Peppermint sugar cookie bars topped with a creamy, whipped ganache frosting and handmade butter peppermints. The flavor is an indulgent and bright blend of creamy chocolate and peppermint. A perfect sweet treat for the winter season!
- Medium
- 60 mins
- 24 servings
Ingredients
For Cookie Bars
- 1 cup butter
- 3 cups AP flour
- 1 tsp salt
- 1 cup sour cream
- 2 cups white sugar
- 2 eggs
- 2 tsp Rodelle Vanilla Extract
- 1 tsp Rodelle Peppermint
For Ganache
- 1 cup heavy cream
- 2 cup choc melting wafers
For Butter Mints
- ½ cup butter
- 4 cups powdered sugar
- 1 tbs heavy cream
- 1 tsp Rodelle Vanilla Extract
- 2 tsp Rodelle Peppermint Extract
- Red food color, as needed
Uses
Occasions
Directions
For Butter mints
- In stand mixer, combine 1 cup powdered sugar with butter, heavy cream, vanilla extract, and peppermint extract. Beat until well blended and creamy.
- Slowly add remaining powdered sugar, one cup at a time until well blended, scraping down sides of bowl as needed. Continue to beat mixture until smooth.
- Separate half of butter mint dough from bowl and wrap tightly in plastic wrap. Add red color to remaining dough in mixing and blend until well incorporated. Wrap colored dough with plastic wrap as well and refrigerate both for 2 hours.
- Once dough is firm, remove from fridge and divide each into 4 pieces. Coat counter or cutting board with a generous dusting of powdered sugar. Roll dough into thin ropes.
- Using 1 rope of red and 1 rope of white, twist dough together to create spirals and roll gently to smooth out lumpy edges. Cut ropes into small pieces of desired size.
- Line a baking sheet with parchment or wax paper and spread butter mints out in a single layer. Leave out, uncovered, at room temperature to dry out at least overnight, 24 hours is best.
For Cookie Bars
- Preheat oven to 350 F. Line a baking pan with parchment paper.
- In a separate bowl, whisk together salt and flour, hold for use later.
- In a stand mixer, beat together butter, sour cream, and sugar until smooth, scraping down sides of bowl as needed.
- Add eggs and vanilla, mix until well combined.
- Slowly add flour blend while mixing until fully incorporated.
- Pour cookie dough onto 1/4 size baking sheet and spread into an even layer. Bake at 350 F for 18-20 minutes or until lightly golden and inserted toothpick comes out clean. Allow to cool while preparing whipped ganache.
For Whipped Ganache Frosting
- Place chocolate melting wafers in stand mixer bowl.
- In heavy bottom sauce pan, gently warm cream until just beginning to bubble and steam.
- Pour heavy cream over chocolate, shake bowl gently to ensure cream fully covers chocolate. Allow to settle until chocolate has softened and begun to melt, approximately 5 minutes.
- With whisk attachment on stand mixer, whip ganache mixture on low until smooth. Allow to set at room temperature until cooled. Whisk on medium until fluffy and creamy. Fill into piping bag with preferred decorating tip.
Assembly
- Pipe whipped ganache onto cooled sugar cookie base in desired patterns until fully covered.
- Sprinkle top of frosting with butter peppermints and cut into rectangle or square cookie bars. Store covered for up to a week at room temp.
Tip
- Do not overmix or overbake cookie dough. This prevents a more cakey or dry texture.
- Allow butter mints to full dry out, this may take at least 24 hours. Buttermint will be on the softer side, and can be kept for up to a week at room temp or a month in the fridge.
- If buttermint dough is tacky while rolling out, dust with more powdered sugar to avoid sticking to work surface.
Recipe was prepared for Rodelle by ADM culinary chef, Darienne Bils. Recipe was photographed for Rodelle by Amanda at @frommetovuu.