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Peppermint Meltaway Cookies Recipe

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★★★★★

4.8 from 107 reviews

Peppermint Meltaway Cookies are delicate, buttery treats infused with festive peppermint flavor, perfect for the holiday season. These cookies melt in your mouth with a soft, tender texture and a sweet peppermint frosting topped with crushed candy canes for a delightful crunch.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cups (178g) all-purpose flour (scoop and level)
  • 1/2 cup (68g) cornstarch (scoop and level)
  • 1/4 tsp salt

Cookie Dough

  • 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

Topping

  • 1/4 cup (42g) finely crushed peppermint bits or candy canes

Instructions

  1. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly combined. Set aside for later use.
  2. Cream Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the unsalted butter and powdered sugar until the mixture is smooth and well combined.
  3. Add Peppermint and Dry Mix: Mix in the peppermint extract, then with the mixer on low speed, slowly add the flour mixture. Mix just until everything is combined, being careful not to overmix.
  4. Chill Dough: Cover the bowl with plastic wrap and refrigerate until the dough is nearly firm, about 1 hour. Begin preheating your oven to 350°F (177°C) during the last 15 minutes of chilling.
  5. Shape Cookies: Scoop the dough into 1 tablespoon portions and roll each into a ball. Place the cookie dough balls on an ungreased 18 by 13-inch baking sheet, spacing them about 2 inches apart. Keep dough not being used chilled.
  6. Bake Cookies: Bake in the preheated oven for 10 to 13 minutes, or until the cookies are set and the bottoms turn a light golden brown. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
  7. Prepare Frosting: In the mixer bowl, cream together the salted butter, half and half, peppermint extract, and powdered sugar until the frosting is light and fluffy.
  8. Frost and Decorate: Spread the frosting on each cooled cookie one at a time. Immediately after frosting, sprinkle the finely crushed peppermint bits on top before the frosting sets. Repeat for all cookies.
  9. Store Cookies: Keep the peppermint meltaway cookies in an airtight container at room temperature to maintain freshness.

Notes

  • Ensure butter is softened to room temperature for easier creaming and better cookie texture.
  • Chilling the dough is crucial for shape and texture—do not skip this step.
  • Spacing cookies 2 inches apart allows them to bake evenly without sticking.
  • The frosting should be applied promptly while still soft to allow peppermint bits to stick properly.
  • Store cookies in an airtight container to keep them fresh and prevent them from drying out.
  • You can substitute crushed peppermint candies with crushed candy canes for an authentic peppermint crunch.

Keywords: Peppermint Meltaway Cookies, holiday cookies, peppermint cookies, melt-in-your-mouth cookies, festive cookies, peppermint frosting, candy cane cookies

Find it online: https://freshrecipehub.com/peppermint-meltaway-cookies-recipe/