Ingredients

3/4 cup sugar

1/2 cup unsalted butter, softened to room temperature (for cookie base)

1 tsp vanilla extract

1 egg

1 3/4 cups flour

1 tsp baking powder

1/4 tsp salt

1/2 cup crushed peppermints

2 cups powdered sugar

1/2 cup unsalted butter, softened to room temperature (for frosting)

1 tsp peppermint extract

1 tsp vanilla extract (for frosting)

2 tbsp milk

1/4 cup crushed peppermints (for topping)

Instructions

Step 1: Line a 9×9-inch baking dish with parchment paper, leaving ends hanging over the sides for easy removal. Spray the parchment with non-stick cooking spray. Preheat your oven to 350°F.

Step 2: In a large bowl, beat 3/4 cup sugar and 1/2 cup softened butter with a hand mixer until light and fluffy. Add 1 tsp vanilla extract and 1 egg, then beat until fully combined.

Step 3: Add 1 tsp baking powder, 1/4 tsp salt, and half of the flour (about 7/8 cup) to the butter mixture. Mix to combine, then add the remaining flour and continue mixing until the batter forms.

Step 4: Stir in 1/2 cup crushed peppermints. Pour the batter into the prepared baking dish, scraping down the sides to transfer all batter.

Step 5: Evenly spread the batter in the dish using a spatula or your hands. If thick, press it out gently with your hands. Bake for 20-25 minutes until golden and a toothpick comes out clean. Let cool completely in the dish.

Step 6: For the frosting, combine 2 cups powdered sugar, 1/2 cup softened butter, 1 tsp peppermint extract, 1 tsp vanilla extract, and 2 tbsp milk in a medium bowl. Beat until smooth and fluffy.

Step 7: Lift the cooled bars out of the dish using the parchment paper. Spread the frosting evenly over the top.

Step 8: Sprinkle 1/4 cup crushed peppermints over the frosting. Chill the bars in the fridge for about 10 minutes to firm up the frosting.

Step 9: Slice into squares and serve. Enjoy the festive flavor in every bite!

Tips & Variations

For a stronger peppermint flavor, add an extra 1/2 tsp of peppermint extract to the frosting.

Use crushed candy canes instead of peppermints for a different texture and flavor.

To make cleanup easier, let the bars cool completely before lifting out with parchment paper.

If you prefer a thinner frosting, add a little more milk, one teaspoon at a time, until desired consistency is reached.

FAQs

Can I use salted butter instead of unsalted?

Yes, if using salted butter, reduce or omit added salt in the recipe to avoid an overly salty taste.

How do I crush peppermints without a food processor?

Place peppermints in a sealed plastic bag and use a rolling pin or a heavy pan to gently crush them into small pieces.

Dessert

Peppermint Sugar Cookie Bars Recipe

Introduction