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Edible Christmas Cookie Dough Bars

These edible Christmas cookie dough bars are so much fun to make and taste good! Be creative, have fun, and take advantage of the fact that you can taste the dough before it's done!
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Prep Time 1 hour
Cook Time 0 minutes
Freezing Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 32 bars

Ingredients
  

For the Gingerbread Cookie Dough:

  • 2 tablespoons butter
  • 1/4 cup UNPACKED brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 pinch cloves
  • 2 tablespoons molasses
  • 1 tiny pinch salt
  • 1/4 teaspoon vanilla
  • 2 teaspoons milk
  • 1/2 cup sifted heat-treated flour

For the Peppermint Sugar Cookie Dough:

  • 2 tablespoons butter
  • 1/8 cup powdered sugar
  • 1/2 cup sifted heat-treated flour
  • 1 tiny pinch salt
  • 1/4 teaspoon vanilla
  • 1 tablespoon milk
  • Crushed candy cane

For the Christmas Chocolate Chip Cookie Dough:

  • 2 tablespoons butter
  • 1/4 cup UNPACKED brown sugar
  • 1 tiny pinch salt
  • 1/4 teaspoon vanilla
  • 2 tablespoons milk
  • 1/2 cup sifted heat-treated flour
  • 1 small handful white chocolate chips
  • 1 small handful milk chocolate chips
  • Christmas sprinkles

For the Snickerdoodle Cookie Dough:

  • 2 tablespoons butter
  • 1/4 cup regular sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla
  • 1 tiny pinch salt
  • 1/2 cup sifted heat-treated flour
  • 1/2 teaspoon cinnamon

For the Gingerbread and Sugar Cookie Dough Topping:

  • 2 tablespoons butter
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla

For the Christmas Chocolate Chip Cookie Dough Topping:

  • 2 tablespoons butter
  • 1/2 cup chocolate chips
  • 1/4 cup white chocolate chips
  • sprinkles

For the Snickerdoodle Cookie Dough Topping:

  • 1 tablespoon regular sugar
  • 1/2 teaspoon cinnamon
  • sprinkles

Instructions
 

  • First, heat treat 2 cups of flour in a pan, 1/2 cup at a time. You know it's done when it looks and smells toasted. Use this for each cookie dough recipe.
  • Next, make the gingerbread cookie dough by mixing butter, brown sugar, spices, molasses, salt, vanilla, milk, and flour. Press it into 1/4 of a greased 8x8 pan.
    2 tablespoons butter, 1/4 cup UNPACKED brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1 pinch cloves, 2 tablespoons molasses, 1 tiny pinch salt, 1/4 teaspoon vanilla, 2 teaspoons milk, 1/2 cup sifted heat-treated flour
  • Now make the sugar cookie dough by mixing butter, sugar, flour, salt, vanilla, and crushed candy cane. Press it into another fourth of the 8x8 pan.
    2 tablespoons butter, 1/8 cup powdered sugar, 1/2 cup sifted heat-treated flour, 1 tiny pinch salt, 1/4 teaspoon vanilla, 1 tablespoon milk, Crushed candy cane
  • Time to make the Christmas chocolate chip cookie dough! Mix butter, brown sugar, salt, vanilla, milk, flour, chocolate chips, and sprinkles. Press it into another quarter of the 8x8 pan.
    2 tablespoons butter, 1/4 cup UNPACKED brown sugar, 1 tiny pinch salt, 1/4 teaspoon vanilla, 2 tablespoons milk, 1/2 cup sifted heat-treated flour, 1 small handful white chocolate chips, 1 small handful milk chocolate chips, Christmas sprinkles
  • Make the snickerdoodle cookie dough by mixing butter, sugar, milk, vanilla, salt, flour, and cinnamon. Press it into the final part of the 8x8 pan.
    2 tablespoons butter, 1/4 cup regular sugar, 2 tablespoons milk, 1/4 teaspoon vanilla, 1 tiny pinch salt, 1/2 teaspoon cinnamon, 1/2 cup sifted heat-treated flour
  • Now, make the topping for the gingerbread and peppermint sugar cookie dough by mixing butter, powdered sugar, milk, and vanilla. Spread one spoon of frosting on the two quarters and decorate with sprinkles and more crushed candy cane.
    2 tablespoons butter, 1 cup powdered sugar, 1 tablespoon milk, 1/4 teaspoon vanilla
  • Make the topping for the chocolate chip cookie dough section by melting chocolate chips and butter in a bowl for one minute. Mix it and spread it over the chocolate chip cookie dough. Top with sprinkles.
    2 tablespoons butter, 1/2 cup chocolate chips, 1/4 cup white chocolate chips, sprinkles
  • Time to make the snickerdoodle topping! Mix sugar and cinnamon. Dust it over the snickerdoodle section and top with sprinkles.
    1 tablespoon regular sugar, 1/2 teaspoon cinnamon, sprinkles
  • Finally, freeze the cookie dough for ten minutes. Cut it into 32 bars and enjoy!