Description
Delicate, buttery holiday cookies with a cool peppermint flavor and a melt-in-your-mouth texture. Topped with peppermint frosting and crushed candy canes, these Peppermint Meltaways are perfect for festive gatherings or gifting.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch
2 tablespoons unsalted butter, softened (for frosting)
2 tablespoons milk
1/4 teaspoon peppermint extract (for frosting)
1 1/2 cups powdered sugar (for frosting)
2 tablespoons crushed peppermint candies or candy canes
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the peppermint extract.
- Gradually stir in the flour and cornstarch until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat together butter, milk, peppermint extract, and powdered sugar until smooth and spreadable.
- Frost the cooled cookies and top with crushed peppermint candies.
- Allow the frosting to set completely before storing the cookies.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.
Unfrosted cookies can be frozen for up to 2 months.
Use peppermint extract rather than oil unless using a very tiny amount.
Add food coloring to the frosting for a festive touch.
Drizzle with white chocolate for extra decoration.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg
