Sugar Cookie Bars with Peppermint Frosting Recipe
If you love soft frosted sugar cookies but don’t have the time (or patience) to roll and cut, this Sugar Cookie Bars with Peppermint Frosting Recipe gives you the same cozy holiday flavor in one easy pan.
These sugar cookie bars are thick, soft, and buttery with a creamy peppermint buttercream frosting that tastes like a candy cane melted right into your favorite Christmas cookie bars. I make these when I want something festive, pretty, and crowd-pleasing, without spending all afternoon fussing with dough. They’re the perfect holiday dessert bars for office parties, school events, or that last-minute “Can you bring a dessert?” text we all get.
You can think of them as frosted sugar cookies for real life—simple, reliable, and absolutely delicious.
Why You’ll Love This Recipe
- Soft, thick cookie bar texture – All the flavor of classic frosted sugar cookies, but in an easy bar cookie recipe.
- Perfect for easy holiday baking – No rolling, no cutting, no chilling; just press in the pan and bake.
- Festive peppermint frosting – A light, creamy peppermint buttercream frosting that tastes like peppermint sugar cookies in frosting form.
- Feeds a crowd – Makes a full 9×13 pan of festive cookie bars, perfect for potlucks, cookie swaps, or family gatherings.
- Customizable sweetness – You can adjust the peppermint and vanilla for a stronger or softer flavor.
- Freezer-friendly – These Christmas cookie bars freeze beautifully, so you can bake ahead for busy weeks.
- Kid- and grandkid-approved – Easy to frost and decorate together with crushed candy canes and sprinkles.
- Pretty on a platter – Soft sugar cookie bars with pink or white peppermint frosting look gorgeous on any dessert table.
Ingredients
Here’s everything you’ll need to make the sugar cookie bars and the peppermint frosting. I’ll include a few simple swaps that I’ve tested over the years.
For the Sugar Cookie Bars
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- Room-temperature butter gives you a fluffy, tender crumb.
- 1 ¼ cups (250 g) granulated sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- ½ tsp almond extract (optional but lovely for “bakery” flavor)
- 2 ¾ cups (330 g) all-purpose flour
- 2 tsp cornstarch (for extra soft, tender texture)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt (or table salt – just don’t skip it)
For the Peppermint Frosting
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 4 cups (about 480 g) powdered sugar, sifted for extra-smooth frosting
- 3–4 Tbsp heavy cream or whole milk (start with 3 Tbsp, add more if needed)
- 1 ½ tsp pure peppermint extract
- 1 tsp pure vanilla extract
- Pinch of salt
- 2–3 drops red gel food coloring (optional, for a soft pink tint)
- ½ cup finely crushed candy canes or peppermint candies, plus extra for topping
Substitution notes:
- You can use salted butter and reduce added salt slightly.
- Dairy-free? Use vegan butter and a splash of oat milk; the bars will still bake up very nicely.
- If peppermint extract seems strong to you, start with 1 tsp, taste, and add more slowly. Peppermint goes from subtle to “toothpaste” fast—ask me how I know.
Directions
Let’s walk through this Sugar Cookie Bars with Peppermint Frosting Recipe step by step. You’ll be surprised how quickly they come together.
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Preheat and prepare your pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides so you can lift the bars out later. Lightly spray the parchment and sides with nonstick spray for extra insurance. -
Cream the butter and sugar
In a large mixing bowl (or using a stand mixer with the paddle attachment), beat the softened butter and granulated sugar on medium-high speed for 2–3 minutes, until light and fluffy. You want it pale in color with a creamy texture—this step helps create those soft sugar cookie bars we’re after. -
Add eggs and flavorings
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add the vanilla and almond extract and mix again until combined. If the mixture looks a little curdled, don’t worry; it will smooth out once the dry ingredients go in. -
Whisk the dry ingredients
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. This keeps the leavening agents from clumping and helps the batter mix evenly. -
Combine wet and dry
Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until combined. The dough will be thick but soft—similar to classic sugar cookie dough. If it looks crumbly, keep mixing on low for a few more seconds and it should come together. -
Press the dough into the pan
Transfer the dough to your prepared pan. Use a spatula or clean hands to gently press it into an even layer. If it sticks, lightly oil your fingertips or use a piece of parchment paper on top and press through that. A level layer helps the bars bake evenly. -
Bake the sugar cookie bars
Bake at 350°F (175°C) for 16–20 minutes, or until the edges are just lightly golden and the center looks set but still soft. The top should look pale, not browned. A toothpick inserted near the center should come out mostly clean, maybe with a few moist crumbs. Don’t overbake—these go from soft to dry pretty quickly. -
Cool completely
Place the pan on a wire rack and let the bars cool completely in the pan. This usually takes 45–60 minutes. Frosting warm bars will cause the peppermint frosting to melt and slide, so this part is worth the wait. -
Make the peppermint buttercream frosting
In a medium bowl, beat the softened butter until creamy, about 1 minute. Add 2 cups of powdered sugar and mix on low until combined. Add 3 Tbsp cream or milk, peppermint extract, vanilla, and a pinch of salt. Mix, then add the remaining powdered sugar and beat until smooth and fluffy, about 2–3 minutes. If it’s too thick, add another tablespoon of cream; if it’s too thin, add a bit more powdered sugar. Beat in the food coloring, if using, a drop at a time, until you reach a soft pink. Fold in the crushed candy canes. -
Frost and decorate
Once the bars are completely cool, lift them out of the pan using the parchment overhang. Spread the peppermint frosting evenly over the top. For a pretty finish, use an offset spatula or the back of a spoon to create gentle swirls. Sprinkle with extra crushed candy canes or holiday sprinkles for that festive cookie bars look. -
Slice and serve
Use a sharp knife to cut the bars into 20–24 squares, depending on how big you want them. Wipe the knife between cuts for cleaner edges—especially if the frosting is nice and thick.
