Frosted Peppermint Cookie Bars

Products Used
Frosted Peppermint Cookie Bars



  • 3 cups unbleached, all-purpose flour*
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups Imperial Sugar Light Brown Sugar, packed
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 3/4 cup unsalted butter, room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter flavoring/extract
  • 1/2 teaspoon peppermint extract
  • 1 cup Ghirardelli® Peppermint Chunks


  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Grease a 9x13-inch pan. Whisk flour, baking powder, cornstarch, and salt together.
  2. In another bowl, cream sugars and butter together for several minutes until combined and creamy. Beat in eggs, one at a time, then add extracts. Scrape sides and bottom of bowl as needed.
  3. On low speed, add flour mixture in two additions. Beat just until combined. Stir in peppermint chunks.
  4. Pressed into prepared pan. (The dough is thick and sticky. Pressing with wet hands is the easiest way to evenly distribute dough.)
  5. Bake for 30-35 minutes, or until the bars are baked through. Cool completely on a wire rack.
  6. To make the frosting, beat butter until creamy. On low speed, add powdered sugar, 1/2 cup at a time, and salt. Add extracts and milk and beat until combined. Add a bit of pink food coloring and increase the speed to medium-high, mixing until fluffy and combined. Spread onto cooled bars.
Imperial Sugar Insight
  1. If you cannot find Ghirardelli® brand Peppermint Chunks, substitute 3/4 cup white chocolate chips and 1/4 cup crushed candy canes.
  2. Be sure to use peppermint, not “mint” extract.
  3. Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.
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