Peppermint Sugar Cookie Bars Recipe

Introduction

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

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)
• 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 topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly spray it with non-stick cooking spray.
2. Step 2: Using a mixer, beat the softened butter and sugar together until fluffy, about one minute.
3. Step 3: Add the egg and vanilla extract to the butter mixture and mix until combined.
4. Step 4: Gradually add the flour, baking powder, and salt, mixing until a thick batter forms.
5. Step 5: Gently fold in the crushed peppermint candy, being careful not to overmix.
6. Step 6: Spread the batter evenly into the prepared baking pan.
7. Step 7: Bake for 20 minutes, or until the bars are golden brown but not overbaked.
8. Step 8: Allow the bars to cool completely in the pan.
9. Step 9: Once cooled, carefully lift the parchment paper to remove the cookie bars from the pan.
10. Step 10: To make the frosting, mix together powdered sugar, softened butter, vanilla or peppermint extract, salt, and milk until smooth.
11. Step 11: Spread the frosting evenly over the cooled cookie bars.
12. Step 12: Sprinkle additional crushed peppermint candy on top and let the frosting set slightly before cutting into squares and serving.

Tips & Variations

• For a stronger peppermint flavor, use peppermint extract in both the batter and frosting.
• Add mini chocolate chips to the batter for a chocolate-peppermint twist.
• Use dark or white chocolate drizzle on top for extra indulgence.
• Make sure the butter is softened properly to achieve a fluffy batter and smooth frosting.

Storage

Store these 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. Let refrigerated bars come to room temperature before serving for the best texture. You can also freeze the bars without frosting and add the frosting after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid an overly salty taste.

How do I prevent the bars from getting too dry?

Be careful not to overbake them; remove from the oven as soon as they turn golden brown. Also, ensure you frost them once cooled to add moisture and flavor.

Peppermint Sugar Cookie Bars Recipe

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These Peppermint Sugar Cookie Bars are a festive twist on classic sugar cookies, featuring a soft and thick cookie base infused with crushed peppermint candy and topped with a creamy peppermint-flavored frosting. Perfect for holiday gatherings or as a sweet treat anytime, these bars combine the flavors of vanilla and mint with a tender crumb and a smooth, sweet topping.

• Author: Maya
• 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 topping

Instructions

1. Preheat and Prepare: 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 to ensure easy removal of the bars.
2. Mix Butter and Sugar: Using a mixer, beat the softened butter and sugar together until the mixture is fluffy, about one minute. This step helps create a light texture in the cookie bars.
3. Add Egg and Vanilla: Mix in the egg and vanilla extract until everything is thoroughly combined, forming the base of the batter.
4. Combine Dry Ingredients: Gradually add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix well after each addition to create a thick dough.
5. Incorporate Peppermint: Gently fold in the crushed peppermint candy, distributing it evenly throughout the batter without overmixing to maintain texture.
6. Spread and Bake: Spread the batter evenly into the prepared baking pan, smoothing the top. Bake for 20 minutes or until the edges turn golden brown but the bars aren’t overbaked to maintain softness.
7. Cool the Bars: Let the cookie bars cool completely in the pan. Once cooled, use the parchment paper edges to carefully lift the bars out of the pan for easy frosting.
8. Make Frosting: In a clean bowl, blend together powdered sugar, softened butter, salt, vanilla or peppermint extract, and milk or cream using a mixer until smooth and creamy.
9. Frost the Bars: Spread the frosting evenly over the cooled cookie bars. Sprinkle extra crushed peppermint candy on top for a festive finish.
10. Set and Serve: Allow the frosting to firm up slightly at room temperature before cutting the bars into squares and serving.

Notes

• Do not overbake the bars to keep them soft and chewy.
• Use room temperature butter and eggs to ensure even mixing.
• Crushed peppermint candy is optional but adds a festive crunch and flavor.
• For a stronger peppermint flavor in the frosting, use peppermint extract instead of vanilla.
• These bars can be stored in an airtight container at room temperature for up to 3 days.
• Use parchment paper to easily remove the bars from the pan without breaking.

Keywords: peppermint sugar cookie bars, peppermint cookie bars, sugar cookie bars, holiday cookie bars, peppermint dessert, festive cookies