Description
These Peppermint Meltaway Cookies are delicate, buttery shortbread treats with a refreshing peppermint flavor. Soft and tender, they are topped with a creamy peppermint frosting and a sprinkle of crushed peppermint bits for a festive, melt-in-your-mouth experience perfect for holiday celebrations.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups (178g) all-purpose flour (scoop and level)
- 1/2 cup (68g) cornstarch (scoop and level)
- 1/4 tsp salt
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (68g) powdered sugar
- 1/2 tsp peppermint extract
Frosting
- 2 Tbsp (28g) salted butter, softened
- 2 Tbsp half and half
- 1/4 tsp peppermint extract
- 1 1/2 cups (200g) powdered sugar
- 1/4 cup (42g) finely crushed peppermint bits or candy canes
Instructions
- Prepare dry ingredients: In a mixing bowl, whisk together all-purpose flour, cornstarch, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the unsalted butter and powdered sugar until the mixture is well combined and fluffy.
- Add peppermint and flour mixture: Mix in peppermint extract. Then, with the mixer on low speed, slowly add the dry flour mixture, mixing just until combined to form the cookie dough.
- Chill the dough: Cover the bowl with plastic wrap and chill the dough until nearly firm, about 1 hour. During the last 15 minutes of chilling, preheat the oven to 350°F (175°C).
- Form and bake cookies: Scoop out the dough using a tablespoon measure, shaping each scoop into a ball. Place the dough balls on an ungreased 18 x 13-inch baking sheet, spacing them 2 inches apart. Keep any unused dough chilled. Bake the cookies in the preheated oven for 10 to 13 minutes until they are set and the bottoms turn lightly golden brown. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
- Make the frosting: In the stand mixer bowl, cream together salted butter, half and half, peppermint extract, and powdered sugar until the frosting is light and fluffy.
- Frost and decorate cookies: Spread the frosting over cooled cookies one at a time. Immediately after frosting each cookie, sprinkle crushed peppermint bits on top before the frosting begins to set. Repeat this process with all cookies.
- Store the cookies: Keep the cookies in an airtight container at room temperature to maintain freshness.
Notes
- Use room temperature butter for easier creaming and better texture.
- Ensure not to overmix the dough once flour is added to keep cookies tender.
- Keep leftover dough chilled to maintain shape and prevent sticking while baking.
- Crushed peppermint bits add a festive look and a refreshing crunch.
- Cookies can be stored at room temperature for up to 5 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peppermint cookies, Meltaway cookies, Holiday cookies, Shortbread, Peppermint frosting, Christmas cookies
