Description
These Peppermint Meltaway Cookies are tender, buttery cookies with a delightful peppermint flavor. Soft and melt-in-your-mouth, they are topped with a creamy peppermint frosting and finished with crushed candy canes for a festive touch, perfect for holiday celebrations or anytime you crave a minty sweet treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup confectioners sugar
- 1 egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour, spooned and leveled
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Frosting
- 6 Tablespoons unsalted butter, softened
- 1 and 1/2 cups confectioners sugar
- 1-2 Tablespoons milk at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- Optional: 1 drop red or pink food coloring
- 1/4 cup crushed candy canes
Instructions
- Prepare Butter and Sugar: In a large bowl, beat the softened butter on medium speed until creamy to start the base of your cookie dough.
- Add Sugar and Beat: Add the confectioners sugar and beat on low speed initially, then increase to medium-high speed and continue beating for 2 minutes to incorporate air and create a fluffy texture.
- Mix Egg Yolk and Extracts: Add the egg yolk along with vanilla and peppermint extracts; beat on high speed until all ingredients are well combined to infuse flavor and bind the dough.
- Combine Dry Ingredients: Whisk together the all-purpose flour, cornstarch, baking powder, and salt in a separate bowl. Add this mixture to the wet ingredients and beat on low speed until just combined, avoiding overmixing to keep cookies tender.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes. This firms it up and prevents spreading during baking.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line baking sheets with parchment paper for easy release and cleanup.
- Shape Cookies: Scoop and roll dough into 1-tablespoon balls. Place them 3 inches apart on the prepared sheets and flatten each slightly for even baking.
- Bake: Bake the cookies for 13–14 minutes until edges are set but centers remain soft. Let the cookies cool on the baking sheet for 10 minutes before transferring to a rack to cool completely to avoid breakage.
- Make Frosting: In a bowl, beat the softened butter on medium speed until creamy. Add confectioners sugar, milk, vanilla, and peppermint extract then beat until the frosting is fluffy and smooth.
- Add Color (Optional) and Frost: If desired, add one drop of red or pink food coloring to the frosting and mix well. Spread the frosting evenly on the cooled cookies.
- Add Candy Cane Topping: Sprinkle the crushed candy canes on top of the frosted cookies for a festive crunch and peppermint burst. Serve immediately or store for later enjoyment.
Notes
- Make sure butter and egg yolk are at room temperature for best mixing and dough texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Chilling the dough is essential to prevent spreading and keep the cookies crumbly.
- Adjust milk quantity in frosting to achieve your desired spreadability.
- Store decorated cookies in an airtight container at room temperature for up to 5 days.
- For extra peppermint flavor, add a little more peppermint extract carefully—too much can be overpowering.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
