Description
These Peppermint Meltaway Cookies are irresistibly soft, buttery, and sweet, perfect for the holiday season. Their unique texture is a delightful cross between shortbread and cakey cookies that melt in your mouth. Enhanced with peppermint extract and crushed candy canes, these cookies are a festive treat with a creamy peppermint buttercream frosting.
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 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 full minutes until light and fluffy. Scrape down the sides and bottom of the bowl as needed. Add the egg yolk, vanilla extract, and peppermint extract and beat on high speed until combined. Scrape down the bowl as needed.
- Mix Dry Ingredients: Add the flour, cornstarch, baking powder, and salt to the butter mixture. Beat on low speed until just combined. The cookie dough will be thick and creamy. Cover the dough tightly and chill in the refrigerator for at least 30 minutes, up to 3 days. Chilling is mandatory to achieve the right texture.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Shape the Cookies: Scoop and roll dough into balls about 1 Tablespoon or 20–22g each. Place dough balls 3 inches apart on the baking sheets. Slightly flatten each ball with the palm of your hand so they are just under 2 inches in diameter.
- Bake the Cookies: Bake in the preheated oven for 14 minutes or until the edges appear set. The cookies won’t brown, so be careful not to overbake.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool completely before frosting.
- Make the Frosting: With a mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes until fluffy. Adjust consistency by adding more sugar to thicken or more milk to thin. Optionally add 1 drop of food coloring and mix to tint the frosting as desired.
- Frost and Decorate: Spread frosting evenly on cooled cookies with a knife or icing spatula. Sprinkle each cookie lightly with crushed candy canes.
- Store: Cover and store frosted cookies at room temperature for up to 1 day or refrigerate for up to 5 days. The frosting will soft-set after a few hours, slightly drying on top.
Notes
- The cornstarch and confectioners’ sugar are essential to achieve the meltaway texture that's both soft and cakey.
- Chilling the dough for at least 30 minutes is mandatory to help the cookies hold their shape and develop texture.
- Slightly flatten the dough balls before baking to ensure even cooking and perfect thickness.
- Use crushed candy canes for a festive touch and added peppermint crunch.
- You can tint the frosting with food coloring for a fun holiday appearance, but it's optional.
- Do not overbake as the cookies do not brown; bake until edges just set.
- Buttercream frosting consistency can be adjusted by adding more powdered sugar to thicken or milk to thin.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 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: 25 mg
