Description
Peppermint Meltaway Cookies are irresistibly soft, buttery, and sweet holiday treats with a unique texture that melts in your mouth. Combining the lightness of a cakey cookie and the tenderness of shortbread, these cookies are flavored with peppermint extract and topped with a creamy peppermint buttercream and crushed candy canes for a festive finish.
Ingredients
Scale
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/4 cup (30g) cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Frosting
- 6 Tablespoons (85g) unsalted butter, softened
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1–2 Tablespoons milk, at room temperature (dairy or nondairy)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 1 drop red or pink food coloring (optional)
- 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)
Instructions
- Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add Egg and Extracts: Add the egg yolk, vanilla extract, and peppermint extract and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Incorporate Dry Ingredients: Add the flour, cornstarch, baking powder, and salt. Beat on low speed until combined. The cookie dough will be thick and creamy.
- Chill Dough: Cover dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. Chilling is mandatory for this creamy cookie dough.
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Shape Cookies: Scoop and roll dough into balls, about 1 Tablespoon or 20–22g each. Place dough balls 3 inches apart on the baking sheets, and then flatten each slightly with the palm of your hand to just under 2 inches in diameter.
- Bake: Bake the cookies for 14 minutes or until the edges appear set. Be careful not to over-bake since the cookies won’t brown.
- Cool Cookies: Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
- Make Frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Adjust thickness with more confectioners’ sugar or milk as needed. Add a pinch of salt to balance sweetness.
- Add Color (Optional): If desired, beat in 1 tiny drop of red or pink food coloring, adding more to deepen color.
- Frost and Garnish: Using a knife or icing spatula, spread frosting onto the cooled cookies. Lightly sprinkle each with crushed candy canes.
- Store: Cover and store frosted cookies at room temperature for up to 1 day, or in the refrigerator for up to 5 days. Frosting will slightly dry on top after a few hours.
Notes
- Do not skip chilling the dough for at least 30 minutes to ensure proper texture and easier handling.
- Slightly flatten dough balls before baking to allow even baking and desired cookie shape.
- Cornstarch and confectioners’ sugar are essential for the meltaway texture.
- Use crushed candy canes for garnish to add festive flavor and crunchy texture.
- Adjust frosting consistency by adding more sugar to thicken or milk to thin according to preference.
- Store frosted cookies in the refrigerator if keeping longer than a day to preserve freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 25 mg
