Yield:2to 3 dozen cookies, depending on the cutter size
Pink Peppermint Sugar Cookies
Pink peppermint sugar cookies are classic vanilla cut out cookies topped with peppermint cream cheese frosting. They are delicious!
2 ¼cupsBaker’s Corner all-purpose flour
12tablespoonscold unsalted butter
3tablespoonschopped Baker’s Corner White Almond Bark
pink peppermint frosting
1/2cupunsalted butter softened
18-ounce block cream cheese, softened
3 to 4cupspowdered sugar
1 to 2drops red food coloring or your favorite alternative
Baker’s Corner Holiday Sprinkles for decoration
crushed candy canes for garnish
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.
pink peppermint frosting
In the bowl of an electric mixer, mix the butter and cream cheese on medium speed until smooth.
Gradually add in the powdered sugar with the mixer on low speed, increasing the speed once all of the sugar is added. Add in the vanilla extract, peppermint extract then beat on medium to medium-high speed for a good 2 to 3 minutes until creamy, scraping down the sides if needed. If you find the frosting it a bit too thick, add in some milk 1 teaspoon at a time until desired consistency is reached.
To add some pink to the cake, I remove about 1 cup of frosting and add a drop of food coloring to it and mix until my desired shade it reached. I then add that frosting back to the bowl, and stir it all together, but not completely. This creates a pretty “swirl” of frosting!
Once the cookies have cooled completely, spread the frosting on them. Sprinkle with the Baker’s Corner sprinkles and crushed candy canes. These are such a hit!
To freeze: bake and frost the cookies ahead of time. Wait 1 to 2 hours for the frosting to harden, then layer the cookies in between sheets of parchment paper in a container or resealable bag. Freeze for up to 3 months!