Description
Candy Cane Kiss Sugar Cookie Bars are a festive holiday treat combining classic sugar cookie flavors with peppermint candies for a delightful twist. Soft, chewy bars infused with crushed candy canes and topped with candy cane kisses make these bars perfect for holiday parties and seasonal dessert tables.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 1 cup candy cane kisses, unwrapped
- 1/2 cup crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the correct temperature for even baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt, mixing well to evenly distribute the leavening and seasoning agents.
- Cream Butter and Sugars: In a separate large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until the batter is smooth and well combined.
- Combine Ingredients: Gradually incorporate the dry flour mixture into the wet ingredients, mixing until just combined to avoid overworking the dough.
- Add Candy Canes: Fold in the unwrapped candy cane kisses and crushed candy canes, distributing them evenly throughout the dough for bursts of peppermint flavor.
- Prepare Pan: Grease a baking pan to prevent sticking and spread the cookie dough evenly in the pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes or until the bars turn golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool and Serve: Allow the cookie bars to cool completely in the pan to set before cutting them into squares for serving.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- Do not overmix the dough after adding the flour to keep the bars tender.
- Use a greased or parchment-lined pan for easy removal.
- Store the cookie bars in an airtight container at room temperature for up to 5 days.
- For extra peppermint flavor, add a drop of peppermint extract along with the vanilla.
