Description
These Peppermint Meltaway Cookies are delicate, buttery treats infused with refreshing peppermint flavor and topped with crushed peppermint candies for a festive finish. Their light, melt-in-your-mouth texture pairs perfectly with the sweet, cool mint taste, making them an ideal holiday dessert that is both charming and delicious.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
Frosting
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1-2 tbsp milk (adjust for consistency)
- 1/4 tsp peppermint extract
- Optional: Few drops of pink or red food coloring
Topping
- Crushed peppermint candies or candy canes
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together 1 cup of softened unsalted butter and 1/2 cup powdered sugar until light and fluffy. Mix in 1/2 teaspoon peppermint extract. Gradually sift in 1 1/4 cups all-purpose flour and 1/2 cup cornstarch, folding gently until the dough comes together without overworking it.
- Shape and Chill: Roll the dough into small balls about 1 inch in diameter and place them on a baking sheet lined with parchment paper, spacing them slightly apart. Chill the dough balls in the refrigerator for at least 30 minutes to firm up.
- Bake the Cookies: Preheat the oven to 325°F (165°C). Bake the chilled dough balls for 15-18 minutes until the edges are set but not browned. Remove from the oven and allow the cookies to cool completely on the baking sheet.
- Make the Frosting: In a bowl, beat together 1/4 cup softened unsalted butter and 1 cup powdered sugar until smooth. Add 1/4 teaspoon peppermint extract and 1 to 2 tablespoons milk little by little until the frosting reaches your desired consistency. If desired, mix in a few drops of pink or red food coloring to give a festive hue.
- Assemble and Decorate: Once the cookies have cooled, spread a small amount of peppermint frosting on top of each. Sprinkle generously with crushed peppermint candies or candy canes for a crunchy, minty topping. Allow the frosting to set before serving.
Notes
- Chilling the dough is critical to prevent spreading and to maintain the cookies’ meltaway texture.
- Adjust the milk in the frosting to get a spreadable but firm consistency.
- Use finely crushed peppermint candies for easier spraying, or pulse candy canes in a food processor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze baked cookies (unfrosted) and frost after thawing.
