These peppermint sugar cookie bars are a festive twist on classic cookie bars. They start with a sugar cookie mix for a quick and easy base and are topped with a creamy peppermint frosting and crushed candy cane pieces for a festive crunch. This delicious treat is an easy way to add some fun to your holiday gatherings.
Easy Peppermint Sugar Cookie Bars
I’ve always been a fan of cookie bars (like my sugar cookie cheesecake bars) because of how easy they are. Unlike traditional sugar cookies, bars are so much easier because there’s no scooping, spacing, or worrying about them spreading or baking into strange shapes. You just press the dough into the pan, bake, and you’re good to go!
The peppermint frosting on these bars is the perfect finishing touch. It’s smooth, sweet, and pairs so well with the chewy cookie base. I added crushed peppermint candy both in the dough and on top of the frosting. The ones baked into the dough melt slightly, creating these little pockets of chewy, minty goodness that I can’t get enough of. It’s the perfect combination of texture and flavor for the holiday season.
If you love easy sugar cookie recipes, check out my cream cheese sugar cookies!
Ingredients
- Sugar cookie mix – The quick and easy base for the bars.
- Unsalted butter – Adds richness and binds the dough and creaminess to the frosting.
- Egg – Provides structure to the bars.
- Crushed candy canes – Add minty flavor with a chewy texture to the dough and crunchy texture to the frosting.
- Powdered sugar – The base for the sweet frosting.
- Peppermint extract – Adds a festive peppermint flavor to the frosting.
- Salt – Balances the sweetness in the frosting.
- Milk or cream – Thins the frosting to a spreadable consistency.
Making the Cookie Bars
- Prep – Preheat the oven to 375 degrees F and line a 9×9-inch square baking pan with parchment paper for easy removal.
- Make the dough – In a large bowl, mix the sugar cookie mix, softened butter, and egg until combined. Gently fold the crushed candy canes into the cookie batter until evenly distributed. Press the dough evenly into the prepared pan.
- Bake – Bake for 22–27 minutes, or until the edges are lightly golden brown and the center is set. Let the bars cool completely in the pan.
- Prepare the frosting – In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, peppermint extract, milk or cream, and a pinch of salt, beating until smooth and spreadable. Adjust the consistency with more milk if needed.
- Frost and top – Spread the frosting in an even layer over the cooled bars and sprinkle with extra crushed candy canes for a festive finish.
- Slice and serve – Use the parchment overhang to lift the bars out of the pan, then slice them into squares. Enjoy!
Variations and Substitutions
Double the recipe – Double all ingredients and bake in a 9×13-inch pan. Increase the baking time to 25–30 minutes or until the edges are golden and the center is set.
Store-bought frosting – Save time by using a can of white frosting. Stir in 1/2 a teaspoon of peppermint extract before spreading over the cookie bars.
Cream cheese frosting – Swap the peppermint frosting for a tangy cream cheese frosting for a delicious variation. You can still sprinkle crushed candy canes on top for a festive finish.
Refrigerated sugar cookie dough – Use a roll of refrigerated sugar cookie dough instead of the mix. Stir the crushed candy canes into the dough before pressing it into the pan. This makes for an even quicker option.
Crushed starlight candies – Use crushed starlight mints instead of candy canes for a comparable minty flavor and festive look.
Add white chocolate chips – Fold 1/2 cup of white chocolate chips into the dough along with the crushed candy canes. The creamy sweetness of the white chocolate perfectly complements the peppermint flavor, adding richness and a delightful contrast in texture to the bars.
Tips for Success
- Use room temperature butter – Softened butter blends more evenly with the cookie mix for a smoother dough.
- Line the pan with parchment paper – This makes it easy to lift the bars out for slicing and ensures they don’t stick to the pan.
- Cool completely before frosting – Let the bars cool fully to prevent the frosting from melting and becoming runny.
- Slice with a sharp knife – Use a sharp knife to slice the bars cleanly, and wipe the blade between cuts for neat edges.
- Use fresh candy canes – Stale candy canes can become sticky and harder to crush, so make sure yours are fresh for the best results.
- How to crush candy canes – Place candy canes in a zip-top bag and gently crush them with a rolling pin or heavy skillet. This keeps the mess contained and allows you to control the size of the pieces.
Storage
Store the bars in an airtight container at room temperature for up to 3 days, placing a piece of parchment paper between layers to prevent sticking. If stored in the refrigerator, the frosted bars will keep for up to 5 days. However, I recommend waiting to add the candy canes until just before serving, as they can soften and become sticky in the fridge.
The frosted cookie bars can be frozen for up to two months. Flash freeze in a single layer before transferring to an airtight container for storage.
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Looking for more peppermint dessert recipes?
Check out these easy recipes.
Did you love these thick peppermint sugar cookie bars? Let me know what you think in the comments below.
Peppermint Sugar Cookie Bars
Ingredients
Cookies
- 1 (17.5 ounce) package sugar cookie mix I used Betty Crocker
- 1/2 cup unsalted butter softened
- 1 large egg
- 1/2 cup crushed candy canes
Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1-3 tablespoons milk or cream
- 1/2 teaspoon peppermint extract
- pinch salt
- 2-3 tablespoons crushed candy canes for topping
Instructions
- Preheat your oven to 375 degrees F and line a 9×9-inch baking pan with parchment paper.
- In a large bowl, mix the sugar cookie mix, softened butter, and egg until combined. Gently fold in the crushed candy canes.
- Press the dough evenly into the prepared pan. Bake for 22–27 minutes, or until the edges are lightly golden and the center is set. Let the bars cool completely in the pan.
- To make the frosting, beat the softened butter in a medium bowl until creamy. Gradually add the powdered sugar, 1 tablespoon of milk or cream, peppermint extract, and salt, beating until smooth and spreadable. Adjust the consistency with more milk if needed.
- Spread the buttercream evenly over the cooled bars. Sprinkle with additional crushed candy canes for decoration.
- Use the parchment paper to lift the bars out of the pan, then slice into squares or rectangles. Serve and enjoy!
Notes
- Store the bars in an airtight container at room temperature for up to 3 days, placing a piece of parchment paper between layers to prevent sticking. If storing in the refrigerator, the frosted bars will keep for up to 5 days. However, I recommend waiting to add the candy canes until just before serving, as they can soften and become sticky in the fridge.
- The frosted cookie bars can be frozen for up to two months. Flash freeze in a single layer before transferring to an airtight container for storage.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.