Chocolate Mint Sugar Cookie Bars

Hello friends!

I think lately I’ve been baking as a form of procrastination. I have a lot of school work to do, and I don’t always want to do it. (But I always get it done, don’t worry!) Every once in a while, lately on weekends, I’ve been deciding to bake up a storm. These sugar cookie bars came about on a bit of a whim, and I’m so glad they did!

Chocolate and mint is not for everyone, but Paul and I are huge fans! The nice thing about these bars is they don’t take very long to mix up. Call me a simple woman, but I’m all about things that don’t have me spending all day in the kitchen. (I love those recipes too, but I need to be in the mood to make them!)

I found the original recipe here, and while I didn’t have Andes mint bars, I decided to top them off with chocolate chips, because why not. If you are a fan of chocolate and mint together, I guarantee these will hit the spot!


Yield: Approx. 24 bars

For the cookie base:

½ c. butter, softened
½ c. brown sugar
½ c. sugar
1 egg
2 tsp. vanilla
2 tbsp. milk
2 c. flour
½ c. cocoa
1 tsp. baking powder
½ tsp. salt

For the mint frosting:

½ c. butter, softened
½ tsp. mint extract
6 tbsp. heavy cream
¼ tsp. salt
4 c. icing sugar
green food colouring (optional)
mint chips/chocolate chips (for garnish)

Preheat oven to 375°F.

Line a 9 x 13 pan with parchment paper. Set aside.

In the bowl of a mixer, beat the butter, brown sugar, and sugar until combined. Add in egg, vanilla and milk. Beat again.

In a medium bowl, add the flour, cocoa, baking powder, and salt, and whisk to combine evenly. Slowly add the dry ingredients to the wet, and mix until a cohesive dough is formed.

Press dough evenly into the prepared pan and bake for 14-15 minutes. Do not overbake.

Remove from oven and cool completely before frosting.

To make the frosting, beat the butter, mint extract, and heavy cream together until smooth and fluffy. Add in the salt, icing sugar, and food colouring and beat until smooth and creamy.

Spread over cooled bars and garnish as desired. Slice into squares and serve!


Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies 1

 Have you ever had those amazing soft sugar cookies that you can buy in the stores? You know, the ones that they change depending on the season, the time of year, and so on? Well, after trying a bunch of different kinds, my favourite were the orange kinds. The icing tasted like creamsicles, and I’m a sucker for creamsicles.

I’ve always wanted to try and replicate those cookies, because if we ever buy a container, they don’t last longer than 2 or 3 days tops. Considering I like to think I’m a fair hand at baking, I wanted to try my luck at these cookies. This is the second time I’ve made these. The first time, we definitely made orange icing that tasted just as good, if not better, than the store-bought kind. It was heaven.

Soft Frosted Sugar Cookies 2

Tonight, I had a baking/dessert craving hit. I couldn’t decide if I wanted cookies, cake, ice cream, or something else, and I turned to Annie’s Eats yet again. I was just browsing around, looking through some archives, and stumbled upon these.

Let me just say, it was a good choice.

Here’s the link to the Annie’s Eat’s original recipe for Soft Frosted Sugar Cookies.

I decided to recreate that fabulous creamsicle flavour, and added orange extract and some red and yellow food colouring to get a soft orange colour. However, you can modify these to suit your tastes and mood. I’ve seen strawberry flavoured cookies, but you could make mint, chocolate, practically anything under the sun! My mom got me some root beer concentrate, and I think next time I make these, I may have to try Root Beer Sugar Cookies! Needles to say, I am quite happy with the results… the cookie is moist and soft, and perfectly complimented by the icing. These are worth the hour long chill time for the dough! Happy summer cookie baking!

 Soft Frosted Sugar Cookies 3


Yield: About 2 dozen large cookies

4½ c. flour
4½ tsp. baking powder
¾ tsp. salt
1½ c. unsalted butter, at room temperature
1½ c. sugar
3 large eggs
5 tsp. vanilla extract

5 c. icing sugar
1/3 c. unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, if necessary)
Food colouring (optional)
Flavouring (optional)
Sprinkles (optional)

Line baking sheets with parchment paper or silicone baking sheets. In a medium bowl, combine the flour, baking powder, and salt, and whisk to blend. In the bowl of a mixer, combine butter and sugar, and cream until light and fluffy. Beat the eggs in one at a time, mixing after each addition. Mix in the vanilla. With the mixer on low speed, add in the dry ingredients until just incorporated and evenly mixed. Cover and chill dough for an hour.

Preheat oven to 350°F. Scoop out a little less than a quarter cup of dough, and roll into a ball. Flatten slightly, and place on the baking sheets. Repeat with remaining dough, spacing cookies about 2-3 inches apart. Bake for 10-12 minutes, being careful not to overbake. Edges should be lightly browned at the most. Let cool on the baking sheets for a couple minutes, then transfer to a wire rack to cool completely.

To frost the cookies, place icing sugar in a medium bowl. Add melted butter, vanilla and milk and whisk until smooth. Whisk in additional milk as necessary until you reach a desired consistency. Tint with food colouring and flavourings as desired. Use an offset spatula or spoon to frost the cooled cookies. If the frosting starts to thicken, add in tiny amounts of milk to keep it workable. Garnish with sprinkles if desired, and store in an airtight container.