Peppermint Sugar Cookie Bars: A Festive Delight
The holiday season is a magical time filled with warmth, joy, and the sweet aroma of baking wafting through the home. These Peppermint Sugar Cookie Bars embody that festive spirit, bringing a soft, chewy texture and a refreshing hint of peppermint to your holiday gatherings. Whether you’re hosting a party or simply looking for a delightful treat to enjoy with family, this recipe is sure to spread cheer. Let’s dive into this festive creation that’s as enjoyable to make as it is to eat! If you’re excited to whip up a batch of these sweet treats, subscribe now to receive this recipe directly to your email!
Why You’ll Love This Recipe
What makes these Peppermint Sugar Cookie Bars truly special? For starters, they are incredibly easy to prepare! With just a few simple steps, you can have a batch of delicious bars ready to impress your guests. The soft and chewy texture makes each bite a heavenly experience, and the crisp peppermint flavor can bring a nostalgic touch to your holiday festivities. Plus, they’re family-friendly—kids will love helping out in the kitchen, whether it’s mixing the ingredients or adding their favorite sprinkles. The combination of flavors and the joy of baking together make this recipe an instant favorite!
Ingredients
– 2 ½ cups all-purpose flour
– 1 tsp baking powder
– ¼ tsp salt
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp peppermint extract
– Red and green sprinkles
– 1 cup white chocolate chips (optional)
Necessary Tools
– 9×13-inch baking pan
– Parchment paper
– Medium mixing bowl
– Large mixing bowl
– Whisk
– Spatula
– Wire rack
– Sharp knife
Ingredient Swaps and Additions
Feel free to get creative! If you don’t have white chocolate chips, consider substituting them with dark chocolate or even crushed candy canes for an added minty crunch. For a gluten-free version, almond flour can replace all-purpose flour. Looking for a healthier twist? Try using coconut oil instead of butter for a dairy-free alternative that still tastes divine!
Step-by-Step Instructions
1. Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper—this will make removing the bars a breeze later on.
2. In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set this aside; the dry ingredients are the backbone of your cookie bars!
3. In a large mixing bowl, cream the softened butter and sugar together until they’re light and fluffy, about three minutes of beatitude. Add the eggs one at a time, ensuring they’re well mixed before adding the next. Stir in the vanilla and peppermint extracts—oh, that fresh mint aroma is so inviting!
4. Gradually mix the dry ingredients into the wet mixture until everything is just combined; avoid overmixing for that perfect chewy texture. If you’re feeling indulgent, gently fold in the white chocolate chips now.
5. Spread the dough evenly into the prepared baking pan, coaxing it into the corners and smoothing the top with a spatula.
6. Now for the fun part: decorate the top with red and green sprinkles, pressing them slightly into the dough to help them stick!
7. Bake in the preheated oven for 18-22 minutes. Keep an eye on those edges as they turn lightly golden; a toothpick inserted in the center should come out clean.
8. Once baked, let them cool in the pan for about 10 minutes. Carefully lift the bars out using the parchment paper and transfer them to a wire rack to cool completely.
9. Finally, use a sharp knife to cut them into squares or rectangles. Time to serve and enjoy the festive love!
Serving Suggestions
These Peppermint Sugar Cookie Bars are delightful on their own but can be further enhanced with a scoop of vanilla ice cream or a dollop of whipped cream on top. Pair them with a cup of hot cocoa or a steaming mug of coffee, and you’ve got a perfect holiday treat!
Pro Tips for Success
– Make sure your butter is softened to room temperature for easy creaming.
– Don’t skimp on the mint extract; it really makes the bars pop with flavor.
– Let the bars cool completely before cutting to avoid a crumbly mess.
Storing and Reheating
Store any leftovers (if there are any!) in an airtight container at room temperature for up to a week. If you want to enjoy them warm, pop them in the microwave for a few seconds or a low oven to refresh that melt-in-your-mouth texture.
FAQ Section
Q: Can I freeze these cookie bars?
A: Absolutely! Cut them into squares, wrap them in foil, and store in a freezer-safe container. They’ll keep for about three months.
Q: What if I don’t have peppermint extract?
A: You can always replace it with extra vanilla extract or even use almond extract for a different flavor profile!
Conclusion
These Peppermint Sugar Cookie Bars are the epitome of holiday baking: easy to make, delightful to eat, and bursting with festive flavors! With a little creativity, you can customize them to suit your family’s tastes. I’d love to see how your bars turn out—be sure to leave a review, share your photos, or tag your creations on Pinterest or Instagram. Happy baking!
Nutritional Information
Approximate nutritional information per serving (1 bar):
Calories: 150
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 50mg
Total Carbohydrates: 21g
Dietary Fiber: 0g
Sugars: 10g
Protein: 2g
Peppermint Sugar Cookie Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set it aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about three minutes.
- Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla and peppermint extracts.
- Gradually mix the dry ingredients into the wet mixture until combined; avoid overmixing.
- Fold in the white chocolate chips if using.
- Spread the dough evenly into the prepared baking pan, smoothing the top.
- Decorate the top with red and green sprinkles, pressing them slightly into the dough.
- Bake in the preheated oven for 18-22 minutes. Check for lightly golden edges and a clean toothpick when inserted in the center.
- Let them cool in the pan for about 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.
- Cut into squares or rectangles and serve.