Servings & Timing
- Yield: About 20–24 sugar cookie bars
- Prep Time: 20 minutes
- Bake Time: 16–20 minutes
- Cooling Time: 45–60 minutes
- Total Time: About 1½ hours (mostly hands-off while the bars cool)
If you’re planning for a party, one 9×13 pan usually serves a small crowd. For bigger gatherings, I often make two pans and stash one in the freezer.
Variations
You know what? Once you’ve made this basic peppermint dessert recipe, it’s surprisingly fun to play around:
- Chocolate Peppermint Bars – Replace ¼ cup flour with ¼ cup unsweetened cocoa powder for a subtle chocolate cookie base.
- Peppermint Mocha Bars – Add 1 tsp espresso powder to the dough and ½ tsp to the frosting for a coffeehouse twist.
- Non-Peppermint Frosting – Use only vanilla in the frosting and top with red and green sprinkles for classic holiday dessert bars without mint.
- Gluten-Free Version – Use a 1:1 gluten-free baking flour blend; the bars may be slightly more delicate but still lovely.
- Candy Cane Crunch Bars – Stir an extra ½ cup of crushed candy canes directly into the dough for more peppermint sugar cookies flavor in every bite.
- Lemon-Peppermint Swap – Skip peppermint in the dough, add 1 tsp lemon zest; keep peppermint frosting on top for a bright, surprising combo.
Storage & Reheating
Even though they’re frosted, these sugar cookie bars are very forgiving when it comes to storage.
- Room Temperature: Store in an airtight container at cool room temperature for up to 2 days. If your kitchen runs warm, I’d lean toward the fridge.
- Refrigerator: Keep in a covered container in the fridge for 4–5 days. The peppermint frosting firms up slightly but stays creamy. Let sit at room temperature for 15–20 minutes before serving for the best texture.
- Freezer (bars): Freeze sliced, frosted bars on a baking sheet until solid, then transfer to a freezer bag or container. They keep well for up to 2 months.
- Freezer (unfrosted): You can also freeze the baked, cooled cookie base (unfrosted), tightly wrapped, for up to 3 months. Thaw, then add fresh peppermint buttercream frosting.
No real “reheating” needed—this isn’t a warm dessert—but letting the bars come back to room temperature gives you that perfect soft, melt-in-your-mouth bite.
Make-ahead tip:
Bake the cookie layer a day ahead, cover the pan tightly once cooled, and frost the next day. This actually helps the flavors deepen and makes life easier if you’re juggling a busy holiday schedule.
Notes
- Thickness matters: I tested these sugar cookie bars at both 9×13 and 8×12 sizes. The 9×13 gives what I’d call the sweet spot: thick but still easy to eat with your fingers.
- Peppermint strength: Different peppermint extracts vary. Start small, taste the frosting, and add more in tiny amounts. I’ve gone too far in a rush before, and you can’t really walk it back.
- Cornstarch magic: That little bit of cornstarch keeps the cookie bars soft, even after a couple of days. It’s a small tweak that makes a big difference, especially for holiday cookie trays that sit out a while.
- Candy cane timing: Crush candy canes close to when you use them; they tend to clump if they sit too long. I place them in a zip-top bag and tap with a rolling pin—my favorite light stress relief.
- Pan type: A light-colored metal pan gives more even baking. Dark pans brown the edges faster, so check a couple of minutes early.
- Serving for events: For school events or church potlucks, I like to cut them into smaller rectangles (about 30 pieces) since people often want “just a little something sweet.”
FAQs
Can I make these sugar cookie bars without peppermint?
Yes. Just leave out the peppermint extract and use extra vanilla in the frosting for classic frosted sugar cookies in bar form.
My bars came out dry—what went wrong?
Most likely they baked a bit too long. Pull them as soon as the edges are lightly golden and the center is set; remember they continue to cook slightly as they cool.
Can I double the recipe?
Absolutely. Use two 9×13 pans or a large sheet pan, and start checking for doneness a few minutes early, since thinner bars bake faster.
Do I have to use parchment paper?
You don’t have to, but it makes lifting and slicing so much easier, and it helps prevent sticking—especially around the corners.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works just fine. You may need an extra minute of mixing when creaming the butter and sugar.
Can I use crushed peppermint bark instead of candy canes?
You can. It adds chocolate chunks and extra sweetness, so you might want to reduce other candy toppings a bit.
