Peppermint Sugar Cookie Bars are a simple celebration of peppermint flavor in a quick and easy treat. Just add sprinkles!
Peppermint Sugar Cookie Bars
One of the holiday season’s favorite flavors is peppermint. While there are no candy canes here, you’ll find a lovely kick of peppermint flavor in these Peppermint Sugar Cookie Bars.
These beauties start with a simple sugar cookie dough that’s spread into a thin layer in a baking pan. This means there’s no need for scooping dough and baking multiple pans of cookies. Then, they’re topped with a simple frosting flavored with peppermint for a burst of flavor.
As you might expect from a frosted sugar cookie, these bars are pretty sweet. They’re a little further onto the sweet side of the spectrum than the things I usually bake, but I do like this kind of indulgence now and then.
I like to garnish these bars with some fun sprinkles, although big-time peppermint fans may want to sprinkle some crushed peppermint candy on top to take them over the top. You can decorate however you like, by just sprinkling them on top or creating a pattern. In the ones you see here, I arranged the sprinkles in circles of varying size. It’s easy to do with some round cutters to guide you, and it creates a fun and pretty effect.
I love the simplicity of these bars. They’re so easy to make that you can have them mixed and in the oven in a matter of minutes. Honestly, I take more time obsessing about getting the frosting smooth and the sprinkles just so than I do in mixing the bars and the frosting.
These Peppermint Sugar Cookie Bars look so pretty on a dessert tray, especially with some pretty sprinkles or crushed candy canes on top. They’re a perfect addition to your holiday baking!
15 Comments on “Peppermint Sugar Cookie Bars”
This cookies look absolutely amazing. Definitely like something out of a magazine. Peppermint Sugar Cookies seem perfect for the Holidays. Cheers and Merry Christmas!
In the ingredients for the FROSTING there is no flour listed. However in the directions it says to “…beat the sugar and FLOUR…
I’m ready to make the frosting but hope you can quickly send me an email re that direction. I suspect it doesn’t need flour in the frosting…
Oops! You’re right, Holly! That should be sugar and butter. I’ve updated the recipe. Thanks so much!
Hi! Looks awesome and I want to make for a huge party with my classmates this weekend. I have to make a couple days in advance, at what stage would you recommend freezing/refrigerating it? Before frosting or after?
Also when creating those lovely designs with the sprinkles, did you do this before or after you cut them into individual servings?
Hi, Ina. Frosting can be hit or miss with freezing, so I would likely refrigerate or freeze before frosting. I add the sprinkles before cutting the bars.
How do you cut the bars so perfectly and precisely and without disturbing toe beautiful sprinkles?
I usually use a sharp, serrated knife. Go slowly and wipe off the knife between cuts.
Here’s a great way to cut bars without getting them all messed up. Fill a 4-cup glass measuring cup half full of water, then microwave it about 3 minutes. Then, dip your knife in a few seconds to heat it. Dry it on a paper towel, then slice the bars. You will need to re-heat the knife often if it’s a big pan of bars, so I use two knives, and alternate, leaving one in the hot water. Works great! Nice, clean slices.
Thanks for sharing your tips, Pam!
These bars look beautiful! Can’t wait to try them for Christmas! Thank you!
I hope you enjoy them, Pam!
I am making these cookies for xmas
Hope you enjoy them, Patricia!
Will the icing spoil if left out for a few days? I would like to make these as well as others and give them away to customers but I have no control if they must be refrigerated.
Hi, Jeanne. You can store the bars at room temperature for a couple of days. Beyond that, I recommend refrigerating or freezing.