Go Back
Festively decorated peppermint sugar cookie bars on a baking tray.

Peppermint Sugar Cookie Bars

Deliciously soft and chewy cookie bars topped with a festive peppermint frosting, perfect for holiday gatherings or sweet treats any day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour Use gluten-free flour for a gluten-free version.
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened Use room temperature for better mixing.
  • 1 large egg Ensure it's at room temperature.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder Check for gluten-free if needed.
  • 1/4 teaspoon salt
For the Frosting
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon peppermint extract Adjust to taste.
  • pink food coloring (optional)
  • crushed candy canes for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Spread the cookie dough evenly into the prepared baking pan.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean.
  2. Allow to cool completely.
Frosting
  1. For the frosting, beat together the powdered sugar, heavy cream, peppermint extract, and pink food coloring (if using) until smooth and creamy.
  2. Spread the frosting over the cooled cookie bars and sprinkle with crushed candy canes.
  3. Cut into bars and serve. Enjoy your festive treat!

Notes

Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze after cutting into bars.
QR Code linking back to recipe