Candy Cane Kiss Sugar Cookie Bars with Buttercream Frosting

Christmas just isn't the same without at least one batch of Sugar Cookies with Buttercream Frosting, but after a long day of Christmas shopping, I did not feel like rolling out and cutting each cookie.  

Sugar Cookie Bars to the rescue.  You still get a soft and chewy cookie, but with way less hassle.  As I was mixing up my dough, that bag of Candy Cane Kisses wouldn't stop staring at me.  Heck, why not chop some up and and them to my dough?

mmm . . . That was a great decision.  These peppermint flavored sugar cookie bars are AMAZING.  Sure, the more I look at them, the more they look like a Valentine's Day cookie.  Who knew 1/4 teaspoon of red food coloring would give me a neon pink icing instead of a light pastel pink frosting.  ha ha.

That's okay, I'll happily make them for Christmas, New Years, Valentines and any other time I get the chance :)

And . . . I am so happy to say I am completely finished with my Christmas shopping.

My parents, My In-laws, My two brothers and sisters-in-law, 4 nephews, 4 nieces and Grandma Joan all have presents!!  I have never been done with my shopping so early and it will be nice to have a week and a half to just enjoy the Holiday and eat more than my fair share of Sugar Cookie Bars.

Candy Cane Kiss Sugar Cookie Bars

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, room temp.
1 c. sugar
1 tsp. vanilla
2 eggs
2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
25 chopped Candy Cane Kisses

Buttercream Frosting
1/2 c. unsalted butter, room temp.
pinch of salt
1 tsp. vanilla
a few drops of red food coloring, opt.
2 c. powdered sugar
milk, only if needed

Preheat oven to 375 degrees.  Cream together butter and sugar.  Mix in the vanilla.  Add the eggs, one at a time, beating after each addition.  Add 1 cup of flour, salt and baking soda and mix until combined.  Add the remaining 1 cup of flour and chopped Candy Cane Kisses and mix until just combined.  Press dough into a greased 9x13-inch pan.  Bake for 14-15 minutes.  Cool completely.

For the Buttercream: Beat butter until creamy.  Add a pinch of salt, vanilla, red food coloring and one cup of powdered sugar and mix until combined.  Add the remaining one cup of powdered sugar and mix until smooth and creamy. Add a little milk, if needed, to reach desired consistency.  Spread over cooled sugar cookie bars.  Garnish with chopped candy canes or Candy Cane Kisses, if desired.

Jenn's Notes: These are my favorite on day two; they really soften up overnight. 

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