Peppermint Cookie Bars

Tis’ the season for all things minty and these peppermint cookie squares won’t disappoint!

‘Tis the season for all things minty, and these peppermint cookies are the perfect way to indulge in holiday flavors! Whether you’re baking for a festive gathering, gifting treats to loved ones, or simply satisfying your sweet tooth, this peppermint cookies recipe will not disappoint. The combination of a buttery cookie base with creamy peppermint frosting and crunchy candy cane pieces creates a deliciously irresistible dessert.

Why You Should Make These Peppermint Cookie Bars

1. Easy to Make – With simple ingredients and a straight forward process, these bars are perfect for both beginner and experienced bakers.
2. Festive & Fun – The vibrant red-and-white candy cane topping adds a cheerful holiday touch to your dessert table.
3. Perfect for Gifting – Pack them in a festive tin or wrap the peppermint cookies individually for a thoughtful homemade gift.
4. Crowd-Pleasing Flavor – The mix of buttery, sweet, and minty flavors makes these bars a hit at holiday parties and cookie exchanges.
5. Make-Ahead Friendly – These peppermint cookies bars can be baked in advance and stored for a few days, making holiday prep easier.
6. Customizable – You can easily add chocolate chips, drizzle with white chocolate, or use colored sprinkles for an extra festive touch.
7. Kid-Friendly Baking – A great recipe to make with children, letting them sprinkle candy canes or mix the frosting for a fun holiday activity.

Peppermint Cookie Bars Recipe

Ingredients

Cookie Layer:

• 3 cups all-purpose flour (plus extra for rolling)
• 1 large egg (room temperature)
• 1 ¼ teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 ¼ cups granulated sugar
• 1 teaspoon milk
• 1 cup unsalted butter (softened)
• Pinch of salt

Peppermint Frosting:

• 2 cups powdered sugar
• 2 tablespoons unsalted butter (melted)
• 3 tablespoons heavy cream
• ½ teaspoon peppermint extract
• Crushed candy canes for garnish

Instructions

1. Prepare the Butter – Take the butter out at least one hour before baking to allow it to soften properly. Room temperature butter ensures even mixing and a smooth dough.
2. Preheat & Prep – Preheat your oven to 350°F (175°C). Line an 8×8 square baking pan with parchment paper for easy removal. A light grease on the parchment paper can prevent any sticking.
3. Make the Dough – Using a stand mixer, cream together the softened butter and granulated sugar until light and fluffy (about 2 minutes on medium speed). Scrape the sides with a spatula as needed to incorporate all ingredients evenly.
4. Add Wet Ingredients – Lower the mixer speed and blend in the milk, vanilla extract, and egg. Scrape the bowl to ensure everything is incorporated. Mixing at a lower speed prevents overbeating, which can affect texture.
5. Add Dry Ingredients – Mix in the baking powder, followed by the flour, one cup at a time, until the dough comes together. If the dough feels too sticky, add a tablespoon of flour at a time until it reaches a workable consistency.
6. Bake the Cookie Layer – Transfer the dough into the prepared pan, pressing it down evenly. Bake for 25-30 minutes, or until the edges turn golden brown. A toothpick inserted in the center should come out clean.
7. Cool Completely – Allow the cookie layer to cool completely before adding the frosting. A warm base may cause the frosting to melt and lose its texture.
8. Prepare the Frosting – In a stand mixer, whisk together melted butter, powdered sugar, heavy cream, and peppermint extract until fluffy. For an extra smooth texture, sift the powdered sugar before mixing.
9. Assemble – Spread the frosting evenly over the cooled cookie layer using a spatula or offset knife. Ensure an even coat for the best presentation and flavor distribution.
10. Garnish & Serve – Sprinkle crushed candy canes on top for a festive crunch. You can also add a drizzle of melted white or dark chocolate for extra decadence. Cut peppermint cookies into 9-12 squares and enjoy!

Storage & Make-Ahead Tips

• Store peppermint cookies in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to a week for longer freshness. Let sit at room temperature before serving for the best texture.
• Freeze unfrosted peppermint cookie bars for up to 2 months. Thaw, then frost before serving.
• To maintain crunch, add crushed candy canes just before serving, as they may soften over time.

