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Peppermint Buttercream Cookie Bars

Ingredients

  • COOKIE DOUGH:
  • 1 cup butter softened
  • 1/4 c shortening
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 4 1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • BUTTERCREAM FROSTING:
  • 1 stick unsalted butter softened
  • 4 c powdered sugar sifted
  • 1 t peppermint oil
  • 4-5 T heavy cream room temperature
  • Pink food coloring
  • Crushed candy canes for topping

Instructions

  • COOKIE DOUGH:
  • Preheat oven to 375 degrees F.
  • In a large bowl, cream together butter, shortening, and sugar until fluffy.
  • Add eggs, one at a time, mixing after each.
  • Mix in the vanilla.
  • Measure out the flour, salt, and baking soda & sift.
  • Add into the sugar/egg mixture.
  • Combine but don’t over mix.
  • Spread and press dough onto a sheet pan (18"x13"x1") lined with parchment.
  • Bake for 20-22 minutes, or until golden brown; let cool completely.
  • Spread frosting in an even layer on cooled cookie bars and top with crushed peppermint candy.
  • BUTTERCREAM FROSTING:
  • In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
  • Add half the powdered sugar & beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
  • Add the remaining powdered sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
  • Add the peppermint oil, salt & pink food coloring.
  • Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream.
  • Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
  • Check the consistency of the frosting and add more cream, 1/2 tablespoon at a time, if needed.
  • The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.