Peppermint Meltaway Cookies

Peppermint Meltaway Cookies are delicate, buttery cookies with a soft texture that melts in your mouth, infused with festive peppermint flavor. They feature a smooth, creamy peppermint buttercream frosting topped with crushed candy canes, perfect for holiday cookie trays.

You’ll love these cookies because their unique texture strikes a wonderful balance between shortbread and cakey cookie, while the peppermint buttercream adds a refreshing twist. The crushed candy cane garnish provides a delightful crunch and festive look.

Ingredients

Cookies

• 1 cup unsalted butter, softened
• 2/3 cup confectioners’ sugar
• 1 egg yolk, room temperature
• 1 tsp pure vanilla extract
• 1/2 tsp peppermint extract
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1/4 tsp salt

Buttercream

• 6 tbsp unsalted butter, softened
• 1 1/2 cups confectioners’ sugar
• 1-2 tbsp milk, room temperature
• 1/2 tsp vanilla extract
• 1/4 tsp peppermint extract
• (Optional) 1 drop red or pink food coloring
• 1/4 cup crushed candy canes (about 2-3 large)

Instructions

1. In a large bowl, beat butter on medium speed until creamy (1 minute). Add confectioners’ sugar; beat on low for 30 seconds, then medium-high for 2 minutes until light and fluffy. Scrape bowl as needed. Add egg yolk, vanilla, and peppermint extract; beat on high until combined.

2. Add flour, cornstarch, baking powder, and salt; beat on low until combined. The dough will be thick and creamy. Cover and chill for 30 minutes to 3 days.

3. Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.

4. Scoop dough into 1 tbsp balls (20–22g), place 3 inches apart on baking sheet, and flatten slightly with palm (2 inches diameter).

5. Bake 13–14 minutes until edges set; do not overbake as cookies won’t brown. Cool 10 minutes on sheet, then transfer to cooling rack.

6. For buttercream, beat butter until creamy. Add confectioners’ sugar, milk, vanilla, peppermint extract; beat on low 30 seconds, then medium-high 2 minutes. Adjust thickness by adding sugar or milk; add pinch of salt to balance sweetness.

7. Optional: Add red or pink food coloring to tint. Spread buttercream on cooled cookies and sprinkle with crushed candy canes.

8. Store frosted cookies at room temperature up to 1 day or refrigerate up to 5 days; frosting soft-sets after a few hours.

Tips for Success

• Chill dough to improve handling and final texture.

• Avoid overbaking to retain a tender, meltaway texture.

• Use fresh peppermint extract for bright flavor.

Delicious Variations

• Substitute crushed candy canes with peppermint candies or sprinkles.

• Mix a little almond extract for a nutty twist.

• Decorate with white chocolate drizzle or colored sanding sugar.

Frequently Asked Questions

Can dough be frozen?

Yes, freeze dough balls; thaw before baking.

Do cookies keep their texture?

Best eaten within a few days to retain softness.

Can I use powdered sugar substitutes?

Confectioners’ sugar is recommended for proper texture.

How to soften buttercream if too stiff?

Add small amounts of milk while mixing.

Are these cookies gluten-free?

No, but gluten-free flour blends may be used as substitutes.

Peppermint Meltaway Cookies

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• Author: Emma Hart
• Total Time: 1 hour 9 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Soft, buttery cookies infused with peppermint flavor, topped with creamy peppermint buttercream and crushed candy canes. The tender texture balances shortbread and sugar cookie qualities, making them a holiday favorite.

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Ingredients

Scale 1x2x3x

Cookies

1 cup unsalted butter, softened

⅔ cup confectioners’ sugar

1 large egg yolk, room temperature

1 tsp vanilla extract

½ tsp peppermint extract

2 cups all-purpose flour

¼ cup cornstarch

1 tsp baking powder

¼ tsp salt

Buttercream Frosting

6 tbsp unsalted butter, softened

1½ cups confectioners’ sugar

1–2 tbsp milk, room temperature

½ tsp vanilla extract

¼ tsp peppermint extract

1 drop red or pink food coloring (optional)

¼ cup crushed candy canes (about 2–3 large)

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Instructions

1. Prepare dough: In a large bowl, beat butter on medium speed until creamy (about 1 minute). Add confectioners’ sugar, mix on low 30 seconds, then on medium‑high for 2 minutes until fluffy. Beat in egg yolk, vanilla, and peppermint extract until combined.

2. Add dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, and salt. Add to butter mixture and beat on low until smooth. Chill dough 30 minutes to 3 days.

3. Bake cookies: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop dough into 1‑tablespoon balls (about 20–22 g each) and flatten slightly to 2‑inch rounds. Bake 13–14 minutes until edges are set but not browned. Cool on baking sheet 10 minutes, then transfer to a rack.

4. Make frosting: Beat butter until creamy. Add confectioners’ sugar, milk, vanilla, and peppermint extract. Mix on low 30 seconds, then beat on medium‑high 2 minutes until smooth. Adjust with extra milk or sugar for desired consistency. Add food coloring if using.

5. Frost and decorate: Spread frosting on cooled cookies and sprinkle crushed candy canes on top.

6. Store: Keep frosted cookies covered at room temperature up to 1 day or refrigerated up to 5 days.

See also  Nantucket Cranberry Tart

Notes

Chill dough for easier rolling and shaping.

Avoid overbaking to maintain soft, meltaway texture.

Use pure peppermint extract for clean flavor.

Allow frosting to set before stacking or storing.

Freeze unfrosted cookies; decorate after thawing.

• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (1/24 recipe)
• Calories: 175
• Sugar: 14
• Sodium: 70
• Fat: 9
• Saturated Fat: 6
• Unsaturated Fat: 3
• Carbohydrates: 22
• Protein: 2
• Cholesterol: 35

Keywords: peppermint meltaway cookies, soft holiday cookies, christmas mint cookies, peppermint buttercream cookies, candy cane cookies