Peppermint Sugar Cookie Bars (Print-Friendly Format)

Thick, soft bars with a candy crunch and creamy frosting, ideal for sharing at holiday gatherings.

# Ingredients You’ll Need:

→ Sugar Cookie Base

01 - 115 g unsalted butter, softened to room temperature
02 - 150 g granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 230 g all-purpose flour
06 - 2 tablespoons all-purpose flour
07 - 1 teaspoon baking powder
08 - 0.25 teaspoon fine salt
09 - 25 g crushed peppermint candy, optional

→ Frosting

10 - 240 g powdered sugar
11 - 115 g unsalted butter, softened to room temperature
12 - 0.25 teaspoon fine salt
13 - 1 teaspoon vanilla extract or 0.5 teaspoon peppermint extract
14 - 2 tablespoons milk or heavy cream
15 - additional crushed peppermint candy, for garnish

# How to Make It:

01 - Preheat oven to 175°C. Line a 23x23 cm pan with parchment paper and coat lightly with non-stick spray.
02 - Using an electric mixer, beat softened butter with granulated sugar until light and fluffy, about 1 minute.
03 - Mix in egg and vanilla extract, beating until fully combined.
04 - Gradually add flour, baking powder, and salt into wet mixture, mixing until a thick batter forms.
05 - Fold in crushed peppermint candy evenly throughout the batter without overmixing.
06 - Press batter evenly into prepared pan. Bake for 20 minutes or until the top is golden brown and set.
07 - Remove pan from oven and let bars cool completely in the pan.
08 - Lift cooled cookie bar slab by edges of parchment paper and set onto a work surface.
09 - Beat powdered sugar, softened butter, salt, extract, and milk on medium speed until frosting is creamy and fluffy.
10 - Spread frosting evenly over cooled bars and sprinkle generously with additional crushed peppermint candy.
11 - Allow frosting to firm up before slicing into squares. Serve as desired.

# Extra Tips:

01 - For a cream cheese frosting variation, add 3 tablespoons cream cheese to the frosting mixture.
02 - A white chocolate peppermint frosting can be made by folding in 60 g cooled, melted white chocolate when mixing the frosting.

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