Introduction

Peppermint Sugar Cookie Bars are a festive and delicious treat perfect for the holidays or any time you crave a minty sweet snack. These bars combine a soft, buttery cookie base with a creamy peppermint frosting and a crunchy candy cane topping for a delightful texture and flavor contrast.

A glass baking dish filled with nine square pieces of light yellow cake at the bottom, topped with a smooth, thick layer of pink frosting. The frosting has a creamy texture with soft swirls and is sprinkled with uneven pieces of red and white crushed candy cane. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup unsalted butter (168 grams), softened
4 ounces full-fat cream cheese (112 grams), room temperature
1 1/4 cup granulated sugar (250 grams)
1 large egg
1 large egg yolk
1/2 teaspoon peppermint extract
2 1/3 cup all-purpose flour (292 grams)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter (168 grams), softened (for frosting)
3-4 cups powdered sugar (330-440 grams)
1/2 – 1 teaspoon peppermint extract (for frosting)
3-4 tablespoons whipping cream (45-60 ml) or heavy cream, table cream, or half and half
1/4 teaspoon salt (for frosting)
1-3 drops red food coloring (optional)
2-3 candy canes, crushed

Instructions

Step 1: Preheat your oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) pan or line it with parchment paper, leaving an overhang around the edges for easy removal.
Step 2: In a large bowl, beat together the softened butter, cream cheese, and granulated sugar until smooth and creamy, with no lumps visible.
Step 3: Add the egg, egg yolk, and peppermint extract to the mixture. Beat until combined.
Step 4: Sift the flour, baking powder, and salt into the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
Step 5: Spread or press the dough evenly into the prepared pan.
Step 6: Bake for 22-25 minutes, or until the top looks set and the edges begin to turn golden brown.
Step 7: While the bars bake, prepare the frosting: beat the softened butter in a large bowl until smooth.
Step 8: Add 2 cups of powdered sugar, 1/2 teaspoon peppermint extract, and 1/4 teaspoon salt. Beat on low speed until combined, sifting the sugar if needed to avoid lumps.
Step 9: Gradually add the remaining powdered sugar in 1/2 cup increments, alternating with 1 tablespoon of cream each time, until the frosting reaches your desired consistency and sweetness. Optionally, add extra peppermint extract and a few drops of red food coloring for a festive look.
Step 10: Once the bars are cool, remove them from the pan using the parchment paper overhang or leave in the pan if greased.
Step 11: Spread the frosting evenly over the cooled bars using a flat-edge knife, then sprinkle crushed candy canes on top.
Step 12: Slice the bars using a sharp, thin knife and serve. Use a metal spatula to lift the bars out of the pan cleanly.

Tips & Variations

Use room temperature ingredients for smoother mixing and a better texture.
Adjust the peppermint extract in the frosting to your preferred mint intensity.
For a colorful twist, add red food coloring to the frosting to give it a festive peppermint swirl effect.
Crush candy canes finely if you want a more subtle crunch or more coarsely for a bolder texture contrast.

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. Let refrigerated bars sit at room temperature for about 30 minutes before serving. You can also freeze the unfrosted bars for up to 2 months; frost and decorate after thawing.

How to Serve

The image shows a dessert cut into nine squares in a clear glass baking dish on a white marbled surface. The dessert has two visible layers: the bottom layer is a pale yellow soft cake, and the top layer is thick, smooth, and creamy pink frosting with a slightly swirled texture. Small pieces of crushed red and white peppermint candy are scattered evenly on top of the pink frosting, adding a festive touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of peppermint extract?

Yes, but it will change the flavor profile from minty to classic vanilla. Peppermint extract gives these bars their signature cool, refreshing taste.

How can I make the frosting thicker or thinner?

To thicken the frosting, add more powdered sugar a little at a time. To thin it out, add small amounts of cream or milk until you reach the desired consistency.