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Peppermint Meltaway Cookies Recipe

★★★★★

4.9 from 126 reviews
  • Author: Lila
  • Total Time: 1 hour
  • Yield: 24 servings 1x

Description

Peppermint Meltaway Cookies are tender, buttery cookies with a smooth peppermint buttercream frosting, topped with crushed candy canes for a festive crunch. Perfectly delicate with a refreshing hint of peppermint, these cookies melt in your mouth and are ideal for holiday celebrations or anytime you crave a light, sweet treat.

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

Buttercream 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

Topping

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

Instructions

  1. Make the cookie dough: 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 and beat on high speed until combined, scraping the bowl again if needed.
  2. Combine dry ingredients: Add the all-purpose flour, cornstarch, baking powder, and salt to the wet mixture. Beat on low speed until the dough comes together into 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 texture.
  3. Preheat the oven and prepare baking sheets: Set your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and help with even baking.
  4. Shape the cookies: 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.
  5. Bake the cookies: Place the baking sheets in the oven and bake 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.
  6. Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely before frosting.
  7. Make the buttercream frosting: Using a mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy (about 1 minute). Add confectioners’ sugar, milk, vanilla, and peppermint extracts; begin 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. Add a pinch of salt if the frosting is too sweet.
  8. Add optional coloring and frost the cookies: If desired, beat in a tiny drop of red or pink food coloring until the color is even. Spread frosting onto each completely cooled cookie with a knife or icing spatula. Sprinkle lightly with crushed candy canes.
  9. Store the cookies: Keep the frosted cookies covered at room temperature for up to 1 day or refrigerate for up to 5 days. The frosting will soften after a few hours, creating a slightly set but creamy top.

Notes

  • Chilling the dough for at least 30 minutes is essential for achieving the perfect cookie texture and preventing spreading during baking.
  • Do not over-bake; these cookies are meant to be tender and pale, with edges just set.
  • You can use dairy or nondairy milk for the frosting depending on dietary preference.
  • Adding a tiny drop of red or pink food coloring creates a festive look but is optional.
  • Store frosted cookies in an airtight container to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Peppermint Meltaway Cookies, peppermint cookies, meltaway cookies, holiday cookies, peppermint buttercream, Christmas cookie recipe, soft cookies

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