Peppermint Sugar Cookie Bars
These Peppermint Sugar Cookie Bars are the perfect mix of sweet and minty with a soft sugar cookie base and creamy peppermint frosting. They’re a holiday favorite, but honestly, they’re just as good any time of the year when you’re craving something fun and festive. Easy to make and totally delicious, they’re a treat everyone will love!
Servings 8
Ingredients
- ¾ Cup Sugar
- ½ Cup Butter unsalted, room temperature
- 1 teaspoon Vanilla Extract
- 1 Egg
- 1¾ Cup Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ Cup Peppermints crushed
Frosting
- 2 Cups Powdered Sugar
- ½ Cup Butter unsalted, room temperature
- 1 teaspoon Peppermint Extract
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Milk
- ¼ Cup Peppermints crushed
Instructions
- Preheat the oven to 350℉.
- Spray a 9x9-inch baking dish with non-stick cooking spray or line with parchment paper. Set aside.
- In a large mixing bowl, combine the sugar and butter. Beat with a mixer until it is light and fluffy.
- Add the egg and vanilla and beat again.
- Add the salt, baking powder, and about half the flour. Beat until combined.
- Add the rest of the flour and beat until a batter forms.
- Stir in the crushed peppermints until combined.
- Pour and scrape the batter into the prepared 9x9 baking dish.
- Spread the batter around evenly. If it's really thick, you might need to use your hand to spread it.
- Bake at 350℉ for 20-25 minutes.
- Let the bars cool completely in the baking dish on a wire rack.
- Once cooled completely, spread with peppermint frosting (see below).
Frosting
- In a large mixing bowl, mix the powdered sugar, butter, peppermint extract, vanilla extract, and milk until a frosting forms.
- Spread the frosting on top of the cookie bars evenly.
- Let the frosting set (at least 30 minutes) before cutting into squares.
Notes
Properly Soften the Butter: Make sure the butter is softened to room temperature before mixing. If it's too cold, it won’t cream properly with the sugar, and if it’s too warm, the dough might be too soft. Aim for a consistency where the butter is slightly firm but easily pressable with your finger.
Use a Lined or Greased Pan: Line your baking pan with parchment paper or grease it with butter to make sure your cookie bars come out easily. If using parchment, leave an overhang to easily lift the bars out of the pan after baking.
Cool the Bars Completely Before Frosting: Let the cookie bars cool completely before adding the frosting. If you frost them while they’re still warm, the frosting can melt and become too runny.
Adjust the Frosting Consistency: If the frosting is too thick, add a tiny bit more milk (1 teaspoon at a time) to reach a spreadable consistency. If it’s too thin, add a little more powdered sugar to thicken it.
Let the Bars Set Before Cutting: After frosting the cookie bars, let them set for at least 30 minutes to an hour before cutting them into squares. This helps the frosting firm up and makes cutting easier.