These Peppermint Sugar Cookie Bars are the perfect festive dessert—soft, buttery, and topped with a silky peppermint frosting that melts on your tongue. Every bite combines the nostalgic sweetness of classic sugar cookies with the cool, refreshing flavor of crushed candy canes. Because they’re made in bar form, they’re easier and faster than traditional cut-out cookies, but still look beautifully festive on any Christmas dessert table. Whether you’re hosting a holiday party, preparing edible gifts, or baking with family, these bars bring cheerful flavor and irresistible texture in every slice.
Why You’ll Love These Peppermint Sugar Cookie Bars
You’ll love this recipe because the bars bake soft and thick without needing to chill or roll dough. Additionally, the peppermint frosting is light, creamy, and packed with flavor that pairs perfectly with the buttery sugar cookie base. They transport well, slice cleanly, and make a great addition to cookie boxes. You can also customize the colors, decorations, and peppermint intensity, making them ideal for any holiday theme.
Why You Should Try This Recipe
If you love sugar cookies but want something easier, these bars will become your new go-to. They require minimal effort yet deliver bakery-quality results. Moreover, the combination of fluffy frosting, festive sprinkles, and crushed candy canes makes them perfect for Christmas gatherings. The recipe is also versatile, beginner-friendly, and guaranteed to impress both kids and adults.
Ingredients You’ll Need
For the Sugar Cookie Bars
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
For the Peppermint Frosting
½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream or milk
½ teaspoon peppermint extract
1 teaspoon vanilla extract
A drop of red food coloring (optional)
Crushed candy canes or peppermint sprinkles for topping
How to Make Peppermint Sugar Cookie Bars (Step-by-Step)
Step 1 – Prep the Pan: Begin by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to ensure easy removal later.
Step 2 – Cream Butter and Sugar: In a mixing bowl, beat the softened butter and sugar until the mixture becomes pale and fluffy. This creates the tender, soft texture of the bars.
Step 3 – Add Egg and Vanilla: Mix in the egg and vanilla until fully combined, making sure the batter stays smooth.
Step 4 – Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Once combined, blend the dry mixture into the wet ingredients until a soft dough forms.
Step 5 – Bake the Bars: Spread the cookie dough evenly into the prepared baking pan and smooth the top. Bake for 16–20 minutes, or until the edges turn lightly golden. Avoid overbaking to keep the bars soft.
Step 6 – Prepare the Frosting: Beat the softened butter until creamy, then add powdered sugar, cream, vanilla, and peppermint extract. Mix until light and fluffy. Add a touch of red coloring if you want a festive pink frosting.
Step 7 – Frost and Decorate: Once the bars have cooled completely, spread the frosting evenly over the top. Sprinkle crushed candy canes or peppermint sprinkles for a festive finish.
Step 8 – Slice and Serve: Cut into squares or rectangles and serve chilled or at room temperature.
Nutritional Information (Approx. per bar)
Calories: 215
Fat: 10g
Carbs: 29g
Sugar: 22g
Protein: 2g
Tips for the Best Peppermint Sugar Cookie Bars
Use room-temperature butter for the base and the frosting.
Avoid overbaking for soft, chewy bars.
Line the pan for clean edges and easy removal.
Use clear peppermint extract—mint extract tastes different.
Crush candy canes just before topping so they stay crisp.
Chill bars before slicing for perfectly clean cuts.
Add sprinkles immediately so they stick to the frosting.
Use heavy cream for a richer, creamier frosting texture.
Double the recipe for a 9×13-inch pan.
Store in a cool place so the frosting stays smooth.
Variations & Substitutions
Chocolate Peppermint Bars: Add mini chocolate chips to the dough.
White Chocolate Drizzle: Finish with melted white chocolate.
Almond Sugar Cookie Bars: Replace peppermint with almond extract.
Swirled Frosting: Add tiny red streaks for a candy cane swirl effect.
Gluten-Free Version: Use a 1:1 gluten-free baking flour.
Extra Peppermint: Stir crushed candy canes into the dough.
Cream Cheese Frosting: Replace butter frosting with peppermint cream cheese frosting.
Holiday Sprinkle Bars: Skip peppermint and top with Christmas sprinkles only.
What to Serve With Peppermint Sugar Cookie Bars
Serve these bars with hot cocoa, peppermint mocha, chai latte, or festive holiday punch. They pair beautifully with other Christmas treats like gingerbread cookies, sugar cookie fudge, chocolate truffles, and snowball cookies. They also make lovely additions to dessert boards, edible gift boxes, or Christmas brunch menus.
Common Mistakes to Avoid
Don’t overbake or the bars will turn dry.
Avoid adding too much peppermint extract—it’s strong.
Do not frost warm bars or the frosting will melt.
Don’t pack flour too tightly or the bars become dense.
Avoid using old candy canes—they won’t crush properly.
Storing Tips
Store the cookie bars in an airtight container at room temperature for 3–4 days. Refrigerate for a firmer frosting texture and slightly longer freshness. If freezing, wrap individual bars and place them in a sealed container for up to 2 months. Thaw at room temperature and add extra crushed peppermint if needed.
Conclusion
Peppermint Sugar Cookie Bars bring festive flavor, beautiful holiday color, and soft, creamy texture together in one irresistible dessert. They’re simple enough for busy holiday baking yet impressive enough for parties, gifts, and celebrations. If you’re looking for an easy Christmas dessert with cheerful flavor and nostalgic charm, these bars are a must-make.
Recipe FAQs
- Can I use cream cheese frosting instead? Yes, peppermint cream cheese frosting is delicious.
- Can I make these ahead? Absolutely—frost the next day for the best texture.
- Can I use candy cane pieces in the dough? Yes, but they may melt slightly.
- Can I double the batch? Yes, use a 9×13-inch pan.
- Can I reduce the peppermint flavor? Just lower the extract.
- Do the bars need to be refrigerated? No, but chilling keeps them firmer.
- Can I use salted butter? Yes, but reduce added salt.
- Can I freeze them with frosting? Yes, freeze in layers with parchment.
- Why did mine turn dry? Most likely overbaking or too much flour.
- Can I add food coloring to the frosting? Yes, a light pink tint looks festive.