Peppermint Meltaway Cookies

Peppermint Meltaway Cookies are a delightful winter treat, beloved for their tender, crumbly texture that almost melts on your tongue. These cookies combine the subtle sweetness of buttery shortbread with the refreshing, festive zing of peppermint. Topped with a smooth peppermint buttercream and sprinkled with crushed candy canes, they’re a perfect holiday indulgence that feels both classic and charmingly seasonal. Whether you’re baking for a festive gathering, gifting to loved ones, or just craving a cozy winter dessert, these cookies hit the spot with their crisp, melt-in-your-mouth crumb and bright minty finish.

What You’ll Need for Peppermint Meltaway Cookies

Complete Ingredients List

• Cookies
  • 1 cup unsalted butter softened to room temperature
  • 2/3 cup confectioners sugar
  • 1 egg yolk at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 cups all purpose flour, spooned and leveled
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
• Buttercream
  • 6 Tablespoons unsalted butter softened
  • 1 and 1/2 cups confectioners sugar
  • 1-2 Tablespoons milk at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract
  • Optional: 1 drop red or pink food coloring
  • 1/4 cup crushed candy canes

Ingredient Substitutions & Alternatives

• Butter: For a dairy-free version, substitute with vegan butter or margarine. Ensure it’s softened to room temperature for proper creaming.
• Confectioners sugar: If unavailable, you can make your own by grinding granulated sugar with a bit of cornstarch until powdery.
• Flour: Use gluten-free all-purpose flour blend 1:1 to make the recipe gluten-free, but be sure the blend contains xanthan gum for structure.
• Milk: Any plant-based milk like almond or oat milk works well for the buttercream.
• Peppermint extract: For a milder mint flavor, reduce peppermint extract or substitute with spearmint extract.
• Crushed candy canes: Can be replaced with finely chopped peppermint candies or even white chocolate shavings for a twist.

How to Make Peppermint Meltaway Cookies

Step-by-step directions

1. Make the cookie dough: In a large bowl, using a handheld or stand mixer, beat the softened butter on medium speed until creamy.
2. Add the confectioners sugar and beat on low speed until combined, then increase to medium-high speed and beat for 2 minutes for a fluffy texture.
3. Add the egg yolk, vanilla extract, and peppermint extract. Beat on high speed until fully combined.
4. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and beat on low speed until just combined. Avoid overmixing to keep cookies tender.
6. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Scoop the chilled dough into 1 tablespoon-sized balls. Place the balls about 3 inches apart on the baking sheets.
9. Flatten each dough ball slightly with your fingers or the bottom of a glass to help them bake evenly.
10. Bake the cookies for 13-14 minutes, until the edges are set but the centers remain soft.
11. Remove from oven and let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before frosting.
12. Make the buttercream: Beat the softened butter on medium speed until creamy.
13. Add the confectioners sugar, milk, vanilla extract, and peppermint extract. Beat on low speed until combined, then increase to medium-high and beat for 2 minutes until light and fluffy.
14. If desired, add 1 drop of red or pink food coloring and mix until the color is evenly distributed.
15. Spread the buttercream generously onto each cooled cookie.
16. Sprinkle the tops with crushed candy canes for a festive crunch.
17. Store frosted cookies covered at room temperature for up to 1 day or refrigerate for up to 5 days.

Serving Suggestions for Peppermint Meltaway Cookies

How to Serve Peppermint Meltaway Cookies

Serve these cookies on a festive platter alongside hot cocoa, peppermint tea, or a warm mug of coffee. Their delicate crumb and refreshing peppermint flavor make them ideal for holiday parties, cookie exchanges, or simply a cozy night in by the fire. For a special touch, arrange them on a tiered dessert stand with garnishes of fresh mint leaves and whole candy canes.

Perfect Pairings & Toppings

• Pair with a rich dark chocolate bark or peppermint bark for a layered minty experience.
• Drizzle melted white chocolate over the cookies before adding the crushed candy canes.
• Sprinkle finely chopped toasted almonds or pistachios on the frosting for added texture and flavor contrast.
• Serve alongside a scoop of vanilla ice cream or peppermint ice cream for a decadent dessert plate.

Storing & Preserving Peppermint Meltaway Cookies

Best Storage Methods

Keep your cookies fresh by storing them in an airtight container at room temperature for up to one day. For longer storage, refrigerate them covered to maintain freshness for up to five days. Make sure the cookies are completely cool before frosting and storing to prevent condensation, which can make them soggy.

Reheating or Freezing Tips

You can prepare the cookie dough ahead and chill it in the refrigerator for up to three days before baking. Alternatively, freeze the unbaked flattened cookie dough balls for up to three months. When ready to bake, place them on a parchment-lined sheet and bake from frozen, adding an extra minute or two to the usual baking time. However, avoid freezing baked cookies as the texture can suffer once thawed.

Tips for Perfect Peppermint Meltaway Cookies Every Time

Avoid These Common Mistakes

• Overmixing the dough: This can cause tough cookies. Mix just until ingredients are combined.
• Using cold butter: Butter should be softened to room temperature to cream properly and create a light texture.
• Skipping chilling: Chilling the dough is essential to prevent spreading and to develop the perfect texture.
• Baking too long: These cookies are best when slightly soft in the center; overbaking leads to dryness.
• Frosting warm cookies: Always allow cookies to cool completely before frosting to avoid melting the buttercream.

Helpful Tricks for Success

• Use a kitchen scale for precise measurement of flour and cornstarch for consistent results.
• For extra even cookies, roll dough balls between your palms for a smooth surface before flattening.
• Use high-quality peppermint extract for the best flavor impact.
• Gently press the crushed candy canes into the frosting to help them stick well.
• If frosting becomes too stiff, add a tiny bit more milk, one teaspoon at a time, until desired consistency is reached.

Fun Variations of Peppermint Meltaway Cookies

Flavor Variations or Recipe Twists

• Chocolate Peppermint Meltaways: Add 1/4 cup cocoa powder to the dry ingredients for a rich chocolate twist.
• Orange Peppermint: Swap the vanilla extract for orange extract to create a refreshing citrus-mint flavor.
• White Chocolate Drizzle: After frosting, drizzle melted white chocolate over the cookies before adding candy canes.
• Double Peppermint: Mix a small amount of finely chopped fresh mint leaves into the buttercream for an herbal mint burst.

Dietary-Friendly Adjustments

• Gluten-Free: Use a gluten-free all-purpose flour blend with xanthan gum.
• Dairy-Free: Substitute butter with vegan butter and use plant-based milk for the buttercream.
• Lower Sugar: Reduce confectioners sugar in the cookie dough by 1-2 tablespoons and adjust buttercream sugar to taste.

Frequently Asked Questions

What If My Peppermint Meltaway Cookies Don’t Turn Out Right?

If your cookies turn out dry or crumbly, make sure not to overbake and double-check the freshness of your baking powder. If they spread too much, chilling the dough longer before baking will help. For frosting issues like graininess, ensure the butter is fully softened and sift the confectioners sugar before mixing.

Can I Prepare This in Advance?

Yes! The dough can be made up to three days in advance and kept refrigerated. You can also freeze the unbaked dough balls for up to three months and bake directly from frozen. Frosting and decorating are best done the same day you plan to serve them.

What Ingredients Can I Swap?

Butter can be swapped for vegan alternatives, milk for any plant-based milk, and all-purpose flour for gluten-free blends. Peppermint extract can be adjusted to taste or replaced with other extracts like vanilla or orange for flavor variations.

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