Peppermint Meltaways Recipe
User Reviews
5
Peppermint Meltaways Recipe
Description
The cookie dough is created by beating room-temperature butter and cream cheese until smooth, then incorporating powdered sugar and peppermint extract. A dry mix of all-purpose flour, cornstarch, and salt is blended into the wet ingredients, and the dough is chilled to firm up. Small balls are rolled out and flattened before baking at 350°F for about 10-12 minutes until the edges are slightly golden.
After cooling, a buttercream frosting made from butter, powdered sugar, milk, vanilla extract, and food coloring is spread on each cookie. Crushed peppermint candies sprinkled on top add textural contrast and enhance the mint flavor. The combination yields cookies that are tender and creamy, with a balance between sweetness and mint.
This recipe is suitable for holiday baking or any time mint-flavored treats are desired. The frosting and peppermint pieces add festive color and texture to these meltaways.
Storage tips included describe refrigerating or freezing the dough before baking, as well as keeping the baked cookies covered at room temperature or in the freezer for extended freshness.
Ingredients
Cookie Dough
- 14 tablespoons unsalted butter room temperature
- 4 tablespoons cream cheese room temperature
- ½ cup powdered sugar
- ½ teaspoon peppermint extract
- 1½ cups all-purpose flour
- ¼ cup cornstarch 4 tablespoons
- ¼ teaspoon salt
Frosting
- 2 tablespoons butter softened
- 2¼ cups powdered sugar
- 3-4 tablespoons milk
- ½ teaspoon vanilla extract
- Food Coloring
- Peppermint crushed pieces
Instructions
- In a large mixing bowl, beat 14 tablespoons butter and 4 tablespoons cream cheese until creamy and smooth. Add ½ cup powdered sugar and peppermint extract and beat until fluffy.
- In a small mixing bowl, mix together flour, cornstarch, and salt. Add dry ingredients to wet ingredients and blend until incorporated. Cover and chill for 1 hour.
- Preheat oven to 350 degrees F.
- Scoop dough with cookie scoop into 1-inch balls. Roll and place on baking sheet. Use the bottom of a cup to flatten cookies, and bake for 10 - 12 minutes or lightly browned on edges.
- Make frosting by mixing butter, powdered sugar, milk, vanilla extract, and food coloring with a hand mixer in a medium bowl. Add more milk until it’s the desired consistency.
- Frost cookies and sprinkle with crushed peppermint pieces. Let set up before packaging or storing.
Notes
- Refrigerate dough wrapped in plastic for 1-2 days or freeze up to 3 months before baking for convenience.
- Once frosted and set, store cookies in an airtight container for 3-4 days or freeze for 2-3 months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 38mg | 2% |
| Potassium | 16mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 248IU | 5% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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