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Peppermint Meltaway Cookies Recipe

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4.8 from 120 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/peppermint-meltaway-cookies-recipe/