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Sugar Cookie Bars with Peppermint Frosting Recipe
Short Intro Paragraph
This Sugar Cookie Bars with Peppermint Frosting Recipe gives you everything you love about soft frosted sugar cookies—only easier, thicker, and perfectly festive for the holidays with a cool, creamy peppermint buttercream on top.
Full Recipe Introduction
If you love those soft bakery-style frosted sugar cookies but don’t love rolling, cutting, and babysitting tray after tray in the oven, these sugar cookie bars are about to become your holiday best friend.
This Sugar Cookie Bars with Peppermint Frosting Recipe bakes up as one big, fluffy slab of vanilla-kissed cookie, then gets slathered in a cloud of peppermint buttercream frosting and sprinkled with crushed candy canes. Think Christmas cookie bars that taste like peppermint sugar cookies and frosted sugar cookies had a very festive baby.
I’m a 50-year-old grandma-level baker at this point, and I’ll tell you the truth: the older I get, the more I love bar cookie recipes. One pan, no fuss, no tiny batches going in and out of the oven while I’m trying to remember where I put my glasses. These soft sugar cookie bars fit right in with my “easy holiday baking” philosophy—big flavor, minimal stress.
These festive cookie bars started as my go-to sugar cookie recipe I used for cut-outs when my kids were little. Once the grandkids came along and life got a bit busier (and the dishwasher somehow runs every single night), I turned that recipe into a simple bar version. Around Christmas, I swap the usual vanilla frosting for peppermint buttercream frosting and add crushed candy canes. Suddenly these become the star peppermint dessert recipe on the cookie tray.
They’re especially lovely for:
- Office cookie exchanges where you need something that travels well
- Classroom parties where you want neat squares instead of crumbly cookies
- Christmas Eve dessert boards, next to hot chocolate and maybe a little mulled wine for the grown-ups
You know what? These sugar cookie bars are also fantastic in January when the tree is down but you’re still craving something cozy and minty. No judgment here.
Why You’ll Love This Recipe
Why These Sugar Cookie Bars Deserve a Spot on Your Holiday Table
- No rolling or cookie cutters – Get all the frosted sugar cookie flavor without fussing with shapes or sticky dough.
- Perfectly soft and thick – These soft sugar cookie bars bake up tender, plush, and not the least bit dry.
- Big batch, low effort – One 9×13 pan gives you 20–24 Christmas cookie bars that slice cleanly for parties and gifting.
- Festive peppermint flavor – The peppermint frosting is cool, creamy, and balanced—not toothpaste-y or overpowering.
- Customizable sweetness – You can easily adjust the frosting’s sweetness and peppermint strength to suit your taste.
- Great for making ahead – The bars stay soft for days and the peppermint flavor actually improves after resting overnight.
- Easy to decorate – A simple layer of frosting and crushed candy canes looks impressively festive with very little work.
- Freezer-friendly – Both the unfrosted bars and the finished peppermint sugar cookies freeze beautifully for holiday prep.
- Kid-friendly to bake – Kids can help spread the dough, frost the bars, and sprinkle candy cane “confetti” on top.
Ingredients
What You’ll Need for Sugar Cookie Bars with Peppermint Frosting
Let me walk you through the ingredients first, because a few small choices make a big difference in flavor and texture for this bar cookie recipe.
For the Sugar Cookie Bars
- 1 cup (2 sticks) unsalted butter, softened
- Softened to room temperature so it creams smoothly. If you press it, it should give gently, not melt.
- 1 1/2 cups granulated sugar
- Regular white sugar keeps the bars sweet and tender.
- 2 large eggs, room temperature
- Room-temperature eggs mix more evenly and help the bars rise nicely.
- 2 teaspoons pure vanilla extract
- Use real vanilla if you can; it adds that “bakery cookie” flavor.
- 1/2 teaspoon almond extract (optional but highly recommended)
- Just a touch gives that nostalgic sugar cookie taste. Skip it if you’re allergic, of course.
- 2 1/2 cups all-purpose flour, spooned and leveled
- Measure carefully so the bars stay soft. Too much flour = dry, dense bars.
- 1 teaspoon baking powder
- Helps the bars rise slightly and stay soft rather than chewy.
- 1/2 teaspoon fine sea salt
- Balances sweetness and makes all the flavors pop.
Substitution tips for the bars:
- Use a 1:1 gluten-free baking blend (like King Arthur or Bob’s Red Mill) if you need gluten-free sugar cookie bars.
- If you only have salted butter, reduce added salt to a tiny pinch.
- Almond extract can be replaced with extra vanilla or a splash of peppermint extract for a double-mint bar.
