Description
These Peppermint Meltaway Cookies are irresistibly soft, buttery, and sweet with a unique texture that melts in your mouth. Combining the delicate crumb of shortbread with the lightness of cakey cookies, they are infused with refreshing peppermint and topped with crushed candy canes for a festive holiday treat.
Ingredients
Scale
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 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
Buttercream Frosting
- 6 Tablespoons (85g) unsalted butter, softened
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1–2 Tablespoons milk, at room temperature (dairy or nondairy)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 1 drop red or pink food coloring (optional)
- 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)
Instructions
- Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add Wet Ingredients: Add the egg yolk, vanilla extract, and peppermint extract to the creamed butter mixture. Beat on high speed until fully combined, scraping down the sides and bottom of the bowl as needed.
- Incorporate Dry Ingredients: Add the flour, cornstarch, baking powder, and salt to the bowl. Beat on low speed until just combined. The dough will be thick and creamy.
- Chill Dough: Cover the dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. This step is mandatory for the dough’s texture and ease of handling.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Shape Cookies: Scoop and roll the chilled dough into balls about 1 tablespoon or 20–22 grams each. Place the dough balls 3 inches apart on the prepared baking sheets. Flatten each slightly with the palm of your hand to just under 2 inches in diameter.
- Bake Cookies: Bake for 14 minutes or until the edges appear set but the cookies do not brown. Take care not to overbake as these cookies remain pale.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes. Then transfer to a wire rack to cool completely before frosting.
- Make Frosting: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Add confectioners’ sugar, milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then increase to medium-high and beat for 2 minutes. Adjust thickness by adding more sugar or milk. For less sweetness, add a pinch of salt.
- Color Frosting (Optional): If desired, add 1 drop of red or pink food coloring to the frosting and beat until evenly tinted.
- Frost Cookies and Garnish: Spread the frosting onto the cooled cookies with a knife or icing spatula. Lightly sprinkle each cookie with crushed candy canes.
- Store: Cover and store frosted cookies at room temperature for up to 1 day, or refrigerate for up to 5 days. The frosting soft-sets after a few hours, creating a slightly dry top layer.
Notes
- Chilling the dough for at least 30 minutes is essential for a soft, meltaway texture.
- Slightly flatten the dough balls before baking to ensure even cooking and the right shape.
- The cornstarch and confectioners’ sugar are key ingredients that contribute to the cookie’s unique texture.
- Use crushed candy canes fresh for the best peppermint crunch and flavor.
- Adjust frosting consistency by adding more confectioners’ sugar to thicken or milk to thin.
- These cookies do not brown much during baking, so watch carefully to avoid overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 65 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
