Description
These irresistibly soft, buttery, and sweet peppermint meltaway cookies are a festive favorite during the holiday season. Their unique texture, a cross between shortbread and cakey cookies, ensures they melt in your mouth. Topped with a pretty pink candy cane buttercream, they add a delightful touch to any holiday gathering.
Ingredients
Units
Scale
For the Cookies:
- 1 cup (226g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 large 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
For the Frosting:
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 3/4 cups (210g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 2 tablespoons (30ml) milk or heavy cream
- Optional: 1-2 drops red or pink food coloring
- Crushed candy canes, for garnish
Instructions
- Prepare the Dough:
In a large bowl, beat the softened butter and confectioners’ sugar together on high speed until creamy and combined, about 2 minutes. Add the egg yolk, vanilla extract, and peppermint extract, and beat on high speed until combined. - Combine Dry Ingredients:
In a separate bowl, whisk the flour, cornstarch, baking powder, and salt together until combined. On low speed, add the dry ingredients to the wet ingredients and mix until combined. The dough will be very soft and slightly sticky. - Chill the Dough:
Cover the dough tightly and chill in the refrigerator for at least 30 minutes and up to 2 days. Chilling is imperative. - Preheat Oven:
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. - Shape Cookies:
Roll chilled dough into balls, about 1 teaspoon of dough per cookie, and place on the prepared baking sheets. Slightly flatten each ball to ensure the cookies spread evenly. - Bake:
Bake the cookies for 11-13 minutes or until the edges are set. The cookies will still look very soft in the centers. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. - Prepare the Frosting:
In a medium bowl, beat the softened butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar, vanilla extract, peppermint extract, and 1 tablespoon of milk or heavy cream. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes. Add 1 more tablespoon of milk or heavy cream to thin out if necessary. If desired, tint the frosting with 1-2 drops of red or pink food coloring. - Frost and Garnish:
Once the cookies have cooled completely, frost each cookie and sprinkle with crushed candy canes.
Notes
- Make Ahead & Freezing Instructions: You can prepare the cookie dough and chill it in the refrigerator for up to 2 days. Baked cookies, with or without frosting, freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
- Cornstarch: Cornstarch helps create the melt-in-your-mouth texture. Do not leave it out.
- Peppermint Extract: Make sure you use peppermint extract, not mint extract. Mint extract tastes like spearmint or toothpaste.
- Crushed Candy Canes: For best results, sprinkle crushed candy canes on the frosting just before serving to prevent them from melting or becoming sticky.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Protein: 1g
- Cholesterol: 25mg