For the Peppermint Frosting
- 1 cup (2 sticks) unsalted butter, softened
- This is the base of your peppermint buttercream frosting; room temperature is key for a fluffy texture.
- 3 1/2–4 cups powdered sugar, sifted
- Start with 3 1/2 cups and add more if you want a thicker, sweeter frosting.
- 2–3 tablespoons heavy cream or whole milk
- Adds creaminess and helps you reach a smooth, spreadable consistency.
- 1/2 teaspoon peppermint extract
- Peppermint is strong—measure carefully so the frosting stays pleasant and not sharp.
- 1 teaspoon pure vanilla extract
- Rounds out the mint so the frosting tastes like dessert, not candy canes alone.
- Pinch of fine sea salt
- Just enough to balance the sweetness.
- 2–3 drops red or pink gel food coloring (optional)
- Makes the frosting softly pink and festive, but you can leave it white if you like.
For Topping
- 1/2–3/4 cup crushed candy canes or peppermint candies
- Sprinkle on top of the frosting for crunch, extra peppermint flavor, and that classic Christmas cookie bar look.
Ingredient notes & little tricks:
- Crush your candy canes by sealing them in a zip-top bag and giving them a few firm taps with a rolling pin or the bottom of a saucepan. Don’t pound too hard; you want both tiny bits and some pretty shards.
- If you’re sensitive to peppermint, start with just 1/4 teaspoon peppermint extract in the frosting, taste, and add more slowly.
- For a slightly richer bar, you can swap 1/4 cup of the flour for cornstarch. This makes the bars even more tender, almost like bakery sugar cookies.
Directions
Step-by-Step: How to Make Sugar Cookie Bars with Peppermint Frosting
1. Prep the pan and oven
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the long sides to lift the bars out later.
- Lightly spray the parchment and sides of the pan with nonstick spray.
Tip: If you don’t have parchment, grease the pan very well and lightly dust with flour so the bars release more easily.
2. Cream the butter and sugar
- In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), beat the softened butter and granulated sugar on medium speed for 2–3 minutes, until light and fluffy.
- Scrape down the sides of the bowl once or twice; you want the sugar and butter thoroughly combined.
You’re looking for the mixture to turn a little lighter in color and look creamy—this step adds air and helps create soft, tender bars.
3. Add eggs and flavorings
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract and almond extract, if using, just until combined.
If the mixture looks a bit curdled at this stage, don’t worry; once you add the dry ingredients, it’ll smooth out.
4. Mix the dry ingredients
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low, gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain.
Try not to overmix—once the flour disappears, you’re done. Overmixing can make your sugar cookie bars tough.
5. Spread the dough in the pan
- Transfer the dough to your prepared 9×13 pan.
- Use a spatula or clean hands to press the dough evenly into the pan, pushing it into the corners and smoothing the top.
Tip: If the dough is sticking, lightly dampen your fingertips or spritz a little nonstick spray on a spatula and use that to press the dough flat.
6. Bake the sugar cookie bars
- Bake on the center rack for 16–20 minutes, until the edges are just lightly golden and the center looks set.
- A toothpick inserted in the center should come out mostly clean, with a few moist crumbs but no wet batter.
The key with soft sugar cookie bars is not overbaking. If the bars look pale, that’s okay—they continue to set as they cool.
7. Cool completely
- Place the pan on a wire rack and let the bars cool completely in the pan before frosting—this can take about 1 hour.
If you frost warm bars, the peppermint frosting will melt and slide around, which is heartbreaking and messy. Ask me how I know.
8. Make the peppermint frosting
- In a clean mixing bowl, beat the softened butter on medium speed for 1–2 minutes until smooth and creamy.
- Add 3 1/2 cups of the powdered sugar, one cup at a time, mixing on low to avoid a sugar cloud, then increasing to medium until combined.
- Beat in 2 tablespoons of cream or milk, the peppermint extract, vanilla extract, and a pinch of salt.
- Add food coloring if you’re using it and mix again just until the color is even.
Check the texture here. If the frosting is too thick or stiff, add up to 1 more tablespoon of cream or milk. If it’s too thin, add the remaining powdered sugar, a little at a time. You want it spreadable but not runny.
9. Frost the cooled bars
- Once the sugar cookie bars are completely cool, use the parchment overhang to lift the slab out of the pan onto a cutting board, if you like. (You can also frost them right in the pan.)
- Spread the peppermint buttercream frosting evenly over the top with an offset spatula or butter knife, making swirls or smoothing the surface.
10. Add the candy cane topping
- Immediately sprinkle the crushed candy canes or peppermint candies over the frosting, gently pressing them in so they stick.