Serving Suggestions & Variations

• Chocolate Drizzle – Melt white or dark chocolate and drizzle over the bars for an extra layer of flavor.
• Extra Crunch – Add chopped nuts such as almonds or pecans for a nutty contrast to the soft bars.
• Layered Look – Spread a thin layer of chocolate ganache between the cookie base and frosting for a richer dessert.
• Holiday Sprinkles – Use red and green sprinkles for an even more festive appearance.

Final Thoughts

These peppermint cookies are the ultimate holiday treat! They’re easy to make, beautifully festive, and full of delicious seasonal flavors. Whether you’re baking for a Christmas party, cookie exchange, or just for fun, this peppermint cookies recipe is sure to become a holiday favorite. The soft, buttery cookie base pairs perfectly with the refreshing peppermint frosting and the crunchy candy cane topping, creating a delightful mix of textures and flavors.

Not only do these bars taste incredible, but they also make an excellent homemade gift. Wrap them up in decorative holiday tins, stack them in a festive box with parchment paper, or tie them in cellophane with a ribbon for a beautiful presentation.

Give these peppermint cookies a try and let us know how they turn out! 

Peppermint Cookie Bars

Tis’ the season for all things minty and these peppermint cookie squares won’t disappoint!

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Course Dessert

Servings 12 Squares

Ingredients

  

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Cookie Layer:

• 3 cups all-purpose flour plus extra for rolling
• 1 large egg room temperature
• 1 ¼ teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 ¼ cups granulated sugar
• 1 teaspoon milk
• 1 cup unsalted butter softened
• Pinch of salt

Peppermint Frosting:

• 2 cups powdered sugar
• 2 tablespoons unsalted butter melted
• 3 tablespoons heavy cream
• ½ teaspoon peppermint extract
• Crushed candy canes for garnish

Instructions

 

• Prepare the Butter – Take the butter out at least one hour before baking to allow it to soften properly. Room temperature butter ensures even mixing and a smooth dough.
• Preheat & Prep – Preheat your oven to 350°F (175°C). Line an 8×8 square baking pan with parchment paper for easy removal. A light grease on the parchment paper can prevent any sticking.
• Make the Dough – Using a stand mixer, cream together the softened butter and granulated sugar until light and fluffy (about 2 minutes on medium speed). Scrape the sides with a spatula as needed to incorporate all ingredients evenly.
• Add Wet Ingredients – Lower the mixer speed and blend in the milk, vanilla extract, and egg. Scrape the bowl to ensure everything is incorporated. Mixing at a lower speed prevents overbeating, which can affect texture.
• Add Dry Ingredients – Mix in the baking powder, followed by the flour, one cup at a time, until the dough comes together. If the dough feels too sticky, add a tablespoon of flour at a time until it reaches a workable consistency.
• Bake the Cookie Layer – Transfer the dough into the prepared pan, pressing it down evenly. Bake for 25-30 minutes, or until the edges turn golden brown. A toothpick inserted in the center should come out clean.
• Cool Completely – Allow the cookie layer to cool completely before adding the frosting. A warm base may cause the frosting to melt and lose its texture.
• Prepare the Frosting – In a stand mixer, whisk together melted butter, powdered sugar, heavy cream, and peppermint extract until fluffy. For an extra smooth texture, sift the powdered sugar before mixing.
• Assemble – Spread the frosting evenly over the cooled cookie layer using a spatula or offset knife. Ensure an even coat for the best presentation and flavor distribution.
• Garnish & Serve – Sprinkle crushed candy canes on top for a festive crunch. You can also add a drizzle of melted white or dark chocolate for extra decadence. Cut into 9-12 squares and enjoy!

Notes

Storage & Make-Ahead Tips

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to a week for longer freshness. Let sit at room temperature before serving for the best texture.
• Freeze unfrosted cookie bars for up to 2 months. Thaw, then frost before serving.
• To maintain crunch, add crushed candy canes just before serving, as they may soften over time.

Keyword bars, christmas cookies, cookie, cookie bars, peppermint

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