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Did someone say Christmas cookies??? Christmas recipe #1 - Candy Cane Sugar Cookie Bars w/ White Chocolate Buttercream

If you know me at all, you know I have a passion for homemade goodies!  'Tis the season for seasonal Christmas goodies and, of course, I love cookies the best.  But I also love easy, delicious recipes.  If it's too complicated, I'm not interested.  With that in mind, I have some deliciously easy recipes to share with you today.

In fact, not only are these recipes super yummy and easy to make, they are actually Santa's 5 favorite cookies!  I talked to the big guy himself.  He wanted to make it clear that he loves ALL cookies, but there are five that are his absolute favorite.  And lucky for you, I'm sharing the recipes.  Bonus:  you'll get to eat all the extras.

First up is our Candy Cane Sugar Cookie Bars w/ White Chocolate Buttercream


  • 1 cup softened butter
  • 2 oz softened cream cheese
  • 1 1/2 cups granulated sugar
  • 1/3 cup powdered sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 3 1/2 cups all-purpose flour
  • 1-2 cups Andes Peppermint Baking Chips
  • Crushed candy canes


  • 1 stick softened butter
  • 1 tsp vanilla
  • 2 1/2 cups powdered sugar
  • 1/2 cup melted white chocolate chips
  • 2-3 Tablespoons heavy whipping cream or milk

For the bars:  Preheat oven to 375 degrees.  In a stand mixer, stir butter and cream cheese together. Add sugars and mix until fluffy.  Add vanilla and eggs, one at a time.  Cream together until light and fluffy again.  Add dry ingredients, adding the flour one cup at a time.  Stir in Andes baking chips.  Spread in greased 9x13 pan or greased half-sheet pan and bake at 375 for 15-20 minutes (10-15 for half-sheet pan).  Let completely cool before adding frosting.

For the frosting: In a large bowl (I use a stand mixer but you can use a hand mixer), cream together butter and vanilla.  Add powdered sugar, one cup at a time.  When well-incorporated, add melted white chocolate (you can melt the chocolate in a microwave-safe bowl - microwave for one minute, stir, and microwave in 30 second increments until chocolate chips are melted).  Mix well before adding the cream, one tablespoon at a time.  Once cream or milk is all added, beat frosting for 2-3 minutes.  If the frosting is too thick, add more milk, 1 tablespoon at a time.  Spread over cooled sugar cookie bars and top with crushed candy cane.  Cut and serve.