If you wait too long, the top of the frosting may crust slightly and the candy pieces won’t stick as well.
11. Slice and serve
- For the neatest cuts, chill the frosted bars for 20–30 minutes, then use a long, sharp knife to cut into 20–24 squares or rectangles, wiping the knife clean between cuts.
And just like that, you’ve got a tray of peppermint sugar cookies in bar form, ready for gifting, snacking, or arranging on that big holiday dessert platter.
Servings & Timing
How Many Bars and How Long It Takes
- Yield: 20–24 sugar cookie bars (depending on how large you slice them)
- Prep Time: 20–25 minutes
- Bake Time: 16–20 minutes
- Cooling Time: 60 minutes
- Frosting & Decorating Time: 15–20 minutes
- Total Time: About 1 hour 45 minutes (mostly hands-off while the bars cool)
If you’re baking for a party, you can easily make these the night before and frost them the next day when you have a quiet moment and a good Christmas playlist going.
Variations
Fun Twists on These Holiday Dessert Bars
- Chocolate Drizzle Peppermint Bars – Drizzle melted dark or semi-sweet chocolate over the peppermint frosting before adding candy canes.
- Double Peppermint Bars – Add 1/4 teaspoon peppermint extract right into the cookie dough for an extra-minty peppermint dessert recipe.
- White Chocolate Chip Sugar Cookie Bars – Fold 1 cup white chocolate chips into the dough for extra sweetness and texture.
- Gluten-Free Christmas Cookie Bars – Use a gluten-free 1:1 baking flour blend and check that your candy canes are certified gluten-free.
- Dairy-Free Version – Use vegan butter sticks and a dairy-free milk (like oat or almond) for both the bars and frosting.
- Grinchy Green Frosting – Swap the pink food coloring for green, skip the candy canes, and add red sprinkles for a playful look.
Storage & Reheating
How to Store, Freeze, and Make Ahead
Room temperature:
- Store the frosted sugar cookie bars in an airtight container at cool room temperature for up to 2 days.
- If your kitchen runs warm or you’ve used heavy cream in the frosting, I’d lean toward the fridge after the first day.
Refrigerator:
- Keep bars in a covered container in the fridge for up to 5 days.
- Let them sit at room temperature for 15–20 minutes before serving so the bar softens and the frosting tastes creamy again.
Freezer (unfrosted):
- Once the baked cookie slab has cooled completely, wrap tightly in plastic wrap and then foil.
- Freeze for up to 2 months. Thaw overnight in the fridge, then frost and decorate.
Freezer (frosted):
- You can freeze the finished bars too, though the crushed candy canes may soften a bit.
- Place sliced bars on a tray to freeze, then transfer to a container with parchment between layers.
- Freeze for up to 1 month; thaw in the fridge, then bring to room temp before serving.
Make-ahead notes:
- For easy holiday baking, bake the sugar cookie bars a day ahead, wrap the cooled slab well, and frost the next day.
- You can also make the peppermint frosting up to 3 days ahead; store it in the fridge and let it sit on the counter for about 30 minutes, then re-whip briefly before spreading.
Notes
Baking Notes From My Kitchen to Yours
- Don’t overbake: This is the biggest thing. The bars should look set but still pale when you pull them out. If the edges are very golden, they’ll still taste good, but they won’t be as soft.
- Measure the flour carefully: If you scoop with the measuring cup, you may pack in more flour than you mean to. I like to fluff the flour, spoon it into the cup, and level it with a butter knife.
- Adjust the peppermint gently: Peppermint extract is strong. It’s much easier to add a drop or two more than to fix frosting that tastes like straight mint. Start small and taste as you go.
- Candy cane crunch: If you’re making these a day or two ahead, keep in mind that the candy cane pieces will soften slightly from sitting on the frosting. They’ll still be delicious, just not as crisp.
- Cutting for gifting: For cookie plates or holiday dessert bars at a potluck, cut smaller 1 1/2-inch squares. They look abundant and people can take more than one without feeling like they’re committing to a huge dessert.
- Pan type matters: A light-colored metal pan works best. Dark pans can brown the edges faster; if that’s what you have, just start checking for doneness a couple of minutes early.
And personally? I love these straight from the fridge, when the frosting is cool and the bars are a tiny bit firm. My husband prefers them at room temperature. Either way, they disappear quickly.
FAQs
Frequently Asked Questions About Sugar Cookie Bars with Peppermint Frosting
1. Can I halve this recipe?
Yes. Bake a half batch in an 8×8-inch pan and add a few extra minutes to the bake time, watching the center closely.
2. Can I use store-bought frosting?
You can, but the homemade peppermint buttercream frosting is a lot tastier and only takes a few minutes. If you use canned frosting, stir in peppermint extract and a little vanilla for better flavor.
