Peppermint Sugar Cookie Bars Recipe

Introduction

These Peppermint Sugar Cookie Bars combine the classic flavor of sugar cookies with a refreshing peppermint twist. Topped with a creamy frosting and crushed candy canes, they make a festive treat perfect for holiday gatherings or any time you crave a sweet, minty delight.

Ingredients

• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups + 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Optional: 1/4 cup crushed peppermint candy
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened to room temperature (for frosting)
• 1/4 teaspoon salt (for frosting)
• 1 teaspoon vanilla extract or 1/2 teaspoon peppermint extract (for frosting)
• 2 tablespoons milk of choice or heavy cream (for frosting)
• Additional crushed peppermint candy (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper and spray it lightly with non-stick cooking spray.
2. Step 2: Using a mixer, beat the softened butter and sugar together until the mixture is fluffy, about one minute.
3. Step 3: Add the egg and vanilla extract to the butter-sugar mixture and mix until well combined.
4. Step 4: Gradually add the flour, salt, and baking powder, mixing until you have a thick batter.
5. Step 5: Fold in the crushed peppermint candy if using, taking care not to overmix.
6. Step 6: Spread the batter evenly in the prepared baking pan.
7. Step 7: Bake for about 20 minutes or until the edges are golden brown but the bars are not overbaked.
8. Step 8: Let the cookie bars cool completely in the pan.
9. Step 9: Once cooled, lift the bars out of the pan using the parchment paper edges.
10. Step 10: To make the frosting, beat together the powdered sugar, softened butter, vanilla or peppermint extract, salt, and milk or cream until smooth and creamy.
11. Step 11: Spread the frosting evenly over the cooled cookie bars and sprinkle with additional crushed peppermint candy.
12. Step 12: Allow the frosting to firm up slightly before cutting into squares and serving.

Tips & Variations

• For a stronger peppermint flavor, use peppermint extract in the batter instead of vanilla.
• Try using white chocolate chips in the batter for extra sweetness and texture.
• If you prefer a softer frosting, add a little more milk or cream, one teaspoon at a time.
• Use crushed chocolate peppermint candies for a slightly different texture and deeper flavor.

Storage

Store the peppermint sugar cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Before serving, let refrigerated bars come to room temperature for the best texture. These bars can also be frozen without frosting for up to 2 months; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but results might vary slightly in texture.

Can I prepare these bars ahead of time?

Absolutely! The bars can be baked and frosted a day in advance. Store them covered at room temperature and cut just before serving to keep them fresh.

Peppermint Sugar Cookie Bars Recipe

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These Peppermint Sugar Cookie Bars combine the classic buttery sweetness of sugar cookies with a refreshing peppermint twist, perfect for holiday gatherings or anytime you crave a festive treat. Soft, thick, and topped with creamy peppermint frosting and crushed candy canes, these bars are easy to make and irresistibly delicious.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Bars

• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups + 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup crushed peppermint candy (optional)

Frosting

• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened to room temperature
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract or 1/2 teaspoon peppermint extract
• 2 tablespoons milk of choice or heavy cream
• Additional crushed peppermint candy for garnish

Instructions

1. Prepare the Baking Pan: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and spray it lightly with non-stick cooking spray to ensure easy removal of the cookie bars.
2. Cream Butter and Sugar: Using a mixer, beat the softened butter and sugar together until the mixture is fluffy and light, which should take about one minute.
3. Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined and smooth.
4. Combine Dry Ingredients: Gradually add the all-purpose flour, baking powder, and salt to the wet mixture. Mix until the batter is thick and well incorporated, being careful not to overmix.
5. Add Crushed Peppermint: Gently fold in the crushed peppermint candy into the batter, distributing it evenly without overworking the dough.
6. Spread Batter in Pan: Evenly spread the thick batter into the prepared baking pan, smoothing the top for an even bake.
7. Bake the Bars: Place the pan in the preheated oven and bake for about 20 minutes or until the edges and top turn a light golden brown. Avoid overbaking to keep the bars soft.
8. Cool Completely: Remove the pan from the oven and allow the cookie bars to cool completely on a wire rack. Once cooled, lift the bars out of the pan using the parchment paper edges.
9. Make the Frosting: In a mixer, combine the powdered sugar, softened butter, salt, vanilla or peppermint extract, and milk or heavy cream. Beat until the frosting is smooth and spreadable.
10. Frost the Bars: Spread the frosting evenly over the cooled cookie bars.
11. Garnish and Set: Sprinkle additional crushed peppermint candy on top of the frosting and let it firm up slightly before slicing.
12. Serve: Cut the frosted cookie bars into squares and serve for a festive and delicious treat.

Notes

• For a stronger peppermint flavor, use peppermint extract in both the dough and frosting.
• Ensure the cookie bars are fully cooled before frosting to prevent melting.
• Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• Crushed candy canes add texture and festive color but can be omitted if unavailable or for less crunch.
• Milk of choice can be dairy or plant-based milk alternatives to keep the frosting creamy.

Keywords: Peppermint Sugar Cookie Bars, Holiday desserts, peppermint cookies, sugar cookie bars, Christmas treats, peppermint frosting