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Peppermint Sugar Cookie Bars Recipe

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4.6 from 540 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/peppermint-sugar-cookie-bars-recipe/