Peppermint Meltaway Cookies
Soft, buttery cookies with a refreshing peppermint flavor, perfect for the holiday season.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened to room temperature Ensure butter is at room temperature.
- 2/3 cup confectioners’ sugar For a melt-in-your-mouth sensation.
- 1 large egg yolk, at room temperature Helps in achieving a smoother mixture.
- 1 teaspoon pure vanilla extract For flavor.
- 1/2 teaspoon peppermint extract Adjust according to taste.
- 2 cups all-purpose flour
- 1/4 cup cornstarch For texture.
- 1 teaspoon baking powder
- 1/4 teaspoon salt Omit if using salted butter.
For the Buttercream Frosting
- 6 tablespoons unsalted butter, softened Ensure butter is at room temperature.
- 1 1/2 cups confectioners’ sugar
- 1-2 tablespoons milk, at room temperature Adjust for consistency.
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract For flavor.
- 1 drop red or pink food coloring Optional.
- 1/4 cup crushed candy canes For decoration.
Instructions
Preparation
- In a large bowl, beat the softened butter until creamy. Gradually add the confectioners’ sugar and mix until light and fluffy (about 2-3 minutes).
- Add the egg yolk, vanilla extract, and peppermint extract. Mix until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add this dry mixture to the creamed butter mixture on low speed until just combined.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Baking
- Scoop the chilled dough into small balls and flatten them slightly on the prepared baking sheets, spacing them about 3 inches apart.
- Bake the cookies for 13-14 minutes or until the edges are set. Let them cool on the baking sheets for about 10 minutes before transferring them to a cooling rack.
Frosting and Decorating
- For the frosting, beat the softened butter until creamy. Gradually add confectioners’ sugar, milk, vanilla extract, and peppermint extract until combined.
- Frost the cooled cookies and sprinkle with crushed candy canes.
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Notes
Store leftover cookies in an airtight container for up to a week. These cookies can also be frozen for longer storage. Adjust peppermint extract according to taste preference.