As soon as the pumpkin pie is gone I just start craving peppermint! Peppermint sugar cookies bars just sounded really good and easy to make.
Peppermint just screams holidays to me. These peppermint sugar cookies are delicious and have just the right balance of mint.
For this recipe we used Lily's peppermint white chocolate bar but you can also use Hershey's Candy Cane bars if you want to.
And if you just can't get enough peppermint after eating these, try some of these other great recipes:
Allergy Friendly Peppermint Bark Rice Krispy Treats
Dark Chocolate Peppermint Cookies
Gluten Free Chocolate Peppermint Brownies
And if you just can't get enough peppermint, try some of these peppermint themed gifts:
Peppermint Homemade Conditioner
Now that I've totally distracted you and got you craving peppermint I think it's time to focus on these peppermint sugar cookie bars.
Peppermint Sugar Cookie Bars
Ingredients
- For The Bars:
- ½ cup butter, softened
- ¾ cup sugar (can substitute calorie free sugar like Swerve)
- 2 eggs
- 1 and ½ cups unbleached all purpose flour or gluten free flour blend
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 peppermint white chocolate bar, chopped into small pieces
- For the Frosting:
- 2 cups powdered sugar
- 2 egg whites or 2 tablespoon meringue powder with 4 tablespoon water
- ½-1 teaspoon peppermint extract
Directions
- Preheat oven at 350 degrees. Fully line an 8x8 inch pan with aluminum foil then lightly grease it with oil or cooking spray.
- In a mixing bowl, cream the butter and sugar on medium speed for 2-3 minutes, or until mixture is light and fluffy. Beat in the remaining ingredients for the bars on low speed until mixture is well blended. Fold in the chocolate bar.
- Pour the sugar cookie mixture into the pan. Spread evenly.
- Bake at 350 degrees for 25-30 minutes until cookie bars are lightly browned on top. Remove from oven and allow bars to cool completely before frosting.
- To make the frosting: In a mixing bowl with a whisk attachment, combine the sugar, egg whites (or meringue), and peppermint extract. Mix on low speed until mixture is blended, then turn onto high speed and beat the mixture for 5-7 minutes on high or until stiff peaks form.
- How do I know if my royal icing is ready? The royal icing is too thick if it doesn't spread onto your cookie bars. It's too thin if if runs off the edges of the cookie bars. If it's too thin, you'll need to add some more sugar (try ¼ cup at a time). If it's too thick you'll need to add 1-2 tablespoons of water.
- Once frosting is completed, spread onto bars and decorate with additional chopped chocolate bar, sprinkles, etc. Cut into bars once cooled completely.
- To store the cookie bars place in an airtight container for up to one week or freeze for up to one month.
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