Peppermint Sugar Cookie Bars

If you love thick and tender sugar cookies with creamy frosting - then you'll love these peppermint sugar cookie bars! They're quick and easy to make with a delicious hint of peppermint, creamy peppermint frosting and crushed candy canes on top.

Prep Time30

Cook Time22

Cooling1

Total Time2

Course: Dessert

Cuisine: American

Keyword: Candy Cane Sugar Cookie Bars, Peppermint Sugar Cookie Bars

Servings: large bars

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Peppermint Sugar Cookie Bars

3/4 cup unsalted butter (168 grams) softened, but not starting to melt
4 ounces full-fat cream cheese (112 grams) room temperature
1 1/4 cup granulated sugar (250 grams)
1 large egg
1 large egg yolk in addition to the 1 large egg
1/2 teaspoon peppermint extract
2 1/3 cup all-purpose flour (292 grams)
1/2 teaspoon baking powder
1/4 teaspoon salt

Peppermint Frosting

3/4 cup unsalted butter (168 grams) softened
3-4 cups powdered sugar (330-440 grams) AKA icing sugar
1/2 - 1 teaspoon peppermint extract
3-4 tablespoons whipping cream (45-60 ml) or heavy cream, table cream or half and half
1/4 teaspoon salt
1-3 drops red food coloring optional
2-3 candy canes crushed

Instructions

Peppermint Cookie Bars

Preheat the oven to 350F (180C) degrees. Lightly grease a 9x13 inch (23x33 cm) pan or line with parchment paper so that there's an overhang around the edges.
In a large bowl, beat together the butter, cream cheese and granulated sugar until creamed. You should no longer see lumps of butter or cream cheese.
Beat in the egg, egg yolk and peppermint extract.
Sift the flour, baking powder and salt into the butter mixture. Starting with the mixer on a low speed, beat the ingredients together until combined. Stop mixing as soon as combined.
Spoon the dough into the prepared pan and spread/press into an even layer.
Bake in the preheated oven for about 22-25 minutes, or until the top looks set and the edges are just starting to turn golden.

Peppermint Frosting

In a large bowl, beat the butter until smooth.
Add in 2 cups powdered sugar, 1/2 teaspoon peppermint extract and the salt. Starting with the mixer on a low speed beat together until incorporated. If the powdered sugar is lumpy, I recommend sifting it into the mixture.
Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream until the desired thickness and sweetness is reached. Optionally, beat in a little more peppermint extract and a few drops of red food coloring.
If you lined the pan with parchment paper, lift the bars out of the pan using the parchment overhang and place on a cutting board. If you simply greased the pan, then leave the bars in the pan.
Frost the cooled bars using a flat-edge knife. Sprinkle with crushed candy canes
Slice with a sharp, thin knife (not a table knife) and lift the bars out of the pan using a metal spatula.

Notes

Room Temperature Ingredients: The butter, cream cheese and eggs should all be at room temperature before getting started. The butter should still be slightly firm to the touch, it shouldn't be slimy and starting to melt.
Eggs: You will need 2 eggs in total for this recipe. However, you will only use 1 full egg and just the egg yolk of the second egg.
Peppermint Extract: Peppermint extract can be found in the baking aisle of your grocery store near the vanilla extract.
Flour: Measure the flour carefully. Whisk first, then spoon into a dry measuring cup and level off the top. Alternatively, measure using a weigh scale in grams. Do not pack your flour in the measuring cup.
Storage: Store frosted bars in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Nutrition: Details provided are an estimate only and based on 1 bar with frosting, assuming the pan is sliced into 15 uniform pieces.

Nutrition