Get ready to transform your ordinary baking routine into a festive flavor explosion! These Candy Cane Crunch Funfetti Sugar Cookie Bars are about to become your new obsession - a magical combination of sweet, crunchy, and absolutely irresistible holiday cheer. Imagine biting into a soft, buttery cookie bar studded with colorful sprinkles and peppermint candy cane pieces that will make your taste buds dance with joy. Whether you're hosting a holiday party or craving a special treat, these bars are guaranteed to be the star of any dessert spread!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup funfetti sprinkles
- 1/2 cup crushed candy canes
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in funfetti sprinkles and crushed candy canes, distributing them evenly throughout the dough.
- Transfer the cookie dough to the prepared baking pan, spreading it evenly and smoothing the top with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack, approximately 1 hour.
- Using the parchment paper overhang, lift the cookie bars out of the pan and transfer to a cutting board.
- Cut into 16 even bars, cleaning the knife between cuts for neat edges.
- Optional: Sprinkle additional crushed candy canes on top for extra decoration and crunch.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Ensure your butter is truly softened but not melted for the perfect creamy texture.
- Don't overmix the dough - this can lead to tough, dense bars instead of soft, tender ones.
- Use fresh, high-quality sprinkles for the most vibrant color and flavor.
- Allow the bars to cool completely before cutting to get clean, precise edges.
- For extra festive presentation, crush candy canes just before adding to maintain their bright color and crisp texture.
- Line your pan with parchment paper for easy removal and flawless cutting.
- Store in an airtight container to maintain freshness and prevent the bars from drying out.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
