Peppermint Meltaway Cookies
These Peppermint Meltaway Cookies are the perfect addition to your holiday baking list! Soft, buttery, and infused with peppermint flavor, these cookies literally melt in your mouth with every bite. Topped with a creamy peppermint glaze and sprinkled with crushed candy canes, they bring all the flavors of the season into one irresistible treat. If you’re a fan of delicate, melt-in-your-mouth cookies with a hint of festive cheer, these will quickly become your new favorite holiday dessert!
The first time I made these Peppermint Meltaway Cookies, it was right before a holiday party. I wasn’t sure how they’d turn out, but as soon as I pulled them from the oven, the whole house filled with the scent of peppermint and butter. My husband, always the first to taste-test, couldn’t stop raving about how they seemed to disappear in his mouth. By the time the party started, they had become the talk of the evening! Since then, these cookies have become a holiday tradition in our household, and every year, my little family looks forward to baking and sharing them with friends.
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Why You’ll Love Peppermint Meltaway Cookies
- Delicate Texture: These cookies are perfectly soft and melt in your mouth, leaving behind a refreshing peppermint aftertaste.
- Festive and Fun: The combination of peppermint flavor and crushed candy canes gives them a festive holiday feel.
- Easy to Make: With simple ingredients and easy-to-follow steps, these cookies come together quickly for your holiday baking needs.
- Crowd-Pleaser: Perfect for cookie exchanges, holiday gatherings, or as edible gifts!
Ingredients Notes for Peppermint Meltaway Cookies
- Butter: Use unsalted butter at room temperature for the best creamy base.
- Cornstarch: This is the secret ingredient that gives the cookies their delicate, meltaway texture.
- Peppermint Extract: Just a small amount packs a big flavor punch without overwhelming the taste.
- Crushed Candy Canes: Sprinkling these on top of the glaze adds a fun, crunchy texture and extra festive flair.
Recipe Steps for Peppermint Meltaway Cookies
Step 1: Make the Cookie Dough
- Cream together 1 cup of unsalted butter and ½ cup of powdered sugar until light and fluffy.
- Add 1 teaspoon of peppermint extract and mix until combined.
- In a separate bowl, whisk together 1 ¼ cups all-purpose flour and ½ cup cornstarch.
- Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
Step 2: Shape and Bake
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into small 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on a wire rack.
Step 3: Prepare the Peppermint Glaze
- In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon peppermint extract until smooth.
- Once the cookies are completely cooled, drizzle the glaze over each cookie.
Step 4: Add the Festive Touch
- Sprinkle crushed candy canes over the glaze before it sets for a festive look and extra peppermint crunch.
Storage Options
- Room Temperature: Store these cookies in an airtight container at room temperature for up to 4 days.
- Freezer: You can freeze the unglazed cookies for up to 2 months. Thaw at room temperature and glaze before serving.
Variations & Substitutions
- Lemon Twist: Swap the peppermint extract for lemon extract and top with lemon zest for a citrusy variation.
- Chocolate Drizzle: Add a drizzle of melted white or dark chocolate over the cookies for an extra decadent treat.
- Gluten-Free Option: Substitute the flour with a gluten-free baking blend for a gluten-free version of this cookie.
Peppermint Meltaway Cookies
Ingredients
- For the Cookies:
- 1 cup unsalted butter softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- For the Topping:
- 1 cup powdered sugar for coating
- Crushed candy canes or peppermint candies for garnish, optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the Butter: In a large mixing bowl, cream together the softened butter and 1/4 cup powdered sugar until light and fluffy.
- Add Flavorings: Mix in the salt and peppermint extract.
- Combine Dry Ingredients: In another bowl, whisk together the flour and cornstarch. Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough will be soft.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes, or until firm enough to handle.
- Shape the Cookies: Once chilled, use a small cookie scoop or your hands to form the dough into balls (about 1 inch in diameter). Place the balls on the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but not browned. The cookies will look slightly underbaked.
- Cool and Coat: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. While still warm, roll the cookies in powdered sugar to coat them.
- Garnish: If desired, sprinkle crushed candy canes or peppermint candies on top of the cookies for added decoration and flavor.
- Serve: Let the cookies cool completely before serving. Store any leftovers in an airtight container.
