Peppermint Meltaway Cookies
User Reviews
4.3
Peppermint Meltaway Cookies
Description
The dough is made by creaming unsalted butter with powdered sugar before adding peppermint extract and a sifted mixture of flour, cornstarch, and salt. Chilling the dough firms it for baking, which produces cookies with a soft, delicate crumb. Baking just until the bottoms are lightly golden ensures tenderness.
The frosting combines salted butter, half-and-half, peppermint extract, and powdered sugar to create a smooth, rich topping. Crushing peppermint bits or candy canes provides a festive crunch and enhanced mint flavor.
These cookies suit festive occasions or as a minty treat during colder months. Careful chilling and controlled baking times help maintain their characteristic melt-in-your-mouth texture.
Ingredients
Cookies
- 1 1/4 cups (178g) all-purpose flour (scoop and level)
- 1/2 cup (68g) cornstarch (scoop and level)
- 1/4 tsp salt
- 1 cup (226g) unsalted butter softened
- 1/2 cup (68g) powdered sugar
- 1/2 tsp peppermint extract
Frosting
- 2 Tbsp (28g) butter softened, salted
- 2 Tbsp half and half
- 1/4 tsp peppermint extract
- 1 1/2 cups (200g) powdered sugar
- 1/4 cup (42g) peppermint bits finely crushed or candy canes
Instructions
- In a mixing bowl whisk together flour, cornstarch and salt, set aside.
- In the bowl of an electric stand mixer cream fitted with the paddle attachment cream together butter and powdered sugar until combined.
- Mix in peppermint extract then with mixer set on low speed slowly add in flour mixture and mix just until combined.
- Cover bowl with plastic wrap and chill until nearly firm, about 1 hour, while preheating oven to 350 degrees during last 15 minutes of chilling.
- Scoop dough out 1 even tablespoon at a time, shape into a ball then transfer to an ungreased 18 by 13-inch baking sheet, spacing cookies 2-inches apart (keep dough that's wont be baking chilled).
- Bake in preheated oven until cookies are set and bottoms are lightly golden brown, about 10 - 13 minutes. Let cool on baking sheet at least 10 minutes then transfer to a wire rack to cool completely.
- In the bowl of an electric stand mixer cream together butter, half and half, peppermint extract and powdered sugar until light and fluffy*.
- Working with one cookie at a time spread frosting over cookie and immediately after frosting each cookie add crushed peppermint bits before frosting starts to set, repeat process with all cookies.
- Store cookies an in airtight container at room temperature.
Notes
- Adjust frosting consistency by adding more half-and-half if too thick, or more powdered sugar if too thin.
- Chill the dough thoroughly before baking to keep cookies from spreading too much.
- Store cookies in an airtight container to preserve texture and freshness.
User Reviews
Overall Rating
4.3
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