Thick, soft, and sweetly festive, these peppermint sugar cookie bars are the perfect holiday treat. With a hint of mint and crushed candy canes, they’re irresistibly cheerful.
Each bite is a soft sugar cookie square topped with creamy peppermint frosting. These bars are easy to make, stunning to serve, and an absolute crowd-pleaser for cookie lovers and peppermint fans alike.
What You’ll Need for These Peppermint Sugar Cookie Bars
- Unsalted butter – Adds rich flavor and softness to both the bars and the frosting.
- Cream cheese – Ensures the cookie base stays thick, tender, and slightly tangy.
- Granulated sugar – Keeps the bars sweet and crisp-edged.
- Egg + egg yolk – Adds moisture and structure for a soft yet sturdy cookie base.
- Peppermint extract – The star flavoring that gives the bars their festive zing.
- All-purpose flour – Forms the backbone of the dough for soft, thick bars.
- Baking powder – Provides a gentle lift so the bars stay fluffy, not dense.
- Salt – Balances the sweetness and deepens flavor.
- Powdered sugar – Essential for that luscious, smooth peppermint frosting.
- Whipping cream – Lightens the frosting and makes it velvety.
- Red food coloring (optional) – A festive swirl of color for visual flair.
- Crushed candy canes – For that perfect holiday crunch and pop of peppermint on top.
How to Make Peppermint Sugar Cookie Bars
Start by creaming the butter, cream cheese, and sugar until smooth. Mix in the egg, yolk, and peppermint extract.
Fold in the sifted dry ingredients until just combined, then spread the dough into a lined or greased baking pan. Bake until just golden at the edges.
While the bars cool, beat the butter for the frosting, gradually adding powdered sugar, peppermint extract, cream, and color. Frost the cooled bars and top generously with crushed candy canes before slicing.
Peppermint Perfection: Tips and Tasty Variations
For the fluffiest texture, make sure your butter and cream cheese are soft but not melting. Room-temperature eggs also blend better and create a smooth batter.
Crush the candy canes just before topping so they stay crisp and vibrant. You can also swap in mint extract for a subtler flavor or use half vanilla, half peppermint for a softer profile.
To make these bars more festive, swirl red and white frosting for a candy cane look or add sprinkles alongside the crushed candy for extra flair.
Keeping the Holiday Magic Fresh
Store these bars in an airtight container at room temperature for up to 2 days. For longer freshness, keep them in the fridge for up to 5 days.
To freeze, wrap individual bars tightly and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, and let sit at room temperature before serving for best texture and flavor.
Peppermint Sugar Cookie Bars
Ingredients
Peppermint Sugar Cookie Bars
- 1/2 teaspoon peppermint extract
- 1 large egg yolk in addition to the whole egg
- 1/2 teaspoon baking powder
- 3/4 cup unsalted butter 168 grams, softened but not melting
- 1/4 teaspoon salt
- 2 1/3 cups all-purpose flour 292 grams
- 1 large egg
- 4 ounces full-fat cream cheese 112 grams, at room temperature
- 1 1/4 cups granulated sugar 250 grams
Peppermint Frosting
- 3-4 cups powdered sugar 330–440 grams, sifted if lumpy
- 3/4 cup unsalted butter 168 grams, softened
- 1-3 drops red food coloring optional
- 1/2 – 1 teaspoon peppermint extract
- 3-4 tablespoons whipping cream 45–60 ml, or substitute with heavy cream or half-and-half
- 2-3 candy canes crushed
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a 9×13 inch (23×33 cm) pan, or line it with parchment paper, leaving some overhang for easy removal. In a large bowl, cream the butter, cream cheese, and granulated sugar until the mixture is smooth and no lumps remain. Incorporate the egg, additional yolk, and peppermint extract, blending thoroughly. Sift together the flour, baking powder, and salt, then gradually mix into the creamed base on low speed, stopping once fully integrated. Distribute the dough evenly into the prepared pan and press it flat. Bake for 22–25 minutes, or until the top appears set and the edges show the slightest golden hue.
- For the frosting, begin by beating the butter until creamy. Blend in 2 cups of powdered sugar, half a teaspoon of peppermint extract, and the salt, starting on a low speed. Continue adding the remaining sugar half a cup at a time, alternating with a tablespoon of cream, until the desired consistency is reached. Optionally, mix in additional peppermint extract and red food coloring for a festive touch. If parchment was used, lift the cooled bars from the pan using the overhang and place them on a cutting surface. Otherwise, leave the bars in the pan. Smooth the frosting over the completely cooled cookie base using a flat-edged knife and finish with crushed candy canes. Cut cleanly with a sharp, thin blade and remove using a metal spatula.
