Peppermint Sugar Cookie Bars
Soft and chewy sugar cookie bars infused with refreshing peppermint, topped with creamy frosting and crushed peppermint candy.
Equipment
- 9x9-inch baking pan
- Mixing Bowls
- Electric Mixer
- Wire Rack
Ingredients
- ½ cup Unsalted Butter Softened to room temperature.
- ¾ cup Granulated Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 ¾ cups All-Purpose Flour
- 1 tsp Baking Powder
- ¼ tsp Salt
- ¼ cup Crushed Peppermint Candy Optional for a festive touch.
- 2 cups Powdered Sugar For the frosting.
- ½ cup Unsalted Butter Softened to room temperature.
- ¼ tsp Salt For the frosting.
- 1 tsp Vanilla Extract Or ½ tsp peppermint extract.
- 2 Tbsp Milk Of your choice or heavy cream.
- Crushed Peppermint Candy to taste For topping
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper and spray with non-stick cooking spray.
- In a mixing bowl, beat softened butter and granulated sugar until fluffy, about 1 minute.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the flour, baking powder, and salt, mixing until just combined.
- Fold in the crushed peppermint candy if using.
- Spread the dough evenly in the prepared baking pan.
- Bake for about 20 minutes or until the edges are lightly golden and a toothpick inserted comes out clean.
- Allow the bars to cool completely in the pan on a wire rack.
- For the frosting, beat together powdered sugar, softened butter, salt, vanilla extract, and milk until smooth and spreadable.
- Once the bars are cooled, frost them generously with the cream frosting and sprinkle additional crushed peppermint candy on top.
- Cut into squares and serve!
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Notes
Store bars in an airtight container at room temperature for up to a week or refrigerate for longer freshness.