Peppermint Sugar Cookie Bars

Peppermint Sugar Cookie Bars

from thepioneerwoman.com
15 - 20 serving(s)

Ingredients

  • 2 sticks salted butter, at room temperature, plus more for the pan
  • 3 c. all-purpose flour
  • 1/2 tsp. kosher salt
  • 1 8-ounce package cream cheese, at room temperature
  • 1 1/2 c. granulated sigar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 6 tbsp. salted butter, at room temperature
  • 2 1/2 c. powdered sugar
  • 3 tbsp. milk
  • 1/2 tsp. peppermint extract
  • 1/4 c. roughly chopped red and white peppermint candies

Directions

  1. 1

    For the cookies: Preheat the oven to 350˚. Lightly butter a 9-inch square baking pan. Line the pan with parchment paper, leaving an overhang on all sides. Whisk the flour and salt in a medium bowl; set aside.

  2. 2

    Beat the butter and cream cheese in a large bowl with a mixer on medium speed until smooth and fluffy. Add the granulated sugar and beat until smooth. Add the egg and vanilla and mix until fully incorporated, scraping down the bowl as necessary. Reduce the mixer speed to low and slowly beat in the flour mixture until combined.

  3. 3

    Transfer the dough to the prepared pan and gently press into an even layer with your fingers. Bake until the edges are lightly golden, about 15 minutes. Let cool completely in the pan, then lift the bars out of the pan using the parchment overhang.

  4. 4

    Meanwhile, for the frosting: Combine the butter, powdered sugar and milk in a large bowl and beat with a mixer on medium speed until light and fluffy. Beat in the peppermint extract. Spread the frosting over the cooled bars and sprinkle with the candies. Cut into pieces.