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Peppermint Meltaway Cookies Recipe

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4.6 from 10 reviews

Peppermint Meltaway Cookies offer a delightful melt-in-your-mouth texture combined with the refreshing flavor of peppermint. Perfect for the holiday season, these buttery cookies are topped with a sweet peppermint frosting and crushed candy canes for an extra festive touch.

Ingredients

Dry Ingredients

  • 1 1/4 cups (178g) all-purpose flour (scoop and level)
  • 1/2 cup (68g) cornstarch (scoop and level)
  • 1/4 tsp salt

Cookie Dough

  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (68g) powdered sugar
  • 1/2 tsp peppermint extract

Frosting

  • 2 Tbsp (28g) salted butter, softened
  • 2 Tbsp half and half
  • 1/4 tsp peppermint extract
  • 1 1/2 cups (200g) powdered sugar

Topping

  • 1/4 cup (42g) finely crushed peppermint bits or candy canes

Instructions

  1. Prepare Dry Mix: In a mixing bowl whisk together flour, cornstarch, and salt until well combined, then set aside.
  2. Cream Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together unsalted butter and powdered sugar until the mixture is smooth and combined.
  3. Add Peppermint Extract and Dry Ingredients: Mix in 1/2 tsp peppermint extract, then on low speed gradually add the flour mixture, mixing just until combined without overworking the dough.
  4. Chill Dough: Cover the bowl with plastic wrap and chill the dough until nearly firm, about 1 hour. Start preheating the oven to 350 degrees Fahrenheit during the last 15 minutes of chilling.
  5. Shape Cookies: Scoop dough by tablespoonfuls, shape each into a ball, and place on an ungreased 18 by 13-inch baking sheet. Space cookies 2 inches apart. Keep any dough not being used chilled.
  6. Bake: Bake the cookies in the preheated oven until set and the bottoms are lightly golden brown, about 13 minutes. Let cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
  7. Make Frosting: In the mixer bowl, cream together salted butter, half and half, 1/4 tsp peppermint extract, and powdered sugar until light and fluffy.
  8. Frost and Decorate: Spread frosting over each cookie one at a time, then immediately sprinkle crushed peppermint bits on top before the frosting sets. Repeat for all cookies.
  9. Store: Store the finished cookies in an airtight container at room temperature to maintain freshness.

Notes

  • Use cold butter when making the dough to ensure the cookies hold their shape better during baking.
  • For a stronger peppermint flavor, feel free to add an extra 1/4 teaspoon of peppermint extract in the frosting.
  • If crushed peppermint bits are not available, finely chop candy canes or use peppermint candy pieces as a substitute.
  • Cookies can be stored for up to one week in an airtight container at room temperature.
  • To prevent the frosting from melting, make sure the cookies are completely cooled before frosting.

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