Name: Peppermint Meltaway Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 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; 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)

Ingredients

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

6 Tablespoons (85g) unsalted butter, softened (for buttercream)

1 and 1/2 cups (180g) confectioners’ sugar (for buttercream)

1–2 Tablespoons milk, at room temperature (dairy or nondairy, for buttercream)

1/2 teaspoon pure vanilla extract (for buttercream)

1/4 teaspoon peppermint extract (for buttercream)

Optional: 1 drop red or pink food coloring (for buttercream)

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

Instructions

Step 1: In a large bowl, beat the softened butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on low for 30 seconds, then increase to medium-high and beat for 2 minutes until light and fluffy. Scrape down the bowl as needed.

Step 2: Add the egg yolk, vanilla extract, and peppermint extract. Beat on high speed until combined, scraping the bowl as needed.

Step 3: Add the flour, cornstarch, baking powder, and salt. Beat on low speed until combined. The dough will be thick and creamy.

Step 4: Cover the dough tightly and chill in the refrigerator for at least 30 minutes or up to 3 days. Chilling is mandatory to achieve the right texture.

Step 5: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Step 6: Scoop about 1 tablespoon (20–22g) of dough and roll into balls. Place them 3 inches apart on the prepared sheets and flatten each slightly with your palm to just under 2 inches in diameter.

Step 7: Bake for 13–14 minutes, or until the edges appear set. The cookies will not brown, so avoid over-baking.

Step 8: Let cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.

Step 9: For the buttercream, beat the softened butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, milk, vanilla extract, and peppermint extract. Beat on low for 30 seconds, then increase to medium-high speed and beat for 2 minutes until fluffy.

Step 10: Taste the buttercream and adjust its thickness by adding more confectioners’ sugar to thicken or more milk to thin. Beat in a pinch of salt to balance sweetness if desired.

Step 11: If using, add a drop of food coloring and beat until evenly colored. Spread frosting onto cooled cookies with a knife or spatula and then sprinkle lightly with crushed candy canes.

Step 12: Store frosted cookies covered at room temperature for up to 1 day or refrigerate for up to 5 days. The frosting will soften after a few hours, developing a slight dry top.

Tips & Variations

For a stronger peppermint flavor, carefully increase peppermint extract—but do so sparingly as it can be overpowering.

Use silicone baking mats for easy cleanup and even baking.

Try substituting crushed peppermint candies with finely chopped dark chocolate for a chocolaty twist.

Ensure butter and egg yolk are at room temperature to achieve the perfect creamy dough texture.

Storage

Store frosted cookies in an airtight container at room temperature for up to 1 day to maintain freshness. For longer storage, refrigerate for up to 5 days—bring to room temperature before serving for the best texture. Unfrosted cookies can be kept tightly wrapped in the fridge for up to 3 days or frozen for up to 3 months.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be chilled for up to 3 days before baking. Just keep it tightly covered in the refrigerator until ready to use.

Why do my cookies spread too much?

Make sure to properly chill the dough before baking, and avoid using melted butter. Also, measuring flour accurately by spooning and leveling helps prevent excessive spreading.