Peppermint Sugar Cookie Bars

I absolutely love these sugar cookie bars!  And so does everyone who has ever tried them!  It’s one of those recipes that people always ask for. The cookies are thick and soft, just like a sugar cookie should be. They’re also easy to adapt to different holidays by changing up the frosting and sprinkles.  I thought a crushed peppermint topping would make for a wonderful Christmas cookie.

Besides being incredibly good, these cookies are so much easier to make than the typical roll-and-cut sugar cookie.  And the recipe makes a huge batch, which make them perfect for cookie exchanges and holiday parties.  For the softest cookies, be sure not to over bake.
 

Peppermint Sugar Cookie Bars
Peppermint Sugar Cookie Bars
Serves 24
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
508 calories
86 g
67 g
17 g
5 g
10 g
130 g
190 g
60 g
0 g
5 g
Nutrition Facts
Serving Size
130g
Servings
24
Amount Per Serving
Calories 508
Calories from Fat 148
% Daily Value *
Total Fat 17g
26%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 67mg
22%
Sodium 190mg
8%
Total Carbohydrates 86g
29%
Dietary Fiber 1g
6%
Sugars 60g
Protein 5g
Vitamin A
9%
Vitamin C
0%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
For the cookies
  1. 1 cup butter, softened
  2. 2 cups sugar
  3. 4 eggs
  4. 2 teaspoons vanilla
  5. 5 cups flour
  6. 1 teaspoon salt
  7. 1/2 teaspoon baking soda
For the frosting
  1. 1/2 cup butter, room temperature
  2. 4 ounces cream cheese, softened
  3. 1 teaspoon vanilla extract
  4. ¼ teaspoon salt
  5. 4 cups powdered sugar
  6. 5 tablespoons milk
  7. 20 peppermint candies, crushed
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, cream butter and sugar together with an electric mixer until fluffy.
  3. Add eggs, one at a time, mixing well after each addition. Blend in vanilla.
  4. In a separate bowl combine flour, salt, and baking soda. Add to butter/sugar mixture and stir until combined.
  5. Spread dough onto a greased 13×18 inch baking sheet.
  6. Bake for 10-12 minutes, until light golden brown or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
  7. To make frosting, combine butter and cream cheese until smooth. Stir in vanilla extract and salt.
  8. Add powdered sugar in 1-2 cup increments until combined, then add milk one tablespoon at a time until frosting is desired spreading consistency. You may not use all the milk.
  9. Spread frosting over cooled cookie bars and sprinkle with crushed peppermint candies. Cut into squares to serve.
beta
calories
508
fat
17g
protein
5g
carbs
86g
more
Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: Adapted from The Girl Who Ate Everything

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Comments

  1. These cookie bars look delicious!

  2. Sugar cookies in a pan? This looks wonderful, and so easy. Very important right now.
    Hope you are have a Merry Christmas.

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