipe stays the same—just change the decorations!

Make Them Extra Special with White Chocolate Drizzle

For an elegant finishing touch, melt white chocolate and drizzle it over the set bars in a zigzag pattern. You can divide the white chocolate and tint portions with food coloring for festive red and green drizzles. Let the chocolate set before cutting.

Storage Is Key to Maintaining Texture

Always store these bars in the refrigerator in an airtight container. They have condensed milk and cream cheese in them, so they need to stay cold. They’ll keep their texture and freshness for up to one week when properly stored.

Per serving (1 bar, recipe makes 24 bars):

  • Calories: 215
  • Total Fat: 11g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 30mg
  • Sodium: 125mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 0g
  • Sugars: 24g
  • Protein: 2g
  • Vitamin A: 8% DV
  • Calcium: 4% DV
  • Iron: 2% DV

Note: Nutritional values are approximate and will vary based on specific ingredients and portion sizes.

Perfect Occasions for These Festive Bars

These Santa’s No-Bake Sugar Cookie Bars shine at Christmas cookie exchanges, holiday parties, office potlucks, school celebrations, neighbor gift-giving, New Year’s Eve gatherings, and family dinners. They’re also wonderful for bake sales because they’re easy to transport and look impressive.

Creating a Beautiful Holiday Dessert Display

Arrange the bars on a festive platter lined with parchment paper or a decorative doily. Alternate them with other holiday treats for a varied cookie platter. Stack them in clear cellophane bags tied with red and green ribbons for gift-giving. Present them on a tiered stand with other holiday desserts for a stunning buffet display.

These bars pair beautifully with hot cocoa topped with marshmallows, warm apple cider, eggnog (spiked or virgin), coffee or cappuccino, or cold milk. For a dessert spread, serve alongside gingerbread cookies, fudge, and peppermint bark for a complete holiday experience.

Replace half the graham crackers with chocolate graham crackers for a chocolate twist. You can also add 2 tablespoons of cocoa powder to the filling and top with chocolate sprinkles for a double-chocolate version.

Replace the almond extract with peppermint extract and fold crushed candy canes or peppermint pieces into the filling. Top with red and white sprinkles and crushed candy cane pieces for a minty holiday treat.

Add 2 tablespoons of fresh lemon zest and 1 tablespoon of lemon juice to the filling. Use yellow sprinkles and white chocolate drizzle for a bright, citrusy variation that’s perfect for spring or Easter.

Use rainbow sprinkles both mixed into the filling and on top. Add an extra teaspoon of vanilla extract and use birthday cake-flavored extract if you can find it. These make perfect celebration treats any time of year.

Crush 10-12 Oreo cookies and fold them into the filling before spreading it on the crust. Top with mini chocolate chips and white sprinkles. It’s like an Oreo cheesecake in bar form!

Replace ½ cup of the butter in the filling with creamy peanut butter. The combination of peanut butter and sugar cookie flavors is surprisingly delicious. Top with chocolate drizzle and chopped peanut butter cups.

Refrigerator Storage

Store Santa’s No-Bake Sugar Cookie Bars in an airtight container in the refrigerator for up to one week. Layer the bars between sheets of parchment or wax paper to prevent them from sticking together. They actually taste even better after a day or two as the flavors meld together.

These bars freeze beautifully! Once completely set, cut them into squares and place them in a single layer on a baking sheet. Freeze until solid, about 2 hours, then transfer to freezer bags or containers with parchment paper between layers. Freeze for up to 3 months.

To serve, thaw in the refrigerator overnight or at room temperature for about 30-45 minutes. They’re also delicious eaten partially frozen on a hot day—they have an almost ice cream bar-like quality!

Make-Ahead Strategy for Holiday Entertaining

These bars are perfect for making ahead during the busy holiday season. Prepare them up to 5 days before you need them and keep refrigerated. For gift-giving, make them 1-2 days ahead so they’re fresh. The flavors actually improve after sitting for a day as everything melds together beautifully.

You can also prepare the crust and filling separately up to 2 days in advance, store them separately in the refrigerator, then assemble and decorate the day before serving.

The Crust Is Falling Apart

This means either not enough butter was used, the crust wasn’t pressed firmly enough, or it wasn’t chilled long enough. Make sure every crumb is moistened, press down very hard when forming the crust, and don’t skip the initial chilling time.

The Filling Is Too Soft and Won’t Set

Soft filling usually means not enough chilling time or too much liquid added. These bars need at least 4 hours in the refrigerator, preferably overnight. If you added extra milk or condensed milk, the filling will be softer. Next time, stick to the measurements and ensure adequate chilling time.

The Filling Has Lumps

Lumps in the filling mean the cream cheese wasn’t softened enough before mixing. Always use room temperature cream cheese and beat it thoroughly before adding other ingredients. If you have lumps, try beating the filling longer on medium-high speed.

