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Peppermint Meltaway Cookies Recipe

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4.4 from 9 reviews

Delightfully tender and buttery Peppermint Meltaway Cookies with a light peppermint buttercream frosting, perfect for holiday gatherings or any time you crave a soft, melt-in-your-mouth sweet treat. These cookies feature a unique soft texture thanks to the addition of cornstarch, with a refreshing hint of peppermint and crushed candy cane topping for an extra festive touch.

Ingredients

Cookies

  • 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

Buttercream

  • 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

  1. Make the Cookie Dough: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened 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 the mixture is 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 well combined, scraping the bowl as necessary.
  2. Add Dry Ingredients: Add the all-purpose flour, cornstarch, baking powder, and salt to the wet ingredients. Beat on low speed until just combined. The dough will be thick and creamy. Cover the dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. Chilling is crucial for the dough’s texture.
  3. Prepare to Bake: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
  4. Shape the Cookies: Scoop and roll the chilled dough into balls, about 1 tablespoon (20–22g) each. Place the dough balls about 3 inches apart on the prepared baking sheets, then gently flatten each ball with the palm of your hand so they are just under 2 inches in diameter.
  5. Bake the Cookies: Bake for 13–14 minutes or until the edges appear set. These cookies won’t brown much, so be careful not to overbake. Remove from the oven and let cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
  6. Make the Buttercream: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on medium speed for about 1 minute until creamy. 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. Adjust thickness by adding more sugar to thicken or more milk to thin. For balance, add a pinch of salt if needed.
  7. Color and Frost the Cookies: If desired, add 1 drop of red or pink gel food coloring to the buttercream and beat to combine. Spread the frosting evenly on the cooled cookies using a knife or small icing spatula. Sprinkle each frosted cookie lightly with crushed candy canes.
  8. Storage: Store frosted cookies covered at room temperature for up to 1 day or in the refrigerator for up to 5 days. The frosting will set slightly after a few hours.

Notes

  • Make Ahead & Freezing: Cookie dough can be chilled for up to 3 days before baking. You can freeze unbaked, flattened cookie dough balls for up to 3 months; bake from frozen adding 1-2 minutes to the bake time.
  • Do not freeze baked cookies as the texture changes and becomes inferior after thawing.
  • Cornstarch is essential for the cookies’ signature meltaway texture—do not substitute or omit.
  • Use gel food coloring for frosting to avoid altering consistency with extra liquid; a small amount of liquid dye can be used but gel is preferred.
  • Recommended tools include an electric mixer, glass mixing bowls, baking sheets, silicone mats or parchment paper, cooling rack, and a small icing spatula.
  • Inspired by Taste of Home and adapted from Shortbread Cookies.

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