Peppermint Cookie Bars
Tis’ the season for all things minty and these peppermint cookie squares won’t disappoint!
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.
Tried this recipe?Let us know how it was!