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Peppermint Sugar Cookie Bars Recipe

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★★★★★

4.6 from 139 reviews

These Peppermint Sugar Cookie Bars are a festive and delicious treat perfect for the holiday season. Featuring a soft and buttery sugar cookie base infused with peppermint extract, these bars are topped with a creamy peppermint buttercream frosting and finished with crushed candy canes for a delightful crunch and refreshing minty flavor.

Ingredients

Scale

Cookie Bars

  • 3/4 cup unsalted butter (168 grams), softened but not melting
  • 4 ounces full-fat cream cheese (112 grams), room temperature
  • 1 1/4 cups granulated sugar (250 grams)
  • 1 large egg
  • 1 large egg yolk (in addition to the 1 large egg)
  • 1/2 teaspoon peppermint extract
  • 2 1/3 cups all-purpose flour (292 grams)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Frosting

  • 3/4 cup unsalted butter (168 grams), softened
  • 3–4 cups powdered sugar (330–440 grams), also known as icing sugar
  • 1/2 – 1 teaspoon peppermint extract
  • 3–4 tablespoons whipping cream (45–60 ml), or heavy cream, table cream, or half and half
  • 1/4 teaspoon salt
  • 1–3 drops red food coloring (optional)
  • 2–3 candy canes, crushed

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper leaving an overhang for easy removal.
  2. Make cookie dough base: In a large bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture is smooth and no lumps remain.
  3. Add eggs and peppermint: Beat in the large egg, egg yolk, and peppermint extract until fully incorporated.
  4. Combine dry ingredients: Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until combined to avoid overmixing.
  5. Shape and bake: Spoon the dough into the prepared pan and spread or press it evenly across the bottom. Bake for 22-25 minutes, until the top is set and edges just begin to turn golden.
  6. Prepare frosting: While the bars bake, beat the softened butter in a large bowl until smooth. Add 2 cups powdered sugar, peppermint extract, and salt, beating on low speed until combined. Then gradually add the remaining powdered sugar in 1/2 cup increments, alternating with tablespoons of cream until the frosting reaches desired consistency and sweetness. Optionally, mix in red food coloring and extra peppermint extract to taste.
  7. Cool and frost bars: Once baked, remove the bars from the oven and allow them to cool completely in the pan. If using parchment paper, lift the bars out of the pan using the overhang and transfer to a cutting board. Spread the frosting evenly over the cooled bars with a flat-edge knife.
  8. Add final touches and slice: Sprinkle crushed candy canes generously over the frosting for a festive finish. Slice the bars with a sharp, thin knife, using a metal spatula to lift slices cleanly from the pan.

Notes

  • Ensure butter and cream cheese are soft but not melted for best creaming results.
  • Do not overmix the dough once flour is added to keep the bars tender.
  • Use a sharp knife and wipe it clean between cuts to create neat slices.
  • Red food coloring is optional and primarily for festive appearance.
  • The frosting consistency can be adjusted by adding more cream or powdered sugar to your preference.
  • Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Keywords: peppermint sugar cookie bars, peppermint bars, holiday cookie bars, peppermint frosting, sugar cookie bars

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