Description
Peppermint Meltaway Cookies are irresistibly soft, buttery, and sweet, perfect for the holiday season. These cookies have a unique texture that melts in your mouth, combining the softness of shortbread with a cakey tenderness. Enhanced with peppermint extract and topped with crushed candy canes, they offer a festive twist on a classic treat.
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
- optional: 1 drop red or pink food coloring
- 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)
Instructions
- Prepare the dough: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat 1 cup softened unsalted butter on medium speed until creamy, about 1 minute. Add 2/3 cup confectioners’ sugar and beat on low speed for 30 seconds, then increase to medium-high and beat for 2 minutes until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add wet ingredients: Add 1 egg yolk, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract. Beat on high speed until combined, scraping down the bowl as needed.
- Incorporate dry ingredients: Add 2 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, and 1/4 teaspoon salt. Beat on low speed until combined. The dough will be thick and creamy.
- Chill dough: Cover dough tightly and refrigerate for at least 30 minutes and up to 3 days. Chilling is mandatory for the dough to set properly.
- Preheat oven: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop and shape cookies: Scoop dough into balls about 1 tablespoon (20–22g) each. Place them 3 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand to just under 2 inches diameter.
- Bake cookies: Bake for 14 minutes or until edges appear set. The cookies will not brown significantly—avoid overbaking.
- Cool cookies: Remove from oven and cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare frosting: Using a mixer fitted with a paddle attachment, beat 6 tablespoons softened butter on medium speed until creamy, about 1 minute. Add 1 and 1/2 cups confectioners’ sugar, 1–2 tablespoons milk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon peppermint extract. Beat on low for 30 seconds, then medium-high for 2 minutes until smooth. Adjust consistency by adding more sugar to thicken or milk to thin. Add a pinch of salt to balance sweetness if desired.
- Add color to frosting: If desired, mix in 1 drop of red or pink food coloring for a festive hue. Add more drops to deepen color if preferred.
- Frost and decorate: Spread frosting onto cooled cookies using a knife or icing spatula. Sprinkle evenly with 1/4 cup crushed candy canes.
- Store cookies: Store frosted cookies covered at room temperature for up to 1 day or in the refrigerator for up to 5 days. The frosting will set slightly after a few hours.
Notes
- The combination of cornstarch and confectioners’ sugar is key to achieving the cookies’ soft, melt-in-your-mouth texture.
- Chilling the dough for at least 30 minutes is mandatory to ensure the dough firms up for easier handling and better texture.
- Flattening the dough balls slightly before baking helps the cookies spread evenly and bake properly.
- If desired, adjust frosting thickness by varying confectioners’ sugar and milk quantities.
- Use crushed candy canes for a festive peppermint flavor and crunchy texture on top.
- For dairy-free options, substitute butter and milk with nondairy alternatives.
- The frosting sets to a soft but not hard finish after a few hours.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
