Good morning friends! And, happy Friday! Can you believe it is almost Christmas?! To celebrate, I have a very yummy Christmas cookie recipe for you today. I thought it would be fun to put a little twist on the Christmas classic, sugar cookies. My secret ingredient is dark chocolate peppermint bark! I adapted a recipe from Real Simple which you can find here. Here is the recipe for you to enjoy! Ingredients for Sugar Cookies 16 tablespoons (2 sticks) unsalted butter, at room temperature 3/4 cup sugar 1 large egg 1 teaspoon pure vanilla extract 2 1/2 cups all-purpose flour, plus more for the work surface 1/4 teaspoon baking soda 1/4 teaspoon kosher salt Instructions for Sugar Cookies Heat oven to 350 degrees. Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the egg and beat until fluffy, about 2 minutes. Add the vanilla. Reduce mixer speed to low. Combine the flour, baking soda, and salt in a bowl and add it slowly to the butter mixture, mixing until just incorporated (the dough will be stiff). Shape into a flat 1-inch-thick disk. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on parchment-lined baking sheets. The scraps can be combined and rolled out again. Bake 10 to 12 minutes, until the edges are a light golden brown. Watch the cookies closely because I found the second and third batch baked faster and you might want to take them out sooner. Cool slightly on the baking sheets before transferring to cooling racks. Ingredients for Frosting 2 cups of powdered sugar 3 to 4 tablespoons of milk (I used 2%) Food coloring Trader Joes Peppermint Bark for Baking Instructions for Frosting This is a rough estimate for how much of the frosting ingredients you will need. It is best to pour the desired amount of powdered sugar in a bowl and then slowly add milk. Pour in about half the milk and then stir the mixture. If the consistency is still too thick, pour in a little more milk. Once you have the consistency right, add the desired colors of food coloring. I chose to do hot pink because I am obsessed with the color AND to get a good red color you have to use a lot of red food coloring, and I don’t like having too much food coloring in the frosting. Once the cookies are cooled, use a spoon to lightly cover the cookies with frosting. Don’t try to cover the entire cookie or the frosting will just run off the sides. Once the cookies are frosted, sprinkle the peppermint bark over the top of the cookies. And, voila! So tasty! *Note: If you are just baking for a couple people, cutting the recipe in half is a great amount.