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Peppermint Meltaway Cookies

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Delightful peppermint-infused cookies with a soft, buttery texture perfect for festive celebrations.

Ingredients

Scale
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened
  • 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
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, softened (for frosting)
  • 1 and 1/2 cups (180g) confectioners’ sugar (for frosting)
  • 1–2 Tablespoons milk, at room temperature (for frosting)
  • 1/2 teaspoon pure vanilla extract (for frosting)
  • 1/4 teaspoon peppermint extract (for frosting)
  • 1 drop red or pink food coloring (optional)
  • 1/4 cup (40g) crushed candy canes (optional)

Instructions

  1. Cream the butter and sugar together until light and fluffy.
  2. Add the egg yolk, vanilla extract, and peppermint extract, and mix until combined.
  3. Gradually sift in the flour, cornstarch, baking powder, and salt to form a cohesive dough.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
  6. Roll the chilled dough into 1-inch balls and flatten slightly on the baking sheets.
  7. Bake for 13-14 minutes until edges are set. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
  8. For frosting, beat butter, confectioners’ sugar, milk, vanilla, and peppermint extract until smooth.
  9. Once the cookies cool, frost them and sprinkle with crushed candy canes.
  10. Enjoy or store in an airtight container.

Notes

Ensure butter is softened but not melted for the right texture. Use quality extracts to enhance flavor.

Nutrition

Find it online: https://goandweb.com/peppermint-meltaway-cookies/