Description
These Peppermint Meltaway Cookies are tender, buttery shortbread treats with a refreshing peppermint flavor, perfect for the holiday season. Soft, crumbly, and topped with crushed peppermint candies, they’re delightful melt-in-your-mouth cookies that combine classic sweetness with festive flair.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
Peppermint Frosting
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1-2 tbsp milk (adjust for consistency)
- 1/4 tsp peppermint extract
- Optional: Few drops of pink or red food coloring
Toppings
- Crushed peppermint candies or candy canes
Instructions
- Prepare the Cookie Dough: In a mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup powdered sugar until light and fluffy. Add 1/2 teaspoon peppermint extract and mix well. Gradually sift in 1 1/4 cups all-purpose flour and 1/2 cup cornstarch, folding gently until a soft dough forms. Be careful not to over-mix to maintain a tender texture.
- Shape and Bake the Cookies: Preheat the oven to 350°F (175°C). Roll the dough into small balls or shape as desired and place on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are just set but not browned. Remove from the oven and let cool completely on a wire rack.
- Make the Peppermint Frosting: In a separate bowl, beat 1/4 cup softened unsalted butter with 1 cup powdered sugar until smooth. Add 1/4 teaspoon peppermint extract and 1 to 2 tablespoons milk incrementally to achieve a spreadable consistency. Add a few drops of pink or red food coloring if desired for a festive touch.
- Decorate the Cookies: Once the cookies are completely cooled, spread or pipe a layer of the peppermint frosting on top of each cookie. While the frosting is still wet, sprinkle crushed peppermint candies or candy cane pieces generously over the top to add crunch and extra minty flavor.
- Set and Serve: Allow the frosting to set at room temperature for about 30 minutes before serving. Store the cookies in an airtight container to maintain freshness, ideally in a cool place or refrigerator during warm weather.
Notes
- Ensure the butter is properly softened at room temperature for easy mixing.
- Do not over-bake the cookies to keep them tender and melt-in-your-mouth.
- Adjust milk quantity in frosting to get the desired spreading consistency.
- Crushed peppermint candies can be substituted with white chocolate chips for variation.
- Store cookies in an airtight container to keep them fresh for up to a week.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
