Line one or two baking sheets with parchment paper.
In a bowl, stir together the flour, baking powder and salt.
Place the butter and sugar in the bowl of your electric stand mixer and beat until combined. Since the butter is cold, you may need to scrape the bottom of the bowl a few times to make sure everything is combined.
Add in the egg and beat until combined. Add in the vanilla extract. Stir in the dry ingredients until just combined. Stir in the chopped white chocolate bark.
Bring the cookie dough together with your hands and form it into a ball. Flour your workspace and rolling pin. Roll out your dough until it is about ¼ to 1/2 inch thick. We love thick sugar cookies! Cut the cookies out and place them on the baking sheet about 1 inch apart.
Stick the baking sheet in the freezer for 15 to 30 minutes.
Preheat the oven to 350 degrees F
Remove the sheet and immediately place it in the oven. Bake for 10 to 12 minutes, or until they just look set. I don’t bake until the edges are golden - just until the cookies look set.
Let the cookies cool on the baking sheet then transfer them to a cooking rack or parchment paper. Once cooled completely, frost with the pink peppermint frosting.