Peppermint Sugar Cookie Bars

[Shoshanna]

PEPPERMINT SUGAR COOKIE BARS




yield 24 2-INCH BARS
prep time 20 MINUTES
cook time 25 MINUTES
total time 45 MINUTES


INGREDIENTS

FOR THE COOKIE BARS:

2 cups (240g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup (170g) butter, softened

1 cup (200g) granulated sugar

2 large eggs

2 teaspoons vanilla extract


FOR THE FROSTING:

2 & 1/2 cups (275g) confectioners’ sugar, sifted

1/2 cup (113g) unsalted butter, softened

3 to 4 tablespoons heavy cream

1/2 teaspoon peppermint extract

sprinkles or crushed candy canes, for garnish


INSTRUCTIONS

TO MAKE THE COOKIE BARS:

Preheat oven to 350°F. Grease a 9"x 13" baking pan.


Whisk together the flour, baking powder, and salt. Set aside.


Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.


Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.


Spread the batter in the prepared pan. (Batter will be thin in the pan.) Bake 20 to 25 minutes or until the edges are browned and a pick inserted into the center comes out clean.


Cool in the pan on a wire rack.


TO MAKE THE FROSTING:

Using an electric mixer on medium speed, beat the sugar and butter until thoroughly combined. Add 3 tablespoons cream and the peppermint extract. Continue beating, adding more cream a small amount at a time, until the frosting is the desired consistency.


Spread the frosting on the cooled bars. If desired, garnish with sprinkles or crushed candy canes.

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