Description
Peppermint Meltaway Cookies are irresistibly soft, buttery, and sweet cookies perfect for the holiday season. Their unique texture, a delightful cross between shortbread and cakey cookies, melts in your mouth. Featuring a peppermint-flavored buttercream frosting and a sprinkle of crushed candy canes, these festive treats are sure to impress.
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
- Cream the Butter and Sugar: In a large bowl using a handheld or stand mixer 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 minutes until light and fluffy. Scrape down the sides as needed.
- Add Egg Yolks and Extracts: Add the egg yolk, vanilla extract, and peppermint extract. Beat on high speed until combined, scraping down the bowl as necessary.
- Combine Dry Ingredients: Add the flour, cornstarch, baking powder, and salt. Beat on low speed until combined; dough will be thick and creamy.
- Chill the Dough: Cover dough tightly and refrigerate for at least 30 minutes and up to 3 days. Chilling is mandatory for best texture.
- Prepare for Baking: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Shape Cookies: Scoop and roll dough into balls about 1 tablespoon (20–22g) each. Place dough balls 3 inches apart on baking sheets and flatten slightly with your palm to just under 2 inches diameter.
- Bake Cookies: Bake for 14 minutes or until edges appear set. Avoid browning or overbaking.
- Cool Cookies: Let cookies cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Frosting: Beat butter on medium speed until creamy (about 1 minute). Add confectioners’ sugar, milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then medium-high speed for 2 minutes. Adjust thickness with more sugar or milk as needed. Add a pinch of salt to balance sweetness.
- Add Color (Optional): If desired, mix in a drop of red or pink food coloring to tint the frosting.
- Frost Cookies: Spread frosting evenly on cooled cookies using a knife or spatula. Sprinkle lightly with crushed candy canes.
- Store Properly: Store frosted cookies at room temperature for up to 1 day or refrigerate for up to 5 days. Frosting will soft-set after a few hours.
Notes
- Don't skip chilling the dough for at least 30 minutes to achieve the meltaway texture.
- Slightly flatten dough balls before baking for even cooking and perfect shape.
- Cornstarch and confectioners’ sugar are key for the unique texture between shortbread and cakey cookies.
- Use crushed candy canes for a festive peppermint crunch topping.
- Buttercream frosting thickness can be adjusted with more sugar or milk to your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
