Peppermint Meltaway Cookies
If you’re looking for a festive, melt-in-your-mouth holiday treat, these Peppermint Meltaway Cookies are the perfect addition to your baking list! Delicate, buttery cookies with a touch of peppermint and topped with a fluffy peppermint frosting, these cookies are sure to delight anyone who tastes them. Their soft texture and cool peppermint flavor make them an ideal treat for winter celebrations or as a homemade gift.
Let’s jump into this delightful recipe!
Ingredients
For the Cookies:
- 1 1/4 cups (178g) all-purpose flour (scoop and level)
- 1/2 cup (68g) cornstarch (scoop and level)
- 1/4 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (68g) powdered sugar
- 1/2 tsp peppermint extract
For the Frosting:
- 2 Tbsp (28g) salted butter, softened
- 2 Tbsp half and half
- 1/4 tsp peppermint extract
- 1 1/2 cups (200g) powdered sugar
- 1/4 cup (42g) finely crushed peppermint bits or candy canes
Directions
1. Prepare the Dough
Start by whisking together the all-purpose flour, cornstarch, and salt in a mixing bowl. Set this dry mixture aside.
2. Cream the Butter and Sugar
Using an electric stand mixer fitted with the paddle attachment, cream the softened butter and powdered sugar together until smooth and well combined. This creates the base for your cookie dough, giving it a soft, meltaway texture.
3. Add Peppermint Flavor
Mix in the peppermint extract to infuse the dough with a refreshing minty flavor.
4. Incorporate Dry Ingredients
With the mixer on low speed, slowly add the dry flour mixture to the creamed butter and sugar. Mix just until the ingredients are fully incorporated to avoid overworking the dough, which ensures a tender cookie.
5. Chill the Dough
Cover the dough with plastic wrap and place it in the fridge to chill for about 1 hour, or until nearly firm. This step makes the dough easier to handle and ensures the cookies keep their shape during baking. While the dough chills, preheat your oven to 350°F (175°C).
6. Shape and Bake
Once the dough is chilled, scoop it one tablespoon at a time, roll into small balls, and place them on an ungreased 18×13-inch baking sheet. Space the cookies 2 inches apart. Be sure to keep any dough you’re not working with in the fridge to stay firm.
Bake the cookies in the preheated oven for 10-13 minutes or until the bottoms are lightly golden. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
7. Make the Frosting
While the cookies are cooling, prepare the frosting. In the bowl of an electric stand mixer, cream together the softened salted butter, half and half, peppermint extract, and powdered sugar until the mixture becomes light and fluffy.
8. Frost and Garnish
Spread the frosting over the cooled cookies using a small spatula or the back of a spoon. Immediately sprinkle crushed peppermint bits or candy canes over each cookie before the frosting sets. This adds a delightful crunch and enhances the peppermint flavor!
Storage Tips
Store these peppermint meltaway cookies in an airtight container at room temperature. They will stay fresh for up to 5 days, making them perfect for holiday gifting or saving for later.
Recipe Summary
- Prep Time: 20 minutes (plus 1 hour chilling time)
- Cook Time: 10-13 minutes
- Total Time: 1 hour 40 minutes
- Servings: 24 cookies
- Calories: 130 kcal per cookie
Final Thoughts
These Peppermint Meltaway Cookies are not only visually stunning with their festive crushed peppermint topping, but they also deliver on taste with their buttery, melt-in-your-mouth texture and cool peppermint frosting. Whether you’re baking for the holidays, a cookie exchange, or just because, these cookies are a guaranteed crowd-pleaser!
Print
Peppermint Meltaway Cookies
- Total Time: 1 hour 40 minutes
- Yield: 24 1x
Description
Peppermint Meltaway Cookies are the epitome of a perfect holiday treat. The soft, buttery cookie base combined with the refreshing burst of peppermint creates an irresistible flavor. The delicate frosted top adds just the right amount of sweetness, while the crushed peppermint candies bring a delightful crunch, making these cookies a festive favorite for the season.
Ingredients
Cookies
1 1/4 cups (178g) all-purpose flour (scoop and level)
1/2 cup (68g) cornstarch (scoop and level)
1/4 tsp salt
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
1/4 cup (42g) finely crushed peppermint bits or candy canes
Instructions
In a mixing bowl, whisk together the flour, cornstarch, and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and powdered sugar until smooth and well combined.
Mix in the peppermint extract. Then, on low speed, slowly add in the flour mixture, mixing just until incorporated.
Cover the bowl with plastic wrap and chill the dough in the fridge for about 1 hour, until nearly firm. Preheat the oven to 350°F (175°C) during the last 15 minutes of chilling.
Scoop the dough, one tablespoon at a time, and shape it into a ball. Place on an ungreased 18×13-inch baking sheet, spacing the cookies 2 inches apart. Keep the dough you aren’t working with chilled.
Bake in the preheated oven for 10-13 minutes, or until the cookies are set and the bottoms are lightly golden brown. Allow the cookies to cool on the baking sheet for at least 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, in the bowl of an electric stand mixer, cream together the butter, half and half, peppermint extract, and powdered sugar until light and fluffy.
Working one cookie at a time, spread frosting over the cooled cookies, and immediately sprinkle crushed peppermint bits on top before the frosting sets. Repeat for all cookies.
Store the cookies in an airtight container at room temperature.
- Prep Time: 20 minutes (plus 1 hour chilling time)
- Cook Time: 10-13 minutes
Nutrition
- Calories: 130