Description

These Peppermint Meltaway Cookies are buttery, tender, and melt-in-your-mouth soft, perfectly complemented by a creamy peppermint buttercream frosting and a sprinkle of crushed candy canes for a festive touch. Ideal for holiday gatherings or any time you crave a delicate, minty treat.

Ingredients

Scale

Cookie Dough

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 Frosting

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

Topping

1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)

Instructions

Make the cookie dough: In a large bowl, using a stand or handheld mixer with a paddle attachment, beat the softened 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 and beat for 2 minutes until light and fluffy. Scrape down the bowl as needed. Add egg yolk, vanilla, and peppermint extracts, and beat on high until combined, scraping down the bowl again if necessary.
Incorporate dry ingredients: Add flour, cornstarch, baking powder, and salt to the mixture. Beat on low speed until fully combined, forming a thick, creamy dough. Cover tightly and refrigerate for at least 30 minutes and up to 3 days. Chilling is mandatory for proper dough texture.
Prepare for baking: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Shape the cookies: Scoop dough into tablespoon-sized balls (about 20–22g each). Place them 3 inches apart on the baking sheets, flatten each slightly with your palm so they measure just under 2 inches in diameter.
Bake the cookies: Bake for 13–14 minutes or until edges appear set but the cookies remain pale. Avoid over-baking since the cookies won’t brown significantly.
Cool the cookies: Remove from oven and let cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the buttercream frosting: Beat softened butter on medium speed until creamy, about 1 minute. Add confectioners’ sugar, milk, vanilla, and peppermint extracts. Beat on low for 30 seconds, then on medium-high for 2 minutes until fluffy. Adjust thickness by adding more confectioners’ sugar to thicken or milk to thin. Add a pinch of salt to balance sweetness.
Optional coloring: Beat in 1 drop of red or pink food coloring to tint the frosting, adding more for deeper color if desired.
Frost the cookies: Spread buttercream on cooled cookies with a knife or spatula. Sprinkle crushed candy canes on top to finish.
Storage: Store frosted cookies 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, forming a soft set layer.

Notes

Chilling the dough is crucial for the proper texture and to prevent spreading during baking.
Do not over-bake to keep the cookies soft and meltaway in texture.
If you want a stronger peppermint flavor, you can adjust the peppermint extract slightly but avoid overpowering the delicate balance.
Buttercream frosting consistency can be adjusted with confectioners’ sugar and milk for preferred spreading texture.
Store cookies in an airtight container to maintain freshness and avoid dryness.
Use crushed candy canes for a festive crunch and to reinforce the peppermint flavor.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peppermint cookies, meltaway cookies, holiday cookies, peppermint buttercream, festive cookies, soft cookies, Christmas cookies