The Bars Are Too Sweet

The sweetness level can be adjusted by reducing the powdered sugar by ½ cup or using unsweetened graham crackers for the crust. You can also add a pinch more salt to the filling, which helps balance the sweetness.

The Sprinkles Are Falling Off

If sprinkles won’t stick, press them gently into the filling right after spreading it. The filling needs to still be soft and sticky for sprinkles to adhere. If you wait too long, they won’t stick well.

The Bars Are Hard to Cut Cleanly

For the cleanest cuts, make sure the bars are fully chilled and firm. Use a large, sharp knife, wipe it clean between cuts, and even run it under hot water to help it glide through the filling more easily.

Can I use a different type of crust?

Absolutely! Vanilla wafer cookies, shortbread cookies, or even crushed sugar cookies work wonderfully. Adjust the butter amount as needed—the mixture should hold together when pressed. Nilla wafers create an especially cookie-like flavor.

Is there a substitute for sweetened condensed milk?

Sweetened condensed milk is really key to this recipe’s texture and flavor, but in a pinch, you could increase the powdered sugar and add heavy cream to reach the right consistency. However, the flavor won’t be quite the same.

Can I make these bars dairy-free or vegan?

Yes, with substitutions. Use vegan graham crackers, dairy-free butter (like Earth Balance), dairy-free cream cheese, and make a dairy-free condensed milk substitute using coconut milk and sugar. The texture will be slightly different but still delicious.

How far in advance can I make these?

You can make these bars up to 5 days before serving. Store them well-covered in the refrigerator. For best texture and appearance, add any delicate decorations like dust or drizzle within 1-2 days of serving.

Can I use different extracts for flavor variations?

Definitely! Try almond extract for a more traditional sugar cookie flavor, coconut extract for a tropical twist, or butter extract for extra buttery richness. Start with ½ teaspoon of new extracts and adjust to taste.

Do these bars need to stay refrigerated?

Yes, because they contain cream cheese and condensed milk, they must be refrigerated for food safety. They can sit at room temperature for about 2 hours during serving, but should be returned to the refrigerator after that.

Can I double this recipe?

Yes, this recipe doubles easily. Use a larger pan or make two separate batches. A half-sheet pan (18×13 inches) works perfectly for a doubled recipe. You might need to increase chilling time slightly for the larger batch.

What if I don’t have a 9×13 pan?

You can use a 9×9 square pan for thicker bars (increase chill time), two 8×8 pans for two separate batches, or even make them in a disposable aluminum pan if you’re giving them as gifts.

Frequently Asked Questions (Continued)

Absolutely! This is one of the best recipes for involving children in holiday baking. Kids can help crush the graham crackers, press the crust into the pan, and especially love adding the colorful sprinkles. Since there’s no hot oven or sharp utensils required (until cutting), it’s a safe and fun activity. Just supervise the electric mixer portion for younger children.

Why are my bars too crumbly when I cut them?

Crumbly bars usually indicate one of three issues: not enough butter in the crust, insufficient chilling time, or cutting too soon after removing from the refrigerator. Make sure you’ve pressed the crust firmly, chilled the bars for the full recommended time (preferably overnight), and use a warm, sharp knife for cutting. The filling needs to be completely firm before slicing.

Can I use homemade sweetened condensed milk?

Yes, homemade sweetened condensed milk works perfectly! If you’re making your own, ensure it’s reduced to the proper thick, syrupy consistency. Store-bought is convenient, but homemade gives you control over sweetness and quality of ingredients.

Conclusion

Santa’s No-Bake Sugar Cookie Bars have become an indispensable part of my holiday baking repertoire, and I hope they’ll earn a special place in yours too. What started as an emergency solution to a broken oven has transformed into a beloved tradition that I wouldn’t skip even if my oven were working perfectly. There’s something wonderfully freeing about creating a dessert that tastes like you spent hours in the kitchen when reality required just minutes of hands-on time.

These bars represent everything I love about holiday baking: they’re festive and beautiful, delicious and crowd-pleasing, yet simple enough that making them feels like a joy rather than a chore during an already busy season. The no-bake aspect means you can make them even on the hottest days, your kitchen stays cool, and your oven remains available for the main course or other treats that truly require baking.

I’ve gifted these bars to neighbors, brought them to countless parties, and watched children’s faces light up when they see those colorful sprinkles. Every time someone takes a bite and says, “This tastes just like a sugar cookie!” I feel that little spark of pride that comes from sharing something genuinely special.

The versatility of this recipe means you’re not limited to Christmas—adapt the decorations for any season or celebration, and you’ll have a year-round dessert that’s always impressive and always easy. Whether you’re a experienced baker looking for a time-saver or a beginner wanting something foolproof, these bars deliver.

So this holiday season, when your schedule is packed and your to-do list seems endless, remember that impressive doesn’t have to mean complicated. Line that pan, press that crust, spread that filling, sprinkle those decorations, and let the refrigerator do the rest. Your future self—and everyone lucky enough to try these bars—will thank you. Happy holidays and happy no-baking!

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