Peppermint Sugar Cookie Bars
This recipe for Peppermint Sugar Cookie Bars is a great way to use up candy canes you might have leftover after the holidays. You can also use extra peppermint swirl candies that you might have used to make gingerbread houses. Read on for how that candy makes for a crunchy, minty treat that you’re sure to love.
Recipe for Peppermint Sugar Cookie Bars
This page may contain affiliate links, which means I may be compensated if you click a link. However, there is no cost to you. Also, as an Amazon Associate, I earn from qualifying purchases. For more info, please see my Privacy and Disclosure page.
When making this recipe, you’re basically making two treats in one. You’re baking delicious sugar cookies with peppermints mixed in. Once baked, you’ll cut and serve almost like blondie treats.
And then you’re topping them with homemade frosting and more sweet crushed peppermints. In the end, your bars are basically covered with peppermint bark. They’re sure to become your favorite holiday treat for Christmas, Valentine’s Day or anytime you’re craving something with peppermint.
Ingredients Overview
Step-by-Step Instructions
There are two sets of instructions for this recipe. First there are the cookie bars that you’ll be baking. After that, the instructions for the homemade frosting.
Cookie Bars Instructions
Line a 9×9 square baking dish with parchment paper. You’ll want the paper to overlap the edges of the dish so you can lift it out later. Preheat the oven to 350 F. Add the sugar and 1/2 cup of butter to a large mixing bowl.
Beat using a hand mixer until it becomes light and fluffy. Add the vanilla and egg and beat again.
Add the salt, baking powder and add half the flour and beat again until mixed together, add the rest of the flour and beat until a batter forms.
Add in the 1/2 cup of crushed peppermints. Mix with a spatula to combine.
Pour and scrape the batter into the baking dish. Spread the batter around evenly. If it’s really thick you may need to spread it out with your hands. Bake for 20-25 minutes. Once done, remove from the oven and let the bars cool completely in the baking dish. Once everything is cool, lift the bars out of the baking dish.
Frosting Instructions
In a large bowl add the powdered sugar, 1/2 of butter, peppermint extract, vanilla extract and milk. Mix using a hand mixer until a frosting forms.
Spread the icing on top of the cookie bars evenly.
Sprinkle the 1/4 cup of crushed peppermints all over top of the frosting. Place the bars in the fridge for 10 minutes to let the frosting firm up before slicing. Serve and enjoy!
Notes
The recipe as written uses peppermint candies that you can buy in bulk on Amazon, if you’d like. However, if you’ve got peppermint candy canes leftover from Christmas, you can use those instead so nothing goes to waste. Just crushed enough to make the three-quarters of a cup the recipe calls for — half cup for the batter and one-quarter cup for the topping — so you get the minty flavor and crunch you want.
Since you will be crushing peppermints to make the toppings for these cookie bars, make sure you’re using hard candies. You don’t want to reach for soft peppermints or even peppermint puffs. That’s why leftover traditional candy canes are a great substitute.
Peppermint Sugar Cookie Bars
Equipment
Ingredients
Cookie Bar Batter
- 3/4 cup sugar
- 1/2 cup unsalted butter softened to room temperature
- 1 teaspoon vanilla extract
- 1 egg
- 1.75 cup flour
- 1 teaspoon baking powder
- 1/2 cup peppermint candy crushed
Homemade Frosting
- 2 cups powdered sugar
- 1/2 cup unsalted butter softened to room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/4 cup peppermint candy crushed
Instructions
Baking the Cookie Bars
- Line a 9×9 square baking dish with parchment paper. You'll want the paper to overlap the edges of the dish so you can lift it out later.
- Preheat the oven to 350 F.
- Add the sugar and 1/2 cup of butter to a large mixing bowl.
- Beat using a hand mixer until it becomes light and fluffy.
- Add the vanilla and egg and beat again.
- Add the salt, baking powder and add half the flour and beat again until mixed together. Then, add the rest of the flour and beat until a batter forms.
- Add in the 1/2 cup of crushed peppermints. Mix with a spatula to combine.
- Pour and scrape the batter into the baking dish. Spread the batter around evenly. If it’s really thick you may need to spread it out with your hands.
- Bake for 20-25 minutes. Once done, remove from the oven and let the bars cool completely in the baking dish.
- Once everything is cool, lift the bars out of the baking dish.
Making the Homemade Frosting
- In a large bowl add the powdered sugar, 1/2 of butter, peppermint extract, vanilla extract and milk.
- Mix using a hand mixer until a frosting forms.
Assembling the Cookie Bars
- Spread the icing on top of the cookie bars evenly.
- Sprinkle the 1/4 cup of crushed peppermints all over top of the frosting.
- Place the bars in the fridge for 10 minutes to let the frosting firm up before slicing.
Notes
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.