Peppermint Pink Cookies – Happy Christmas & New Year Party Snack Food Recipe


  1. Preheat your oven to 350°F and arrange the oven racks in the upper and lower thirds of the oven. Line two pans with parchment or silicone baking liners.
  2. Cube up your butter and let it sit at room temperature for a few minutes to soften. You don’t want it too soft for this recipe, just warm enough that you can work with it.
  3. In your mixer equipped with the paddle, combine the butter and sugar and beat on medium high speed for three-four minutes until smooth and fluffy. Scrape down the bowl and add the drop of red food coloring and peppermint extract, beat again until well mixed, scraping down the bowl as needed.
    While that is going on, combine the flours, salt, crushed candy and red sugar together.
  4. Add the flour mixture to your mixing bowl of what is essentially pink peppermint butter cream frosting and mix on low speed to combine. Scrape down the sides as needed.
  5. Once the dough has is evenly mixed and has just come together, stop beating.
  6. Roll the dough into balls just under 1″ (about 17g each). Collect the balls on a plate and refrigerate for 15 minutes. Once chilled, arrange the balls on your baking sheet, leaving 2″ of space between each.
  7. Bake the pans for 12-15 minutes, rotating once half way through baking until the cookies have a golden blush and the bottoms are brown.
  8. Allow the cookies to cool completely on a wire wrack before coating with powdered sugar. To coat: add the cup of powdered sugar to a large bowl or plastic bag and add the cookies, a few at a time. Toss gently to coat and then repeat with the remaining cookies.
  9. Store the cookies in a single layer (or layered between parchment) for up to 4 days at room temperature in an air tight container.

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