Description
Peppermint meltaway cookies are irresistibly soft, buttery, and sweet, combining the delicate texture of shortbread with a cakey melt-in-your-mouth quality. These festive holiday treats feature a unique dough made with cornstarch and confectioners’ sugar, which requires chilling before baking. Finished with a peppermint-flavored buttercream and sprinkled with crushed candy canes, these cookies deliver classic winter flavors and a tender bite perfect for seasonal celebrations.
Ingredients
Cookies
- 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
- 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
- Make the cookie dough: In a large bowl, beat the unsalted butter on medium speed using a handheld or stand mixer fitted with a paddle attachment 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 minutes until light and fluffy. Scrape down the sides and bottom of the bowl as needed. Add the egg yolk, vanilla extract, and peppermint extract; beat on high speed until fully combined, scraping down the bowl again if necessary.
- Add dry ingredients: Add the all-purpose flour, cornstarch, baking powder, and salt to the wet mixture. Beat on low speed until just combined, forming a thick and creamy cookie dough. Cover the dough tightly and refrigerate for at least 30 minutes, up to 3 days. Chilling the dough is essential to achieve the correct texture.
- Prepare to bake: Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- 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. Slightly flatten each ball with the palm of your hand to just under 2 inches in diameter.
- Bake the cookies: Bake for 13–14 minutes, or until the edges appear set. The cookies will not brown, so watch carefully to avoid overbaking. Remove from the oven and allow them to cool on the baking sheet for 10 minutes.
- Cool completely: Transfer the cookies to a cooling rack and let them cool completely before applying frosting.
- Make the buttercream: 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 smooth and fluffy. Adjust thickness by adding more confectioners’ sugar to thicken or milk to thin. A pinch of salt can balance sweetness. If desired, add 1 drop of red or pink food coloring for a festive hue.
- Frost and decorate: Spread the buttercream onto the cooled cookies using a knife or icing spatula. Sprinkle crushed candy canes evenly over the frosting for a crunchy peppermint finish.
- Store: Cover and keep frosted cookies at room temperature up to 1 day, or refrigerate for up to 5 days. The frosting will slightly dry on top after a few hours, creating a soft set texture.
Notes
- You can make the cookie dough ahead of time and chill it in the refrigerator for up to 3 days.
- Unbaked, flattened cookie dough balls can be frozen for up to 3 months and baked from frozen; just add 1–2 minutes to baking time.
- Avoid freezing baked cookies as they lose their ideal texture after freezing and thawing.
