Peppermint Sugar Cookie Bars
Soft, chewy sugar cookie bars with a hint of peppermint, topped with fluffy peppermint frosting and crushed candy canes. A festive, allergy-friendly holiday dessert that is easy to slice and share.
Ingredients
- For the cookie bars: 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan butter, softened
- 3/4 cup granulated sugar
- 3 tbsp applesauce
- 2 tsp vanilla extract
- 2-3 tbsp dairy-free milk
- 1/2 tsp peppermint extract
- For the frosting: 1 cup vegan butter, softened
- 3-4 cups powdered sugar
- 1-2 tbsp dairy-free milk
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2-3 tbsp crushed candy canes (nut-free brand)
Instructions
- 1Mix and bake the cookie bars
Preheat the oven to 350 degrees F. Line an 8x8 pan with parchment. Whisk flour, baking soda, baking powder, and salt. Beat vegan butter and sugar until fluffy. Add applesauce, vanilla, and peppermint extract. Add dry ingredients, mixing until a soft dough forms. Add dairy-free milk only as needed. Press dough evenly into the prepared pan. Bake for 16-20 minutes, until just set with pale edges. Do not overbake. Cool completely before frosting.
- 2Make the peppermint frosting
Beat vegan butter until smooth. Add powdered sugar, vanilla, peppermint extract, and milk as needed until creamy and spreadable.
- 3Frost with two-tone swirl
Scoop about half of the frosting onto a piece of plastic wrap, making 2 rows about an inch wide and 8-10 inches in length. To the remaining frosting, add a couple of drops of red gel coloring and mix well. Alternate adding 2 rows of red between the white frosting on the plastic wrap. Roll the frosting into a log and tie one end closed.
- 4Pipe and decorate
Cut the open end of the plastic where the frosting begins. Slide the whole thing into a frosting bag with a tip of choice. Pipe or swirl the frosting over the cooled cookie bars. Crush 2 unwrapped candy canes in a plastic bag with a rolling pin. Sprinkle over the frosting and chill 10-15 minutes before slicing.
