Christmas Peppermint Sugar Cookie Bars are the best Christmas Dessert for kids. This Christmas Sugar Cookie Bars is flavored with Peppermint, topped with a thick layer of creamy Cream Cheese and Peppermint frosting, and has Peppermint Sprinklers on top.
Hey friends! So, the day after Thanksgiving is all about baking some Christmas desserts. And what spells more Christmas dessert to you than Sugar Cookie Bars? Well, for me, Christmas is all about baking endless Sugar cookies.
I don't bake a lot of Sugar cookies all year long, however, during the holidays, I spend my days baking just sugar cookies, and decorating these adorable cookies with royal icing is my favorite thing to do!
Coming back to these Peppermint Sugar Cookie Bars, these are just so good. The hint of Peppermint makes everything feel so "Christmassy". Today I baked these awesome Peppermint Sugar Cookie Bars. And it was AMAZING!
Also, I feel Sugar Cookie Bars are just the best thing after Sugar Cookies. They are moist, soft, fluffy, and so delicious. Also, I love the thick cream cheese frosting over the Sugar cookie bars.
The hint of Peppermint extract in the Cream Cheese frosting, makes these bars feel so refreshing and also cuts out on the excessive sweetness.
Ingredients needed to make these Peppermint Sugar Cookie Bars
- 1 stick Unsalted Butter softened (1/2 cup or 113.4gm)
- 1 cup Granulated Sugar (201gm or 7.1oz)
- 2 whole Eggs
- ½ teaspoon Pure Vanilla Extract
- ½ teaspoon Peppermint Extract
- 2 cup All-Purpose Flour (120gm or 4 1/4 oz)
- ¼ teaspoon Salt
- 2-3 teaspoon Whole Milk (Can replace with Evaporated Milk or Almond Milk)
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
For the Cream Cheese Frosting
- 8 oz Cream Cheese softened to room temp.
- ½ cup Unsalted Butter (softened) 1 stick
- 5 cup Confectioner's Sugar
- ½ teaspoon Vanilla Extract
- ½ teaspoon Peppermint Extract
- 1 pinch Salt
- Red and White Candy Cane Christmas Sprinklers or Broken Candy Cane (optional)
How to make Peppermint Sugar Cookie Bars?
These Peppermint Sugar Cookie Bars are so easy to make. It's just like making a sugar cookie but in the form of bars. And the frosting over it is equally easy to make.
Below, I will briefly run you through how to make these Peppermint Sugar Cookie Bars.
- First, you need to make the sugar cookie batter. So, for that, cream the butter and sugar until it gets light and fluffy. Add the Egg, Peppermint Extract, and Vanilla Extract. Beat until it combines.
- Next, sieve the dry ingredients - Flour, Baking Powder, Baking Soda, and Salt. Stir to combine everything. Add 2-3 teaspoon of milk and combine everything until it gets moist and thick. The Batter will be thick.
- Pour this batter into your lined 9x9 inch baking dish. Evenly spread it out on the top.
- Bake this for 15-20 minutes at 350F or 180C, until the top gets light golden brown.
Making the Cream Cheese Peppermint Frosting
- To make the Peppermint Cream Cheese frosting, beat the Cream cheese, Melted Butter, Salt, Vanilla Extract, and Peppermint Extract until it gets light and creamy.
- Next, add the Confectioner's sugar and beat until combined.
Once the Peppermint Sugar Cookie Bar is baked, get it out of the oven and allow it to cool down to room temperature for 5-10 minutes.
Spread the Peppermint Cream Cheese Frosting evenly over the Peppermint Sugar Cookie Bar. Cut it out into equal-sized squares. Cut using a sharp knife and wipe the knife between each cut to get even and sharp cuts. Top with some broken Candy Canes or Candy Cane Sprinklers or any Sprinklers you have and serve!
This Peppermint Sugar Cookie Cake is so AMAZING! You're definitely going to love every bite of it. The hint of Peppermint is going to make this feel all the more delicious and holiday-like!
