Description
Peppermint meltaway cookies deliver winter holiday magic with delicate shortbread-style texture and cool mint essence. Delightful powdered sugar coating and crisp peppermint crunch make these elegant treats perfect for festive gatherings when friends gather to celebrate.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams / 8 ounces) unsalted butter, softened
- 1 ¼ cups (178 grams / 6.3 ounces) all-purpose flour
- ½ cup (68 grams / 2.4 ounces) cornstarch
- ½ cup (68 grams / 2.4 ounces) powdered sugar
Seasoning Ingredients:
- ¼ teaspoon salt
- ½ teaspoon peppermint extract
Frosting Ingredients:
- 2 tablespoons (28 grams / 1 ounce) salted butter, softened
- 1 ½ cups (200 grams / 7 ounces) powdered sugar
- 2 tablespoons half and half
- ¼ teaspoon peppermint extract
- ¼ cup (42 grams / 1.5 ounces) finely crushed peppermint bits or candy canes
Instructions
- Sift together flour, cornstarch, and salt in a medium bowl, creating a uniform dry mixture that will provide a delicate texture to the cookies.
- Using an electric mixer, cream butter and powdered sugar until the mixture becomes light, smooth, and pale, ensuring no lumps remain.
- Incorporate peppermint extract into the butter mixture, releasing its refreshing fragrance and infusing the dough with a cool, minty essence.
- Gently fold the dry ingredients into the butter mixture, mixing on low speed until just combined to prevent overworking the dough.
- Wrap the dough in plastic and refrigerate for approximately 1 hour, allowing the ingredients to meld and the dough to firm up for easier handling.
- Preheat the oven to 350°F during the final 15 minutes of chilling, ensuring an optimal baking environment.
- Roll chilled dough into small, uniform balls, placing them 2 inches apart on an ungreased baking sheet to allow proper spreading during baking.
- Bake cookies for 10-13 minutes, watching for a delicate golden brown color on the bottom and a set texture indicating doneness.
- Let cookies rest on the baking sheet for 10 minutes to stabilize, then transfer to a wire rack for complete cooling.
- Prepare the frosting by whipping butter, half and half, peppermint extract, and powdered sugar until achieving a light, fluffy consistency.
- Generously spread frosting over each cooled cookie, creating a smooth, even layer.
- Immediately sprinkle crushed peppermint bits on top of the frosting, allowing them to slightly sink into the soft surface.
- Store finished cookies in an airtight container at room temperature to maintain their delicate texture and flavor.
Notes
- Chill the dough for at least an hour to ensure the cookies maintain their shape and have a delicate, melt-in-your-mouth texture.
- Keep unused dough refrigerated while working to prevent softening and maintain consistent cookie size.
- Use room temperature butter for smoother creaming and better incorporation with other ingredients.
- Measure flour correctly by spooning it into the measuring cup and leveling off to avoid dense, dry cookies.
- Allow cookies to cool completely before frosting to prevent melting and ensure a clean, crisp decoration.
- Crush peppermint candies just before sprinkling to maintain their vibrant color and prevent moisture absorption.
- Prep Time: 20 minutes (plus 1 hour chilling time)
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 190
- Sugar: 22g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg