Frosted Peppermint Cookie Bars

This festive peppermint sugar cookie bar recipe transforms a classic favorite into a holiday showstopper. The soft, buttery base provides the perfect canvas for a creamy peppermint frosting that adds just the right amount of seasonal cheer. Whether for a cookie exchange or family gathering, these bars deliver homemade comfort with minimal effort.

I discovered this recipe when looking for something special yet simple for a neighborhood cookie exchange. These bars were the first to disappear from the table, and now they're requested every December by family and friends alike.

Ingredients

• 1 1/2 sticks unsalted butter ensures a rich, tender cookie base with that unmistakable buttery flavor
• 1 cup granulated sugar provides the perfect sweetness without overwhelming
• 2 eggs bind everything together while adding moisture
• 1/2 tsp vanilla extract brings warmth and depth to the cookie flavor
• 1/2 tsp almond extract adds that special bakery quality that elevates these bars
• 2 1/2 cups all purpose flour creates the structure use unbleached for best results
• 3/4 tsp salt balances the sweetness and enhances other flavors
• 1/4 tsp baking powder gives just enough lift for the perfect sugar cookie texture

Frosting

• 2 cups powdered sugar creates a smooth silky texture for the perfect spreadable frosting
• 1 stick salted butter adds richness and balances the sweetness
• 1 tsp vanilla extract provides depth of flavor
• 1/4 tsp peppermint extract delivers holiday flavor without overwhelming use pure extract for best results
• 2 3 tbsp heavy cream adjusts consistency for the perfect spreading texture
• 1/2 cup crushed peppermints adds festive color and a delightful candy crunch

Step-by-Step Instructions

Prepare The Oven And Pan

Preheat your oven to 350 degrees Fahrenheit ensuring it reaches full temperature before baking. Thoroughly coat a 13x9x1 baking sheet with non stick spray making sure to get the corners and sides for easy removal.

Create The Cookie Base

In a large bowl cream together the butter and sugar until light and fluffy about 3 minutes. This incorporates air creating a tender texture. Add the eggs vanilla extract and almond extract mixing until completely incorporated but not overmixed.

Combine Dry Ingredients

In a separate bowl whisk together the flour salt and baking powder to ensure even distribution of leavening. Gradually add this dry mixture to your wet ingredients mixing just until a soft dough forms. Overmixing at this stage can make your bars tough.

Bake The Cookie Base

Press the dough evenly into your prepared baking sheet using slightly dampened fingertips to prevent sticking. Ensure an even thickness throughout for consistent baking. Bake for 15 17 minutes until the edges develop a light golden brown color and the center appears set. Allow to cool completely before frosting.

Prepare The Peppermint Frosting

In a large mixing bowl beat the butter and powdered sugar starting on low speed to prevent a sugar cloud then increasing to medium high until fluffy. Add the vanilla and peppermint extracts along with 2 tablespoons of heavy cream. Mix until smooth and creamy adding additional cream if needed for spreadability.

Finish And Decorate

Spread the frosting generously over the cooled cookie base using an offset spatula for the smoothest finish. Immediately sprinkle with crushed peppermint pressing gently to ensure it adheres to the frosting. Cut into squares or rectangles before serving.

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My favorite part of this recipe is watching guests take their first bite. The surprise of tasting that hint of almond in the cookie base followed by the cool peppermint frosting never fails to bring smiles. My daughter now insists on being my official peppermint crusher each Christmas season.

Storage Tips

These cookie bars stay fresh at room temperature in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking. For longer storage freeze unfrosted bars for up to 3 months wrapped tightly in plastic wrap then foil. Thaw at room temperature and add fresh frosting before serving for best results.

Variation Ideas

While peppermint makes these perfect for Christmas you can easily adapt this recipe year round. Try orange extract and zest for spring lemon for summer or maple extract with a caramel drizzle for fall. The cookie base remains the same only the flavoring and toppings change with the seasons.

Serving Suggestions

These bars shine as part of a holiday dessert table but also make wonderful gifts. Package them in festive tins lined with parchment paper for teachers neighbors or coworkers. For an elegant dessert serve slightly warmed with a scoop of vanilla ice cream and additional crushed peppermint on top.

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Common Questions Answered

→ Can I make these cookie bars ahead of time?

Yes! These bars can be made 2-3 days in advance. Store them in an airtight container at room temperature if serving within 24 hours, or refrigerate for longer freshness. Bring to room temperature before serving for the best texture and flavor.

→ How do I know when the cookie bars are done baking?

Look for light golden brown edges while the center remains soft. The bars will continue to set as they cool, so avoid overbaking. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.

→ Can I freeze these cookie bars?

Absolutely! Freeze the bars in a single layer until solid, then wrap individually or stack with parchment paper between layers in an airtight container. They'll keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.

→ What can I substitute for peppermint extract?

If you don't have peppermint extract, you can use crushed peppermint candies steeped in the heavy cream (strain before using) or substitute with another extract like vanilla for a non-peppermint version. Spearmint extract works too, though it has a slightly different flavor profile.

→ How do I get clean cuts when slicing these bars?

For clean cuts, refrigerate the frosted bars for 30 minutes before slicing. Use a sharp knife, wiping the blade clean between cuts. For extra precision, dip the knife in hot water and dry it before each cut.

→ Can I use salted butter for the cookie base?

Yes, but reduce the added salt to 1/4 teaspoon in the cookie dough. The recipe calls for unsalted butter in the base to control the salt content, but salted butter will work with this adjustment.