Description
These Candy Cane Kiss Sugar Cookie Bars combine a soft, buttery sugar cookie base with festive peppermint-flavored Hershey’s Candy Cane KISSES, topped with a creamy vanilla frosting and extra candy pieces for a delightful holiday treat perfect for sharing.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups chopped Hershey’s Candy Cane KISSES (divided)
Frosting
- ½ cup salted butter
- 4 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking pan: Preheat your oven to 350° F (177° C). Line a 9×13-inch baking pan with foil, then lightly spray the foil with non-stick spray to prevent sticking. Set the pan aside while you prepare the dough.
- Make the cookie dough: In the bowl of a stand mixer, beat together the softened butter and granulated sugar until the mixture is creamy and well combined. Add in the eggs and vanilla extract, beating just until combined to maintain a tender texture.
- Combine dry ingredients and mix: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet butter mixture, mixing only until just combined. Then fold in 1 cup of the chopped Candy Cane KISSES, distributing the peppermint pieces throughout the dough.
- Bake the cookie base: Press the cookie dough evenly into the prepared 9×13-inch pan. Bake in the preheated oven for 25 to 28 minutes, or until the edges turn a light golden brown. Once baked, remove from the oven and allow the cookie base to cool completely before frosting.
- Make the frosting: In a medium bowl, beat together the ½ cup of butter, 2 cups of powdered sugar, and milk until combined. Gradually add the remaining 2 cups of powdered sugar, continuing to beat the mixture until it is creamy and smooth with no lumps. Stir in the vanilla extract for flavor.
- Frost and decorate: Spread the creamy vanilla frosting evenly over the cooled sugar cookie bars. Sprinkle the remaining ½ cup of chopped Candy Cane KISSES evenly over the top to add extra festive peppermint flavor and visual appeal.
- Serve and enjoy: Cut the frosted cookie into bars, about 16 servings, and serve. These bars are perfect for holiday gatherings or as a sweet seasonal treat.
Notes
- Be sure the cookie base is completely cooled before frosting to prevent melting.
- You can substitute unsalted butter but add a pinch more salt to the dough.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- For a stronger peppermint flavor, add a few drops of peppermint extract to the frosting.
- If you prefer a thicker frosting, adjust the milk quantity accordingly.
