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Peppermint Sugar Cookie Bars

This recipe is such a cute winter, peppermint dream! I love pink during the holidays, and this recipe was so girly.
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Prep Time 1 hour 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes

Equipment

  • Stand mixer
  • 9x13 inch baking pan
  • Parchment paper

Ingredients
  

  • 3/4 cup unsalted butter softened, but not starting to melt
  • 4 ounces full-fat cream cheese room temperature
  • 1 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk in addition to the 1 large egg
  • 1/2 teaspoon peppermint extract
  • 2 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Pink sprinkles
  • 3/4 cup unsalted butter softened
  • 3-4 cups powdered sugar
  • 1/2 - 1 teaspoon peppermint extract
  • 3-4 tablespoons whipping cream
  • 1/4 teaspoon salt
  • 1-3 drops red food coloring optional
  • Crushed peppermint candy

Instructions
 

  • Preheat the oven to 350 degrees. Lightly grease a 9x13 inch pan or line with parchment paper so that there's an overhang around the edges.
  • In a large bowl, beat together the butter, cream cheese and granulated sugar until creamed. You should no longer see lumps of butter or cream cheese.
  • Beat in the egg, egg yolk and peppermint extract.
  • Sift the flour, baking powder and salt into the butter mixture. Starting with the mixer on a low speed, beat the ingredients together until combined. Stop mixing as soon as combined.
  • Spoon the dough into the prepared pan and spread/press into an even layer.
  • Bake in the preheated oven for about 22-25 minutes, or until the top looks set and the edges are just starting to turn golden.
  • In a large bowl, beat the butter until smooth.
  • Add in 2 cups powdered sugar, 1/2 teaspoon peppermint extract and the salt. Starting with the mixer on a low speed beat together until incorporated. If the powdered sugar is lumpy, I recommend sifting it into the mixture.
  • Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream until the desired thickness and sweetness is reached. Optionally, beat in a little more peppermint extract and a few drops of red food coloring.
  • If you lined the pan with parchment paper, lift the bars out of the pan using the parchment overhang and place on a cutting board. If you simply greased the pan, then leave the bars in the pan.
  • Frost the cooled bars using a flat-edge knife. Sprinkle with crushed peppermint candy.
  • Slice with a sharp, thin knife (not a table knife) and lift the bars out of the pan using a metal spatula.

Notes

I included recipes for both the frosting and cookie mix but you can buy both store bought sugar cookie mix and frosting instead! If you can't find pink frosting, a few drops of red or pink food coloring does the trick. I used a sugar cookie mix so that I could mix in sprinkles and peppermint extract. However, if you want to skip that step, you could buy pre-made dough.
You can add more toppings, such as vanilla chocolate chips!