Peppermint Meltaway Cookies
Delightful melt-in-your-mouth cookies with a refreshing burst of peppermint flavor, perfect for holiday celebrations.
Ingredients
Cookie Base
- 226 g 1 cup (16 Tbsp) unsalted butter, softened Rich and creamy base for the cookies.
- 80 g 2/3 cup confectioners' sugar Adds sweetness and melt-in-your-mouth quality.
- 1 large egg yolk, at room temperature Provides moisture and richness.
- 1 tsp pure vanilla extract Enhances flavor profile.
- 1/2 tsp peppermint extract Delivers refreshing minty flavor.
- 250 g 2 cups all-purpose flour, spooned & leveled Main structure of the cookie.
- 30 g 1/4 cup cornstarch Contributes to meltaway quality.
- 1 tsp baking powder Leavens the cookies.
- 1/4 tsp salt Enhances flavors.
Frosting
- 85 g 6 tablespoons unsalted butter, softened Keeps frosting creamy.
- 180 g 1 and 1/2 cups confectioners' sugar for frosting Provides sweetness and smooth texture.
- 1-2 tbsp milk, at room temperature Helps achieve the right frosting consistency.
- 1/2 tsp pure vanilla extract for frosting Rounds out frosting flavor.
- 1/4 tsp peppermint extract for frosting Reinforces mint flavor.
- 1 drop red or pink food coloring (optional) Adds color for festivity.
- 40 g 1/4 cup crushed candy canes Adds crunch and extra peppermint flavor.
Instructions
Preparation
- Cream the butter and confectioners' sugar together until light and fluffy.
- Mix in the egg yolk, vanilla extract, and peppermint extract until fully combined.
- Gradually sift in the flour, cornstarch, baking powder, and salt until a thick dough forms.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Baking
- Roll the chilled dough into 1-inch balls and flatten slightly.
- Place them evenly spaced on the lined baking sheets.
- Bake for 13-14 minutes, until edges are set but cookies remain soft in the center.
- Cool on wire racks.
Frosting
- Beat the softened butter until creamy, then add confectioners' sugar, milk, vanilla extract, and peppermint extract.
- Mix until smooth and fluffy.
- Frost each cooled cookie and sprinkle with crushed candy canes.
Notes
For best results, ensure butter is at room temperature before starting. Use spoon-and-level method for measuring flour to avoid density. Optional variations include using coconut oil or different extracts in frosting.