This Peppermint Cookie bar is undoubtedly the easiest ever Christmas dessert recipe. Also, you can make this for your Neighbor Plate treat. These get prepared in just about 30 minutes and are beyond delicious.
Can I Make it Ahead of Time?
- You can make these bars in advance and store them covered on the counter overnight or in the refrigerator for up to 3 days.
- Also, you can make the frosting ahead of time and keep it covered in the refrigerator. It will stay fresh for up to 3 days.
- Before serving, do the frosting, and then cut and serve.
- These Sugar Cookie Bars can be stored at room temperature for 2 days. Also, these can be refrigerated for up to 5 days.
- Unfrosted Bars can be frozen for up to 3 months. Double wrap it with Plastic food wrap and Aluminum Foil and then freeze in a freezer friendly bag. Thaw overnight in the refrigerator before use, Do the frosting, cut, and serve!
If you wish to make a larger batch, then make this in a 9x13 inch baking dish. All the other ingredients shall remain the same. The baking time will be 30-35 minutes.
I hope you like this recipe. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Christmas Peppermint Sugar Cookie Bars with Cream Cheese Frosting
INGREDIENTS
- 1 stick Unsalted Butter softened (1/2 cup or 113.4gm)
- 1 cup Granulated Sugar 201g or 7.1oz
- 2 whole Egg
- ½ teaspoon Vanilla Extract
- ½ teaspoon Peppermint Extract
- 2 Cup All-Purpose Flour 120gm or 4 1/4 oz
- ¼ teaspoon Salt
- 2-3 teaspoon Whole Milk
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
Cream Cheese Frosting
- 8 oz Cream Cheese softened
- ½ cup Unsalted Butter (softened) 1 stick
- 5 cup Confectioner's Sugar
- ½ teaspoon Vanilla Extract
- ½ teaspoon Peppermint Extract
- 1 pinch Salt
- Red and White Candy Cane Christmas Sprinklers or Broken Candy Cane optional
INSTRUCTIONS
- Preheat the oven to 350F or 180C and grease a 9x9 inch baking dish with cooking spray or oil or butter.
- In a large bowl, using a stand mixer on medium speed or handheld mixer with a paddle attachment, cream the butter and sugar until it gets foamy and light. Add Eggs, Peppermint Extract, Vanilla Extract. Mix well, until the Egg is completely incorporated.
- Sift the AP Flour, Baking Powder, Baking Soda, and Salt into the wet ingredients and stir well until it all gets combined. Add 2-3 teaspoon of Whole milk and combine until well mixed.
- Press this into a lined Baking dish with edges of parchment paper hanging out. Evenly spread the batter. Bake for 15-20 minutes or until the top is lightly golden brown. Cool it down completely before proceeding with the frosting.
- Using a stand mixer or handheld mixer, combine Cream Cheese, Butter, Vanilla Extract, Peppermint Extract in a large bowl until smooth.Gradually add Powdered sugar and mix until creamy. If you want to use food color, you can add it now. Mix well, until everything gets completely combined.
- Finally, spread this cream cheese frosting over your cooled Cookie bars in a thick and even layer. Top with Sprinklers if desired. Cut using a sharp knife and wipe the knife after each cut to get clean cuts. Serve
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Notes
- These Sugar Cookie Bars can be stored at room temperature for 2 days. Also, these can be refrigerated for up to 5 days.
- You can make these bars in advance and store them covered on the counter overnight or in the refrigerator for up to 3 days.
- Also, you can make the frosting ahead of time and keep it covered in the refrigerator. It will stay fresh for up to 3 days.
- Before serving, do the frosting, and then cut and serve.
- Unfrosted Bars can be frozen for up to 3 months. Double wrap it with Plastic food wrap and Aluminum Foil and then freeze in a freezer friendly bag. Thaw overnight in the refrigerator before use, Do the frosting, cut, and serve!
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