[This post is sponsored by ALDI. I’ve teamed up with them to celebrate National Cookie Day!]
Pink peppermint sugar cookies are a cheerful holiday treat—classic vanilla cut-outs finished with a peppermint cream cheese frosting.
It’s National Cookie Day—perfect timing to bake a batch of these festive cookies.
I’m partnering with ALDI to celebrate cookie season. I shop there for many baking staples because it’s convenient and affordable—especially during the busy holidays. ALDI carries everything I need to keep the cookie baking rolling at great prices.
You can’t beat them!
I’m obsessed with the pink peppermint pairing. A while back I made pink peppermint macarons and later a pink peppermint cake and cocktail—mint and sweet vanilla is such a lovely combination, and the pink color feels festive and special when holiday colors are everywhere.
Cut-out sugar cookies are our Christmas favorite. They’re always first to disappear from the cookie tray, and now that we have kids they’re the must-make treat.
Yes.
My four-year-old, Max, loves to help—he insists on doing recipes “by himself.” These cookies are ideal: I measure and guide, then he mixes, rolls, and cuts the shapes. They might not be perfect, but he beams with pride when his tray is finished.
The cookie base is a simple vanilla sugar cookie inspired by a favorite recipe. One of the best parts: you can use cold butter, so no last-minute softening required. I also fold in a bit of chopped white almond bark to give the dough a silky, melt-in-your-mouth texture.
The peppermint arrives in the frosting: a vanilla cream cheese frosting with just a hint of peppermint so the cookie isn’t overly minty. I use cream cheese frosting on these cookies every year—people always rave about it.
After frosting, we decorate with festive holiday sprinkles and crushed candy canes for extra peppermint crunch. The sprinkles are full of tiny shapes—candy canes, holly leaves, berries—and there are pretty pearl and pink-green mixes to choose from. Max absolutely loved decorating with them.
So dreamy.
These cookies are a joyful way to celebrate National Cookie Day. Head to your local ALDI to pick up baking essentials and sprinkles, then spend an afternoon rolling, cutting, and decorating.
Pink Peppermint Sugar Cookies
Pink Peppermint Sugar Cookies
Pin Recipe
Leave a Review »
Ingredients
- 2 ¼ cups Baker’s Corner all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons cold unsalted butter
- ¾ cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 tablespoons chopped Baker’s Corner White Almond Bark
pink peppermint frosting
- 1/2 cup unsalted butter, softened
- 1 8-ounce block cream cheese, softened
- 3 to 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon peppermint extract
- 1 to 2 drops red food coloring or preferred alternative
- Baker’s Corner Holiday Sprinkles for decoration
- crushed candy canes for garnish
Instructions
-
Line one or two baking sheets with parchment paper.
-
In a bowl, whisk together the flour, baking powder, and salt.
-
Place the cold butter and sugar in the bowl of a stand mixer and beat until combined, scraping the bowl as needed.
-
Add the egg and vanilla, then stir in the dry ingredients until just combined. Fold in the chopped white almond bark.
-
Bring the dough together, form into a ball, and flour your work surface and rolling pin. Roll to about 1/4 to 1/2 inch thick, cut shapes, and place on the baking sheet about 1 inch apart.
-
Freeze the baking sheet for 15 to 30 minutes.
-
Preheat the oven to 350°F.
-
Bake immediately for 10 to 12 minutes, or until the cookies look set but not browned around the edges.
-
Let cookies cool on the sheet briefly, transfer to a rack, and when completely cool frost with the pink peppermint frosting.
pink peppermint frosting
-
In a mixer bowl, beat the softened butter and cream cheese on medium until smooth.
-
Gradually add powdered sugar on low, then increase speed. Add vanilla and peppermint extracts and beat 2 to 3 minutes until creamy. If too thick, add milk 1 teaspoon at a time until desired consistency.
-
To create a soft pink swirl, remove about 1 cup of frosting, tint it with a drop of food coloring, then fold it back into the main bowl gently so the pink streaks remain.
-
Spread frosting on cooled cookies, then add sprinkles and crushed candy canes.
-
To freeze: bake and frost the cookies, wait 1 to 2 hours for the frosting to set, layer cookies between parchment in a container or bag, and freeze up to 3 months.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the facebook page.
I appreciate you so much!
Anything pink, I’m there!