Description
Peppermint Meltaway Cookies are soft, buttery, and festive shortbread-style treats topped with peppermint buttercream and crushed candy canes—perfect for the holidays.
Ingredients
Scale
- 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
- 6 Tablespoons unsalted butter, softened (for frosting)
- 1 and 1/2 cups confectioners sugar (for frosting)
- 1–2 Tablespoons milk at room temperature (for frosting)
- 1/2 teaspoon pure vanilla extract (for frosting)
- 1/4 teaspoon peppermint extract (for frosting)
- Optional: 1 drop red or pink food coloring
- 1/4 cup crushed candy canes
Instructions
- In a large bowl, beat the softened butter on medium speed until creamy.
- Add confectioners sugar and beat on low speed, then increase to medium-high and beat for 2 minutes.
- Add egg yolk, vanilla extract, and peppermint extract; beat on high speed until combined.
- Whisk together flour, cornstarch, baking powder, and salt. Add to wet ingredients and beat on low speed until just combined.
- Cover and chill the dough for at least 30 minutes in the refrigerator.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop and roll dough into 1-tablespoon balls. Place 3 inches apart and flatten slightly.
- Bake for 13–14 minutes, then cool on the baking sheet for 10 minutes before transferring to a rack to cool completely.
- To make frosting, beat butter on medium speed until creamy. Add sugar, milk, vanilla, and peppermint extract. Beat until fluffy.
- Add food coloring if using, then spread frosting on cooled cookies.
- Sprinkle with crushed candy canes and serve or store.
Notes
- You can make the dough up to 3 days in advance and chill it before baking.
- Freeze unbaked flattened dough balls for up to 3 months; bake from frozen with an extra 1–2 minutes added to bake time.
- Do not freeze the baked cookies, as the texture may be compromised.
- Always let cookies cool completely before frosting to avoid melting the buttercream.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 25mg
Keywords: peppermint meltaway cookies, holiday cookies, mint cookies, buttery cookies, peppermint buttercream cookies