Description
These Peppermint Meltaway Cookies are tender, buttery, and delicately flavored with peppermint extract, topped with a creamy peppermint frosting and crunchy crushed peppermint bits. Perfectly melt-in-your-mouth, they are a festive treat ideal for holiday gatherings or anytime you crave a sweet peppermint delight.
Ingredients
Units
Scale
Cookies
- 1 1/4 cups (178g) all-purpose flour (scoop and level)
- 1/2 cup (68g) cornstarch (scoop and level)
- 1/4 tsp salt
- 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
- 1/4 cup (42g) finely crushed peppermint bits or candy canes
Instructions
- Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cornstarch, and salt until fully combined. Set aside for later use.
- Cream Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and powdered sugar until the mixture is smooth and well combined.
- Add Peppermint Extract and Flour Mixture: Mix in the peppermint extract. Then, with the mixer set to low speed, slowly add the flour mixture and blend just until combined, being careful not to overmix.
- Chill Dough: Cover the dough with plastic wrap and chill in the refrigerator until nearly firm, about 1 hour. During the last 15 minutes of chilling, preheat the oven to 350°F (175°C).
- Shape and Arrange Cookies: Using a tablespoon measure, scoop out dough and shape into even balls. Place the dough balls on an ungreased 18 by 13-inch baking sheet, spacing them about 2 inches apart. Keep any dough not being baked chilled to maintain firmness.
- Bake: Bake in the preheated oven for 10 to 13 minutes, or until the cookies are set and the bottoms are lightly golden brown.
- Cool: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In the electric stand mixer bowl, cream together the salted butter, half and half, peppermint extract, and powdered sugar until the mixture is light and fluffy.
- Frost and Decorate: Spread frosting over each cooled cookie one at a time. Immediately after frosting, sprinkle the crushed peppermint bits on top before the frosting starts to set. Repeat with all cookies.
- Store: Store the decorated cookies in an airtight container at room temperature to maintain freshness.
Notes
- For best results, keep dough chilled while not shaping to prevent cookies from spreading too much during baking.
- Crushed peppermint bits can be made by placing candy canes in a ziplock bag and crushing with a rolling pin.
- Allow cookies to cool completely before frosting to avoid melting or sliding of the frosting.
- These cookies are best enjoyed within a week when stored properly in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
