Description
Peppermint Meltaway Cookies are delicate, buttery cookies infused with refreshing peppermint flavor and topped with a sweet peppermint glaze. These melt-in-your-mouth treats feature a soft, tender texture thanks to cornstarch and are perfect for holiday celebrations or anytime you crave a festive cookie.
Ingredients
Scale
For the cookies:
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon fine salt
- 1/2 cup finely crushed peppermint candies or candy canes (plus more for topping, optional)
For the glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk or heavy cream
- 1/4 teaspoon peppermint extract (or to taste)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
- 2 to 3 tablespoons crushed peppermint candies for sprinkling
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the butter and sugar: In a large bowl, beat the softened unsalted butter with the powdered sugar until the mixture is very light and fluffy, which typically takes about 2 to 3 minutes. This step is important for the cookie’s tender texture.
- Add extracts: Mix in the peppermint extract and vanilla extract thoroughly to infuse the dough with a festive peppermint and vanilla aroma.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and fine salt to evenly distribute the dry ingredients and cornstarch, which gives the cookies their characteristic meltaway texture.
- Mix dry ingredients into wet: Gradually add the dry ingredients into the butter mixture while mixing on low speed just until combined. The dough should be soft and smooth without overmixing to avoid tough cookies.
- Incorporate crushed peppermint candies: Stir in the finely crushed peppermint candies or candy canes to add crunchy peppermint bursts throughout the dough.
- Shape cookies: Scoop out dough in 1-tablespoon portions, roll each into a ball, and place them about 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly with your fingertips for even baking.
- Bake: Bake the cookies for 10 to 12 minutes, or until the bottoms are just lightly golden and the tops look set. Be careful not to overbake to maintain the soft meltaway texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps them firm up slightly while retaining softness.
- Prepare glaze: Whisk together the powdered sugar, 2 tablespoons milk or heavy cream, peppermint extract, vanilla extract (if using), and a pinch of salt until smooth. Add more milk as needed to achieve a thick but drizzleable consistency.
- Glaze and garnish: Spoon or drizzle the glaze over the cooled cookies, then immediately sprinkle with extra crushed peppermint candies for a festive look and added crunch.
- Set glaze: Let the glaze set at room temperature for 30 to 60 minutes before serving or stacking the cookies to prevent sticking.
Notes
- Cornstarch is essential for achieving the classic meltaway texture that makes these cookies so tender.
- For a milder peppermint flavor, start by using 1/4 teaspoon peppermint extract in both the cookie dough and glaze, then adjust to taste.
- If the cookie dough feels too soft to roll, chill it in the refrigerator for 15 to 20 minutes to make handling easier.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- You can freeze the unglazed cookie dough for up to 2 months; glaze after baking and cooling.
