Name: Peppermint Meltaway Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 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)

Ingredients

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

6 Tablespoons (85g) unsalted butter, softened (for frosting)

1 and 1/2 cups (180g) confectioners’ sugar (for frosting)

1–2 Tablespoons milk, at room temperature (dairy or nondairy, for frosting)

1/2 teaspoon pure vanilla extract (for frosting)

1/4 teaspoon peppermint extract (for frosting)

Optional: 1 drop red or pink food coloring

1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)

Instructions

Step 1: In a large bowl, beat the softened butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on low for 30 seconds, then increase to medium-high speed and beat for 2 minutes until light and fluffy. Scrape down the bowl as needed. Add the egg yolk, vanilla extract, and peppermint extract, then beat on high speed until combined, scraping the bowl again if needed.

Step 2: Add the all-purpose flour, cornstarch, baking powder, and salt to the wet mixture. Beat on low speed until the dough forms a thick, creamy consistency. Cover the dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. Chilling is essential for achieving the right texture.

Step 3: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.

Step 4: Scoop the chilled dough into balls about 1 tablespoon (20–22g) each. Place them 3 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand to just under 2 inches in diameter.

Step 5: Bake the cookies for 13 to 14 minutes, or until the edges are set. The cookies won’t brown noticeably, so avoid over-baking to keep them tender.

Step 6: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Then transfer them to a cooling rack to cool completely before frosting.

Step 7: To make the buttercream frosting, beat the softened butter on medium speed until creamy, about 1 minute. Add confectioners’ sugar, milk, vanilla, and peppermint extracts; start on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes. Adjust the thickness by adding more sugar to thicken or more milk to thin. Add a pinch of salt if the frosting tastes too sweet.

Step 8: If desired, beat in a tiny drop of red or pink food coloring until the frosting color is even. Spread frosting onto each completely cooled cookie with a knife or icing spatula.

Step 9: Lightly sprinkle crushed candy canes on top of the frosted cookies for a festive touch.

Tips & Variations

For extra peppermint flavor, add more peppermint extract to the frosting, but be careful as it can quickly become overpowering.

You can substitute crushed candy canes with finely chopped peppermint candies or colored sugar for a different look.

Using cornstarch in the dough keeps the cookies tender and delicate, so don’t skip it.

Chilling the dough for longer enhances flavor and texture, making the cookies easier to shape.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the dough tightly wrapped for up to 1 month. Thaw it overnight in the refrigerator before shaping and baking as directed.

Can I use regular sugar instead of confectioners’ sugar?

Confectioners’ sugar is essential for the tender texture of both the cookie and frosting. Regular sugar won’t dissolve as well and may result in a gritty texture.