Description
These festive Peppermint Sugar Cookie Bars are the perfect treat for the holiday season! Soft, chewy, and filled with crushed candy canes and white chocolate chips, they’re a deliciously sweet and minty twist on classic sugar cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup crushed candy canes
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add to the wet ingredients until well combined.
- Fold in crushed candy canes and white chocolate chips.
- Press dough into the prepared baking pan and bake for 20-25 minutes, or until the edges are lightly golden.
- Allow to cool before cutting into bars.
Notes
- Ensure the butter is softened to room temperature for easy mixing.
- Adjust the baking time depending on your oven, checking for doneness by lightly pressing the top of the bars—it should be firm.
- These bars can be stored in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes