Description
Peppermint Meltaway Cookies with a buttery, melt-in-your-mouth texture and refreshing burst of peppermint flavor. Perfect for holiday baking!
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1¼ cups (156g) all-purpose flour
- ½ cup (64g) cornstarch
- 2 tablespoons (28g) unsalted butter, softened
- 1½ cups (180g) powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- ¼ teaspoon peppermint extract
- 2–3 drops red food coloring (optional)
- 3 tablespoons crushed candy canes or peppermint candies
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Having everything ready before mixing will help the process flow smoothly, as the Peppermint Meltaway Cookie dough comes together quickly.
- Step 2: Mix the Cookie Base In a large bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy. This incorporation of air is crucial for the delicate texture. Add the vanilla extract and beat until well combined, scraping down the sides of the bowl as needed.
- Step 3: Add Dry Ingredients In a separate bowl, whisk together the flour and cornstarch. Gradually add this dry mixture to the butter mixture, beating on low speed just until combined. Be careful not to overmix – stop as soon as the flour disappears. The dough will be soft but should not be sticky.
- Step 4: Shape the Cookies Using a tablespoon or small cookie scoop, portion the dough into 1-inch balls (about 2 teaspoons each). Place them 2 inches apart on your prepared baking sheets. Gently flatten each ball slightly with the bottom of a glass dipped in powdered sugar to prevent sticking. Aim for discs about ¼-inch thick.
- Step 5: Bake to Perfection Bake the cookies for 9-11 minutes, rotating the pan halfway through. The cookies are done when the edges are set but before they begin to brown. They’ll still look somewhat soft in the center. Allow them to cool on the baking sheet for 3 minutes before carefully transferring to a wire rack to cool completely.
- Step 6: Prepare the Peppermint Frosting While the cookies cool, make your frosting by beating the butter until creamy. Gradually add the powdered sugar, alternating with small amounts of cream until you reach a smooth, spreadable consistency. Mix in the peppermint extract and food coloring (if using). Adjust the thickness as needed with additional powdered sugar or cream.
- Step 7: Frost and Decorate Once cookies are completely cool, spread about a teaspoon of frosting onto the center of each cookie. Immediately sprinkle with crushed candy canes before the frosting sets. For the best presentation, work in small batches of 5-6 cookies at a time so the candy pieces stick properly to the fresh frosting.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 calories
- Sugar: 10 grams
- Sodium: 50 mg
- Fat: 9 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 0.5 grams
- Protein: 1 gram
- Cholesterol: 25 mg