If you enjoy thick, tender sugar cookies with a creamy topping, you’ll love these peppermint sugar cookie bars. They’re quick to make, lightly peppermint-flavored, topped with a smooth peppermint frosting and finished with crushed candy canes. 
Cookie bars are one of my favorite holiday shortcuts — they’re faster than rolling and scooping individual cookies but still deliver that soft, bakery-style texture. If you like Lofthouse-style treats, these peppermint sugar cookie bars give you the same soft, tender crumb with less fuss. I wanted a quicker option to my usual peppermint sugar cookie, and this bar version fits the bill perfectly.
These bars have a buttery base with a subtle peppermint note in the dough and a thick layer of creamy peppermint frosting on top. The frosting uses real butter and cream for a luscious texture, and the crushed candy canes add a festive crunch and visual pop. They’re not overly sweet like some store-bought varieties — the balance of peppermint and creaminess keeps them fresh and bright.
I like serving them as large dessert squares during holiday gatherings, but they also cut neatly into smaller pieces for cookie trays. 
Making Peppermint Sugar Cookie Bars
- Preheat the oven to 350°F (180°C). Prepare a 9×13 inch (23×33 cm) pan by lining it with parchment paper or lightly greasing it.
- In a large bowl, beat together the softened butter, cream cheese, and granulated sugar until smooth. The cream cheese keeps the bars extra tender and adds a subtle creaminess without making them greasy.
- Beat in the egg, the extra egg yolk, and the peppermint extract. Use room-temperature eggs to prevent the batter from curdling.
- Sift the dry ingredients — all-purpose flour, baking powder, and salt — into the wet mixture. Mix on low speed just until combined. Sifting helps remove lumps and reduces the need to overmix, which keeps the bars tender.
- Spread the dough evenly into the prepared pan, pressing to create a uniform layer.
- Bake for about 22–25 minutes, or until the top looks set and the edges are just beginning to turn golden.
Allow the bars to cool completely before frosting; if they’re still warm, the frosting will soften and slide. The frosting is made with butter, powdered sugar, peppermint extract, and a little whipping cream (33–35% milk fat is ideal, but heavy cream, table cream, or half-and-half will also work). Sifting the powdered sugar prevents lumps and yields a smooth frosting. 
A Note About Peppermint Extract
Peppermint extract is available in the baking aisle near vanilla. It’s distinct from peppermint oil, which is much stronger and not always intended for culinary use. Adjust the amount of extract to taste: I use a modest amount in the dough and increase it slightly in the frosting so I can taste-test and get the peppermint intensity I prefer. 
These peppermint sugar cookie bars are popular for their soft crumb, balanced peppermint flavor, and silky frosting. A sprinkle of crushed candy cane makes them festive and adds a pleasant crunch—perfect for holiday platters or gift boxes.
Recipe details:
Peppermint Sugar Cookie Bars
Equipment
- 9×13 inch (23 x 33 cm) baking pan
Ingredients
Peppermint Sugar Cookie Bars
- 3/4 cup (168 g) unsalted butter, softened
- 4 oz (112 g) full-fat cream cheese, room temperature
- 1 1/4 cup (250 g) granulated sugar
- 1 large egg
- 1 large egg yolk (in addition to the egg)
- 1/2 teaspoon peppermint extract
- 2 1/3 cup (292 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Peppermint Frosting
- 3/4 cup (168 g) unsalted butter, softened
- 3–4 cups (330–440 g) powdered sugar (icing sugar)
- 1/2–1 teaspoon peppermint extract
- 3–4 tablespoons whipping cream (45–60 ml) or heavy cream/half-and-half
- 1/4 teaspoon salt
- 1–3 drops red food coloring (optional)
- 2–3 candy canes, crushed
Instructions
Peppermint Cookie Bars
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch pan or line it with parchment, leaving an overhang for easy removal.
- In a large bowl, beat the butter, cream cheese, and granulated sugar until smooth and lump-free.
- Beat in the egg, egg yolk, and peppermint extract until combined.
- Sift the flour, baking powder, and salt into the bowl. Mix on low speed just until combined — avoid overmixing.
- Spread the dough evenly into the prepared pan, pressing to level.
- Bake 22–25 minutes, until the top is set and edges are lightly golden.
Peppermint Frosting
- Beat the softened butter until smooth.
- Add 2 cups powdered sugar, 1/2 teaspoon peppermint extract, and the salt. Mix on low until incorporated, sifting the sugar if needed.
- Gradually add the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon whipping cream, until the frosting reaches your desired consistency. Taste and add more peppermint if desired. Optionally add a few drops of red food coloring.
- Once the bars are completely cool, remove from the pan (use the parchment overhang if lined) and frost with a flat-edge knife.
- Sprinkle crushed candy canes over the frosting. Slice with a sharp, thin knife and lift bars out with a metal spatula.
Notes
- Room temperature ingredients: Butter, cream cheese, and eggs should be at room temperature. The butter should be softened but not melting.
- Eggs: You’ll use two eggs total: one whole egg plus one additional egg yolk.
- Peppermint extract: Find it near vanilla in the baking aisle. Peppermint oil is not interchangeable.
- Measuring flour: Spoon flour into the measuring cup and level it, or weigh it for best results. Do not pack the flour.
- Storage: Store frosted bars in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Nutrition: Nutrition information is an estimate based on 1 of 15 bars with frosting.