Peppermint Melting Moments
User Reviews
3.9
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Prep Time
20 mins
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Cook Time
12 mins
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Chill time
2 hrs
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Total Time
2 hrs 32 mins
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Servings
20 cookies
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Calories
161 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Peppermint Melting Moments
Description
These peppermint-flavored cookies use softened butter beaten with confectioner's sugar and peppermint extract, combined with cornstarch and all-purpose flour to form a soft dough that is chilled before baking. The cornstarch contributes to their melt-in-the-mouth texture, while the peppermint extract adds a refreshing coolness. The cookies bake at 350°F, remaining pale and delicate.
Once cooled, a frosting made from confectioners sugar, peppermint extract, and milk or cream is spread on top of each cookie. Finally, crushed candy canes add a peppermint crunch garnish. This combination creates a soft, tender cookie with creamy, sweet topping and a peppermint finish.
These cookies are suited for holiday gatherings or as a peppermint treat alongside tea or coffee. The frosting and candy cane topping enhance both texture and flavor, making each bite distinct. They can be prepared ahead and stored properly.
To accommodate gluten sensitivity, substitute gluten-free baking mix for all-purpose flour. Adding a drop of red food coloring to the frosting creates a pink, festive appearance.
Ingredients
- 1 cup unsalted butter 2 sticks, at room temperature
- confectioner's sugar heaping 1/3 cup, sifted
- 1/4 tsp peppermint extract
- 3/4 cup cornstarch
- 1 cup all-purpose flour
frosting
- 1 1/3 cups confectioners sugar sifted
- 1/4 tsp peppermint extract
- milk or cream to thin
garnish
- 2 candy canes crushed, about 1/4 cup crushed peppermint
Instructions
- Beat softened butter and sugar together until fluffy. Beat in the extract.
- Add the cornstarch and flour and mix until everything is well combined and the dough comes together without any dry crumbles. Put a layer of plastic wrap over the dough and chill for at least 2 hours.
- Preheat the oven to 350F Line a baking sheet with parchment paper or a silicone mat.
- Use a small 1 inch scoop to scoop out the dough and place 2 inches apart on the cookie sheet. Bake for 12 minutes. They will still look pale. Cool on the pan for 10 minutes, then transfer to a rack, carefully, they are delicate!
- Whisk the sugar and extract with enough milk or cream to make a spreadable frosting. Keep whisking until all the sugar lumps are gone and the frosting is smooth.
- When the cookies are completely cool, top each with a dab of frosting and a sprinkle of crushed peppermint.
Notes
- Use gluten-free baking mix instead of all-purpose flour to make these cookies gluten-free.
- Add a small drop of red food coloring to the frosting if you want to achieve a pink hue.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 161kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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