Peppermint Sugar Cookie Bars with Peppermint Bark

Peppermint Sugar Cookie Bars

Peppermint sugar cookie bars have a soft, golden base, a thick layer of white peppermint buttercream, and chopped peppermint bark on top. The dough bakes as one slab before it’s frosted and cut into thick squares. Although the reference image shows a dark base, this version uses plain sugar-cookie dough, not chocolate.

Pull the slab from the oven when the top is set and the edges are only lightly golden. It will firm as it cools; frosting it while warm can cause the buttercream to melt or slide.

Ingredients for Peppermint Sugar Cookie Bars

• 2 1/2 cups all-purpose flour (315g)
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup (2 sticks) unsalted butter, softened (225g)
• 1 cup granulated sugar (200g)
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 cup (1 stick) unsalted butter, softened, for the frosting (115g)
• 3 cups powdered sugar (360g)
• 2–3 tablespoons heavy cream or milk, as needed
• 1/4 teaspoon peppermint extract, plus more only if needed
• 3/4 cup chopped peppermint bark (100g)
• Optional: 1–2 tablespoons crushed red or pink peppermint candy, if the bark has few visible candy pieces

Measure the peppermint extract carefully: too much can make the frosting taste harsh. Chopped peppermint bark supplies the chocolate-and-candy topping.

How to Make Peppermint Sugar Cookie Bars

1. Prepare the pan: Preheat the oven to 350°F (175°C) with a rack in the center. Line a 9-by-13-inch metal baking pan with parchment, leaving overhang on two sides. Lightly grease beneath the parchment if needed to keep it in place.
2. Mix the dough: Whisk together the flour, baking powder, and salt. In a separate bowl, beat the softened butter and granulated sugar until fluffy. Beat in the egg and vanilla, then add the dry ingredients and mix just until no dry flour remains.
3. Fill the pan: Press the dough into an even layer, reaching into the corners. Smooth the top without packing the dough down firmly.
4. Bake: Bake uncovered for about 15–18 minutes, starting to check at 13 minutes. Remove the pan when the surface looks set rather than wet and the edges are just lightly golden. The center should still be soft.
5. Cool completely: Set the pan on a rack and let the slab cool, about 60–90 minutes. Wait until no warmth remains in the center before frosting. Lift it by the parchment only when it is firm enough to hold together.
6. Make the buttercream: Beat the frosting butter until smooth. Beat in the powdered sugar and 1/4 teaspoon peppermint extract, then add just enough cream or milk to make a thick, spreadable frosting. Taste before adding any more extract.
7. Frost and top: Spread the buttercream evenly over the cooled slab. Scatter the chopped peppermint bark on top, along with the optional crushed candy if using, and press the pieces lightly into the frosting.
8. Set and cut: Let the frosting set for 10–20 minutes. If it still smears easily, chill the slab briefly. Cut into 16 thick squares with a knife warmed under hot water and wiped dry; wipe the blade between cuts.

How to Tell When the Bars Are Done

Use the surface and edges as your guide rather than the clock alone. The top should look set, the edges should be lightly golden, and the center should remain soft enough to firm as it cools. Dough thickness and oven differences can shift the bake time; waiting for a deeply browned top can leave the bars dry.

Serving and Storage

Serve at room temperature once the frosting has set. Stack a few squares to show the cookie and frosting layers.

Store leftovers in a tightly sealed container to help them stay soft. The cookie slab can be baked ahead and frosted once completely cool. No reheating is needed; a specific storage duration or long-term freezing method is not established for this recipe.

Nutrition

Approximate nutrition per bar, based on 16 bars: 405 calories, 3g protein, 20g fat, and 54g carbohydrates. Approximate nutrition per 100g: 455 calories, 3g protein, 23g fat, and 61g carbohydrates. Values vary with the peppermint bark and whether cream or milk is used.