Description
These Candy Cane Kiss Sugar Cookie Bars are a festive holiday treat combining classic sugar cookie flavors with the minty crunch of candy canes and the sweet surprise of chocolate kisses. Perfect for holiday parties or gifting, these bars offer a delightful blend of buttery sweetness and peppermint charm in every bite.
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
Add-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 an even baking temperature for your cookie bars.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking soda, and salt, mixing them thoroughly for even distribution.
- Cream Butter and Sugars: In a separate bowl, cream together the softened unsalted butter with the granulated sugar and packed brown sugar until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, continuing to mix until the batter is smooth and well combined.
- Combine with Dry Ingredients: Gradually add the flour mixture into the wet ingredients, mixing gently to just combine and avoid overworking the dough.
- Fold in Candy Add-ins: Gently fold in the unwrapped candy cane kisses and crushed candy canes to distribute them evenly throughout the batter.
- Prepare Pan and Spread Batter: Grease a baking pan thoroughly, then spread the cookie dough evenly into the pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 20-25 minutes or until the edges turn golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Cool and Cut: Allow the cookie bars to cool completely in the pan before cutting into squares to prevent crumbling and maintain shape.
Notes
- Ensure butter is softened to room temperature for easier creaming and a smoother dough.
- Use a metal or glass baking pan for best heat distribution and even baking.
- Cool the bars completely before cutting to achieve clean edges and prevent breakage.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For an extra festive touch, drizzle melted white chocolate over cooled bars before serving.
