Peppermint Meltaway Cookies Recipe

Introduction

Peppermint Meltaway Cookies are delicate, buttery treats with a refreshing hint of peppermint. Soft and tender, these cookies are perfect for holiday gatherings or a cozy afternoon snack. Their melt-in-your-mouth texture paired with a sweet peppermint frosting makes them truly irresistible.

Ingredients

• 1 and 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened at room temperature
• 1/2 cup powdered sugar
• 1/2 teaspoon peppermint extract
• 2 tablespoons salted butter, softened
• 2 tablespoons half & half cream
• 1 and 1/2 cups powdered sugar (for frosting)
• 1/4 cup finely crushed peppermint bites or candy canes

Instructions

1. Step 1: In a medium mixing bowl, combine the flour, cornstarch, and salt.
2. Step 2: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream together the unsalted butter and 1/2 cup powdered sugar until light and fluffy.
3. Step 3: Add the peppermint extract and mix for about 10 seconds to combine.
4. Step 4: Gradually add the flour mixture, mixing until well combined.
5. Step 5: Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
6. Step 6: For the frosting, beat the salted butter and 1 and 1/2 cups powdered sugar together in a stand mixer. Add the half & half cream and beat for 1 minute. If needed, add more half & half, 1 teaspoon at a time, until you reach a spreadable consistency.
7. Step 7: Once the dough is chilled, use a cookie scoop or spoon to measure out about 1 tablespoon of dough. Roll into balls and place them 2 inches apart on a parchment-lined baking sheet or silicone baking mat.
8. Step 8: Bake the cookies in a 350°F oven for 10 to 12 minutes. The bottoms should be very lightly browned.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
10. Step 10: Once cooled, frost each cookie with the peppermint frosting and sprinkle crushed peppermint candies on top.

Tips & Variations

• Make sure the butter is softened but not melted for easier creaming and better texture.
• If peppermint extract is too strong for your taste, reduce it slightly to avoid overpowering the cookies.
• For a festive touch, mix in mini chocolate chips into the dough before baking.
• Use crushed peppermint candies instead of candy canes for a finer topping texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If frosted, keep them refrigerated and bring to room temperature before serving for the best flavor. You can also freeze unfrosted cookies for up to 3 months; thaw and frost when ready to enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of salted butter for the frosting?

Yes, you can use unsalted butter for the frosting. Just add a pinch of salt to balance the sweetness.

What can I substitute for half & half in the frosting?

You can substitute heavy cream or whole milk if you don’t have half & half. Adjust the amount slightly to reach the desired frosting consistency.

Peppermint Meltaway Cookies Recipe

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Peppermint Meltaway Cookies are delicate, buttery cookies with a light, melt-in-your-mouth texture infused with refreshing peppermint flavor. Topped with a creamy peppermint frosting and crushed candy canes, these festive cookies are perfect for holiday gatherings and celebrations.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 and 1/4 cups all purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened at room temperature
• 1/2 cup powdered sugar
• 1/2 teaspoon peppermint extract

Frosting

• 2 Tablespoons salted butter, softened
• 1 and 1/2 cups powdered sugar
• 2 Tablespoons half & half cream
• 1/4 cup finely crushed peppermint bites or candy canes

Instructions

1. Mix Dry Ingredients: In a medium mixing bowl, combine the flour, cornstarch, and salt until evenly mixed.
2. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer and medium bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Peppermint Extract: Add the peppermint extract to the creamed butter and sugar and mix for about 10 seconds just to combine the flavor evenly.
4. Add Dry Ingredients: Gradually add in the flour mixture and mix until just well combined, being careful not to overmix.
5. Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for 1 hour to firm up for easier handling.
6. Prepare Frosting: In a stand mixer, beat together the softened salted butter and powdered sugar until creamy. Add in the half & half cream and continue beating for about 1 minute until the frosting reaches a spreadable consistency. Add additional half & half, 1 teaspoon at a time, if needed, to achieve the desired texture.
7. Form Cookies: Once chilled, use a cookie scoop to portion out 1 tablespoon of dough each, then roll into smooth balls. Place the cookie dough balls about 2 inches apart on a baking sheet lined with parchment paper or silicone baking mat.
8. Bake Cookies: Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes. The bottoms of the cookies should be very lightly browned but the cookies will remain pale on top.
9. Cool Cookies: Allow the baked cookies to cool on the baking sheet for 5 minutes to set, then transfer carefully to a wire rack to cool completely.
10. Frost and Garnish: Once the cookies are fully cooled, spread the peppermint frosting evenly on top of each cookie, then sprinkle generously with crushed peppermint candy canes for a festive finish.

Notes

• Make sure the butter is softened to room temperature for easier creaming and better texture.
• Chilling the dough is essential to prevent spreading and to achieve the characteristic meltaway texture.
• The crushed peppermint candy canes can be substituted with peppermint baking chips or candy bites as preferred.
• Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
• For a stronger peppermint flavor, you can add an extra 1/4 teaspoon of peppermint extract.

Keywords: peppermint meltaway cookies, holiday cookies, peppermint cookies, meltaway cookies, peppermint frosting