4 years ago
Crunch Sugar Cookie Bars
These delicious bars combine all of our favorites for the holiday
season: soft, chewy sugar cookies, peppermint frosting and bright, festive
candy cane crumbles!
- 2½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ¾ cup sugar
- ¼ cup powdered sugar
- 1 egg
- 4 tablespoons plain greek yogurt
- 1 teaspoon vanilla
- ½ cup butter
- 2 tablespoons cream cheese,
- 3 cups powdered sugar
- ½ teaspoon peppermint extract
- ¼ cup finely crushed candy canes
- Heat your oven to 375 F. Line a
9×13 inch baking pan with foil and lightly grease the foil.
- In a medium bowl whisk together
flour, baking powder, and salt.
- In a large bowl cream butter
until light and fluffy (about 1 minute). Add sugars and mix until combined. Add
egg, sour cream, and vanilla and mix well. Gradually mix flour mixture into wet
ingredients and continue to mix until the dough comes together and not crumbly.
- Gently press dough into bottom of
prepared pan. Bake 18 to 22 minutes until golden and the top no longer appears
“wet”. Allow to cool completely.
- When the bars have cooled,
prepare the frosting. In a medium bowl whip butter for 2 to 3 minutes (no
less!) until very fluffy. Add cream cheese and mix well. Gradually mix in
powdered sugar until completely combined. Mix in peppermint extract. Spread
frosting over cooled bars. Sprinkle with crushed candy canes. Cut into squares
or triangles and serve. Store in airtight container.
Amount: 18 bars
de la Crumb