How far in advance can I make these bars for Christmas?
You can bake and frost the bars up to 2 days ahead and store them chilled, or freeze them for up to 2 months and thaw overnight in the fridge.
Are these good for mailing in holiday cookie boxes?
Yes, they hold up better than delicate cookies. Chill them first, then wrap individual bars or layers with parchment and pack snugly in a cookie tin.
Conclusion
This Sugar Cookie Bars with Peppermint Frosting Recipe delivers everything we love about holiday baking—cozy flavors, festive sprinkles, and that soft sugar cookie bite—without hours of rolling and cutting. They’re simple, pretty, and highly shareable, which is exactly what I want from my Christmas cookie bars these days.
If you try these sugar cookie bars, let me know how they turned out—leave a comment, rate the recipe, or share your twist on the peppermint frosting. And if you’re still building your holiday dessert bars lineup, you might also enjoy my other bar cookie recipes (think gingerbread, cranberry, or chocolate chip cookie bars) for a full cookie tray that looks like you baked all weekend, even if you didn’t.
Sugar Cookie Bars with Peppermint Frosting
Ingredients
- 1 cup unsalted butter softened; 2 sticks / 226 g
- 1 1/4 cups granulated sugar 250 g
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract optional, for bakery-style flavor
- 2 3/4 cups all-purpose flour 330 g
- 2 teaspoons cornstarch for extra soft, tender texture
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or table salt
- 1/2 cup unsalted butter softened; 1 stick / 113 g, for frosting
- 4 cups powdered sugar about 480 g, sifted for smooth frosting
- 3-4 tablespoons heavy cream or whole milk start with 3 Tbsp, add more as needed
- 1 1/2 teaspoons pure peppermint extract start with less if sensitive to mint
- 1 teaspoon pure vanilla extract for frosting
- 1 pinch salt for frosting
- 2-3 drops red gel food coloring optional, for a soft pink tint
- 1/2 cup crushed candy canes or peppermint candies finely crushed, plus extra for topping
- nonstick baking spray for greasing the pan
- parchment paper to line a 9×13-inch pan
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides to lift out the bars later. Lightly spray the parchment and sides of the pan with nonstick spray.nonstick baking spray, parchment paper
- In a large mixing bowl or in a stand mixer fitted with the paddle attachment, beat 1 cup (2 sticks) softened unsalted butter and the granulated sugar on medium-high speed for 2–3 minutes, until light, pale, and fluffy.1 cup unsalted butter, 1 1/4 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Add 2 teaspoons vanilla extract and the almond extract (if using) and mix until fully combined.2 large eggs, 2 teaspoons pure vanilla extract, 1/2 teaspoon almond extract
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined and no clumps remain.2 3/4 cups all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Add the dry ingredient mixture to the butter mixture in two additions, mixing on low speed just until combined after each addition. The dough will be thick but soft; if it looks slightly crumbly, continue mixing briefly until it comes together.2 3/4 cups all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Transfer the dough to the prepared pan. Use a spatula or lightly oiled/greased fingertips to press it into an even layer all the way to the edges and corners for even baking.
- Bake at 350°F (175°C) for 16–20 minutes, or until the edges are just lightly golden and the center looks set but still soft. The top should remain pale, not deeply browned. A toothpick inserted near the center should come out mostly clean with a few moist crumbs. Do not overbake.
- Place the pan on a wire rack and let the bars cool completely in the pan, 45–60 minutes. Do not frost until the bars are fully cooled or the frosting will melt and slide.
- In a medium bowl, beat 1/2 cup (1 stick) softened unsalted butter until creamy, about 1 minute. Add 2 cups of the powdered sugar and mix on low speed until combined. Add 3 tablespoons of heavy cream or milk, the peppermint extract, vanilla extract, and a pinch of salt. Mix until smooth.1/2 cup unsalted butter, 4 cups powdered sugar, 3-4 tablespoons heavy cream or whole milk, 1 1/2 teaspoons pure peppermint extract, 1 teaspoon pure vanilla extract, 1 pinch salt
- Add the remaining 2 cups powdered sugar and beat on medium-high speed for 2–3 minutes, until smooth, light, and fluffy. If the frosting is too thick, add more cream or milk, 1 teaspoon at a time; if too thin, add a little more powdered sugar. Beat in 2–3 drops red gel food coloring, if using, until the frosting is a soft pink.4 cups powdered sugar, 3-4 tablespoons heavy cream or whole milk, 2-3 drops red gel food coloring
- Gently fold 1/2 cup finely crushed candy canes or peppermint candies into the peppermint frosting until evenly distributed.1/2 cup crushed candy canes or peppermint candies
- Once the cookie bars are completely cool, use the parchment overhang to lift the slab out of the pan and transfer it to a cutting board. Spread the peppermint frosting evenly over the top, using an offset spatula or the back of a spoon to create swirls if desired.
- Sprinkle the frosted bars with additional crushed candy canes or holiday sprinkles. Use a sharp knife to cut into 20–24 squares or rectangles, wiping the blade between cuts for clean edges. Serve at room temperature.1/2 cup crushed candy canes or peppermint candies
