Peppermint Sheet-Pan Bars: The Perfect Holiday Treat
Preview for Our Peppermint Sheet-Pan Bars Are The Key To The Best Holiday Party
When it comes to Christmas cookies, these peppermint sheet-pan bars are going to be the MVP of this year’s cookie tin. These cookies have it all. A tender, almost chewy base is somewhere between a sugar cookie and a blondie. There are swoops of minty cream cheese frosting with swirls of red and pink like a candy cane.
These bars can be cut into 24 good-sized and very festive squares or into 72 bite-sized cookies, perfect for gifting or sharing. What’s more, the cookie bars nail the holiday look—no special decorating skills are required.
Tips for Smoothing the Dough
Smoothing the buttery, slightly sticky sugar cookie dough into an even layer can be a little tricky. Here are some of our go-to dough-smoothing strategies:
Tip #1:
Instead of scraping all of the dough onto a certain part of the baking sheet, dollop big spoonfuls of dough all over. Use a rubber spatula or offset spatula to gently spread the spoonfuls together. You can even use your fingers to nudge cookie dough into all of the corners.
Tip #2:
Once the cookie dough is in a mostly even layer, place a sheet of parchment or wax paper on top and use a rolling pin to smooth the dough into an even layer gently.
Tip #3:
If the dough is feeling too sticky, pop the whole baking sheet in the freezer for 10 minutes. The butter will firm up just enough, and the dough will be easier to manage.
Did you make these peppermint sheet-pan cookies? Let us know in the comments!
Get the full recipe here
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