3. What if I don’t like peppermint?
Skip the peppermint extract and candy canes and use vanilla frosting with holiday sprinkles. You’ll still have wonderful soft sugar cookie bars.
4. My bars turned out dry—what went wrong?
Most likely they were overbaked or had too much flour. Try reducing the bake time by a couple of minutes next time and measure the flour using the spoon-and-level method.
5. Can I use a glass baking dish?
Yes, but glass pans can bake a bit slower in the center and faster along the edges. Bake at 350°F and start checking a few minutes early; don’t wait for too much browning.
6. Can I make these without a stand mixer?
Absolutely. A hand mixer works well. If you don’t have one, you can cream the butter and sugar by hand with a sturdy wooden spoon—it’s a little workout, but it works.
7. Will the candy canes melt into the frosting?
Over a couple of days, they soften slightly and some color may bleed into the frosting. They still taste great; if you want a super crisp topping, add fresh crushed candy canes the day you serve them.
8. Can I add sprinkles to the dough?
Yes—fold in about 1/3 cup red and green jimmies for extra festive cookie bars that look like a party even before frosting.
Conclusion
These Sugar Cookie Bars with Peppermint Frosting bring together everything I love about holiday baking: simple steps, cozy nostalgic flavors, and a big pan of Christmas cookie bars that make people smile before they even take a bite. They taste like your favorite frosted sugar cookies, but the bar cookie recipe format keeps the process easy and stress-free.
If you make this Sugar Cookie Bars with Peppermint Frosting Recipe, I’d love to hear how it goes—leave a comment, share a photo, or tell me what fun twists you tried. And if you’re planning your holiday dessert lineup, you might also enjoy pairing these with classic chocolate fudge or another peppermint dessert recipe for a full-on festive tray.
Sugar Cookie Bars with Peppermint Frosting
Ingredients
- 1 cup unsalted butter softened; 2 sticks
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract optional but recommended
- 2 1/2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter softened; for frosting
- 3 1/2–4 cups powdered sugar sifted
- 2–3 tablespoons heavy cream or whole milk
- 1/2 teaspoon peppermint extract or to taste
- 1 teaspoon pure vanilla extract for frosting
- fine sea salt pinch, for frosting
- 2–3 drops red or pink gel food coloring optional
- 1/2–3/4 cup crushed candy canes or peppermint candies for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides to lift the bars out later. Lightly spray the parchment and sides of the pan with nonstick spray.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl once or twice.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Add the eggs one at a time, mixing well after each addition. Mix in 2 teaspoons vanilla extract and 1/2 teaspoon almond extract (if using) just until combined.2 large eggs, 2 teaspoons pure vanilla extract, 1/2 teaspoon almond extract
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt.2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt
- With the mixer on low, gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain. Do not overmix.
- Transfer the dough to the prepared 9×13 pan. Use a spatula or clean hands to press the dough evenly into the pan, pushing it into the corners and smoothing the top.
- Bake on the center rack for 16–20 minutes, until the edges are just lightly golden and the center looks set. A toothpick inserted in the center should come out mostly clean with a few moist crumbs but no wet batter.
- Place the pan on a wire rack and let the bars cool completely in the pan, about 1 hour, before frosting.
- In a clean mixing bowl, beat 1 cup softened unsalted butter on medium speed for 1–2 minutes until smooth and creamy. Add 3 1/2 cups of powdered sugar, one cup at a time, mixing on low then increasing to medium until combined. Beat in 2 tablespoons cream or milk, 1/2 teaspoon peppermint extract, 1 teaspoon vanilla extract, and a pinch of fine sea salt. Add 2–3 drops food coloring if using and mix until evenly colored. Adjust consistency with more sugar or cream as needed.1 cup unsalted butter, 3 1/2–4 cups powdered sugar, 2–3 tablespoons heavy cream or whole milk, 1/2 teaspoon peppermint extract, 1 teaspoon pure vanilla extract, fine sea salt, 2–3 drops red or pink gel food coloring
- Once the bars are completely cool, use the parchment overhang to lift the slab out of the pan onto a cutting board, or frost them directly in the pan. Spread the peppermint frosting evenly over the top with an offset spatula or butter knife.
- Immediately sprinkle 1/2–3/4 cup crushed candy canes or peppermint candies over the frosting, gently pressing them in so they stick.1/2–3/4 cup crushed candy canes or peppermint candies
- For the neatest cuts, chill the frosted bars for 20–30 minutes, then use a long, sharp knife to cut into 20–24 squares or rectangles, wiping the knife clean between cuts.
