Peppermint Sugar Cookie Bars

These Peppermint Sugar Cookie Bars are soft, chewy, and topped with creamy frosting and crushed candy canes, making them the perfect holiday treat for any occasion.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 200

Ingredients Method Notes

Ingredients

For The Cookie Base

1 cup 1 cup (2 sticks) unsalted butter, softened
1.5 cups 1 ½ cups granulated sugar
2 large 2 large eggs
1 teaspoon 1 teaspoon vanilla extract
3 cups 3 cups all-purpose flour
1 teaspoon 1 teaspoon baking powder
0.5 teaspoon ½ teaspoon salt
1 teaspoon 1 teaspoon of peppermint extract the star of the show!

For The Frosting

0.5 cup ½ cup (1 stick) unsalted butter, softened
2 cups 2 cups powdered sugar
2 tablespoons 2 tablespoons milk
1 teaspoon 1 teaspoon vanilla extract
1 teaspoon 1 teaspoon peppermint extract
to taste g Crushed candy canes for topping

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Mix in the eggs, vanilla extract, and peppermint extract until well combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until it forms a smooth dough.
Line a 9×13 inch baking dish with parchment paper and spread the cookie dough evenly in the dish.

Baking

Bake for 20-25 minutes, or until golden brown.
Once baked, remove the pan from the oven and let it cool completely on a wire rack.

Frosting and Serving

While the cookie bars cool, prepare the frosting by beating together butter, powdered sugar, milk, vanilla, and peppermint extracts until smooth and creamy.
Spread the frosting over the cooled cookie bars and sprinkle crushed candy canes on top.
Cut them into squares and enjoy.

Notes

Don't overmix the dough and chill it if it's too sticky. Feel free to mix in chocolate chips or nuts for an extra twist.