These minty cookie bars are perfect for Christmas. I’ve added crushed candy canes to the cookie batter and peppermint extract to the frosting. I was afraid it would be too sweet, but the mint balances the sugar quite nicely. The cookie is reminiscent of those delicate lovely Lofthouse treats: fluffy frosting atop a soft, crumbly cookie. Happy Holidays!
¾ cup granulated sugar 1¼ cup (1½ sticks) room-temperature butter, divided 1 large egg 1 large egg yolk 2 tsp. peppermint extract, divided 2 pinches of kosher salt, divided 1½ cups all-purpose flour ½ cup crushed candy cane pieces, plus more for decoration 1½ tsp. cornstarch 1 tsp. baking powder ½ tsp. baking soda 2 cups powdered sugar 3 Tbsp. milk Green food coloring
• Preheat the oven to 350 degrees. Line an 8-inch square cake pan. • In a large mixing bowl, cream the granulated sugar and ½ cup butter with an electric mixer on high speed until fluffy and light, about 5 minutes. • Add the egg and yolk and beat on high speed, stopping once to scrape down the sides and bottom of the bowl. Add 1 teaspoon peppermint extract and a pinch of salt and beat until combined. • Add the flour, candy cane pieces, cornstarch, baking powder and baking soda and fold in with a spatula until even and there are no white streaks. • Pour the batter evenly into the cake pan. Bake 25 minutes, until it is browned on top but still soft. Let cool completely. • To make the frosting, place the powdered sugar, the remaining ¾ cup butter, milk, the remaining 1 teaspoon peppermint extract and a few drops green food coloring in a bowl. Beat the ingredients together on medium-high speed until light and fluffy. Add more peppermint extract or food coloring to taste. • Spread the frosting in a thick even layer atop the cookie and sprinkle with crushed candy canes. • Use a sharp knife to cut the cookie into 2-by-2-inch bars. Store in an airtight container at room temperature up to 5 days.