Name: Peppermint Meltaway Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 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)

Ingredients

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

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)

Instructions

Step 1: In a large bowl using a mixer fitted with a paddle attachment, beat 1 cup butter on medium speed until creamy, about 1 minute. Add 2/3 cup confectioners’ sugar and beat on low for 30 seconds, then medium-high for 2 minutes until light and fluffy. Scrape the bowl as needed.

Step 2: Add the egg yolk, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract. Beat on high until combined, scraping the bowl as needed.

Step 3: Add 2 cups flour, 1/4 cup cornstarch, 1 teaspoon baking powder, and 1/4 teaspoon salt. Beat on low speed until the dough is thick and creamy. Cover tightly and chill for at least 30 minutes or up to 3 days. Chilling is mandatory.

Step 4: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Step 5: Scoop dough into 1 tablespoon (about 20–22g) balls. Place 3 inches apart on baking sheets and flatten each slightly to just under 2 inches in diameter.

Step 6: Bake for 13–14 minutes until edges appear set but cookies do not brown. Remove and cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: For the buttercream, beat 6 tablespoons butter on medium until creamy, about 1 minute. Add 1½ cups confectioners’ sugar, 1–2 tablespoons milk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon peppermint extract. Beat on low for 30 seconds, then medium-high for 2 minutes. Adjust thickness by adding more sugar or milk, and add a pinch of salt if desired.

Step 8: Optional: Add a drop of food coloring and blend to tint the frosting. Use a knife or spatula to spread frosting on cooled cookies and sprinkle lightly with crushed candy canes.

Step 9: Store frosted cookies covered at room temperature for up to 1 day or refrigerate for up to 5 days. The frosting will slightly dry on top after a few hours.

Tips & Variations

Be sure to chill the dough thoroughly; this helps the cookies hold their shape and develop their melt-in-your-mouth texture.

Use crushed peppermint candies for a festive crunch and extra peppermint flavor on top.

For a dairy-free option, substitute butter and milk with plant-based alternatives.

Try adding a pinch of salt to the buttercream to balance the sweetness.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be chilled tightly covered in the refrigerator for up to 3 days before baking. This actually improves the texture and flavor.

How do I keep the frosting from being too runny?

If the frosting is too thin, gradually add more confectioners’ sugar while beating until it reaches your desired consistency. If it’s too thick, add a little more milk, a teaspoon at a time.