Print

Peppermint Sugar Cookie Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, buttery peppermint sugar cookie bars topped with creamy peppermint frosting and crushed candy canes — a festive treat perfect for the holidays or any sweet occasion.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 24 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Frosting:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons heavy cream or milk (add more if needed)
  • 1/2 teaspoon peppermint extract
  • Optional: few drops pink or red food coloring
  • For the Topping:
  • 1/2 cup crushed candy canes or peppermint candies

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
  2. Cream butter and sugar together until light and fluffy, about 2–3 minutes.
  3. Beat in eggs, vanilla extract, and peppermint extract until combined.
  4. Add flour, baking powder, and salt; mix until a thick dough forms.
  5. Spread dough evenly into prepared pan, pressing with a spatula.
  6. Bake 18–22 minutes, or until edges are lightly golden and center is set.
  7. Cool completely in the pan before frosting.
  8. For frosting: Beat butter until creamy. Gradually add powdered sugar, then peppermint extract and cream. Beat until light and fluffy. Add food coloring if desired.
  9. Spread frosting evenly over cooled bars.
  10. Top with crushed candy canes or peppermint candies.
  11. Slice into squares or rectangles and serve.

Notes

  • Start checking doneness at 18 minutes to avoid overbaking.
  • Store in an airtight container at room temperature up to 3 days or refrigerate up to 5 days.
  • For freezing, wrap bars individually and store up to 2 months.
  • Use gel food coloring for vibrant color without thinning frosting.
  • To make gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend.

Nutrition

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