Buttery tender cookie bars with bits of candy cane. You’ll love these!
These Candy Cane Cookie Bars are a fun way to use some of the candy canes that you have around the house this year.
I may not celebrate Christmas, but I do love the flavor of these peppermint candies. And taking advantage of those “after the holiday sales” is a great way to save some money and enjoy these.
These cookies will make you crave a walk through the snow and a mug of hot cocoa. They’re a winter wonderland kind of bar. At least here in Alabama, I can dream of snow.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Candy Cane Cookie Bars
- 1 c butter, unsalted, room temperature
- 2/3 c sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp peppermint extract, or flavoring
- 2 c all-purpose flour, divided
- 1/2 c milk
- 6 standard candy canes, crushed (about 1/3 c)
- powdered sugar for dusting
- To begin, preheat your oven to 375 degrees.
- Grease and flour a 9 x 13 inch baking dish. (Or spray with baking spray.) Set it aside for now.
- In your mixing bowl, beat together the butter and sugar until they are pale and fluffy.
- Add in the egg, vanilla and peppermint extract. Beat again for just a minute.
- Add in half of the flour, mix in well.
- Mix in the milk.
- Add in the rest of the flour and mix well. Be sure to scrape the bowl with a rubber spatula to incorporate all of the ingredients.
- Stir in the crushed candy canes. Your dough will be very stiff.
- Spread the mixture evenly into your baking dish.
- HINT: Press the dough down with clean, damp hands. This will allow you to handle the dough without it sticking to you. Alternatively, placing your hand inside a plastic sandwich bag also works.
- Bake for 20-25 minutes or until the cookie is done the middle and very lightly golden around the edges.
- Cool completely.
- Sprinkle the top with a dusting of powdered sugar, and cut into bars.
Nutritional information is auto-generated and the accuracy is not guaranteed.