Peppermint Frosted Cookie Bars (Printable Recipe)
# What You'll Need:
→ Cookie Base
01 -
170g unsalted butter, softened
02 -
200g granulated sugar
03 -
2 large eggs
04 -
1/2 teaspoon vanilla extract
05 -
1/2 teaspoon almond extract
06 -
312g all-purpose flour
07 -
3/4 teaspoon salt
08 -
1/4 teaspoon baking powder
→ Peppermint Frosting
09 -
250g powdered sugar
10 -
113g salted butter, softened
11 -
1 teaspoon vanilla extract
12 -
1/4 teaspoon peppermint extract
13 -
2-3 tablespoons heavy cream
14 -
60g crushed peppermint candies
# Step-by-Step Guide:
01 -
Preheat oven to 180°C (350°F). Coat a 33x23x2.5cm (13x9x1 inch) baking sheet with non-stick spray.
02 -
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs, vanilla extract, and almond extract, mixing until thoroughly combined.
03 -
In a separate bowl, whisk together the flour, salt, and baking powder. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.
04 -
Press the dough evenly onto the prepared baking sheet. Bake for 15-17 minutes, until edges develop a light golden brown color. Allow to cool completely before frosting.
05 -
In a large bowl, beat the butter and powdered sugar until combined. Add vanilla and peppermint extracts along with 2 tablespoons of heavy cream. Beat until smooth and creamy.
06 -
If the frosting appears too thick, add additional heavy cream, 1 tablespoon at a time, until desired spreading consistency is achieved.
07 -
Spread the peppermint frosting evenly over the cooled cookie base. Immediately sprinkle with crushed peppermint candies, pressing lightly to adhere.
# Additional Info:
01 -
For best results, allow bars to set for 30 minutes after frosting before cutting.
02 -
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.