These peppermint cookie bars feature a soft, buttery cookie base, creamy peppermint frosting, and crushed candy canes. An easy Christmas dessert!
‘Tis the season for all things minty, and these peppermint cookies are the perfect way to indulge in holiday flavors! If you’re looking for an easy and festive treat to add to your holiday baking list, these peppermint cookie bars are just what you need! They have a soft, buttery sugar cookie base topped with creamy peppermint frosting and crunchy crushed candy canes for the perfect combination of sweet and minty flavors. Instead of rolling and cutting individual cookies, everything bakes in one pan, making these cookie bars a simple dessert to prepare for the busy Christmas season. Whether you’re filling a holiday cookie box, bringing dessert to a Christmas party, or baking something special to share with family and friends, these peppermint cookie bars are a delicious way to celebrate the season.
Why You Should Make These Peppermint Cookie Bars
- Easy to Make – With simple ingredients and a straight forward process, these bars are perfect for both beginner and experienced bakers.
- Festive & Fun – The vibrant red-and-white candy cane topping adds a cheerful holiday touch to your dessert table.
- Perfect for Gifting – Pack them in a festive tin or wrap the peppermint cookies individually for a thoughtful homemade gift.
- Crowd-Pleasing Flavor – The mix of buttery, sweet, and minty flavors makes these bars a hit at holiday parties and cookie exchanges.
- Make-Ahead Friendly – These peppermint cookies bars can be baked in advance and stored for a few days, making holiday prep easier.
- Customizable – You can easily add chocolate chips, drizzle with white chocolate, or use colored sprinkles for an extra festive touch.
- 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
- 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 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.
Why Peppermint Cookie Bars Make a Great Christmas Gift
Homemade peppermint cookie bars are a sweet and festive way to share a little holiday cheer. With their buttery cookie base, creamy peppermint frosting, and crushed candy cane topping, they’re a beautiful addition to any Christmas dessert assortment.
They’re easy to package. Once the frosting has set, cut the bars into squares and arrange them in a food-safe gift box or tin. Place parchment paper between layers to help protect the frosting.
They’re perfect for cookie boxes. Pair these peppermint cookie bars with gingerbread man cookies, Christmas butter cookies, and M&M Christmas cookies for a colorful assortment of homemade holiday treats.
They’re ideal for holiday gatherings. Bring a batch to a Christmas party, office celebration, or cookie exchange. Since they’re baked in one pan, they’re easy to portion and serve.
They’re simple to personalize. Add a white chocolate drizzle, festive sprinkles, or extra crushed candy canes to give your bars a special finishing touch.
For the best presentation, allow the bars to cool completely and let the frosting set before packaging. Keep the candy cane topping in mind when storing them, since crushed candy canes can soften as they absorb moisture.
Frequently Asked Questions
What are peppermint cookie bars made of?
Peppermint cookie bars have a buttery sugar cookie base made with flour, butter, sugar, egg, vanilla, and baking powder. They’re topped with a creamy peppermint frosting made with powdered sugar, butter, heavy cream, and peppermint extract, then finished with crushed candy canes.
How do you know when peppermint cookie bars are done baking?
Bake the cookie base at 350°F for 25–30 minutes, or until the edges are lightly golden and the center is set. A toothpick inserted into the center should come out clean. Avoid overbaking to help keep the bars tender.
Do peppermint cookie bars need to cool before frosting?
Yes! Allow the cookie base to cool completely before spreading the peppermint frosting over it. If the base is still warm, the frosting may melt and become difficult to spread evenly.
Can I make peppermint cookie bars ahead of time?
Absolutely! You can bake the cookie base a day ahead, let it cool completely, and store it covered until you’re ready to frost it. For the freshest candy cane crunch, add the crushed candy canes shortly before serving.
How do I store peppermint cookie bars?
Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate them for up to one week. If refrigerated, let them sit at room temperature briefly before serving for a softer texture. Keep in mind that the candy cane topping may soften over time.
Can I freeze peppermint cookie bars?
Yes! For the best results, freeze the unfrosted cookie base tightly wrapped or in an airtight container for up to 2 months. Thaw it completely, prepare the frosting, and decorate with crushed candy canes before serving.
Can I use peppermint oil instead of peppermint extract?
Peppermint oil is generally much more concentrated than peppermint extract, so it should not be substituted in equal amounts. Use a food-grade product and follow its specific conversion guidance, or stick with peppermint extract for this recipe.
How do I keep crushed candy canes crunchy?
Candy canes absorb moisture from the frosting, which can cause them to soften over time. For the best crunch, crush the candy canes and add them shortly before serving or gifting the bars.
Can I add chocolate to peppermint cookie bars?
Yes! White chocolate or dark chocolate pairs beautifully with peppermint. Drizzle melted chocolate over the frosted bars, or add a thin chocolate layer beneath the frosting for a richer dessert.
How many peppermint cookie bars does this recipe make?
This recipe makes approximately 9–12 bars, depending on how you cut them. Cut the pan into 9 larger squares for generous servings or 12 smaller bars for holiday dessert trays and cookie boxes.
Are peppermint cookie bars good for Christmas cookie exchanges?
Yes! These festive bars are a great alternative to individual cookies. Their white frosting and red-and-white candy cane topping make them perfect for holiday dessert platters, Christmas parties, and homemade gift boxes.
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
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
- 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.
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