Description
These Peppermint Sugar Cookie Bars are soft, chewy, and bursting with festive peppermint flavor. Topped with a creamy peppermint frosting and crushed candy canes, they’re the perfect holiday treat for cookie swaps, parties, or a cozy night in.
Ingredients
Units
Scale
- For the Sugar Cookie Bars:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 3/4 cups (350 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Peppermint Frosting:
- 1/2 cup (115 g) unsalted butter, softened
- 3 cups (375 g) powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1/2 teaspoon peppermint extract
- 1–2 drops red food coloring (optional, for a festive pink hue)
- For Garnish:
- 1/4 cup crushed candy canes or peppermint candies
Instructions
- Prepare the Sugar Cookie Bars:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it well.
- In a large bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the eggs, vanilla extract, and peppermint extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Press the dough evenly into the prepared pan.
- Bake for 18-20 minutes, or until the edges are lightly golden and the center is set. Remove from the oven and let cool completely in the pan.
- Make the Peppermint Frosting:
- In a medium bowl, beat the butter until creamy.
- Gradually add the powdered sugar, one cup at a time, alternating with the heavy cream. Beat until smooth and fluffy.
- Mix in the peppermint extract and red food coloring (if using) until evenly combined.
- Frost and Garnish the Bars:
- Spread the peppermint frosting evenly over the cooled sugar cookie bars.
- Sprinkle the crushed candy canes over the top for a festive touch.
- Cut and Serve:
- Use a sharp knife to cut the bars into squares or rectangles. Serve immediately or store in an airtight container.
Notes
- For thicker bars, use a smaller pan (e.g., 8×8-inch) and bake for a few extra minutes.
- If you prefer less sweetness, reduce the powdered sugar in the frosting slightly.
- These bars can be made up to 3 days in advance and stored in an airtight container at room temperature or refrigerated.