[This post is sponsored by ALDI! I’ve teamed up with them to celebrate National Cookie Day!]
Pink peppermint sugar cookies will make you the absolute happiest this holiday season!
Guess what? It’s national cookie day! That means you have every excuse in the book to drop what you’re doing and go make these right this season.
Today I’m partnering with ALDI to help celebrate national cookie day and all the deliciousness that it has to offer. I get a ton of my baking ingredients at ALDI because they are right in my backyard – it’s super convenient and I love how my treats turn out! ALDI has all the baking essentials that I need during this crazy season and they have the BEST prices.
You can’t beat them!
It’s no secret that I can’t get enough of the whole pink peppermint combo. A few years ago I made pink peppermint macarons and that started the whole thing. It’s something about the mix of peppermint and vanilla and sugar. It’s absolutely delicious, but it also looks so pretty during this season because it’s PINK.
We’re so used to seeing red and green – having something pink feels special and fun and even luxurious.
So here’s the thing. Cut-out sugar cookies are our absolute favorite to make at Christmas time. I swear they are one of the first to go too! They are always a hit on our cookie trays and now that we have kids… well, this is basically the only kind of cookie they care about.
Now that Max is four and becoming more independent, there are certain recipes that I let him make all “by himself.” That’s exactly what he asks for – he wants to make them all by himself! These are perfect for that. I help him measure everything out and then I let him know what goes in next. He pretty much does it all.
Then we roll out the dough together and he cuts the shapes. They don’t always look as perfect as I want them to, but I also don’t want to make him redo because of what I think they should look like. He is always so proud of himself when he has a finished tray of cut outs!
For the cookie recipe, I kept it simple here. Just a classic vanilla sugar cookie that is inspired by my friend Bridget’s recipe. It’s my go-to. What I love SO much about these cookies is that you can use cold butter!
If you’re anything like me, I constantly forget to set the butter out and then I’m rushing around like a crazy person, attempting to soften it to the *perfect* consistency. You get me, right?
No worries about that with these ones. And you probably have all the ingredients on hand!
To make things extra delicious, I finely chopped up a bit of the Baker’s Corner White Almond Bark and stirred it into the dough. I swear it makes the cookies melt in your mouth!
The pink peppermint comes in on top of the cookie! Vanilla frosting with just a hint of peppermint – this way the entire cookie isn’t overpowered by mint. We don’t need toothpaste cookies, you know?
Now the secret to WHY these cookies are so incredible? The frosting. I still use a cream cheese frosting! Even with a dash of peppermint, everyone goes wild. I only use cream cheese frosting to frost my cookies and it is by far the most raved about. I just love it.
When the cookies are frosted, we sprinkle them with the Baker’s Corner Holiday Sprinkles. Max just about straight up LOST HIS MIND over this entire jar of sprinkles. It is full of so many fun shapes (candy canes! Holly leaves and berries!) that you can really go to town with decorating your cookies. On that same note, they also have a really pretty pearl white sprinkle along with a pink and green combo.
We also crushed some candy canes on top for that extra peppermint feel.
These are such a fun way to celebrate National Cookie Day.
Run run run and make them! Head to your local ALDI and grab everything you need for cookie season.
Pink Peppermint Sugar Cookies
Yield: 2 to 3 dozen cookies, depending on the cutter size
1 hr 50 mins
Pink peppermint sugar cookies are classic vanilla cut out cookies topped with peppermint cream cheese frosting. They are delicious!
- 2 ¼ cups Baker’s Corner all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons cold unsalted butter
- ¾ c 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 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 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!
Anything pink, I’m there!