Peppermint Meltaway Cookies
Delightful holiday treats that melt in your mouth with a blend of buttery goodness and refreshing peppermint.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Foundation for the cookie's rich flavor and texture.
- 2/3 cup confectioners' sugar Adds a touch of sweetness and creates that melt-in-your-mouth sensation.
- 1 large egg yolk, at room temperature Helps bind the ingredients together.
- 1 teaspoon pure vanilla extract Infuses a warm aroma.
- 1/2 teaspoon peppermint extract The star ingredient for a refreshing twist.
- 2 cups all-purpose flour, spooned & leveled Forms the base for the dough.
- 1/4 cup cornstarch Provides a tender crumb.
- 1 teaspoon baking powder Helps cookies rise.
- 1/4 teaspoon salt Balances the sweetness.
For the frosting
- 6 Tablespoons unsalted butter, softened Adds creaminess to the frosting.
- 1 and 1/2 cups confectioners' sugar Sweetens the frosting.
- 1-2 Tablespoons milk, at room temperature Achieves desired frosting consistency.
- 1/2 teaspoon pure vanilla extract Enhances the overall flavor.
- 1/4 teaspoon peppermint extract Second boost of minty freshness.
- 1 drop red or pink food coloring (optional) For a festive touch.
For decoration
- 1/4 cup crushed candy canes Sprinkles for crunch and presentation.
Instructions
Preparation
- Beat the softened butter until creamy.
- Add confectioners' sugar and mix until fluffy.
- Mix in the egg yolk, vanilla extract, and peppermint extract until well combined.
- Gradually sift in the flour, cornstarch, baking powder, and salt. Mix until a smooth dough forms.
- Refrigerate the dough for at least 30 minutes.
Baking
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls and flatten them gently on the baking sheets, spacing them 3 inches apart.
- Bake for 13-14 minutes until the edges are set and tops are slightly golden.
- Allow to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Frosting
- Beat the softened butter until creamy for the frosting.
- Mix in the confectioners' sugar, milk, vanilla extract, and peppermint extract until smooth.
- Frost each cooled cookie generously.
- Sprinkle with crushed candy canes.
Notes
Use real butter for the best flavor. Store in an airtight container at room temperature for up to a week. Consider modifying the flavor extracts for variations.