These soft-baked pink peppermint cookies are everything you love about the holidays: sweet, buttery, and topped with a swirl of frosting that looks straight out of a bakery case. Made easy with Betty Crocker’s Soft Baked Peppermint Sugar Cookie Mix, these cookies deliver that fresh-from-the-oven magic. Perfect for cookie swaps, gifting, or cozy nights in, each bite has a soft, melt-in-your-mouth texture with a festive peppermint crunch on top.
Heat oven to 350°F. Line cookie sheets with parchment paper.
In a large bowl, mix dry cookie mix, softened butter, and eggs until a soft, thick dough forms.
Using a small cookie scoop (about 1 to 1 1/2 tablespoons), drop dough into 20 equal portions 2 inches apart onto prepared cookie sheets.
Bake for about 12 minutes or until edges are just set and centers look soft and puffy. Do not overbake. Cool cookies on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Add 2 drops of red food color to the tub of frosting. Mix until well blended and frosting is a pale pink color. Frost cooled cookies using an offset metal spatula to create soft, bakery-style swirls. Top each cookie with a sprinkle of crushed candy canes.
