Description
Peppermint Meltaway Cookies: Irresistibly soft and buttery cookies with a refreshing hint of peppermint. Perfect for holiday baking!
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar, plus more for coating
- 1 teaspoon peppermint extract
- 2–3 drops red food coloring (optional)
- 2 tablespoons (30ml) milk
- 2 cups (240g) all-purpose flour
- 1 tablespoon (7g) cornstarch
- ½ teaspoon salt
- 1 cup (120g) powdered sugar
- 2–3 tablespoons (30-45ml) milk
- ¼ teaspoon peppermint extract
- Crushed candy canes for garnish (about ¼ cup)
Instructions
- Step 1: Prepare the Dough In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes. Don’t rush this step – the air incorporated here creates those tender pockets in your Peppermint Meltaway Cookies. Add the peppermint extract, milk, and optional food coloring (for festive pink cookies), mixing until well combined. The mixture should be smooth and uniform in color.
- Step 2: Add Dry Ingredients In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this dry mixture to your butter mixture, stirring gently after each addition. You’ll notice the dough becoming increasingly thick and slightly sticky – that’s exactly what you want! Once combined, the dough should be soft but not overly sticky. If it seems too soft, add an additional tablespoon of flour.
- Step 3: Chill the Dough Cover your cookie dough with plastic wrap, pressing it directly onto the surface to prevent it from drying out. Refrigerate for at least 30 minutes, though chilling overnight works beautifully if you’re planning ahead. This resting period allows the flavors to meld and the dough to firm up to the perfect consistency for shaping.
- Step 4: Shape and Bake Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove the chilled dough and roll it into small balls, about 1 inch in diameter. Place them 2 inches apart on your prepared baking sheets. For the classic meltaway appearance, gently press down on each ball with the bottom of a glass to slightly flatten. Bake for 10-12 minutes until the bottoms are just barely golden and the tops remain pale. They won’t brown much on top – that’s normal for Peppermint Meltaway Cookies!
- Step 5: Finish with Glaze and Garnish While the cookies cool completely on a wire rack, prepare the peppermint glaze by whisking together powdered sugar, milk, and peppermint extract until smooth. Once cookies are fully cooled, drizzle or dip the tops in the glaze, then immediately sprinkle with crushed candy canes for a festive touch and extra peppermint flavor. Allow the glaze to set completely before storing – this takes about 1-2 hours at room temperature.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7
- Sodium: 50
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 0.5
- Protein: 1
- Cholesterol: 25