Christmas Cookie Bars

These Christmas cookie bars are soft and chewy sugar cookie bars filled with peppermint crunch and decorated with vanilla buttercream in a festive Christmas tree design.

👥 18 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Julianne Dell📖 beyondfrosting

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
oven
bowl

📝 Preparation Steps

For the Cookies

Preheat oven to 375° F. Prepare a 9-inch by 13-inch pan lined with parchment paper or a silicone baking mat

Combine butter with sugar and beat on medium speed until well creamed together.

Add the eggs and peppermint extract. Mix until well combined.

(226g) unsalted butter1 cup(380g) granulated sugar2 cupslarge eggs2(5ml) peppermint extract1 teaspoon(420g) all-purpose flour3 cups(454g) unsalted butter, cold2 cups(650g) powdered sugar5 cups

In a separate bowl, combine the dry ingredients and add slowly, beating on medium-low speed until the dough starts to come together. Then add the peppermint candy and beat until combined. Press the dough into the prepared pan.

Bake at 375°F ⏱️ 18-20 minutes. Allow the cookie bars to cool completely.

For the Frosting

Cut butter into pieces, about 1 tablespoon size. Using the paddle attachment, whip butter for ⏱️ 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.

Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients and mix on low speed until incorporated into the butter, then beat on high for ⏱️ 60 seconds before adding additional powdered sugar. Ensure the frosting is whipped and spreadable before coloring.

(226g) unsalted butter1 cup(380g) granulated sugar2 cups(5ml) peppermint extract1 teaspoon(420g) all-purpose flour3 cupscup (60g) chopped Andes Peppermint Crunch thins or baking chips1/2(454g) unsalted butter, cold2 cups(650g) powdered sugar5 cups

To Decorate the Bars

Color 2 ½ cups of frosting for the pink and fill a large piping bag fitted with piping tip 866.

Color 2 ½ cups of frosting for the teal. Fill a large piping bag with 2 cups of teal frosting. I recommend using a double-bag method for this color so you can easily change out the tips. Prepare a second piping bag with a 1M tip, but do not fill with frosting; instead, place the filled bag inside the other.

Take the remaining ½ cup of teal frosting and fill a small piping bag fitted with a couple and either tip 21 or tip 199.

Start by piping the pink around the outside edge of the Christmas tree until completely covered, then carefully remove the paper cutout.

First pipe large and small rosettes with the 1M tip.

Then change the tip to 866 and fill in other areas around the tree.

Then fill in the remaining holes alternating between tip 21 and tip 199

Use various-sized bead sprinkles to make the garland and then garnish with additional sprinkles.

Nutrition Facts

calories

606 calories

fat Content

34g

serving Size

1 bar

fiber Content

sugar Content

58g

sodium Content

48mg

protein Content

cholesterol Content

103mg

carbohydrate Content

75g

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