Description
These Peppermint Meltaway Cookies are delicate, buttery shortbread-style cookies infused with peppermint and topped with a smooth peppermint buttercream frosting sprinkled with crushed candy canes. Perfect for the holidays, they offer a melt-in-your-mouth texture and a refreshing minty flavor that’s both festive and indulgent.
Ingredients
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/4 cup (30g) cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Buttercream Frosting
- 6 Tablespoons (85g) unsalted butter, softened
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1–2 Tablespoons milk, at room temperature (dairy or nondairy)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- Optional: 1 drop red or pink food coloring
- 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)
Instructions
- Make the cookie dough: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the butter on medium speed until creamy, about 1 minute. Add confectioners’ sugar and beat on low for 30 seconds, then ramp up to medium-high speed and beat for 2 minutes until light and fluffy. Scrape the bowl as needed. Add egg yolk, vanilla, and peppermint extract, then beat on high until combined. Scrape down the sides again.
- Combine dry ingredients: Add flour, cornstarch, baking powder, and salt to the bowl. Beat on low speed until fully incorporated. The dough will be thick and creamy. Cover tightly and chill in the refrigerator for at least 30 minutes up to 3 days; chilling is mandatory.
- Preheat oven and prepare trays: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats and set aside.
- Shape cookies: Scoop dough into balls about 1 tablespoon or 20-22g each. Place them 3 inches apart on the baking sheets. Flatten each ball slightly with the palm to just under 2 inches diameter.
- Bake the cookies: Bake for 13 to 14 minutes until edges appear set but cookies do not brown. Be careful to avoid over-baking since these cookies remain pale.
- Cool completely: Remove from oven and let cookies cool on baking sheet for 10 minutes, then transfer to wire racks to cool fully before frosting.
- Prepare buttercream frosting: Using the mixer with paddle attachment, beat butter on medium speed until creamy, about 1 minute. Add confectioners’ sugar, milk, vanilla, and peppermint extract. Beat on low for 30 seconds, then medium-high for 2 minutes. Adjust thickness by adding more sugar or milk, and add a pinch of salt if needed to balance sweetness.
- Optional coloring: Mix in 1 tiny drop of red or pink food coloring to tint the frosting, adding more if a deeper color is desired.
- Frost cookies: Spread frosting evenly over cooled cookies with a knife or spatula. Sprinkle crushed candy canes on top for decoration.
- Storage: Store frosted cookies covered at room temperature for up to 1 day or refrigerate for up to 5 days. Frosting will slightly dry on the surface after a few hours, creating a soft set finish.
Notes
- Chilling the cookie dough is essential to ensure the proper texture and prevent spreading during baking.
- Do not over-bake the cookies as they do not brown but should look set along the edges.
- Use crushed candy canes for a festive crunch and extra peppermint flavor.
- If you prefer a dairy-free version, substitute the butter and milk in the frosting with non-dairy alternatives.
- Cookies can be stored in an airtight container; bring them to room temperature before serving if refrigerated.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American