peppermint meltaway cookies

Peppermint meltaways may *technically* be a holiday treat but cookies this delicate, buttery, and refreshing demand to be eaten all year.

Peppermint Meltaways

(222 grams) salted butter, softened

(137 grams) powdered sugar

tsp peppermint bakery emulsion (*can use peppermint extract here instead)

(295 grams) cake flour

tsp baking powder

tsp salt

tbsp butter

tbsp vegetable shortening

(80 grams) powdered sugar

(30 milliliters) milk (more, if needed)

tsp clear vanilla extract

red food coloring

Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper and set aside.

In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg until smooth and creamy.

Add the peppermint baking emulsion, mixing until evenly distributed.

Add the cake flour, baking powder and salt. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes- it will be easier to handle that way.

Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet.

Repeat with remaining dough.

Bake at 350° F (180° C) for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.

While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.

Add the powdered sugar and milk to bring the mixture together into a thick frosting.

Continue mixing while adding the vanilla extract and enough milk to thin out the icing. Use a toothpick to addd the tiniest amount of red food coloring to the icing.  Stir and repeat as necessary until you have your desired color.

Microwave the icing for about 10 seconds to thin and warm it,  and as soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie and garnish immediately with the crushed peppermint candies.

Allow the cookies to cool and enjoy!

These little cookies were a hit this Christmas 23’.  Easy to make and enjoy

The dough is a dream, so easy to roll the little balls- no stick! I would let the tray rest 3-4 minutes before brushing on the icing &amp; sprinkling on the peppermint just so it doesn’t run. Cookies are plenty warm enough with a slight rest.

I’m not quite sure, or why, but my cookies turned out with little or no flavor. You could taste the peppermint, but the cookie had a predominant taste of flour. Also, when I spread the frosting on the somewhat warm cookies, it just melted and ran off the top of the cookie. I waited until they were cool and then frosted and put the peppermint chips on and that worked out great.

Thank you for the recipe.  I used peppermint extract in my cookies.  I would recommend only 1 drop of food coloring for the glaze. I went to rounded one-teaspoon balls vs 1/2 tablespoon for the second batch of cookies. I also needed double the glaze.

These are lovely! Simple, flavorful, easy. 
I didn’t have peppermint extract, used peppermint essential oil (food grade) 6 drops was perfect. I don’t think clear vanilla is necessary. Color was still white once blended. One drop of red food gel was too much though 🤣 will use pink next time. They spread a bit more than your photos. I’m gonna refrigerate the dough next time. Thank you for sharing!

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.

Peppermint Meltaway Cookies

(16 Tbsp; 226 grams) unsalted butter, softened to room temperature

(80 grams) confectioners’ sugar

egg yolk,

vanilla extract

peppermint extract

(250 grams) all-purpose flour (spooned & leveled)

(30 grams) cornstarch

baking powder

salt

Tablespoons (85 grams) unsalted butter, softened

sugar

1–2 Tablespoons milk,

food coloring

(40 grams) crushed candy canes (about 2–3 large candy canes)

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&#8217; 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. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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.

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.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

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.

Bake the cookies for 13–14 minutes or until the edges appear set. The cookies won&#8217;t darken/brown, so be careful not to over-bake them.

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.

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&#8217; 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&#8217; sugar. To thin out the buttercream, beat in more milk. To help offset more sweetness, beat in a pinch of salt.

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.

Cover and store frosted cookies at room temperature for up to 1 day, or in the refrigerator for up to 5 days. Frosting &#8220;soft-sets&#8221; on the cookies after a few hours, meaning it will slightly dry on top.

Oh my god this recipe is so good. I made them without peppermint and made a plain glaze. They were heavenly, melt in your mouth cookies that had the perfect amount of sweetness. Another amazing recipe Sally, thank you!!!

My mother-in-law LOVED these cookies over Christmas! I wanted to make them for Easter and was wondering if you think lemon extract would make them more "spring-y" than peppermint?

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