Peppermint Meltaways: A Festive Delight Recipe
Peppermint Meltaways are delicate, buttery cookies infused with peppermint extract, topped with creamy peppermint frosting and crushed candies for a festive holiday treat. These melt-in-your-mouth cookies offer a sweet and refreshing minty flavor perfect for the Christmas season or any winter celebration.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 60 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
Frosting
- 2 tablespoons butter, softened
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons milk
- 1/4 teaspoon peppermint extract
- 2 to 3 drops red food coloring (optional)
- Crushed peppermint candies for garnish
Instructions
- Cream the Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to beat the softened butter and confectioners’ sugar together until the mixture becomes light and fluffy. Add the peppermint extract and continue beating to evenly incorporate the minty flavor throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, cornstarch, and salt until well combined. Gradually add this dry mix to the creamed butter mixture, mixing gently just until everything is incorporated to form the cookie dough.
- Chill the Dough: Cover the cookie dough with plastic wrap and place it in the refrigerator to chill for at least 30 minutes. Chilling firms the dough, preventing the cookies from spreading too much during baking and helping them keep their shape.
- Shape the Cookies: Preheat your oven to 350°F (180°C). Remove the dough from the fridge and shape it into 1-inch diameter balls. Arrange the dough balls 2 inches apart on ungreased baking sheets to allow for slight spreading as they bake.
- Bake to Perfection: Place the baking sheets in the preheated oven and bake the cookies for 9 to 11 minutes, or until the bottoms are just lightly browned. Remove from oven and transfer the cookies onto wire racks to cool completely before decorating.
- Make the Frosting: In a small bowl, beat the softened butter until creamy using a spoon or mixer. Gradually add the confectioners’ sugar, milk, peppermint extract, and red food coloring if using. Mix until smooth and spreadable.
- Decorate: Once the cookies are fully cooled, spread a layer of peppermint frosting over each cookie. Sprinkle crushed peppermint candies on top for a festive garnish. Let the frosting set before serving or storing.
Notes
- Chilling the dough is crucial to prevent the cookies from spreading too much in the oven.
- Use softened butter at room temperature for easier creaming and a smoother dough.
- Crushed peppermint candies can be substituted with mini candy canes or peppermint sticks.
- Store the cookies in an airtight container at room temperature for up to one week.
- For a dairy-free version, substitute butter with a plant-based margarine and use a non-dairy milk in the frosting.
Keywords: Peppermint meltaways, peppermint cookies, holiday cookies, easy Christmas cookies, peppermint frosting cookies, festive cookie recipe
