These peppermint meltaway cookies literally melt in your mouth! A soft peppermint cookie, topped with peppermint buttercream and sprinkled with candy canes.
This easy to make, egg free, cookie is a must for your holiday baking!
WHY YOU'LL LOVE THESE COOKIES
No chilling required. These cookies come together easily and quickly with this no chill cookie dough.
Melt in your mouth. These cookie truly do melt in your mouth. The are the equivalent of an after dinner mint in cookie form.
Perfect for Christmas. These cookie not only taste amazing, but they look so festive and pretty for Christmas.
Holiday cookie exchange. They make perfect holiday cookie exchange cookies!
INGREDIENTS
- Butter - I use salted butter and make sure it is at room temperature.
- Powdered sugar- It must be powered sugar, white sugar will throw off the texture.
- Flour- All purpose flour works best
- Cornstarch
- Peppermint extract
- Milk- You can use any type of milk you have on hand or heavy cream.
- Candy canes - If you can't find candy canes, crushed peppermint candies will work too.
STEP BY STEP INSTRUCTIONS
Preheat oven to 350 F and line baking sheets with parchment paper.
Cookie Base
In a large bowl cream butter and powdered sugar until light and fluffy. This takes about 5 minutes.
Add in the peppermint extract, mix well.
In a medium sized bowl whisk together the flour and cornstarch. Set aside.
Add in the dry ingredients and mix until well combined.
Scoop 1.5 tbsp sized balls of cookie dough. Roll into a ball and place on the lined baking sheet 1 inches apart. Gently press down with your hand to flatten.
Bake cookies for 10-11 minutes or until bottoms are golden brown.
Once baked, it is important to let them cool completely on the baking trays. The cookies are very delicate before cooling.
Decorating the Cookies
In a stand mixer or with an electric mixer, cream together butter, milk, powdered sugar, and peppermint extract until light and fluffy. Start mixer on low until the powered sugar is mixed in. Then move speed up.
One cookies are completely cooled, spread frosting over each cookie. Immediately top with crushed candy canes, before moving on to the next cookie.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
These cookies should be stored in an airtight container at room temperature. The cookies keep well up to four days.
CAN I FREEZE THEM?
Yes, you can freeze the cookie dough. Be sure to push to shape the dough and then press down to form a puck before freezing.
If baking from frozen they will just need a few extra minutes in the oven.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these peppermint meltaway cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
YOU MIGHT ALSO LOVE
- Christmas Holiday Blondies
- White Chocolate Candy Cane Cookies
- Chocolate Candy Cane Crunch Cookies
- Chocolate Dipped Peppermint Brownie Cookies
- Christmas Monster Cookies
- Easy Christmas Sprinkle Sugar Cookies
- Soft and Chewy Ginger Cookies
Peppermint Meltaway Cookies
Equipment
- baking sheets
- large and medium bowls
- standmixer or electric mixer
Ingredients
Cookie Base
- 1 C salted butter at room temperature
- 1/2 C powdered sugar
- 1 tsp peppermint extract
- 1 & 1/2 C all purpose flour spooned and levelled*
- 1/2 C cornstarch
Decorating the Cookies
- 2 tbsp salted butter at room temperature
- 2 tbsp milk
- 1 & 1/2 C powdered sugar
- 1/2 tsp peppermint extract
- 3 tbsp crushed candy canes
Instructions
- Preheat oven to 350F and line baking sheets with parchment paper.
Cookie Base
- In a large bowl cream butter and powdered sugar until light and fluffy. This takes about 5 minutes.1 C salted butter, 1/2 C powdered sugar
- Add in the peppermint extract, mix well.1 tsp peppermint extract
- In a medium sized bowl whisk together the flour and cornstarch. Set aside.1 & 1/2 C all purpose flour, 1/2 C cornstarch
- Add in the dry ingredients and mix until well combined.
- Scoop 1.5 tbsp sized balls of cookie dough. Roll into a ball and place on the lined baking sheet 1 inches apart. Gently press down with your hand to flatten.
- Bake cookies for 10-11 minutes or until bottoms are golden brown.
- Once baked, it is important to let them cool completely on the baking trays. The cookies are very delicate before cooling.
Decorating the Cookies
- In a stand mixer or with an electric mixer, cream together butter, milk, powdered sugar, and peppermint extract until light and fluffy. Start mixer on low until the powered sugar is mixed in. Then move speed up.2 tbsp salted butter, 2 tbsp milk, 1 & 1/2 C powdered sugar, 1/2 tsp peppermint extract
- One cookies are completely cooled, spread frosting over each cookie. Immediately top with crushed candy canes, before moving on to the next cookie.3 tbsp crushed candy canes
Notes
Geoff
So pretty and so tasty! Will definitely make again
Kristi Woodard
The look amazing!!! I’d like to make them for a cookie exchange I have coming up. Have you ever frozen them? I’d like to know if they hold up well to being frozen because I’d like to make them in advance.