Peppermint Meltaway Cookies

 
 Prep Time: 1 hour
 
 Cook Time: 13 minutes
 
 Total Time: 1 hour, 30 minutes
 
 Yield: 30-32 cookies

Description

Irresistibly soft, buttery, and sweet, these peppermint meltaway cookies are a festive favorite during the holiday season. Their texture is so unique; it’s a cross between a shortbread cookie and a cakey cookie, and they melt in your mouth. The cornstarch and confectioners’ sugar are KEY here. Don’t skip chilling the dough for 30 minutes, and be sure to slightly flatten the dough balls before baking as instructed.

Ingredients

Cookies

• 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

• 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)

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Instructions

1. Make the cookie dough: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed. Add the egg yolk, vanilla extract, and peppermint extract and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
2. Add the flour, cornstarch, baking powder, and salt. Beat on low speed until combined. The cookie dough will be thick and creamy. Cover dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. Chilling is mandatory for this creamy cookie dough.
3. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
4. Scoop and roll dough into balls, about 1 Tablespoon or 20–22g each. Place dough balls 3 inches apart on the baking sheets, and then flatten each slightly with the palm of your hand; they should be just under 2 inches in diameter.
5. Bake the cookies for 13–14 minutes or until the edges appear set. The cookies won’t darken/brown, so be careful not to over-bake them.
6. Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
7. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. To thicken the buttercream, beat in more confectioners’ sugar. To thin out the buttercream, beat in more milk. To help offset more sweetness, beat in a pinch of salt.
8. If you’d like to tint the frosting, beat in 1 tiny drop of food coloring. Add more to deepen the color, if desired. Using a knife or icing spatula, spread frosting onto the cooled cookies. Sprinkle each lightly with crushed candy canes.
9. Cover and store frosted cookies at room temperature for up to 1 day, or in the refrigerator for up to 5 days. Frosting “soft-sets” on the cookies after a few hours, meaning it will slightly dry on top.

Notes

1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. You can freeze the unbaked flattened cookie dough balls for up to 3 months. Bake from frozen, adding a minute or two to the baking time. Read my tips and tricks on how to freeze cookie dough. We do not recommend freezing the baked cookies; the texture is not the same after freezing and thawing.
2. Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack | Small Icing Spatula
3. Cornstarch: Cornstarch (aka cornflour) is a key ingredient in this recipe, and is what helps give the cookies their signature “meltaway” texture. Do not skip or substitute it. (Not to be confused with cornmeal.)
4. Food Coloring: I use 1 drop of pink gel food coloring. I always use gel food coloring in frostings, because adding more liquid can throw off the consistency. However, with such a small amount of coloring, liquid food dye would be fine here.
5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
6. Recipe inspired by Taste of Home and adapted from Shortbread Cookies