Peppermint Sugar Cookie Bars
There's something magical about the holidays, especially when the kitchen fills with the sweet, refreshing scent of peppermint. Peppermint Sugar Cookie Bars bring a festive touch to any table, and they hold a special place in my heart.
Equipment
- 9x9 baking dish
- Electric mixer or hand mixer
- Mixing bowls
- Parchment paper or non-stick spray
- Spatula or offset spatula
- Measuring Cups and Spoons
Ingredients
- 3/4 cup of sugar
- 1/2 cup of unsalted butter softened to room temp
- 1 tsp vanilla extract
- 1 egg
- 1 3/4 cup of flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup of crushed peppermints
- 2 cups powdered sugar
- 1/2 cup of unsalted butter softened to room temp
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 2 tbsp milk
- 1/4 cup of crushed peppermints
Instructions
- Line a 9x9-inch baking dish with parchment paper, allowing the ends to hang over the sides. This will help you lift the bars out later. Spray the parchment with non-stick cooking spray. Preheat the oven to 350°F.
- In a large mixing bowl, combine 3/4 cup of sugar and 1/2 cup of softened butter. Use a hand mixer to beat them together until light and fluffy. Add 1 tsp vanilla extract and 1 egg, and beat again until fully incorporated.
- To the butter mixture, add 1 tsp baking powder, 1/4 tsp salt, and half of the 1 3/4 cups flour. Beat to combine. Then, add the remaining flour and continue mixing until a batter forms.
- Stir in 1/2 cup of crushed peppermints. Pour the batter into the prepared baking dish, scraping down the sides of the bowl to ensure all the batter is transferred.
- Use a spatula or your hands to evenly spread the batter in the dish. If the batter is thick, lightly press it out with your hands. Bake the batter for 20-25 minutes, or until the top is golden and a toothpick inserted comes out clean. Let the bars cool completely in the baking dish.
- In a medium mixing bowl, combine 2 cups powdered sugar, 1/2 cup softened butter, 1 tsp peppermint extract, 1 tsp vanilla extract, and 2 tbsp milk. Beat with a hand mixer until smooth and fluffy.
- Once the cookie bars have cooled, lift them out of the baking dish using the parchment paper. Spread the frosting evenly over the top.
- Sprinkle 1/4 cup of crushed peppermints over the frosting. Place the bars in the fridge for about 10 minutes to let the frosting firm up.
- Once the frosting has set, slice the bars into squares. Serve and enjoy the holiday spirit in every bite!
Notes
Tips and Tricks!
- Keep the bars fresh by storing them in an airtight container in the fridge for 3-4 days.
- No peppermints? Swap them for candy canes!
- Out of parchment paper? Use foil as a substitute.
- Let the bars cool completely before frosting to prevent the frosting from melting.
Nutrition
Serving: 1servingCalories: 627kcalCarbohydrates: 83gProtein: 5gFat: 32gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 82mgSodium: 153mgPotassium: 53mgFiber: 1gSugar: 61gVitamin A: 745IUCalcium: 82mgIron: 1mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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