Description
Peppermint Meltaway Cookies are soft, buttery, and sweet treats perfect for the holiday season. Their unique texture is a delightful cross between shortbread and cakey cookies, melting in your mouth with every bite. Flavored with peppermint and adorned with crushed candy canes, these festive cookies are a must-bake for the holidays.
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
- Cream the Butter and Sugar: 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 Wet Ingredients: Add the egg yolk, vanilla extract, and peppermint extract and beat on high speed until combined. Scrape down the bowl again if needed.
- Mix Dry Ingredients: Add the flour, cornstarch, baking powder, and salt to the wet ingredients. Beat on low speed until the dough is thick, creamy, and fully combined.
- Chill the Dough: Cover the dough tightly and refrigerate for at least 30 minutes or up to 3 days. This chilling step is mandatory to achieve the perfect texture.
- Preheat and Prepare Baking Sheets: Preheat the 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 the dough into balls about 1 tablespoon (20–22g) each. Place them 3 inches apart on the baking sheets and flatten slightly with the palm of your hand to just under 2 inches in diameter.
- Bake: Bake the cookies for 14 minutes or until the edges appear set. Do not over-bake as the cookies will not brown visibly.
- Cool Cookies: Remove cookies from the oven and allow them to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
- Prepare Frosting: Using a mixer fitted with a paddle attachment, beat softened butter on medium speed until creamy, about 1 minute. Add 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 light and fluffy. Adjust thickness by adding more confectioners’ sugar to thicken or more milk to thin. Add a pinch of salt to balance sweetness if desired.
- Color the Frosting (Optional): Beat in 1 drop of red or pink food coloring to tint the frosting, adding more drops if a deeper color is desired.
- Frost and Decorate: Spread the frosting evenly onto the cooled cookies using a knife or icing spatula. Lightly sprinkle crushed candy canes on top of each frosted cookie.
- Store: Cover and store frosted cookies at room temperature for up to 1 day or refrigerate for up to 5 days. The frosting will softly set after a few hours, drying slightly on top.
Notes
- Chilling the dough for at least 30 minutes is crucial to achieve the delicate meltaway texture.
- Cornstarch and confectioners’ sugar are key ingredients to the unique soft texture; do not substitute with granulated sugar.
- Flattening the dough balls slightly before baking helps them bake evenly and maintain the perfect shape.
- Be careful not to overbake as these cookies do not brown and can become dry if left too long in the oven.
- The frosting can be adjusted for sweetness and thickness by varying confectioners’ sugar and milk quantities.
- Use crushed candy canes fresh for the best texture and flavor to decorate the cookies.
- These cookies combine the buttery richness of shortbread with a light, cakey texture for a unique dessert experience.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
