The Ultimate Peppermint Kiss Sugar Cookie Bars

The holiday season is defined by the nostalgic aroma of buttery dough and cooling peppermint wafting through the kitchen. While traditional round cookies have their charm, Peppermint Kiss Sugar Cookie Bars offer a modern, festive twist that is as visually stunning as it is delicious. These bars combine a soft, melt-in-your-mouth sugar cookie base with a cloud of creamy peppermint frosting, all crowned with the iconic striped Hershey’s Candy Cane Kiss. Whether you are hosting a lively Christmas party, participating in a neighborhood cookie swap, or simply looking for a sweet treat to enjoy by the fireplace, these bars are the ultimate crowd-pleaser. They deliver the perfect balance of rich vanilla and refreshing mint in every dense, chewy bite.

Ingredients You Will Need

To create these festive treats, gather the following high-quality ingredients. Using room-temperature butter and eggs will ensure a smooth, well-incorporated dough.

For the Sugar Cookie Base:

• 1 cup (2 sticks) unsalted butter, softened

• 1 ½ cups granulated sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

• ½ teaspoon peppermint extract

• 3 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon salt

For the Peppermint Frosting:

• ½ cup (1 stick) unsalted butter, softened

• 3–4 cups powdered sugar

• 2 tablespoons heavy cream or whole milk

• ½ teaspoon peppermint extract

• A drop of pink or red gel food coloring (optional)

For the Topping:

• 24–36 Hershey’s Candy Cane Kisses (unwrapped)

• Optional: Red and white festive sprinkles

Step-by-Step Instructions

Follow these guided steps to achieve the perfect texture and presentation for your cookie bars.

1. Prepare Your Equipment: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease with non-stick spray.

2. Cream the Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light, fluffy, and pale in color (about 2–3 minutes).

3. Add Wet Ingredients: Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla and peppermint extracts until fully combined.

4. Incorporate Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the flour streaks disappear. Do not overmix, as this can make the bars tough.

5. Bake the Base: Press the dough evenly into the prepared baking pan using your hands or a flat spatula. Bake for 20–25 minutes, or until the edges are very lightly golden and the center is set. Avoid overbaking; the bars should remain soft. Let the base cool completely in the pan.

6. Whip the Frosting: While the bars cool, beat the softened butter for the frosting until smooth. Add 2 cups of powdered sugar, the peppermint extract, and the heavy cream. Beat on low until combined, then increase to high until fluffy. Add more powdered sugar until you reach your desired spreading consistency. Tint with food coloring if desired.

7. Assemble and Decorate: Spread the frosting in an even layer over the cooled cookie base. Scatter sprinkles over the top if using. Slice the bars into squares or rectangles.

8. The Finishing Touch: Press one unwrapped Hershey’s Candy Cane Kiss firmly into the center of each sliced bar.

Tips for the Perfect Texture

The secret to a world-class sugar cookie bar lies in the “chew factor.” Unlike a crispy cookie, these bars should be dense and soft, reminiscent of a high-end bakery treat. To achieve this, ensure you measure your flour correctly using the spoon-and-level method; packing flour too tightly into a measuring cup can lead to dry, crumbly bars.

Furthermore, temperature control is vital. If you find your frosting is melting, it is a sign that the cookie base has not cooled sufficiently. Waiting at least an hour before frosting ensures a clean separation between the buttery cookie and the minty topping. For those who prefer an even more decadent experience, you can slightly underbake the bars by two minutes to maintain a fudge-like consistency that pairs beautifully with the snap of the chocolate Kiss on top.

Creative Variations and Customization

While the classic Peppermint Kiss Sugar Cookie Bar is a masterpiece on its own, there are several ways to customize the recipe to suit your personal palate. If you find peppermint extract to be too intense, you can swap it for white chocolate extract or simply double the vanilla for a “Sugar and Spice” profile. For a chocolate version, replace half a cup of the all-purpose flour with unsweetened cocoa powder to create a rich chocolate-mint foundation.

Texture lovers might consider folding crushed candy canes directly into the cookie dough before baking for an added crunch. If you want to elevate the aesthetics, try using a piping bag with a star tip to create individual swirls of frosting on each bar rather than spreading it flat. This creates a professional, “gourmet” look that is perfect for gifting.

Storage and Serving Suggestions

To keep your Peppermint Kiss Sugar Cookie Bars fresh, store them in an airtight container at room temperature for up to three days. If you need them to last longer, they can be refrigerated for up to a week, though the cold may cause the chocolate Kisses to “bloom” or develop a slight white cast—this is purely cosmetic and does not affect the flavor.

If you are planning ahead for the holidays, the unfrosted cookie base freezes beautifully. Simply wrap the cooled slab in plastic wrap and foil, then freeze for up to three months. When you are ready to serve, thaw the base at room temperature, frost fresh, and add the Kisses. These bars are best served at room temperature alongside a steaming mug of cocoa or a cold glass of milk, making them the quintessential treat for a cozy winter evening.