Description
These Peppermint Meltaway Cookies are delicate, buttery, and melt in your mouth with a refreshing peppermint flavor. Perfect for holiday gatherings or any time you crave a light, festive treat, these cookies combine a tender shortbread base with a creamy peppermint frosting and a sprinkle of crushed peppermint candies.
Ingredients
Scale
Cookies
- 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 mixing bowl, cream together 1 cup softened unsalted butter and 1/2 cup powdered sugar until light and fluffy. Stir in 1/2 teaspoon peppermint extract. Gradually add 1 1/4 cups all-purpose flour and 1/2 cup cornstarch to the mixture, blending until a soft dough forms.
- Shape and chill dough: Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Preheat oven and prepare baking sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Form the cookies: Roll the dough into small 1-inch balls and place them spaced apart on the prepared baking sheet. Slightly flatten each ball with the bottom of a glass or your palm.
- Bake the cookies: Bake in the preheated oven for 15-18 minutes or until the edges are set but not browned. The cookies will look pale and soft.
- Cool the cookies: Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a mixing bowl, beat 1/4 cup softened unsalted butter until creamy. Gradually add 1 cup powdered sugar, then add 1/4 teaspoon peppermint extract and 1 to 2 tablespoons of milk to reach desired consistency. Optionally, add a few drops of pink or red food coloring for a festive touch and mix until smooth.
- Frost the cookies: Once cookies are completely cooled, spread or pipe the peppermint frosting on each cookie.
- Add the toppings: Immediately after frosting, sprinkle crushed peppermint candies or candy canes over the cookies to garnish and add a refreshing crunch.
- Set and serve: Allow frosting to set slightly before serving. Store cookies in an airtight container at room temperature for up to one week.
Notes
- For best results, chill the dough well before baking to help maintain the shape of the cookies.
- You can substitute peppermint extract with vanilla extract if preferred, but peppermint is key to the classic flavor.
- If you don’t have cornstarch, you can use more all-purpose flour but the texture might be less tender.
- Adjust milk slowly in the frosting to avoid it being too runny.
- Store baked and frosted cookies in a cool, dry place and avoid stacking to keep frosting intact.
